Personal information

Websites & social links

https://www.linkedin.com/in/rituja-upadhyay/

Other IDs

Scopus Author ID: 57203842824
Loop profile: 1490409
Scopus Author ID: 57210940060

Keywords

colloid & interface science, tribo-rheology, foams, emulsions, biopolymers, sensory percep

Countries

India, United States

Activities

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Employment (4)

Karunya Institute of Technology and Sciences: Coimbatore, Tamil Nadu, IN

2021-04-15 to present | Associate Professor (School of Agricultural Sciences)
Employment
Source: Self-asserted source
Rituja Upadhyay

Indian Institute of Technology Delhi: New Delhi, IN

2020-01-01 to 2021-04-30 | Scientist (Foundation for Innovation and Technology Transfer (FITT))
Employment
Source: Self-asserted source
Rituja Upadhyay

University of Idaho: Moscow, ID, US

2018-12-10 to 2019-12-30 | Senior Research Fellow (UI-WSU School of Food Science)
Employment
Source: Self-asserted source
Rituja Upadhyay

Zhejiang Gongshang University: Hangzhou, Zhejiang, CN

2015-04-01 to 2018-09-15 | Research Fellow (School of Food Science and Biotechnology)
Employment
Source: Self-asserted source
Rituja Upadhyay

Education and qualifications (1)

Indian Institute of Technology Bombay: Mumbai, Maharashtra, IN

2008-01-01 to 2013-12-23 | PhD (Chemical Engineering)
Education
Source: Self-asserted source
Rituja Upadhyay

Professional activities (4)

Institute of Food Technologists: Chicago, IL, US

Professional (Food Science)
Membership
Source: Self-asserted source
Rituja Upadhyay

BUILD Dairy Association: Logan, Utah , US

Membership
Source: Self-asserted source
Rituja Upadhyay

The Society of Rheology: Melville, NY , US

2019-08-01 to present | Professional
Membership
Source: Self-asserted source
Rituja Upadhyay

ISEKI Food Association: Vienna, AT

2012-06-01 to 2017-12-30 | National Representative: India Chapter
Invited position
Source: Self-asserted source
Rituja Upadhyay

Funding (1)

In vitro and in situ ‘soft’ tribology for the study of food oral processing and sensory perception

2018-06 to present | Grant
National Natural Science Foundation of China (Hangzhou, Zhejiang, CN)
Part of GRANT_NUMBER:

31871885
Source: Self-asserted source
Rituja Upadhyay

Works (13)

Perspective on oral processing of plant‐based beverages

Journal of Texture Studies
2024-06 | Journal article
DOI: 10.1111/jtxs.12846
Contributors: Gintu Sara George; Craig J. Fleming; Rituja Upadhyay
Source: check_circle
Crossref

3D printed meat and the fundamental aspects affecting printability

Journal of Texture Studies
2024-02 | Journal article
DOI: 10.1111/jtxs.12805
Contributors: Sai Sathvika Moparthi; Gokul Krishna L.; Rahul Karyappa; Rituja Upadhyay
Source: check_circle
Crossref

Techniques, challenges and future prospects for cell-based meat

Food Science and Biotechnology
2022-09 | Journal article
DOI: 10.1007/s10068-022-01136-6
Contributors: Anmariya Benny; Kathiresan Pandi; Rituja Upadhyay
Source: check_circle
Crossref

Techniques, Challenges and Future Prospects for Cell-based Meat

2022-02-28 | Preprint
DOI: 10.21203/rs.3.rs-1400697/v1
Contributors: Rituja Upadhyay; Anmariya Benny; Kathiresan Pandi
Source: check_circle
Crossref

Perception of creaminess in foods

Journal of Texture Studies
2020 | Journal article
DOI: 10.1111/JTXS.12509
WOSUID: WOS:000514753900001
Contributors: Upadhyay, Rituja; Aktar, Tugba; Chen, Jianshe
Source: check_circle
Web of Science Researcher Profile Sync
grade
Preferred source (of 3)‎

Rheology and tribology assessment of foods: A food oral processing perspective

Biopolymer-Based Formulations: Biomedical and Food Applications
2020 | Book chapter
Part of DOI: 10.1016/B978-0-12-816897-4.00028-X
EID:

2-s2.0-85094616058
Contributors: Upadhyay, R.; Chen, J.
Source: Self-asserted source
Rituja Upadhyay via Scopus - Elsevier

Sensory and Oral Processing of Semisolid Foods

Food Engineering Series
2019 | Book chapter
DOI: 10.1007/978-3-030-27134-3_8
EID:

2-s2.0-85075495517

Part of ISSN: 15710297
Contributors: Aktar, T.; Upadhyay, R.; Chen, J.
Source: Self-asserted source
Rituja Upadhyay via Scopus - Elsevier

Smoothness as a tactile percept: Correlating ‘oral’ tribology with sensory measurements

Food Hydrocolloids
2019 | Journal article
DOI: 10.1016/j.foodhyd.2018.07.036
EID:

2-s2.0-85053152129
Contributors: Upadhyay, R.; Chen, J.
Source: Self-asserted source
Rituja Upadhyay via Scopus - Elsevier
grade
Preferred source (of 2)‎

Topographic study of human tongue in relation to oral tribology

Food Hydrocolloids
2019-10 | Journal article
DOI: 10.1016/j.foodhyd.2019.04.022
Part of ISSN: 0268-005X
Source: Self-asserted source
Rituja Upadhyay
grade
Preferred source (of 3)‎

“Oral” tribology study on saliva-tea compound mixtures: Correlation between sweet aftertaste (Huigan) perception and friction coefficient

Food Research International
2019-08 | Journal article
DOI: 10.1016/j.foodres.2019.108642
ISSN: 0963-9969
Source: Self-asserted source
Rituja Upadhyay
grade
Preferred source (of 3)‎

Spectral analysis of the stick-slip phenomenon in “oral” tribological texture evaluation

Journal of Texture Studies
2017 | Journal article
DOI: 10.1111/jtxs.12266
EID:

2-s2.0-85017528515
Contributors: Sanahuja, S.; Upadhyay, R.; Briesen, H.; Chen, J.
Source: Self-asserted source
Rituja Upadhyay via Scopus - Elsevier
grade
Preferred source (of 2)‎

Mechanisms underlying astringency: Introduction to an oral tribology approach

Journal of Physics D: Applied Physics
2016 | Journal article
DOI: 10.1088/0022-3727/49/10/104003
EID:

2-s2.0-84960172884
Contributors: Upadhyay, R.; Brossard, N.; Chen, J.
Source: Self-asserted source
Rituja Upadhyay via Scopus - Elsevier
grade
Preferred source (of 2)‎

Characterization of bread dough: Rheological properties and microstructure

Journal of Food Engineering
2012 | Journal article
DOI: 10.1016/j.jfoodeng.2011.09.028
EID:

2-s2.0-81055156660
Contributors: Upadhyay, R.; Ghosal, D.; Mehra, A.
Source: Self-asserted source
Rituja Upadhyay via Scopus - Elsevier
grade
Preferred source (of 2)‎

Peer review (26 reviews for 7 publications/grants)

Review activity for Food chemistry. (2)
Review activity for Food hydrocolloids. (1)
Review activity for Journal of food engineering. (4)
Review activity for Journal of food engineering. (5)
Review activity for Journal of Food Science and Technology. (1)
Review activity for Journal of texture studies. (12)
Review activity for Tribology : (1)
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