Amjad Khansaheb Balange (Amjad Balange)

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 4

Top Topics

Risk Assessment

Hyaluronic Acid

Top Venues

Journal of food science

Journal of food science and technology

This page only lists publications with an associated author ORCID identifier.

Publications

Kasturi Chattopadhyay, K A Martin Xavier, Soibam Ngasotter, Sutanu Karmakar, Amjad Khansaheb Balange, Binaya Bhusan Nayak
Chitosan Gel Prepared with Citric Acid as the Food Acidulant: Effect of the Chitosan Concentration and Gel pH on Physicochemical and Functional Properties of Fish Protein Emulsion Sausages. ACS omega 8 (8) (2023)
Kasturi Chattopadhyay, K A Martin Xavier, Soibam Ngasotter, Sutanu Karmakar, Amjad Khansaheb Balange, Binaya Bhusan Nayak
Chitosan Gel Prepared with Citric Acid as the Food Acidulant: Effect of the Chitosan Concentration and Gel pH on Physicochemical and Functional Properties of Fish Protein Emulsion Sausages. ACS omega 8 (8) (2023)
Sandeep Bhaskar Gore, Amjad Khansaheb Balange, Binaya Bhusan Nayak, H Sanath Kumar, Ajay T Tandale, K A Martin Xavier
Comparative analysis of unwashed and single washed mince gel from Indian major carps. Journal of food science and technology 59 (1) (2021)
Natchaphol Buamard, Mohammad Akram Javith, Amjad Khansaheb Balange, Gopal Krishna, Soottawat Benjakul
Effects of lysine and arginine on the properties of low-salt mince gel from striped catfish (Pangasianodon hypophthalmus). Journal of food science 85 (9) (2020)