Supratim Ghosh

Publication Activity (10 Years)

Years Active: 2017-2023
Publications (10 Years): 12

Top Topics

Protein Protein

Top Venues

Molecules (Basel, Switzerland)

Plants (Basel, Switzerland)

Food & function

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

Publications

Yan Ran Tang, Supratim Ghosh
A Review of the Utilization of Canola Protein as an Emulsifier in the Development of Food Emulsions. Molecules (Basel, Switzerland) 28 (24) (2023)
Yan Ran Tang, Supratim Ghosh
A Review of the Utilization of Canola Protein as an Emulsifier in the Development of Food Emulsions. Molecules (Basel, Switzerland) 28 (24) (2023)
Kunal Kadiya, Manisha Sharma, Supratim Ghosh
Effect of the chitosan second layer on the gelation and controlled digestion of Citrem-chitosan bilayer emulsions. Food & function 13 (5) (2022)
Athira Mohanan, Kim Harrison, David M L Cooper, Michael T Nickerson, Supratim Ghosh
Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application. Foods (Basel, Switzerland) 11 (18) (2022)
Yingxin Wang, Supratim Ghosh, Michael T Nickerson
Microencapsulation of Flaxseed Oil by Lentil Protein Isolate-κ-Carrageenan and -ι-Carrageenan Based Wall Materials through Spray and Freeze Drying. Molecules (Basel, Switzerland) 27 (10) (2022)
Ariana D Forand, Y Zou Finfrock, Miranda Lavier, Jarvis Stobbs, Li Qin, Sheng Wang, Chithra Karunakaran, Yangdou Wei, Supratim Ghosh, Karen K Tanino
With a Little Help from My Cell Wall: Structural Modifications in Pectin May Play a Role to Overcome Both Dehydration Stress and Fungal Pathogens. Plants (Basel, Switzerland) 11 (3) (2022)
Fatemeh Keivaninahr, Pravin Gadkari, Khaled Zoroufchi Benis, Mehmet Tulbek, Supratim Ghosh
Prediction of emulsification behaviour of pea and faba bean protein concentrates and isolates from structure-functionality analysis. RSC advances 11 (20) (2021)
Yan Ran Tang, Supratim Ghosh
Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application. RSC advances 11 (41) (2021)
Athira Mohanan, Yan Ran Tang, Michael T Nickerson, Supratim Ghosh
Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient. RSC advances 10 (25) (2020)
Kunal Kadiya, Supratim Ghosh
Conversion of Viscous Oil-in-Water Nanoemulsions to Viscoelastic Gels upon Removal of Excess Ionic Emulsifier. Langmuir : the ACS journal of surfaces and colloids 35 (52) (2019)
Chi Diem Doan, Supratim Ghosh
Formation and Stability of Pea Proteins Nanoparticles Using Ethanol-Induced Desolvation. Nanomaterials (Basel, Switzerland) 9 (7) (2019)
Manispuritha Yerramilli, Supratim Ghosh
Long-term stability of sodium caseinate-stabilized nanoemulsions. Journal of food science and technology 54 (1) (2017)