Supratim Ghosh, Ph.D.

Pennsylvania State University, State College, PA, United States 
Colloid science, food chemistry
"Supratim Ghosh"
Mean distance: 13.3


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John Neil Coupland grad student 2007 Penn State
 (Effect of dispersed phase crystallization on aroma release from oil -in -water emulsions.)
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Tang YR, Ghosh S. (2021) Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application. Rsc Advances. 11: 25141-25157
Mohanan A, Nickerson MT, Ghosh S. (2020) Utilization of pulse protein-xanthan gum complexes for foam stabilization: The effect of protein concentrate and isolate at various pH. Food Chemistry. 316: 126282
Romero-Peña M, Ng EK, Ghosh S. (2020) Development of thermally stable coarse water-in-oil emulsions as potential DNA bioreactors Journal of Dispersion Science and Technology. 1-10
Mohanan A, Tang YR, Nickerson MT, et al. (2020) Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient Rsc Advances. 10: 14892-14905
Kadiya K, Ghosh S. (2019) Conversion of viscous oil-in-water nanoemulsions into viscoelastic gels upon removal of excess ionic emulsifier. Langmuir : the Acs Journal of Surfaces and Colloids
Patel A, Mohanan A, Ghosh S. (2019) Effect of protein type, concentration and oil droplet size on the formation of repulsively jammed elastic nanoemulsion gels. Soft Matter
Wang Y, Ghosh S, Nickerson MT. (2019) Effect of pH on the formation of electrostatic complexes between lentil protein isolate and a range of anionic polysaccharides, and their resulting emulsifying properties. Food Chemistry. 298: 125023
Erramreddy VV, Qi W, Bowles RK, et al. (2019) Modeling the influence of effective oil volume fraction and droplet repulsive interaction on nanoemulsion gelation Journal of Food Engineering. 249: 25-33
Borugadda VB, Dalai AK, Ghosh S. (2018) Effects of natural additives on performance of canola biodiesel and its structurally modified derivatives Industrial Crops and Products. 125: 303-313
Yerramilli M, Longmore N, Ghosh S. (2018) Stability and Bioavailability of Curcumin in Mixed Sodium Caseinate and Pea Protein Isolate Nanoemulsions Journal of the American Oil Chemists' Society. 95: 1013-1026
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