Supratim Ghosh, Ph.D.
Affiliations: | Pennsylvania State University, State College, PA, United States |
Area:
Colloid science, food chemistryGoogle:
"Supratim Ghosh"Mean distance: 13.3
Parents
Sign in to add mentor| 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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Publications
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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 |