Madhuvanti S. Kale, Ph.D.
Affiliations: | 2013 | Food Science | Purdue University, West Lafayette, IN, United States |
Area:
Food Science and Technology AgricultureGoogle:
"Madhuvanti Kale"Parents
Sign in to add mentor| Osvaldo H. Campanella | grad student | 2013 | Purdue | |
| (Corn bran arabinoxylans: Structure-function relationships, gel formation and potential application of the gels as bioactive delivery matrices.) | ||||
BETA: Related publications
See more...
Publications
|
You can help our author matching system! If you notice any publications incorrectly attributed to this author, please sign in and mark matches as correct or incorrect. |
| Kale MS, Yadav MP, Chau HK, et al. (2018) Molecular and functional properties of a xylanase hydrolysate of corn bran arabinoxylan. Carbohydrate Polymers. 181: 119-123 |
| Marquez-Escalante JA, Carvjal-Millan E, Yadav MP, et al. (2017) Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose to xylose ratio. Journal of the Science of Food and Agriculture |
| Yadav MP, Kale MS, Hicks KB, et al. (2017) Isolation, characterization and the functional properties of cellulosic arabinoxylan fiber isolated from agricultural processing by-products, agricultural residues and energy crops Food Hydrocolloids. 63: 545-551 |
| Kale MS, Yadav MP, Hanah KA. (2016) Suppression of Psyllium Husk Suspension Viscosity by Addition of Water Soluble Polysaccharides. Journal of Food Science |
| Kale MS, Yadav MP, Hicks KB, et al. (2015) Concentration and shear rate dependence of solution viscosity for arabinoxylans from different sources Food Hydrocolloids. 47: 178-183 |
| Kale MS, Hamaker BR, Campanella OH. (2013) Alkaline extraction conditions determine gelling properties of corn bran arabinoxylans Food Hydrocolloids. 31: 121-126 |
| Kale MS, Pai DA, Hamaker BR, et al. (2010) Structure-function relationships for corn bran arabinoxylans Journal of Cereal Science. 52: 368-372 |