0000-0002-2543-1478 Employment
Employment history is unavailable.
Education
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Institute of Chemical Technology M.Tech Food Engineering and Technology2020 - 2022
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Institute of Chemical Technology B.Tech. Food Engineering and Technology2015 - 2019
Projects & Funding
Projects & funding information is unavailable.
Publications (28)
- Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing Save
- Composite bioaerogels fabricated from konjac glucomannan and gellan gum by supercritical carbon dioxide drying and impregnation thereof with β-carotene and phenolics of mango peel Save
- Composite pea protein-konjac glucomannan aerogels as templates for D-limonene loaded oleogels: Impact of pressure and temperature of supercritical drying Save
- Development of floatable composite alginate hydrogel beads for the concentration of anthocyanins and their further characterization Save
- Fabrication of β-carotene loaded alginate oleogels by the aerogel template method: Impact of pressure and temperature of supercritical carbon dioxide drying Save
- Pasteurization of mandarin juice by ohmic heating and evaluation of its shelf-life under refrigerated and ambient conditions Save
- Recent Trends in Pepper-Derived Products for Food Matrices Save
- Variations in quality attributes of pulsed light‐treated table grape juice during refrigerated storage (4°C) and ambient conditions (25°C) Save
- Composite hydrogels fabricated from konjac glucomannan and gellan gum: Rheological characterization and their potential application in sustainable agriculture Save
- The potential of coextraction as an emerging trend in the development of new functional food ingredients Save