Mahesh Kharat

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Publications (8)

• Comparison of Emulsion and Nanoemulsion Delivery Systems: The Chemical Stability of Curcumin Decreases as Oil Droplet Size Decreases
  Journal of Agricultural and Food Chemistry 2020 DOI: 10.1021/acs.jafc.0c01877
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• Enhancement of chemical stability of curcumin-enriched oil-in-water emulsions: Impact of antioxidant type and concentration
  Food Chemistry 2020 DOI: 10.1016/j.foodchem.2020.126653
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• Impact of fat crystallization on the resistance of W/O/W emulsions to osmotic stress: Potential for temperature-triggered release
  Food Research International 2020 DOI: 10.1016/j.foodres.2020.109273
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• Fabrication and characterization of nanostructured lipid carriers (NLC) using a plant-based emulsifier: Quillaja saponin
  Food Research International 2019 DOI: 10.1016/j.foodres.2019.108601
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• Recent advances in colloidal delivery systems for nutraceuticals: A case study – Delivery by Design of curcumin
  Journal of Colloid and Interface Science 2019 DOI: 10.1016/j.jcis.2019.09.045
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• Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation
  Food Research International 2018 DOI: 10.1016/j.foodres.2018.05.021
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• Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment
  Journal of Agricultural and Food Chemistry 2017 DOI: 10.1021/acs.jafc.6b04815
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• Antioxidant Compounds in Traditional Indian Pickles May Prevent the Process-Induced Formation of Benzene
  Journal of Food Protection 2016 DOI: 10.4315/0362-028x.jfp-15-218
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