Kiran Verma

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Publications (8)

• From plate to plasma: Digestive transformation, absorption pathways, and regulatory oversight of microplastics in food systems
  Food Bioscience 2026 DOI: 10.1016/j.fbio.2026.109081
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• Formulation of casein–curcumin nanodispersions using microfluidization and nano-precipitation methods: cytotoxicity and in vitro release in a mango drink
  Sustainable Food Technology 2026 DOI: 10.1039/D5FB00558B
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• Curcumin Nanoemulsions
  2023 DOI: 10.1201/9781003324706-10
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• Influence of microfluidization on physico-chemical, rheological, thermal properties and cholesterol level of cow ghee
  LWT 2022 DOI: 10.1016/j.lwt.2022.113281
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• Nanoencapsulated curcumin emulsion utilizing milk cream as a potential vehicle by microfluidization: Bioaccessibility, cytotoxicity and physico-functional properties
  Food Research International 2021 DOI: 10.1016/j.foodres.2021.110611
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• Evaluation of Chemical, Functional, Spectral, and Thermal Characteristics of Sargassum wightii and Ulva rigida from Indian Coast
  Journal of Food Quality 2021 DOI: 10.1155/2021/9133464
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• In vitro bioaccessibility and characterisation of spent hen meat hydrolysate powder prepared by spray and freeze-drying techniques
  Process Biochemistry 2021 DOI: 10.1016/j.procbio.2021.03.029
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• Microfluidics assisted tragacanth gum based sub-micron curcumin suspension and its characterization
  LWT 2021 DOI: 10.1016/j.lwt.2020.110269
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