Johnsy George

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Publications (48)

• Polymer and polymer-based composites for space radiation mitigation in food systems: Materials, mechanisms, and future perspectives
  Next Materials 2026 DOI: 10.1016/j.nxmate.2026.102815
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• Sustainable antimicrobial packaging films: effectiveness of epsilon-poly-l-lysine in PLA/PBAT blend films
  Sustainable Food Technology 2025 DOI: 10.1039/D5FB00286A
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• Packaging Solutions for Monitoring Food Quality and Safety
  2023 DOI: 10.1007/978-3-031-30683-9_14
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• Effect of Thermal Pretreatments on Phosphorylation of Corypha umbraculifera L. Stem Pith Starch: A Comparative Study Using Dry-Heat, Heat-Moisture and Autoclave Treatments
  Polymers 2021 DOI: 10.3390/polym13213855
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• Development of Bioplastic Films from γ − Irradiated Kithul (Caryota urens) Starch; Morphological, Crystalline, Barrier, and Mechanical Characterization
  Starch - Stärke 2021 DOI: 10.1002/star.202000135
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• Application of electromagnetic radiations for decontamination of fungi and mycotoxins in food products: A comprehensive review
  Trends in Food Science and Technology 2021 DOI: 10.1016/j.tifs.2021.06.013
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• Recent trends in bacterial decontamination of food products by hurdle technology: A synergistic approach using thermal and non-thermal processing techniques
  Food Research International 2021 DOI: 10.1016/j.foodres.2021.110514
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• Talipot palm (Corypha umbraculifera L.) a nonconventional source of starch: Effect of citric acid on structural, rheological, thermal properties and in vitro digestibility
  International Journal of Biological Macromolecules 2021 DOI: 10.1016/j.ijbiomac.2021.04.035
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• Physico-chemical, functional, morphological, thermal properties and digestibility of Talipot palm (Corypha umbraculifera L.) flour and starch grown in Malabar region of South India
  Journal of Food Measurement and Characterization 2020 DOI: 10.1007/s11694-020-00408-1
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• Hydrothermal modifications of nonconventional kithul (Caryota urens) starch: physico-chemical, rheological properties and in vitro digestibility
  Journal of Food Science and Technology 2020 DOI: 10.1007/s13197-020-04323-7
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