Folgen
Dr. Nirali Shah Dedhia
Dr. Nirali Shah Dedhia
Visiting Faculty at ICT Mumbai, Post Doctoral Researcher at IIT Bombay
Bestätigte E-Mail-Adresse bei iitb.ac.in
Titel
Zitiert von
Zitiert von
Jahr
n-Octenyl succinylation of pullulan: Effect on its physico-mechanical and thermal properties and application as an edible coating on fruits
NN Shah, C Vishwasrao, RS Singhal, L Ananthanarayan
Food Hydrocolloids 55, 179-188, 2016
552016
An investigation on the effect of polyphenolic extracts of Nigella sativa seedcake on physicochemical properties of chitosan-based films
D Kadam, N Shah, S Palamthodi, SS Lele
Carbohydrate polymers 192, 347-355, 2018
542018
Hydrophobically modified pea proteins: Synthesis, characterization and evaluation as emulsifiers in eggless cake
NN Shah, KV Umesh, RS Singhal
Journal of food engineering 255, 15-23, 2019
362019
Modification of proteins and polysaccharides using dodecenyl succinic anhydride: Synthesis, properties and applications—A review
NN Shah, N Soni, RS Singhal
International journal of biological macromolecules 107, 2224-2233, 2018
332018
Complexation of curcumin using proteins to enhance aqueous solubility and bioaccessibility: Pea protein vis-à-vis whey protein
UK Vijayan, NN Shah, AB Muley, RS Singhal
Journal of Food Engineering 292, 110258, 2021
292021
An investigation on changes in composition and antioxidant potential of mature and immature summer truffle (Tuber aestivum)
N Shah, A Usvalampi, S Chaudhary, T Seppänen-Laakso, S Marathe, ...
European Food Research and Technology 246 (4), 723-731, 2020
162020
Enzymatic synthesis of fatty acid esters of trehalose: process optimization, characterization of the esters and evaluation of their bioactivities
SJ Marathe, NN Shah, RS Singhal
Bioorganic chemistry 94, 103460, 2020
142020
Food polysaccharides: A review on emerging microbial sources, bioactivities, nanoformulations and safety considerations
N Dedhia, SJ Marathe, RS Singhal
Carbohydrate Polymers, 119355, 2022
132022
A two-tier modified starch-oxidation followed by n-octenyl succinylation as gum Arabic substitute: Process details and characterization
NN Shah, RS Singhal
Journal of Food Engineering 226, 96-104, 2018
122018
Esterification of anthocyanins isolated from floral waste: Characterization of the esters and their application in various food systems
SJ Marathe, NN Shah, SR Bajaj, RS Singhal
Food Bioscience 40, 100852, 2021
92021
Dodecenyl succinylated guar gum hydrolysate as a wall material for microencapsulation: Synthesis, characterization and evaluation
N Soni, NN Shah, RS Singhal
Journal of Food Engineering 242, 133-140, 2019
82019
Synthesis and evaluation of n-octenyl succinylated guar gum as an anti-staling agent in bread
NN Shah, A Raut, SL Yedage, BM Bhanage, RS Singhal
LWT 93, 368-375, 2018
72018
Fermented Fruits and Vegetables
N Shah, R Singhal
Current Developments in Biotechnology and Bioengineering: Food and Beverages …, 2017
72017
A study on the fatty acid composition of lipids in truffles selected from Europe and Africa
NN Shah, S Hokkanen, O Pastinen, A Eljamil, S Shamekh
3 Biotech 10 (10), 1-7, 2020
52020
Esterification of sugars and polyphenols with fatty acids: Techniques, bioactivities, and applications
SJ Marathe, N Dedhia, RS Singhal
Current Opinion in Food Science, 2021
22021
Encapsulation of ginger oleoresin in co-crystallized sucrose: development, characterization and storage stability
K Rai, N Chhanwal, NN Shah, RS Singhal
Food & Function 12 (17), 7964-7974, 2021
22021
An investigation of the antioxidant potential and bioaccumulated minerals in Tuber borchii and Tuber maculatum mycelia obtained by submerged fermentation
N Shah, SJ Marathe, D Croce, M Ciardi, V Longo, A Juilus, S Shamekh
Archives of Microbiology 204 (1), 1-10, 2022
2022
Amine Modification
NJ Dedhia, SJ Marathe, RS Singhal
Physicochemical and Enzymatic Modification of Gums, 111-133, 2021
2021
Three phase partitioning (TPP) as an extraction technique for oleaginous materials
SJ Marathe, NN Shah, RS Singhal
Three Phase Partitioning, 267-284, 2021
2021
Das System kann den Vorgang jetzt nicht ausführen. Versuchen Sie es später erneut.
Artikel 1–19