Supratim Ghosh
Cited by
Cited by
Fat crystals and water-in-oil emulsion stability
S Ghosh, D Rousseau
Current Opinion in Colloid & Interface Science 16 (5), 421-431, 2011
Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates
C Chang, S Tu, S Ghosh, MT Nickerson
Food Research International 77, 360-367, 2015
Factors affecting the freeze–thaw stability of emulsions
S Ghosh, JN Coupland
Food Hydrocolloids 22 (1), 105-111, 2008
Comparison of Pickering and network stabilization in water-in-oil emulsions
S Ghosh, T Tran, D Rousseau
Langmuir 27 (11), 6589-6597, 2011
Oxidative stability of flaxseed oil: Effect of hydrophilic, hydrophobic and intermediate polarity antioxidants
A Mohanan, MT Nickerson, S Ghosh
Food chemistry 266, 524-533, 2018
Freeze–thaw stability of water-in-oil emulsions
S Ghosh, D Rousseau
Journal of colloid and interface science 339 (1), 91-102, 2009
Fat crystal-stabilized water-in-oil emulsions as controlled release systems
M Nadin, D Rousseau, S Ghosh
LWT-Food Science and Technology 56 (2), 248-255, 2014
Kinetic stability and rheology of wax-stabilized water-in-oil emulsions at different water cuts
S Haj-shafiei, S Ghosh, D Rousseau
Journal of colloid and interface science 410, 11-20, 2013
On the stability of oil-in-water emulsions to freezing
GL Cramp, AM Docking, S Ghosh, JN Coupland
Food hydrocolloids 18 (6), 899-905, 2004
Intermolecular interactions during complex coacervation of pea protein isolate and gum Arabic
S Liu, YL Cao, S Ghosh, D Rousseau, NH Low, MT Nickerson
Journal of agricultural and food chemistry 58 (1), 552-556, 2010
Effect of aqueous composition on the freeze-thaw stability of emulsions
S Ghosh, GL Cramp, JN Coupland
Colloids and Surfaces A: Physicochemical and Engineering Aspects 272 (1-2 …, 2006
Improved stabilization of nanoemulsions by partial replacement of sodium caseinate with pea protein isolate
M Yerramilli, N Longmore, S Ghosh
Food Hydrocolloids 64, 99-111, 2017
Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate
M Primozic, A Duchek, M Nickerson, S Ghosh
Food Hydrocolloids 77, 126-141, 2018
Structure–Functionality of lentil protein-polyphenol conjugates
S Parolia, J Maley, R Sammynaiken, R Green, M Nickerson, S Ghosh
Food Chemistry 367, 130603, 2022
Raman spectroscopy of the polymorphic forms and liquid state of cocoa butter
S Bresson, D Rousseau, S Ghosh, ME Marssi, V Faivre
European Journal of Lipid Science and Technology 113 (8), 992-1004, 2011
Triacylglycerol interfacial crystallization and shear structuring in water-in-oil emulsions
S Ghosh, D Rousseau
Crystal Growth & Design 12 (10), 4944–4954, 2012
Long-term stability of sodium caseinate-stabilized nanoemulsions
M Yerramilli, S Ghosh
Journal of Food Science and Technology 54, 82-92, 2017
Influence of Emulsifier Concentration on Nanoemulsion Gelation
VV Erramreddy, S Ghosh
Langmuir 30 (37), 11062-11074, 2014
Utilization of pulse protein-xanthan gum complexes for foam stabilization: The effect of protein concentrate and isolate at various pH
A Mohanan, MT Nickerson, S Ghosh
Food Chemistry 316, 126282, 2020
Stability and rheology of canola protein isolate-stabilized concentrated oil-in-water emulsions
YR Tang, S Ghosh
Food Hydrocolloids 113, 106399, 2021
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