Supratim Ghosh
TitleCited byYear
Fat crystals and water-in-oil emulsion stability
S Ghosh, D Rousseau
Current Opinion in Colloid & Interface Science 16 (5), 421-431, 2011
1122011
Factors affecting the freeze–thaw stability of emulsions
S Ghosh, JN Coupland
Food Hydrocolloids 22 (1), 105-111, 2008
1052008
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
732004
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
612006
Comparison of Pickering and network stabilization in water-in-oil emulsions
S Ghosh, T Tran, D Rousseau
Langmuir 27 (11), 6589-6597, 2011
602011
Freeze–thaw stability of water-in-oil emulsions
S Ghosh, D Rousseau
Journal of colloid and interface science 339 (1), 91-102, 2009
592009
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, 2009
552009
Baclofen, raclopride, and naltrexone differentially reduce solid fat emulsion intake under limited access conditions
RE Rao, FHE Wojnicki, J Coupland, S Ghosh, RLW Corwin
Pharmacology Biochemistry and Behavior 89 (4), 581-590, 2008
502008
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
462015
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
432014
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
432013
Effects of droplet crystallization and melting on the aroma release properties of a model oil-in-water emulsion
S Ghosh, DG Peterson, JN Coupland
Journal of agricultural and food chemistry 54 (5), 1829-1837, 2006
402006
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
382011
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
352017
Comparison of the dispersed phase coalescence mechanisms in different tablespreads
D Rousseau, S Ghosh, H Park
Journal of food science 74 (1), E1-E7, 2009
352009
Triacylglycerol interfacial crystallization and shear structuring in water-in-oil emulsions
S Ghosh, D Rousseau
Crystal Growth & Design 12 (10), 4944–4954, 2012
332012
Influence of Emulsifier Concentration on Nanoemulsion Gelation
VV Erramreddy, S Ghosh
Langmuir 30 (37), 11062-11074, 2014
292014
Aroma release from solid droplet emulsions: effect of lipid type
S Ghosh, DG Peterson, JN Coupland
Journal of the American Oil Chemists' Society 84 (11), 1001-1014, 2007
232007
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
222018
Effect of lentil proteins isolate concentration on the formation, stability and rheological behaviour of oil-in-water nanoemulsions
M Primozic, A Duchek, M Nickerson, S Ghosh
Food Chemsitry 237, 65-74, 2017
182017
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