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Prarabdh C. Badgujar

National Institute of Food Technology Entrepreneurship and Management

30

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328

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Protease Catalyzed Production of Spent Hen Meat Hydrolysate Powder for Health Food Applications

2021 Journal of Food Quality
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Strategies and advances in the pretreatment of microalgal biomass.

2021 Journal of Biotechnology
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Seaweed as a Source of Natural Antioxidants: Therapeutic Activity and Food Applications

2021 Journal of Food Quality
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High‐pressure microfluidization of sugarcane juice−Effect on total phenols, total flavonoids, antioxidant activity and microbiological quality

2021 Journal of Food Processing and Preservation
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In vitro bioaccessibility and characterisation of spent hen meat hydrolysate powder prepared by spray and freeze-drying techniques

2021 Process Biochemistry
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Nanoencapsulated curcumin emulsion utilizing milk cream as a potential vehicle by microfluidization: Bioaccessibility, cytotoxicity and physico-functional properties.

2021 Food Research International
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Evaluation of Chemical, Functional, Spectral, and Thermal Characteristics of Sargassum wightii and Ulva rigida from Indian Coast

2021 Journal of Food Quality
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Nanofluid research advances: Preparation, characteristics and applications in food processing

2021 Food Research International
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Effect of homogenization and microfluidization on physicochemical and rheological properties of mayonnaise

2021 Journal of Food Process Engineering
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Effect of Hydrothermal Processing on Physico-chemical Properties and Antioxidant Activity of Edible Brown Seaweed Sargassum wightii

2021 Journal of Aquatic Food Product Technology
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