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Analysis of Transient Heat and Mass Transfer during Deep‐Fat Frying of Pantoa

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.966-977

2015

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Analysis of Transient Heat and Mass Transfer during Deep-Fat Frying of Pantoa: Heat and Mass Transfer during Frying of Pantoa

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.966-977

2015

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Chilling of the agitated milk using nano-enhanced phase change materials

Journal of food engineering, 2024-04, Vol.366, p.111852, Article 111852

2024

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Microencapsulation of curcumin by spray drying: Characterization and fortification of milk

Journal of food science and technology, 2022-04, Vol.59 (4), p.1326-1340

2022

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Spirocyclic rhodamine B benzoisothiazole derivative: a multi-stimuli fluorescent switch manifesting ethanol-responsiveness, photo responsiveness, and acidochromism

RSC advances, 2023-02, Vol.13 (8), p.5134-5148

2023

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Formulation and characterization of catechin‐loaded proniosomes for food fortification

Journal of the science of food and agriculture, 2021-04, Vol.101 (6), p.2439-2448

2021

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Energy storage and milk chilling performance of metal oxide nanofluids

Food and bioproducts processing, 2023-08, Vol.140, p.46-59

2023

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Resveratrol-loaded proniosomes: Formulation, characterization and fortification

Food science & technology, 2020-12, Vol.134, p.110127, Article 110127

2020

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Green tea catechin loaded niosomes: formulation and their characterization for food fortification

Journal of food science and technology, 2022-09, Vol.59 (9), p.3669-3682

2022

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Microencapsulation of zinc by spray-drying: Characterisation and fortification

Powder technology, 2021-03, Vol.381, p.1-16

2021

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Physicochemical, thermal, and flow properties of ice cream powder as influenced by moisture content

Journal of food processing and preservation, 2021-02, Vol.45 (2), p.n/a

2021

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Influence of moisture content on the flow properties of basundi mix

Powder technology, 2017-05, Vol.312, p.133-143

2017

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Surfactants and fatty alcohol based novel nanovesicles for resveratrol: Process optimization, characterization and evaluation of functional properties in RAW 264.7 macrophage cells

Journal of molecular liquids, 2018-07, Vol.261, p.387-396

2018

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Fabrication and characterization of electrospun catechins-loaded nanofibres for fortification of milk

Journal of food science and technology, 2024-04, Vol.61 (4), p.798-811

2024

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Modeling the Kinetics of Physicochemical and Textural Qualities of pantoa (Indian Dairy Dessert) During Deep-Fat Frying: KINETICS OF PANTOA PROPERTIES DURING DEEP-FAT FRYING

Journal of food processing and preservation, 2017-04, Vol.41 (2), p.e12805

2017

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Modeling the Kinetics of Physicochemical and Textural Qualities of pantoa (Indian Dairy Dessert) During Deep‐Fat Frying

Journal of food processing and preservation, 2017-04, Vol.41 (2), p.np-n/a

2017

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Modeling the Heat and Mass Transfer during Frying of Gulab Jamun

Journal of food processing and preservation, 2014-08, Vol.38 (4), p.1939-1947

2014

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Variation in grainy texture of commercial ghee in relation to laboratory ghee and its blends

International journal of dairy technology, 2013-02, Vol.66 (1), p.90-97

2013

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Evaluation of process conditions and their optimization for baking of an Indian dairy dessert-chhana podo

Journal of culinary science & technology, 2016-04, Vol.14 (2), p.136-152

2016

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Intelligent Routing Protocol for Energy Efficient Wireless Sensor Networks

Innovations in Electrical and Electronic Engineering, 2022, Vol.894, p.387-396

2022

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Energy Monitoring Framework Utilizing Internet of Things

Smart and Intelligent Systems, 2021, p.249-256

2021

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Detection of Milk Fat Adulteration

Dairy Fat Products and Functionality, p.109-131

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Ghee, Anhydrous Milk Fat and Butteroil

Dairy Fat Products and Functionality, p.399-430

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Application of D‐optimal mixture design and fuzzy logic approach in the preparation of chhana podo (baked milk cake)

Journal of food process engineering, 2019-08, Vol.42 (5), p.n/a

2019

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Analysis of Transient Heat and Mass Transfer during Deep‐Fat Frying of Pantoa

Analysis of Transient Heat and Mass Transfer during Deep-Fat Frying of Pantoa: Heat and Mass Transfer during Frying of Pantoa

Chilling of the agitated milk using nano-enhanced phase change materials

Microencapsulation of curcumin by spray drying: Characterization and fortification of milk

Spirocyclic rhodamine B benzoisothiazole derivative: a multi-stimuli fluorescent switch manifesting ethanol-responsiveness, photo responsiveness, and acidochromism

Formulation and characterization of catechin‐loaded proniosomes for food fortification

Energy storage and milk chilling performance of metal oxide nanofluids

Resveratrol-loaded proniosomes: Formulation, characterization and fortification

Green tea catechin loaded niosomes: formulation and their characterization for food fortification

Microencapsulation of zinc by spray-drying: Characterisation and fortification

Physicochemical, thermal, and flow properties of ice cream powder as influenced by moisture content

Influence of moisture content on the flow properties of basundi mix

Surfactants and fatty alcohol based novel nanovesicles for resveratrol: Process optimization, characterization and evaluation of functional properties in RAW 264.7 macrophage cells

Fabrication and characterization of electrospun catechins-loaded nanofibres for fortification of milk

Modeling the Kinetics of Physicochemical and Textural Qualities of pantoa (Indian Dairy Dessert) During Deep-Fat Frying: KINETICS OF PANTOA PROPERTIES DURING DEEP-FAT FRYING

Modeling the Kinetics of Physicochemical and Textural Qualities of pantoa (Indian Dairy Dessert) During Deep‐Fat Frying

Modeling the Heat and Mass Transfer during Frying of Gulab Jamun

Variation in grainy texture of commercial ghee in relation to laboratory ghee and its blends

Evaluation of process conditions and their optimization for baking of an Indian dairy dessert-chhana podo

Intelligent Routing Protocol for Energy Efficient Wireless Sensor Networks

Energy Monitoring Framework Utilizing Internet of Things

Detection of Milk Fat Adulteration

Ghee, Anhydrous Milk Fat and Butteroil

Application of D‐optimal mixture design and fuzzy logic approach in the preparation of chhana podo (baked milk cake)

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