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Kinetics of Cream Formation by the Mechanism of Consolidation in Flocculating Emulsions

Journal of colloid and interface science, 2000-10, Vol.230 (2), p.254-267

2000

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In Vitro Method for Predicting Glycemic Index of Foods Using Simulated Digestion and an Artificial Neural Network

Cereal chemistry, 2010-07, Vol.87 (4), p.363-369

2010

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Fat particle structure and stability of food emulsions

Journal of food science, 1998-03, Vol.63 (2), p.183-188

1998

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Adsorption behavior of monoglycerides at the vegetable oil/water interface

Journal of colloid and interface science, 1991-10, Vol.146 (2), p.525-532

1991

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Particle Structure and Stability of Colloidal Dispersions as Probed by the Kossel Diffraction Technique

Journal of colloid and interface science, 1997-07, Vol.191 (2), p.471-481

1997

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In Vitro Method for Predicting Glycemic Index of Foods Using Simulated Digestion and an Artificial Neural Network: Molecular Diversity and Health Benefits of Carbohydrates from Cereals and Pulses

Cereal chemistry, 2010, Vol.87 (4), p.363-369

2010

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Competitive adsorption of monoglycerides and lecithin at the vegetable oil—water interface

Colloids and surfaces, 1991-11, Vol.59, p.331-343

1991

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Foam film rheology and thickness stability of foam-based food products

Colloids and surfaces. A, Physicochemical and engineering aspects, 2003-03, Vol.214 (1), p.13-21

2003

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The role of additives for the behaviour of thin emulsion films stabilized by proteins

Colloids and surfaces. A, Physicochemical and engineering aspects, 1997-05, Vol.123, p.155-167

1997

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Kinetic Model for the Simultaneous Processes of Flocculation and Coalescence in Emulsion Systems

Journal of colloid and interface science, 1994-10, Vol.167 (1), p.8-17

1994

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Spontaneous Cyclic Dimpling in Emulsion Films Due to Surfactant Mass Transfer between the Phases

Journal of colloid and interface science, 1993-09, Vol.159 (2), p.497-501

1993

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Dilatational and shear rheology of protein layers at the water-air interface

Food Colloids: Fundamentals of Formulation, 2001

2001

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Emulsion stability — kinetics of flocculation and coalescence

Colloids and surfaces, 1992-12, Vol.69 (2), p.135-146

1992

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Food Texture and Rheology: A Tutorial Review

Rheology of Foods, 1992, p.1-16

Borwankar, Rajendra P.

1992

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Rheology of Foods

1, 1992

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The role of sociality in deciding the morality involved in personal and professional relationships: with special reference to Indian culture

Journal of comparative literature & aesthetics, 2016-01, Vol.39 (1-2), p.113

Cheruvalath, Reena

2016

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The role of sociality in deciding the morality involved in personal and professional relationships: with special reference to Indian culture

Journal of comparative literature & aesthetics, 2016, Vol.39 (1/2), p.97

Cheruvalath, Reena

2016

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Dilatational and Shear Rheology of Protein Layers at the Water-Air Interface

Food Colloids - Fundamentals of Formulation, 2001, p.1-1

2001

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Kinetics of Cream Formation by the Mechanism of Consolidation in Flocculating Emulsions

In Vitro Method for Predicting Glycemic Index of Foods Using Simulated Digestion and an Artificial Neural Network

Fat particle structure and stability of food emulsions

Adsorption behavior of monoglycerides at the vegetable oil/water interface

Particle Structure and Stability of Colloidal Dispersions as Probed by the Kossel Diffraction Technique

In Vitro Method for Predicting Glycemic Index of Foods Using Simulated Digestion and an Artificial Neural Network: Molecular Diversity and Health Benefits of Carbohydrates from Cereals and Pulses

Competitive adsorption of monoglycerides and lecithin at the vegetable oil—water interface

Foam film rheology and thickness stability of foam-based food products

The role of additives for the behaviour of thin emulsion films stabilized by proteins

Kinetic Model for the Simultaneous Processes of Flocculation and Coalescence in Emulsion Systems

Spontaneous Cyclic Dimpling in Emulsion Films Due to Surfactant Mass Transfer between the Phases

Dilatational and shear rheology of protein layers at the water-air interface

Emulsion stability — kinetics of flocculation and coalescence

Food Texture and Rheology: A Tutorial Review

Rheology of Foods

The role of sociality in deciding the morality involved in personal and professional relationships: with special reference to Indian culture

The role of sociality in deciding the morality involved in personal and professional relationships: with special reference to Indian culture

Dilatational and Shear Rheology of Protein Layers at the Water-Air Interface

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