Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies

por Dhal, Somali, Anis, Arfat, Shaikh, Hamid M, Alhamidi, Abdullah, Pal, Kunal
Publicado 2023

The Influence of Emulsifiers on the Physiochemical Behavior of Soy Wax/Rice Bran Oil-Based Oleogels and Their Application in Nutraceutical Delivery

por Dhal, Somali, Alhamidi, Abdullah, Al-Zahrani, Saeed M., Anis, Arfat, Pal, Kunal
Publicado 2023

Formulation and Characterization of Emulgel-Based Jelly Candy: A Preliminary Study on Nutraceutical Delivery

por Dhal, Somali, Pal, Anupam, Gramza-Michalowska, Anna, Kim, Doman, Mohanty, Biswaranjan, Sagiri, Sai S., Pal, Kunal
Publicado 2023

Variations in Microstructural and Physicochemical Properties of Soy Wax/Soybean Oil-Derived Oleogels Using Soy Lecithin

por Sena, Biswajit, Dhal, Somali, Sahu, Deblu, Sarkar, Preetam, Mohanty, Biswaranjan, Jarzębski, Maciej, Wieruszewski, Marek, Behera, Haladhar, Pal, Kunal
Publicado 2022

Analysis of the Physical and Structure Characteristics of Reformulated Pizza Bread

por Alam, Syed Saif, Bharti, Deepti, Pradhan, Bikash K., Sahu, Deblu, Dhal, Somali, Kim, Nahyun Mariah, Jarzębski, Maciej, Pal, Kunal
Publicado 2022