Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

por Noonim, Paramee, Rajasekaran, Bharathipriya, Venkatachalam, Karthikeyan
Publicado 2022

Structural Characterization and Peroxidation Stability of Palm Oil-Based Oleogel Made with Different Concentrations of Carnauba Wax and Processed with Ultrasonication

por Noonim, Paramee, Rajasekaran, Bharathipriya, Venkatachalam, Karthikeyan
Publicado 2022

Impact of Longkong Pericarp Extract on the Physicochemical Properties of Alginate-Based Edible Nanoparticle Coatings and Quality Maintenance of Shrimp (Penaeus monodon) during Refr...

por Charoenphun, Narin, Rajasekaran, Bharathipriya, Palanisamy, Suguna, Venkatachalam, Karthikeyan
Publicado 2023

Influence of chitosan-gelatin edible coating incorporated with longkong pericarp extract on refrigerated black tiger Shrimp (Penaeus monodon)

por Nagarajan, Muralidharan, Rajasekaran, Bharathipriya, Benjakul, Soottawat, Venkatachalam, Karthikeyan
Publicado 2021

Ultrasound treated fish myofibrillar protein: Physicochemical properties and its stabilizing effect on shrimp oil-in-water emulsion

por Rajasekaran, Bharathipriya, Singh, Avtar, Ponnusamy, Arunachalasivamani, Patil, Umesh, Zhang, Bin, Hong, Hui, Benjakul, Soottawat
Publicado 2023