Search Results - "BHATTACHARYA, SUVENDU" :: K.UTB vyhledávací portál

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Snack Foods: Processing and Technology

by Bhattacharya, Suvendu
Year of Publication 2022

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Hydrocolloids as thickening and gelling agents in food: a critical review

by Saha, Dipjyoti, Bhattacharya, Suvendu
Published in Journal of food science and technology (01.12.2010)

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Conventional and Advanced Food Processing Technologies

by Suvendu Bhattacharya, Suvendu Bhattacharya
Year of Publication 2014

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Imaging and image analysis of freeze-dried cellular solids of gellan and agar gels

by Tiwari (Sharma), Shipra, Chakkaravarthi, A., Bhattacharya, Suvendu
Published in Journal of food engineering (01.11.2015)

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Mangosteen Oil-In-Water Emulsions: Rheology, Creaming, and Microstructural Characteristics during Storage

by Zarena, A. S., Bhattacharya, Suvendu, Kadimi, Udaya Sankar
Published in Food and bioprocess technology (01.11.2012)

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GELLING BEHAVIOR OF RICE FLOUR DISPERSIONS AT DIFFERENT CONCENTRATIONS OF SOLIDS AND TIME OF HEATING

by KAPRI, ALKA, BHATTACHARYA, SUVENDU
Published in Journal of texture studies (01.06.2008)

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Characterization of the batter and gluten-free cake from extruded red rice flour

by Das, Amit Baran, Bhattacharya, Suvendu
Published in Food science & technology (01.03.2019)

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Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures

by Banerjee, Soumya, Bhattacharya, Suvendu
Published in Journal of food engineering (01.02.2011)

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Food Gels: Gelling Process and New Applications

by Banerjee, Soumya, Bhattacharya, Suvendu
Published in Critical reviews in food science and nutrition (01.04.2012)

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Strain and strain rate dependence of gellan, agar and agar–gellan gels as model systems

by Sharma, Shipra, Bhattacharya, Suvendu
Published in Journal of food engineering (01.11.2014)

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Olive (Elaeagnus latifolia) pulp and leather: Characterization after thermal treatment and interrelations among quality attributes

by Basumatary, Beatrice, Bhattacharya, Suvendu, Das, Amit Baran
Published in Journal of food engineering (01.08.2020)

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Predicting enzymatic starch hydrolysis mechanism during paddy malting by vibrational spectroscopy and multivariate calibration analysis

by Kalita, Dipsikha, Bhattacharya, Suvendu, Srivastava, Brijesh
Published in Food chemistry (01.09.2018)

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Time-dependent rheological behavior of pineapple pulp foam and its relationship with foaming properties and quality attributes of dried powder

by Begum, Arjuara, Kalita, Dipsikha, Bhattacharya, Suvendu, Srivastava, Brijesh
Published in Journal of food engineering (01.01.2023)

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Interrelation between thermal behaviour and pasting properties of malted rice using multivariate analysis

by Kalita, Dipsikha, Bhattacharya, Suvendu, Srivastava, Brijesh
Published in Thermochimica acta (10.12.2018)

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Dehumidifier-Assisted Drying Characteristics of Nutrient Enriched Gellan and Agar Gels

by Tiwari, Shipra, Bhattacharya, Suvendu
Published in Drying technology (10.09.2015)

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Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and Modeling

by Shanthilal, J., Bhattacharya, Suvendu
Published in Journal of food science (01.08.2015)

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Aeration of model gels: Rheological characteristics of gellan and agar gels

by Tiwari, Shipra, Bhattacharya, Suvendu
Published in Journal of food engineering (01.11.2011)

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Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening

by Dixit, Yash, Bhattacharya, Suvendu
Published in Journal of food science and technology (01.08.2015)

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Fabricated Mango Pulp‐Gellan Gels: Effect of Selected Additives on Rheological and Sensory Attributes

by Tiwari, Shipra, Bhattacharya, Suvendu
Published in Journal of food quality (01.10.2016)

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Characteristics of gluten‐free rice batter and baked cake made from the flour of heat‐moisture‐treated paddy of pigmented rice

by Pathaw, P. Mariadon Shanlang, Mahanta, Charu Lata, Bhattacharya, Suvendu
Published in Journal of food processing and preservation (01.03.2021)

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