Balunkeswar Nayak

发表

Lauric acid adsorbed cellulose nanocrystals retained the physical stability of oil-in-water Pickering emulsion during different dilutions, pH, and storage periods

A. Patel, SuriyaPrakaash Lakshmibalasubramaniam, Balunkeswar Nayak, 2021, Food Hydrocolloids.

Effect of thermal processing on the phenolic antioxidants of colored potatoes

Balunkeswar Nayak, 2011 .

Comparison of microwave, ultrasound and accelerated-assisted solvent extraction for recovery of polyphenols from Citrus sinensis peels.

Balunkeswar Nayak, F. Dahmoune, M. Khodir, 2015, Food chemistry.

Surface modification of cellulose nanofiber film with fatty acids for developing renewable hydrophobic food packaging

A. Patel, Balunkeswar Nayak, S. L. Balasubramaniam, 2020, Food Packaging and Shelf Life.

Removal of Allergens in Some Food Products Using Ultrasound

Balunkeswar Nayak, Zhenxing Li, I. Ahmed, 2017 .

Thermophysical properties prediction of brown seaweed (Saccharina latissima) using artificial neural networks (ANNs) and empirical models

Balunkeswar Nayak, P. Sappati, G. P. VanWalsum, 2019, International Journal of Food Properties.

Evaluation of the efficiency of three extraction conditions for the immunochemical detection of allergenic soy proteins in different food matrices.

Balunkeswar Nayak, A. Amponsah, 2018, Journal of the science of food and agriculture.

Steric stabilization of phycobiliprotein loaded liposome through polyethylene glycol adsorbed cellulose nanocrystals and their impact on the gastrointestinal tract

A. Patel, SuriyaPrakaash Lakshmibalasubramaniam, Balunkeswar Nayak, 2020 .

Effect of glass transition on the shrinkage of sugar kelp (Saccharina latissima) during hot air convective drying

Balunkeswar Nayak, G. P. Walsum, P. Sappati, 2017 .

Optimization of microwave-assisted extraction of polyphenols from Myrtus communis L. leaves.

Khodir Madani, Balunkeswar Nayak, F. Dahmoune, 2015, Food chemistry.

Improved stability of phycobiliprotein within liposome stabilized by polyethylene glycol adsorbed cellulose nanocrystals.

C. Tripp, A. Patel, SuriyaPrakaash Lakshmibalasubramaniam, 2020, International journal of biological macromolecules.

Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow pea flour mixes.

Juming Tang, Balunkeswar Nayak, J. Powers, 2011, Journal of food science.

Ultraviolet Light-Assisted Photocatalytic Disinfection of Escherichia coli and Its Effects on the Quality Attributes of White Grape Juice

A. Amirbahman, C. Tripp, Balunkeswar Nayak, 2018, Food and Bioprocess Technology.

Comparison of recovery and immunochemical detection of peanut proteins from differentially roasted peanut flour using ELISA.

J. Baumert, Balunkeswar Nayak, S. Koppelman, 2019, Food chemistry.

Shrimp tropomyosin retains antibody reactivity after exposure to acidic condition.

S. Maleki, Balunkeswar Nayak, A. Lasekan, 2017, Journal of the science of food and agriculture.

Effects of buffer additives and thermal processing methods on the solubility of shrimp (Penaeus monodon) proteins and the immunoreactivity of its major allergen.

Balunkeswar Nayak, A. Lasekan, 2016, Food chemistry.

Combined effects of seasonal variation and drying methods on the physicochemical properties and antioxidant activity of sugar kelp (Saccharina latissima)

Balunkeswar Nayak, P. Sappati, G. P. VanWalsum, 2018, Journal of Applied Phycology.

Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review

Juming Tang, Balunkeswar Nayak, R. Liu, 2015, Critical reviews in food science and nutrition.

Thermal degradation of anthocyanins from purple potato (cv. Purple Majesty) and impact on antioxidant capacity.

Juming Tang, Balunkeswar Nayak, J. Powers, 2011, Journal of agricultural and food chemistry.

Ultrasound assisted extraction of phenolic compounds from P. lentiscus L. leaves: Comparative study of artificial neural network (ANN) versus degree of experiment for prediction ability of phenolic compounds recovery

Khodir Madani, L. Mouni, Balunkeswar Nayak, 2015 .

HPLC-DAD profile of phenolic compounds and antioxidant activity of leaves extract of Rhamnus alaternus L.

L. B. Perkins, Khodir Madani, Balunkeswar Nayak, 2015 .

Bioactivity of antioxidants in extruded products prepared from purple potato and dry pea flours.

Juming Tang, C. DeRito, Balunkeswar Nayak, 2011, Journal of agricultural and food chemistry.

Effect of baking temperatures on the proximate composition, amino acids and protein quality of de-oiled bottle gourd (Lagenaria siceraria) seed cake fortified biscuit

D. Mohapatra, R. Pradhan, A. Patel, 2019, LWT.

COLORED POTATOES (SOLANUM TUBEROSUM L.) DRIED FOR ANTIOXIDANT‐RICH VALUE‐ADDED FOODS

Juming Tang, Balunkeswar Nayak, J. Powers, 2011 .

Ultrasonic System for Food Processing

Balunkeswar Nayak, 2014 .

Fabrication of antioxidative food packaging films using cellulose nanofibers, kappa‐Carrageenan, and gallic acid

Balunkeswar Nayak, SuriyaPrakaash Lakshmi Balasubramaniam, Avinash Singh Patel, 2021 .

Antioxidant and antimicrobial modified cellulose nanofibers for food applications

A. Patel, SuriyaPrakaash Lakshmibalasubramaniam, Balunkeswar Nayak, 2021, Food Bioscience.

Structural changes of 2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH) treated shrimp tropomyosin decrease allergenicity.

Balunkeswar Nayak, Zhenxing Li, I. Ahmed, 2019, Food chemistry.

Impact of food processing on the glycemic index (GI) of potato products

Juming Tang, Balunkeswar Nayak, Juming Tang, 2014 .

Application of ultraviolet light assisted titanium dioxide photocatalysis for food safety: A review

Carl P. Tripp, Sudarsan Mukhopadhyay, Tamanna Ramesh, 2016 .

Effects of Microwave and Ultrasound Assisted Extraction on the Recovery of Soy Proteins for Soy Allergen Detection.

Balunkeswar Nayak, A. Amponsah, 2016, Journal of food science.

Principles of Food Preservation

Balunkeswar Nayak, S. Mukhopadhyay, D. Ukuku, 2017 .

Lauric acid adsorbed cellulose nanocrystals reduced the in vitro gastrointestinal digestion of oil-water pickering emulsions

A. Patel, Balunkeswar Nayak, M. Camire, 2022, Food Hydrocolloids.

Combined effects of seasonal variation and drying methods on the physicochemical properties and antioxidant activity of sugar kelp (Saccharina latissima)

Balunkeswar Nayak, P. Sappati, G. P. VanWalsum, 2018, Journal of Applied Phycology.

Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review

Juming Tang, Balunkeswar Nayak, R. Liu, 2015, Critical reviews in food science and nutrition.