Anuj Niroula

发表

Pigments, ascorbic acid, and total polyphenols content and antioxidant capacities of beet (Beta vulgaris) microgreens during growth

J. Acharya, Sonila Gautam, Prakshya Neupane, 2021, International Journal of Food Properties.

Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects

C. Ooi, Sushil Dhital, Anuj Niroula, 2021 .

Profile of chlorophylls and carotenoids of wheat (Triticum aestivum L.) and barley (Hordeum vulgare L.) microgreens

Pravin Ojha, Anuj Niroula, D. Khadka, 2019, Journal of Food Science and Technology.

Optimization of Pea Protein Isolate-Stabilized Oil-in-Water Ultra-Nanoemulsions by Response Surface Methodology and the Effect of Electrolytes on Optimized Nanoemulsions

A. Nazir, Bhawna Sobti, Anuj Niroula, 2022, Colloids and Interfaces.

Enhancement of sensory and nutritional quality of Sel‐roti by the incorporation of soy flour

Anuj Niroula, S. B. Katawal, Bipana Thapa Magar, 2021, Food science & nutrition.

Pigments, ascorbic acid, total polyphenols and antioxidant capacities in deetiolated barley (Hordeum vulgare) and wheat (Triticum aestivum) microgreens.

J. Acharya, Anuj Niroula, Samikshya Adhikari, 2021, Food chemistry.

Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity

M. Hendrickx, A. V. Van Loey, L. Salvia-Trujillo, 2018, Food Hydrocolloids.

Total phenolic contents and antioxidant activity profile of selected cereal sprouts and grasses

Anuj Niroula, D. Khadka, S. Khatri, 2019, International Journal of Food Properties.

New insights into antibubble formation by single drop impact on a same-liquid pool.

Anuj Niroula, Akmal Nazir, 2024, Journal of colloid and interface science.