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Pranita Mhaske

Showing results (1-10 of 5) with videos related to

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Foods (Basel, Switzerland)|August 29, 2024
Advancements in Pulse Starches: Exploring Non-Thermal Modification MethodsPranita Mhaske, Asgar Farahnaky, Mahsa Majzoobi
Foods (Basel, Switzerland)|March 29, 2023
Effect of Dry Heating on Some Physicochemical Properties of Protein-Coated High Amylose and Waxy Corn StarchLili Mao, Pranita Mhaske, Asgar Farahnaky, et al.
Food Chemistry|June 10, 2018
Modeling water partition in composite gels of BSA with gelatin following high pressure treatmentCarine Semasaka, Pranita Mhaske, Roman Buckow, et al.
Critical Reviews in Food Science and Nutrition|May 10, 2021
Green and clean modification of cassava starch - effects on composition, structure, properties and digestibilityPranita Mhaske, Ziyu Wang, Asgar Farahnaky, et al.
Food Research International (Ottawa, Ont.)|September 27, 2019
Quantitative analysis of the phase volume of agarose-canola oil gels in comparison to blending law predictions using 3D imaging based on confocal laser scanning microscopyPranita Mhaske, Lloyd Condict, Mina Dokouhaki, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Foods (Basel, Switzerland)|August 29, 2024
Advancements in Pulse Starches: Exploring Non-Thermal Modification MethodsPranita Mhaske, Asgar Farahnaky, Mahsa Majzoobi
Foods (Basel, Switzerland)|March 29, 2023
Effect of Dry Heating on Some Physicochemical Properties of Protein-Coated High Amylose and Waxy Corn StarchLili Mao, Pranita Mhaske, Asgar Farahnaky, et al.
Food Chemistry|June 10, 2018
Modeling water partition in composite gels of BSA with gelatin following high pressure treatmentCarine Semasaka, Pranita Mhaske, Roman Buckow, et al.
Critical Reviews in Food Science and Nutrition|May 10, 2021
Green and clean modification of cassava starch - effects on composition, structure, properties and digestibilityPranita Mhaske, Ziyu Wang, Asgar Farahnaky, et al.
Food Research International (Ottawa, Ont.)|September 27, 2019
Quantitative analysis of the phase volume of agarose-canola oil gels in comparison to blending law predictions using 3D imaging based on confocal laser scanning microscopyPranita Mhaske, Lloyd Condict, Mina Dokouhaki, et al.
Pageof 1