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Supratim Ghosh

Showing results (1-10 of 68) with videos related to

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Journal of Food Science and Technology|March 1, 2017
Long-term stability of sodium caseinate-stabilized nanoemulsionsManispuritha Yerramilli, Supratim Ghosh
Langmuir : the ACS Journal of Surfaces and Colloids|November 21, 2019
Conversion of Viscous Oil-in-Water Nanoemulsions to Viscoelastic Gels upon Removal of Excess Ionic EmulsifierKunal Kadiya, Supratim Ghosh
Bioresource Technology|June 10, 2019
Novel integration of biohydrogen production with fungal biodiesel production processSupratim Ghosh, Shantonu Roy
Nanotechnology Reviews|June 18, 2015
Nanotechnology for cancer treatmentWilliam H Gmeiner, Supratim Ghosh
RSC Advances|April 28, 2022
Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking applicationYan Ran Tang, Supratim Ghosh
Langmuir : the ACS Journal of Surfaces and Colloids|August 20, 2014
Influence of emulsifier concentration on nanoemulsion gelationVivek Vardhan Erramreddy, Supratim Ghosh
Nanomaterials (Basel, Switzerland)|July 3, 2019
Formation and Stability of Pea Proteins Nanoparticles Using Ethanol-Induced DesolvationChi Diem Doan, Supratim Ghosh
Molecules (Basel, Switzerland)|December 23, 2023
A Review of the Utilization of Canola Protein as an Emulsifier in the Development of Food EmulsionsYan Ran Tang, Supratim Ghosh
Food Chemistry|January 9, 2025
Development of faba protein-tannic acid conjugate via free radical grafting: Evaluation of interaction mechanisms and antioxidative propertiesShahrzad Sharifimehr, Jason Maley, Supratim Ghosh
Bioresource Technology|October 30, 2016
Enhancement in lipid content of Chlorella sp. MJ 11/11 from the spent medium of thermophilic biohydrogen production processSupratim Ghosh, Shantonu Roy, Debabrata Das
Pageof 7

Showing results (1-10 of 68) with videos related to

Sort By:
Pageof 7
Journal of Food Science and Technology|March 1, 2017
Long-term stability of sodium caseinate-stabilized nanoemulsionsManispuritha Yerramilli, Supratim Ghosh
Langmuir : the ACS Journal of Surfaces and Colloids|November 21, 2019
Conversion of Viscous Oil-in-Water Nanoemulsions to Viscoelastic Gels upon Removal of Excess Ionic EmulsifierKunal Kadiya, Supratim Ghosh
Bioresource Technology|June 10, 2019
Novel integration of biohydrogen production with fungal biodiesel production processSupratim Ghosh, Shantonu Roy
Nanotechnology Reviews|June 18, 2015
Nanotechnology for cancer treatmentWilliam H Gmeiner, Supratim Ghosh
RSC Advances|April 28, 2022
Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking applicationYan Ran Tang, Supratim Ghosh
Langmuir : the ACS Journal of Surfaces and Colloids|August 20, 2014
Influence of emulsifier concentration on nanoemulsion gelationVivek Vardhan Erramreddy, Supratim Ghosh
Nanomaterials (Basel, Switzerland)|July 3, 2019
Formation and Stability of Pea Proteins Nanoparticles Using Ethanol-Induced DesolvationChi Diem Doan, Supratim Ghosh
Molecules (Basel, Switzerland)|December 23, 2023
A Review of the Utilization of Canola Protein as an Emulsifier in the Development of Food EmulsionsYan Ran Tang, Supratim Ghosh
Food Chemistry|January 9, 2025
Development of faba protein-tannic acid conjugate via free radical grafting: Evaluation of interaction mechanisms and antioxidative propertiesShahrzad Sharifimehr, Jason Maley, Supratim Ghosh
Bioresource Technology|October 30, 2016
Enhancement in lipid content of Chlorella sp. MJ 11/11 from the spent medium of thermophilic biohydrogen production processSupratim Ghosh, Shantonu Roy, Debabrata Das
Pageof 7