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Surangna Jain

Showing results (1-10 of 22) with videos related to

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International Journal of Biological Macromolecules|January 17, 2026
Olive oil emulsions stabilized by pea protein-alginate conjugates and lecithin as potential delivery system of vitamin D3Surangna Jain, Qixin Zhong
Food Chemistry|August 15, 2025
Physicochemical properties of orange oil emulsions prepared using pea protein-alginate conjugates assisted with lecithinSurangna Jain, Qixin Zhong
International Journal of Biological Macromolecules|July 16, 2025
Enhanced acid stability and bioaccessibility of curcumin-loaded nanodispersions prepared with shellac, gum arabic, and Tween 20Surangna Jain, Qixin Zhong
Food Chemistry|April 4, 2024
Enhancing the functionality of pea proteins by conjugation with propylene glycol alginate via transacylation reaction assisted with ultrasonicationSurangna Jain, Qixin Zhong
Journal of Food Science and Technology|April 19, 2017
Production and characterization of functional properties of protein hydrolysates from egg shell membranes by lactic acid bacteria fermentationSurangna Jain, Anil Kumar Anal
Food Research International (Ottawa, Ont.)|February 2, 2018
Preparation of eggshell membrane protein hydrolysates and culled banana resistant starch-based emulsions and evaluation of their stability and behavior in simulated gastrointestinal fluidsSurangna Jain, Anil Kumar Anal
Applied Biochemistry and Biotechnology|August 18, 2011
Nanotechnology: emerging tool for diagnostics and therapeuticsMainak Chakraborty, Surangna Jain, Vibha Rani
Food & Function|December 12, 2019
Digestion behavior and gastrointestinal fate of oil-in-water emulsions stabilized by different modified rice starchesSurangna Jain, Thunnalin Winuprasith, Manop Suphantharika
Journal of Food Science|March 14, 2026
Comparison of Physical and Sensory Properties of Model Salad Dressings Prepared With Pea Protein-Alginate Conjugates and Those With Propylene Glycol Alginate or Gum ArabicSurangna Jain, Sara Burns, Qixin Zhong
Journal of Food Science and Technology|April 19, 2019
Effects of sprouting and cooking processes on physicochemical and functional properties of moth bean (<i>Vigna aconitifolia</i>) seed and flourSeema Medhe, Surangna Jain, Anil K Anal
Pageof 3

Showing results (1-10 of 22) with videos related to

Sort By:
Pageof 3
International Journal of Biological Macromolecules|January 17, 2026
Olive oil emulsions stabilized by pea protein-alginate conjugates and lecithin as potential delivery system of vitamin D3Surangna Jain, Qixin Zhong
Food Chemistry|August 15, 2025
Physicochemical properties of orange oil emulsions prepared using pea protein-alginate conjugates assisted with lecithinSurangna Jain, Qixin Zhong
International Journal of Biological Macromolecules|July 16, 2025
Enhanced acid stability and bioaccessibility of curcumin-loaded nanodispersions prepared with shellac, gum arabic, and Tween 20Surangna Jain, Qixin Zhong
Food Chemistry|April 4, 2024
Enhancing the functionality of pea proteins by conjugation with propylene glycol alginate via transacylation reaction assisted with ultrasonicationSurangna Jain, Qixin Zhong
Journal of Food Science and Technology|April 19, 2017
Production and characterization of functional properties of protein hydrolysates from egg shell membranes by lactic acid bacteria fermentationSurangna Jain, Anil Kumar Anal
Food Research International (Ottawa, Ont.)|February 2, 2018
Preparation of eggshell membrane protein hydrolysates and culled banana resistant starch-based emulsions and evaluation of their stability and behavior in simulated gastrointestinal fluidsSurangna Jain, Anil Kumar Anal
Applied Biochemistry and Biotechnology|August 18, 2011
Nanotechnology: emerging tool for diagnostics and therapeuticsMainak Chakraborty, Surangna Jain, Vibha Rani
Food & Function|December 12, 2019
Digestion behavior and gastrointestinal fate of oil-in-water emulsions stabilized by different modified rice starchesSurangna Jain, Thunnalin Winuprasith, Manop Suphantharika
Journal of Food Science|March 14, 2026
Comparison of Physical and Sensory Properties of Model Salad Dressings Prepared With Pea Protein-Alginate Conjugates and Those With Propylene Glycol Alginate or Gum ArabicSurangna Jain, Sara Burns, Qixin Zhong
Journal of Food Science and Technology|April 19, 2019
Effects of sprouting and cooking processes on physicochemical and functional properties of moth bean (<i>Vigna aconitifolia</i>) seed and flourSeema Medhe, Surangna Jain, Anil K Anal
Pageof 3