Jaydeep Dave
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View article: Sustainable oleogel encapsulation of tilapia fish oil using protein-based cryogels: fabrication, characterization, and digestion behavior
Sustainable oleogel encapsulation of tilapia fish oil using protein-based cryogels: fabrication, characterization, and digestion behavior Open
This study demonstrates how protein-based cryogels encapsulate sustainable tilapia fish oil into oleogels, enhancing oxidative stability and enabling controlled FFA release during digestion.
View article: Applications of soft matter physics in food science: from molecular interactions to macro-scale food structures
Applications of soft matter physics in food science: from molecular interactions to macro-scale food structures Open
This review highlights how soft matter physics enables the design of functional, stable, and consumer-focused food systems through molecular-to-macroscale understanding.
View article: Sustainable fish oil extraction from catfish visceral biomass: A comparative study between high-shear homogenization and high-frequency ultrasound on wet rendering process
Sustainable fish oil extraction from catfish visceral biomass: A comparative study between high-shear homogenization and high-frequency ultrasound on wet rendering process Open
Traditional wet rendering leads to the degradation of polyunsaturated fatty acids in fish oil. Therefore, we combined this method with high-shear homogenization and high-frequency ultrasound to extract oil from Clarias magur visceral bioma…
View article: Recent trends in the encapsulation of functional lipids: comprehensive review
Recent trends in the encapsulation of functional lipids: comprehensive review Open
Recently, the demand for natural foods with promising health benefits has increased daily.
View article: Investigating the impact of wet rendering (solventless method) on PUFA-rich oil from catfish (<i>Clarias magur</i>) viscera
Investigating the impact of wet rendering (solventless method) on PUFA-rich oil from catfish (<i>Clarias magur</i>) viscera Open
Catfish ( Clarias magur ) is a popular freshwater fish food worldwide. The processing of this fish generates a significant amount of waste, mainly in the form of viscera, which constitutes around 10–12% of the fish’s total weight. This stu…
View article: Influence of solvent-free extraction of fish oil from catfish (<i>Clarias magur</i>) heads using a Taguchi orthogonal array design: A qualitative and quantitative approach
Influence of solvent-free extraction of fish oil from catfish (<i>Clarias magur</i>) heads using a Taguchi orthogonal array design: A qualitative and quantitative approach Open
This study aimed to efficiently utilize catfish heads, enhancing the oil extraction process while improving the cost-effectiveness of fish byproduct management. The study employed the wet rendering method, a solvent-free approach, utilizin…
View article: Mahua: A boon for Pharmacy and Food Industry
Mahua: A boon for Pharmacy and Food Industry Open
Mahua (Madhuca longifolia) belongs to family sapotaceae, is known for its sweet flowers which possess a lot of ethnic values among the tribal people for the development of various fermented and non-fermented food products. The non-fermente…