Pallab Kumar Borah
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View article: Impact of roasting, high-pressure homogenization, and alkaline pH-shifting on hemp seed protein functionality
Impact of roasting, high-pressure homogenization, and alkaline pH-shifting on hemp seed protein functionality Open
Hemp seed proteins have garnered significant research attention in recent years; however, the poor functional properties of hemp protein limit their use in many industrial applications. In this study, we investigate the effects of roasting…
View article: Wet spinning of sodium carboxymethyl cellulose–sodium caseinate hydrogel fibres: relationship between rheology and spinnability
Wet spinning of sodium carboxymethyl cellulose–sodium caseinate hydrogel fibres: relationship between rheology and spinnability Open
Mimicking the fibrous structures of meat is a significant challenge because natural plant protein assemblies lack the fibrous organisation ubiquitous in mammalian muscle tissues.
View article: Correction: Wet spinning of sodium carboxymethyl cellulose–sodium caseinate hydrogel fibres: relationship between rheology and spinnability
Correction: Wet spinning of sodium carboxymethyl cellulose–sodium caseinate hydrogel fibres: relationship between rheology and spinnability Open
Correction for ‘Wet spinning of sodium carboxymethyl cellulose–sodium caseinate hydrogel fibres: relationship between rheology and spinnability’ by Lathika Vaniyan et al. , Soft Matter , 2025, https://doi.org/10.1039/d4sm00705k.
View article: Comparative modeling of microwave and ultrasound assisted extraction of phenolics and berberine from <i>Coptis teeta</i> Wall. rhizomes
Comparative modeling of microwave and ultrasound assisted extraction of phenolics and berberine from <i>Coptis teeta</i> Wall. rhizomes Open
Coptis teeta rhizomes are a rich source of bioactive phytochemicals with significant applications in the food and nutraceutical industries.
View article: Optimization of water chestnut ( <i>Trapa bispinosa</i> ) starch, fructo-oligosaccharide and inulin concentrations for low-fat flavoured yogurt consisting of a probiotic <i>Lacticaseibacillus rhamnosus</i> strain
Optimization of water chestnut ( <i>Trapa bispinosa</i> ) starch, fructo-oligosaccharide and inulin concentrations for low-fat flavoured yogurt consisting of a probiotic <i>Lacticaseibacillus rhamnosus</i> strain Open
A low-fat flavoured probiotic yogurt consisting of Lacticaseibacillus rhamnosus , mango pulp and water chestnut starch as a fat replacer together with prebiotics was formulated with better shelf life (15 days), technological and sensory pr…
View article: Origins of polysaccharide conformation and viscoelasticity in miscible heterogeneous solvent
Origins of polysaccharide conformation and viscoelasticity in miscible heterogeneous solvent Open
Polysaccharide polymers constitute the fundamental building blocks of life and display a diverse set of conformational states which results in complex viscoelastic behaviour of their solutions; the origins of which needs further understand…
View article: In vitro antioxidant activity of Abelmoschus moschatus
In vitro antioxidant activity of Abelmoschus moschatus Open
Abelmoschus moschatus is a perennial plant of the tropics and subtropics which is cultivated in the tropical regions of Asia, Africa and South America for its seeds. The antioxidant activity of the roots of the plant was evaluated by three…