Bimlesh Mann

Phenolic composition, antioxidant potential and health benefits of citrus peel

Food proteins: A review on their emulsifying properties using a structure–function approach

Invited review: Whey proteins as antioxidants and promoters of cellular antioxidant pathways

Advances in ultrasound assisted extraction of bioactive compounds from cash crops – A review

Recent advances in gold nanoparticles-based biosensors for food safety detection

Magnetic deep eutectic solvents molecularly imprinted polymers for the selective recognition and separation of protein

Essential oils: From extraction to encapsulation

Handbook of hydrocolloids

Spray-dried encapsulation of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices

Influence of hydrocolloids on phase separation and emulsion properties of whey protein isolate

Complex coacervation of proteins and anionic polysaccharides

Physicochemical, Antioxidant, In Vitro Release, and Heat Sealing Properties of Fish Gelatin Films Incorporated with β-Cyclodextrin/Curcumin Complexes for Apple Juice Preservation

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Bioactives from Agri-Food Wastes: Present Insights and Future Challenges

Bioactive peptides as natural antioxidants in food products – A review

Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate–dextran mixture

Deep Eutectic Solvents: A Review of Fundamentals and Applications

Nanomaterials with enzyme-like characteristics (nanozymes): next-generation artificial enzymes (II)

The Physico-chemical, Sensory, and Textural Properties of Misti Dahi Prepared from Reduced Fat Buffalo Milk

Consumption rates and predatory activity of adult and fourth instar larvae of the seven spot ladybird, Coccinella septempunctata (L.), following contact with dimethoate residue and contaminated prey in laboratory arenas

Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum arabic

Improved emulsion stabilizing properties of whey protein isolate by conjugation with pectins

Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing

Interactions of (β‐Lactoglobulin and High‐methoxyl Pectins in Acidified Systems

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Comparative study of high intensity ultrasound effects on food proteins functionality

Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers

The Sublethal Effects of Pesticides on Beneficial Arthropods

Enhancement of food shelf life with polyvinyl alcohol-chitosan nanocomposite films from bioactive Eucalyptus leaf extracts

Challenges and approaches for production of a healthy and functional mayonnaise sauce

A novel nanoenzyme based on Fe3O4 nanoparticles@thionine-imprinted polydopamine for electrochemical biosensing

Microbiological, chemical and ultrastructural characteristics of Mishti doi (Sweetened Dahi)

Rapid screening test for detection of oxytetracycline residues in milk using lateral flow assay

Construction of a lateral flow strip for detection of soymilk in milk

Synthesis and application of cephalexin imprinted polymer for solid phase extraction in milk

Ameliorative potential of whey protein hydrolysate against paracetamol-induced oxidative stress

Antioxidant activity of whey protein hydrolysates in milk beverage system

Antioxidant activity of Cheddar cheeses at different stages of ripening

Preparation and characterization of nanoemulsion encapsulating curcumin

Functional improvement of whey protein concentrate on interaction with pectin

Production and characterisation of whey protein hydrolysate having antioxidant activity from cheese whey

The economics of reduced‐rate insecticide applications to control aphids in winter wheat