Search Results - "Jain, Surangna"

Nanotechnology: Emerging Tool for Diagnostics and Therapeutics by Chakraborty, Mainak, Jain, Surangna, Rani, Vibha

“…Nanotechnology is an emerging technology which is an amalgamation of different aspects of science and technology that includes disciplines such as electrical…”
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Astaxanthin-Loaded Pickering Emulsions Stabilized by Nanofibrillated Cellulose: Impact on Emulsion Characteristics, Digestion Behavior, and Bioaccessibility by Saechio, Supaporn, Akanitkul, Ploypailin, Thiyajai, Parunya, Jain, Surangna, Tangsuphoom, Nattapol, Suphantharika, Manop, Winuprasith, Thunnalin

“…Astaxanthin (AX) is one of the major bioactives that has been found to have strong antioxidant properties. However, AX tends to degrade due to its highly…”
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Encapsulation of β-Carotene in Oil-in-Water Emulsions Containing Nanocellulose: Impact on Emulsion Properties, In Vitro Digestion, and Bioaccessibility by Fitri, Ichlasia Ainul, Mitbumrung, Wiphada, Akanitkul, Ploypailin, Rungraung, Numphung, Kemsawasd, Varongsiri, Jain, Surangna, Winuprasith, Thunnalin

“…The objective of this study was to explore the influence of nanocellulose type (nanocrystalline cellulose (NCC) and nanofibrillated cellulose (NFC)) and…”
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Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut ( Cocos nucifera L.) by Pandiselvam, Ravi, Kaavya, Rathnakumar, Martinez Monteagudo, Sergio I, Divya, V, Jain, Surangna, Khanashyam, Anandu Chandra, Kothakota, Anjineyulu, Prasath, V Arun, Ramesh, S V, Sruthi, N U, Kumar, Manoj, Manikantan, M R, Kumar, Chinnaraja Ashok, Khaneghah, Amin Mousavi, Cozzolino, Daniel

“…The number of food frauds in coconut-based products is increasing due to higher consumer demands for these products. Rising health consciousness, public…”
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Enhancing the functionality of pea proteins by conjugation with propylene glycol alginate via transacylation reaction assisted with ultrasonication by Jain, Surangna, Zhong, Qixin

“…Pea proteins lack the desirable functional characteristics for food and beverage applications. In this study, transacylation reaction assisted with…”
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Encapsulation of lycopene in emulsions and hydrogel beads using dual modified rice starch: Characterization, stability analysis and release behaviour during in-vitro digestion by Jain, Surangna, Winuprasith, Thunnalin, Suphantharika, Manop

“…The application of lycopene, a potent antioxidant, is limited because of its hydrophobic nature and low chemical stability. To overcome this, different…”
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Optimization of extraction of functional protein hydrolysates from chicken egg shell membrane (ESM) by ultrasonic assisted extraction (UAE) and enzymatic hydrolysis by Jain, Surangna, Anal, Anil Kumar

“…The objective of this study was to investigate the effects of ultrasonic pretreatment on the enzymatic hydrolysis of eggshell membrane (ESM) proteins and their…”
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Design and synthesis of modified and resistant starch-based oil-in-water emulsions by Jain, Surangna, Winuprasith, Thunnalin, Suphantharika, Manop

“…In this study, rice starch was modified by different modifications that included debranching (DB), esterification with octenyl succinic anhydride (OSA),…”
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Preparation of eggshell membrane protein hydrolysates and culled banana resistant starch-based emulsions and evaluation of their stability and behavior in simulated gastrointestinal fluids by Jain, Surangna, Anal, Anil Kumar

“…This study aims to evaluate the effect of resistant starch (RS) derived from culled banana on the stability and characteristics of emulsions stabilized by…”
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Co-delivery of curcumin and quercetin in shellac nanocapsules for the synergistic antioxidant properties and cytotoxicity against colon cancer cells by Jain, Surangna, Lenaghan, Scott, Dia, Vermont, Zhong, Qixin

“…[Display omitted] •The pH-cycle led to shellac micelles with co-encapsulated curcumin and quercetin.•Curcumin and quercetin at a 4:1 mass ratio demonstrated…”
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Properties and stability of Pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact of oil type and emulsifier concentration by Wiphada Mitbumrung, Surangna Jain, Thunnalin Winuprasith

“…We aimed to examine the influence of three types of oil and the concentrations of nanofibrillated cellulose (NFC) extracted from mangosteen rind on the…”
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Production and characterization of functional properties of protein hydrolysates from egg shell membranes by lactic acid bacteria fermentation by Jain, Surangna, Anal, Anil Kumar

“…This study aimed to ferment the chicken eggshell membrane (ESM) using the lactic acid bacteria, Lactobacillus plantarum for preparation of functional and…”
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Shellac Micelles Loaded with Curcumin Using a pH Cycle to Improve Dispersibility, Bioaccessibility, and Potential for Colon Delivery by Wang, Anyi, Jain, Surangna, Dia, Vermont, Lenaghan, Scott C., Zhong, Qixin

“…Delivery systems smaller than 50 nm are advantageous for cancer prevention. In this study, curcumin was dissolved in shellac micelles following co-dissolving…”
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Perilla oil emulsions stabilized by casein-dextran sulfate nanocomplexes with and without curcumin by Rodsuwan, Ubonphan, Jain, Surangna, Zhong, Qixin, Thumthanaruk, Benjawan, Vatanyoopaisarn, Savitri, Uttapap, Dudsadee, Rungsardthong, Vilai

“…Protein-polysaccharide nanocomplexes are potential particulate emulsifiers to improve physical and chemical stability of emulsions containing polyunsaturated…”
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Effects of sprouting and cooking processes on physicochemical and functional properties of moth bean (Vigna aconitifolia) seed and flour by Medhe, Seema, Jain, Surangna, Anal, Anil K.

“…Selected moth beans ( Vigna aconitifolia ) were subjected to different processes such as sprouting and cooking. Their respective flours were prepared and…”
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Cold plasma: a promising technology for improving the rheological characteristics of food by Kaavya, R, Pandiselvam, R, Gavahian, Mohsen, Tamanna, R, Jain, Surangna, Dakshayani, R, Khanashyam, Ananda Chandra, Shrestha, Pratiksha, Kothakota, Anjineyulu, Arun Prasath, V, Mahendran, R, Kumar, Manoj, Khaneghah, Amin Mousavi, Nayik, Gulzar Ahmad, Dar, Aamir Hussain, Uddin, Jalal, Ansari, Mohammad Javed, Hemeg, Hassan A

“…At the beginning of the 21st century, many consumers show interest in purchasing safe, healthy, and nutritious foods. The intent requirement of end-users and…”
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Controlling the in vitro gastrointestinal digestion of emulsified lipids by encapsulation within nanocellulose-fortified alginate beads by Rungraung, Numphung, Jain, Surangna, Mitbumrung, Wiphada, Khomein, Piyachai, Suphantharika, Manop, McClements, David Julian, Winuprasith, Thunnalin

“…Hydrogel beads can be designed to encapsulate emulsified hydrophobic substances and control their digestion and release under gastrointestinal conditions. In…”
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Impact of drying on techno-functional and nutritional properties of food proteins and carbohydrates - A comprehensive review by Siddiqui, Shahida Anusha, Ucak, İ̇lknur, Jain, Surangna, Elsheikh, Wadah, Ali Redha, Ali, Kurt, Abdullah, Toker, Omer Said

“…Foods comprise of many macromolecules that have varying techno-functional and nutritional properties. The isolated proteins and carbohydrates from them are…”
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Deciphering the host-pathogen protein interface in chikungunya virus-mediated sickness by Rana, Jyoti, Sreejith, R., Gulati, Sahil, Bharti, Isha, Jain, Surangna, Gupta, Sanjay

“…Successful infection with chikungunya virus (CHIKV) depends largely on the ability of this virus to manipulate cellular processes in its favour through…”
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