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Supratim Ghosh, Ph.D. - Publications

Affiliations: 
Pennsylvania State University, State College, PA, United States 
Area:
Colloid science, food chemistry
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38 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2021 Tang YR, Ghosh S. Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application. Rsc Advances. 11: 25141-25157. PMID 35478917 DOI: 10.1039/d1ra02250d  0.309
2020 Mohanan A, Nickerson MT, Ghosh S. Utilization of pulse protein-xanthan gum complexes for foam stabilization: The effect of protein concentrate and isolate at various pH. Food Chemistry. 316: 126282. PMID 32062576 DOI: 10.1016/J.Foodchem.2020.126282  0.311
2020 Romero-Peña M, Ng EK, Ghosh S. Development of thermally stable coarse water-in-oil emulsions as potential DNA bioreactors Journal of Dispersion Science and Technology. 1-10. DOI: 10.1080/01932691.2020.1794886  0.323
2020 Mohanan A, Tang YR, Nickerson MT, Ghosh S. Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient Rsc Advances. 10: 14892-14905. DOI: 10.1039/C9Ra07614J  0.39
2019 Kadiya K, Ghosh S. Conversion of viscous oil-in-water nanoemulsions into viscoelastic gels upon removal of excess ionic emulsifier. Langmuir : the Acs Journal of Surfaces and Colloids. PMID 31747517 DOI: 10.1021/Acs.Langmuir.9B02558  0.446
2019 Patel A, Mohanan A, Ghosh S. Effect of protein type, concentration and oil droplet size on the formation of repulsively jammed elastic nanoemulsion gels. Soft Matter. PMID 31742298 DOI: 10.1039/C9Sm01650C  0.429
2019 Wang Y, Ghosh S, Nickerson MT. Effect of pH on the formation of electrostatic complexes between lentil protein isolate and a range of anionic polysaccharides, and their resulting emulsifying properties. Food Chemistry. 298: 125023. PMID 31260964 DOI: 10.1016/J.Foodchem.2019.125023  0.369
2019 Erramreddy VV, Qi W, Bowles RK, Ghosh S. Modeling the influence of effective oil volume fraction and droplet repulsive interaction on nanoemulsion gelation Journal of Food Engineering. 249: 25-33. DOI: 10.1016/J.Jfoodeng.2018.12.017  0.332
2018 Borugadda VB, Dalai AK, Ghosh S. Effects of natural additives on performance of canola biodiesel and its structurally modified derivatives Industrial Crops and Products. 125: 303-313. DOI: 10.1016/J.Indcrop.2018.08.068  0.325
2018 Yerramilli M, Longmore N, Ghosh S. Stability and Bioavailability of Curcumin in Mixed Sodium Caseinate and Pea Protein Isolate Nanoemulsions Journal of the American Oil Chemists' Society. 95: 1013-1026. DOI: 10.1002/Aocs.12084  0.311
2017 Primozic M, Duchek A, Nickerson M, Ghosh S. Effect of lentil proteins isolate concentration on the formation, stability and rheological behavior of oil-in-water nanoemulsions. Food Chemistry. 237: 65-74. PMID 28764048 DOI: 10.1016/J.Foodchem.2017.05.079  0.402
2017 Yerramilli M, Ghosh S. Long-term stability of sodium caseinate-stabilized nanoemulsions. Journal of Food Science and Technology. 54: 82-92. PMID 28242906 DOI: 10.1007/S13197-016-2438-Y  0.401
2017 Erramreddy VV, Tu S, Ghosh S. Rheological reversibility and long-term stability of repulsive and attractive nanoemulsion gels Rsc Advances. 7: 47818-47832. DOI: 10.1039/C7Ra09605D  0.42
2017 Primozic M, Duchek A, Nickerson M, Ghosh S. Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate Food Hydrocolloids. 77: 126-141. DOI: 10.1016/J.Foodhyd.2017.09.028  0.4
2017 Yerramilli M, Longmore N, Ghosh S. Improved stabilization of nanoemulsions by partial replacement of sodium caseinate with pea protein isolate Food Hydrocolloids. 64: 99-111. DOI: 10.1016/J.Foodhyd.2016.10.027  0.405
2017 Tran T, Green NL, Ghosh S, Rousseau D. Encapsulation of water-in-oil emulsion droplets within crystal spheroids Colloids and Surfaces a: Physicochemical and Engineering Aspects. 524: 1-7. DOI: 10.1016/J.Colsurfa.2016.12.054  0.393
2017 Patel A, Kadiya K, Ghosh S. The effect of emulsifier type on the formation and stability of nanoemulsion gels Lipid Technology. 29: 111-114. DOI: 10.1002/Lite.201700030  0.31
2016 Liu J, Shim YY, Shen J, Wang Y, Ghosh S, Reaney MJT. Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimum L.) cultivars International Journal of Food Science and Technology. 51: 2313-2326. DOI: 10.1111/Ijfs.13200  0.325
2015 Ghosh S, Pradhan M, Patel T, Haj-Shafiei S, Rousseau D. Long-term stability of crystal-stabilized water-in-oil emulsions. Journal of Colloid and Interface Science. 460: 247-257. PMID 26343977 DOI: 10.1016/J.Jcis.2015.08.074  0.416
2015 Chang C, Tu S, Ghosh S, Nickerson MT. Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates Food Research International. 77: 360-367. DOI: 10.1016/J.Foodres.2015.08.012  0.309
2015 Erramreddy VV, Ghosh S. Influence of droplet size on repulsive and attractive nanoemulsion gelation Colloids and Surfaces a: Physicochemical and Engineering Aspects. 484: 144-152. DOI: 10.1016/J.Colsurfa.2015.07.027  0.371
2014 Erramreddy VV, Ghosh S. Influence of emulsifier concentration on nanoemulsion gelation. Langmuir : the Acs Journal of Surfaces and Colloids. 30: 11062-74. PMID 25137632 DOI: 10.1021/La502733V  0.403
2014 Tran T, Ghosh S, Rousseau D. Spheroidal fat crystal microstructures formed with confined gap shearing Crystal Growth and Design. 14: 6383-6390. DOI: 10.1021/Cg501221D  0.328
2014 Nadin M, Rousseau D, Ghosh S. Fat crystal-stabilized water-in-oil emulsions as controlled release systems Lwt - Food Science and Technology. 56: 248-255. DOI: 10.1016/J.Lwt.2013.10.044  0.415
2013 Haj-shafiei S, Ghosh S, Rousseau D. Kinetic stability and rheology of wax-stabilized water-in-oil emulsions at different water cuts. Journal of Colloid and Interface Science. 410: 11-20. PMID 24016747 DOI: 10.1016/J.Jcis.2013.06.047  0.407
2012 Ghosh S, Rousseau D. Triacylglycerol interfacial crystallization and shear structuring in water-in-oil emulsions Crystal Growth and Design. 12: 4944-4954. DOI: 10.1021/Cg300872M  0.426
2011 Ghosh S, Tran T, Rousseau D. Comparison of Pickering and network stabilization in water-in-oil emulsions. Langmuir : the Acs Journal of Surfaces and Colloids. 27: 6589-97. PMID 21528852 DOI: 10.1021/La200065Y  0.422
2011 Ghosh S, Rousseau D. Fat crystals and water-in-oil emulsion stability Current Opinion in Colloid and Interface Science. 16: 421-431. DOI: 10.1016/J.Cocis.2011.06.006  0.413
2009 Rousseau D, Ghosh S, Park H. Comparison of the dispersed phase coalescence mechanisms in different tablespreads Journal of Food Science. 74: E1-E7. PMID 19200091 DOI: 10.1111/J.1750-3841.2008.00978.X  0.373
2009 Ghosh S, Rousseau D. Freeze-thaw stability of water-in-oil emulsions Journal of Colloid and Interface Science. 339: 91-102. DOI: 10.1016/J.Jcis.2009.07.047  0.417
2008 Rao RE, Wojnicki FH, Coupland J, Ghosh S, Corwin RL. Baclofen, raclopride, and naltrexone differentially reduce solid fat emulsion intake under limited access conditions. Pharmacology, Biochemistry, and Behavior. 89: 581-90. PMID 18353432 DOI: 10.1016/J.Pbb.2008.02.013  0.594
2008 Ghosh S, Coupland JN. Factors affecting the freeze-thaw stability of emulsions Food Hydrocolloids. 22: 105-111. DOI: 10.1016/J.Foodhyd.2007.04.013  0.63
2008 Ghosh S, Peterson DG, Coupland JN. Temporal aroma release profile of solid and liquid droplet emulsions Food Biophysics. 3: 335-343. DOI: 10.1007/S11483-008-9062-Y  0.614
2007 Ghosh S, Coupland JN. Influence of food microstructure on flavor interactions Understanding and Controlling the Microstructure of Complex Foods. 425-448. DOI: 10.1533/9781845693671.3.425  0.507
2007 Ghosh S, Peterson DG, Coupland JN. Aroma release from solid droplet emulsions: Effect of lipid type Jaocs, Journal of the American Oil Chemists' Society. 84: 1001-1014. DOI: 10.1007/S11746-007-1135-4  0.633
2006 Ghosh S, Peterson DG, Coupland JN. Effects of droplet crystallization and melting on the aroma release properties of a model oil-in-water emulsion Journal of Agricultural and Food Chemistry. 54: 1829-1837. PMID 16506840 DOI: 10.1021/Jf052262W  0.647
2006 Ghosh S, Cramp GL, Coupland JN. Effect of aqueous composition on the freeze-thaw stability of emulsions Colloids and Surfaces a: Physicochemical and Engineering Aspects. 272: 82-88. DOI: 10.1016/J.Colsurfa.2005.07.013  0.628
2004 Cramp GL, Docking AM, Ghosh S, Coupland JN. On the stability of oil-in-water emulsions to freezing Food Hydrocolloids. 18: 899-905. DOI: 10.1016/J.Foodhyd.2003.10.007  0.629
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