Takip et
Naveen Kumar Vate
Naveen Kumar Vate
Assistant Professor
cutm.ac.in üzerinde doğrulanmış e-posta adresine sahip
Başlık
Alıntı yapanlar
Alıntı yapanlar
Yıl
Antioxidant and Functional Properties of Fish Protein Hydrolysates from Fresh Water Carp (Catla catla) as Influenced by the Nature of Enzyme
K Elavarasan, V Naveen Kumar, BA Shamasundar
Journal of Food Processing and Preservation 38 (3), 1207-1214, 2014
1472014
Antioxidative activity of melanin-free ink from splendid squid (Loligo formosana)
NK Vate, S Benjakul
International Aquatic Research 5, 1-12, 2013
602013
Combined effect of squid ink tyrosinase and tannic acid on heat induced aggregation of natural actomyosin from sardine
NK Vate, S Benjakul
Food Hydrocolloids 56, 62-70, 2016
472016
Effect of the mixtures of squid ink tyrosinase and tannic acid on properties of sardine surimi gel
NK Vate, S Benjakul
Journal of food science and technology 53, 411-420, 2016
382016
Application of melanin‐free ink as a new antioxidative gel enhancer in sardine surimi gel
NK Vate, S Benjakul, TW Agustini
Journal of the Science of Food and Agriculture 95 (11), 2201-2207, 2015
292015
Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications
M Sajib, B Forghani, NK Vate, M Abdollahi
Food Chemistry 412, 135585, 2023
232023
Effect of squid melanin-free ink and pre-emulsification on properties and stability of surimi gel fortified with seabass oil during refrigerated storage
T Sae-Leaw, N Buamard, NK Vate, S Benjakul
Journal of aquatic food product technology 27 (8), 919-933, 2018
192018
Resource efficient collagen extraction from common starfish with the aid of high shear mechanical homogenization and ultrasound
NK Vate, I Undeland, M Abdollahi
Food Chemistry 393, 133426, 2022
132022
Enhancement of gel properties of sardine surimi using squid ink tyrosinase in combination with coconut husk extract
NK Vate, S Benjakul
International journal of food engineering 13 (3), 20160163, 2017
112017
Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out
NK Vate, P Strachowski, I Undeland, M Abdollahi
Food Chemistry: X 18, 100646, 2023
92023
Improvement of properties of sardine myofibrillar protein films using squid Ink tyrosinasein combination with tannic acid
NK Vate, S Benjakul, T Prodpran
Turkish Journal of Fisheries and Aquatic Sciences 17 (5), 853-861, 2017
42017
Effect of melanin-free ink on mechanical properties and yellow discolouration of protein film from washed sardine mince
NK Vate, S Benjakul, T Prodpran
Food Biophysics 12, 164-171, 2017
32017
Characteristics and Applications of Active Comonents from Squid Melanin-Free Ink
NK Vate
Prince of Songkla University, 2016
2016
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Makaleler 1–13