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Sangeeta Balyan
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Evaluation of oil-in-water (O/W) emulsifying properties of galactan exopolysaccharide from Weissella confusa KR780676
D Kavitake, S Balyan, PB Devi, PH Shetty
Journal of food science and technology 57, 1579-1585, 2020
252020
Interface between food grade flavour and water soluble galactan biopolymer to form a stable water-in-oil-in-water emulsion
D Kavitake, S Balyan, PB Devi, PH Shetty
International journal of biological macromolecules 135, 445-452, 2019
242019
Emulsions of Probiotic-Derived Exopolysaccharide and Eugenol to Improve the Safety of Fresh Produce Against Foodborne Pathogens
S Balyan, N Dhowlaghar, BS Patil
2023 ASHS Annual Conference, 2023
2023
Interface between food grade flavour and water soluble galactan biopolymer to form a stable water-in-oil-in-water emulsion.
DK Digambar Kavitake, SB Sangeeta Balyan, PB Devi, PH Shetty
2019
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