Dr. Nirali Shah Dedhia
Dr. Nirali Shah Dedhia
Visiting Faculty at ICT Mumbai, Post Doctoral Researcher at IIT Bombay
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n-Octenyl succinylation of pullulan: Effect on its physico-mechanical and thermal properties and application as an edible coating on fruits
NN Shah, C Vishwasrao, RS Singhal, L Ananthanarayan
Food Hydrocolloids 55, 179-188, 2016
An investigation on the effect of polyphenolic extracts of Nigella sativa seedcake on physicochemical properties of chitosan-based films
D Kadam, N Shah, S Palamthodi, SS Lele
Carbohydrate polymers 192, 347-355, 2018
Hydrophobically modified pea proteins: Synthesis, characterization and evaluation as emulsifiers in eggless cake
NN Shah, KV Umesh, RS Singhal
Journal of food engineering 255, 15-23, 2019
Modification of proteins and polysaccharides using dodecenyl succinic anhydride: Synthesis, properties and applications—A review
NN Shah, N Soni, RS Singhal
International journal of biological macromolecules 107, 2224-2233, 2018
Complexation of curcumin using proteins to enhance aqueous solubility and bioaccessibility: Pea protein vis-ā-vis whey protein
UK Vijayan, NN Shah, AB Muley, RS Singhal
Journal of Food Engineering 292, 110258, 2021
Food polysaccharides: A review on emerging microbial sources, bioactivities, nanoformulations and safety considerations
N Dedhia, SJ Marathe, RS Singhal
Carbohydrate Polymers, 119355, 2022
An investigation on changes in composition and antioxidant potential of mature and immature summer truffle (Tuber aestivum)
N Shah, A Usvalampi, S Chaudhary, T Seppänen-Laakso, S Marathe, ...
European Food Research and Technology 246 (4), 723-731, 2020
Enzymatic synthesis of fatty acid esters of trehalose: process optimization, characterization of the esters and evaluation of their bioactivities
SJ Marathe, NN Shah, RS Singhal
Bioorganic chemistry 94, 103460, 2020
Esterification of anthocyanins isolated from floral waste: Characterization of the esters and their application in various food systems
SJ Marathe, NN Shah, SR Bajaj, RS Singhal
Food Bioscience 40, 100852, 2021
Fermented Fruits and Vegetables
N Shah, R Singhal
Current Developments in Biotechnology and Bioengineering: Food and Beverages …, 2017
A two-tier modified starch-oxidation followed by n-octenyl succinylation as gum Arabic substitute: Process details and characterization
NN Shah, RS Singhal
Journal of Food Engineering 226, 96-104, 2018
Dodecenyl succinylated guar gum hydrolysate as a wall material for microencapsulation: Synthesis, characterization and evaluation
N Soni, NN Shah, RS Singhal
Journal of Food Engineering 242, 133-140, 2019
Synthesis and evaluation of n-octenyl succinylated guar gum as an anti-staling agent in bread
NN Shah, A Raut, SL Yedage, BM Bhanage, RS Singhal
LWT 93, 368-375, 2018
A study on the fatty acid composition of lipids in truffles selected from Europe and Africa
NN Shah, S Hokkanen, O Pastinen, A Eljamil, S Shamekh
3 Biotech 10 (10), 1-7, 2020
Esterification of sugars and polyphenols with fatty acids: Techniques, bioactivities, and applications
SJ Marathe, N Dedhia, RS Singhal
Current Opinion in Food Science, 2021
Encapsulation of ginger oleoresin in co-crystallized sucrose: development, characterization and storage stability
K Rai, N Chhanwal, NN Shah, RS Singhal
Food & Function 12 (17), 7964-7974, 2021
An investigation of the antioxidant potential and bioaccumulated minerals in Tuber borchii and Tuber maculatum mycelia obtained by submerged fermentation
N Shah, SJ Marathe, D Croce, M Ciardi, V Longo, A Juilus, S Shamekh
Archives of Microbiology 204 (1), 1-10, 2022
Amine Modification
NJ Dedhia, SJ Marathe, RS Singhal
Physicochemical and Enzymatic Modification of Gums, 111-133, 2021
Three phase partitioning (TPP) as an extraction technique for oleaginous materials
SJ Marathe, NN Shah, RS Singhal
Three Phase Partitioning, 267-284, 2021
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