Amit Baran Das
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Explore the profile of Amit Baran Das including associated specialties, affiliations and a list of published articles.
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11
Citations
35
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Recent Articles
1.
Chakravorty P, Das A
Sci Rep
. 2025 Jan;
15(1):3701.
PMID: 39881185
This study explores the impact of natural deep eutectic solvents (NADES) on the structure and functionality of treebean (Parkia timoriana) seed protein, a novel approach to enhancing protein stability and...
2.
Deepali D, Mishra P, Das A
Int J Biol Macromol
. 2024 Sep;
279(Pt 4):135484.
PMID: 39250994
The study aimed to develop a novel eutecto-oleogel and its characterizations. Using starch, beeswax, oil, and natural deep eutectic solvents (NADES), an oleogel with low hardness and high liquid fat...
3.
Devi L, Das A, Badwaik L
Int J Biol Macromol
. 2023 Mar;
235:123896.
PMID: 36870646
The present study was aimed to develop a stable microencapsulated anthocyanin from black rice bran using double emulsion complex coacervation technique. Nine microcapsule formulations were prepared using gelatin, acacia gum...
4.
Pradhan D, Baishya H, Das A
Food Sci Biotechnol
. 2022 Sep;
31(11):1443-1450.
PMID: 36060570
The study aimed to investigate the effects of various pretreatment methods on sohiong fruit juice during the microfiltration process. The ultrasound, centrifugation, and enzymatic pretreatment processes were used before the...
5.
Gupta V, Thakur R, Das A
Int J Biol Macromol
. 2021 Jul;
187:575-583.
PMID: 34302868
This work aimed to use natural deep eutectic solvents to modify the thermal, textural, freeze-thaw, and rheological properties of high amylose rice starch. Three different natural deep eutectic solvents (NADES)...
6.
Samyor D, Deka S, Das A
J Food Sci Technol
. 2021 Feb;
58(2):787-796.
PMID: 33568872
The aim of the present study was to develop purple passion fruit powder using the foam mat dried process. The possible effect of whipping time, methylcellulose concentration, and drying temperature...
7.
Das A, Goud V, Das C
Food Sci Biotechnol
. 2021 Feb;
30(1):65-76.
PMID: 33552618
The effect of extrusion cooking on the quality of rice extrudate with infused microencapsulated anthocyanin was investigated. The moisture sorption isotherm of the extrudate was also studied. The rotatable central...
8.
Devi L, Das A
Int J Biol Macromol
. 2020 Jun;
162:685-692.
PMID: 32585271
The effect of 1-butyl-3-methylimidazolium chloride (BMIMCl) as a plasticizer on sol-gel phase transition, rheological, and physical properties of high amylose rice starch was studied. The inter-relationships of parameters were determined...
9.
Das A, Goud V, Das C
Int J Biol Macromol
. 2018 Dec;
124:573-581.
PMID: 30500502
The investigation aims to microencapsulate anthocyanin extract from purple rice bran with modified glutinous rice starch to provide stable anthocyanin powder. The modified glutinous rice starch was used as wall...
10.
Samyor D, Deka S, Das A
J Food Sci Technol
. 2018 Nov;
55(12):5003-5013.
PMID: 30482996
The passion fruit powder blended rice flour based extrudate was developed and investigated in terms of physicochemical and phytochemical properties. The extrusion process was performed using a twin screw extruder...