| 1 |
Effect of contact surface, plasticized and crosslinked zein films are cast on, on the distribution of dispersive and polar surface energy using the Van Oss method of deconvolution
Malm MJ, Narsimhan G, Kokini JL
Journal of Food Engineering, 263, 262, 2019 |
| 2 |
A mechanistic model for swelling kinetics of waxy maize starch suspension
Desam GP, Li JS, Chen GB, Campanella O, Narsimhan G
Journal of Food Engineering, 222, 237, 2018 |
| 3 |
Characterization of Interactions between Curcumin and Different Types of Lipid Bilayers by Molecular Dynamics Simulation
Lyu Y, Xiang N, Mondal J, Zhu X, Narsimhan G
Journal of Physical Chemistry B, 122(8), 2341, 2018 |
| 4 |
Molecular Dynamics Study of Pore Formation by Melittin in a 1,2-Dioleoyl-sn-glycero-3-phosphocholine and 1,2-Di(9Z-octadecenoyl)-sn-glycero-3-phospho-(1'-rac-glycerol) Mixed Lipid Bilayer
Lyu Y, Zhu X, Xiang N, Narsimhan G
Industrial & Engineering Chemistry Research, 54(42), 10275, 2015 |
| 5 |
A mechanistic model for baking of leavened aerated food
Narsimhan G
Journal of Food Engineering, 143, 80, 2014 |
| 6 |
Analysis of creaming and formation of foam layer in aerated liquid
Narsimhan G
Journal of Colloid and Interface Science, 345(2), 566, 2010 |
| 7 |
Stability of thin emulsion film between two oil phases with a viscoelastic liquid-liquid interface
Narsimhan G
Journal of Colloid and Interface Science, 330(2), 494, 2009 |
| 8 |
Effect of processing parameters on foam formation using a continuous system with a mechanical whipper
Indrawati L, Wang Z, Narsimhan G, Gonzalez J
Journal of Food Engineering, 88(1), 65, 2008 |
| 9 |
Characterization of protein stabilized foam formed in a continuous shear mixing apparatus
Indrawati L, Narsimhan G
Journal of Food Engineering, 88(4), 456, 2008 |
| 10 |
Characterization of secondary and tertiary conformational changes of beta-lactoglobulin adsorbed on silica nanoparticle surfaces
Wu X, Narsimhan G
Langmuir, 24(9), 4989, 2008 |
