Gaurav Kumar Pal

Sustainable valorisation of seafood by-products: Recovery of collagen and development of collagen-based novel functional food ingredients

Gaurav Kumar Pal, P. V. Suresh · Innovative Food Science & Emerging Technologies · 2016 · 254 citations

Food Chemistry, Food Function, Biomanufacturing +8

Comparative study on characteristics and in vitro fibril formation ability of acid and pepsin soluble collagen from the skin of catla ( Catla catla ) and rohu ( Labeo rohita )

Gaurav Kumar Pal, P. V. Suresh · Food Research International · 2015 · 147 citations

Biocompatible Material, Cutaneous Biology, Labeo Rohita +8

Comparative assessment of physico-chemical characteristics and fibril formation capacity of thermostable carp scales collagen

Gaurav Kumar Pal, P. V. Suresh · Materials Science and Engineering C · 2016 · 90 citations

Tissue Engineering, Comparative Assessment, Engineering +7

Exploration of rice protein hydrolysates and peptides with special reference to antioxidant potential: Computational derived approaches for bio-activity determination

Sapna Rani, Km. Pooja, Gaurav Kumar Pal · Trends in Food Science & Technology · 2018 · 72 citations

Food Chemistry, Engineering, Biochemistry +10

Microbial collagenases: challenges and prospects in production and potential applications in food and nutrition

Gaurav Kumar Pal, Suresh PV · RSC Advances · 2016 · 70 citations

Probiotic, Food Fermentation, Biocatalysis +12