Mahesh Kharat - Concepedia

Author

Mahesh Kharat

University of Massachusetts Amherst ORCID

Also Known As

Kharat, Mahesh, M. Kharat, Mahesh Kharat, Mahesh M. Kharat, Manjushri Sopanrao Kharat, Ms. Shweta Kharat

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

University of Massachusetts Amherst Zhejiang Gongshang University

About

Mahesh Kharat is an author at University of Massachusetts Amherst specializing in engineering, biomolecular engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	4	4	230
2	Medicine	2	2	157
3	Biomolecular Engineering	2	2	93
4	Biochemistry	1	1	143
5	Chemical Engineering	1	1	112

Mahesh Kharat

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment Mahesh Kharat, Zheyuan Du, Guodong Zhang, Journal of Agricultural and Food Chemistry	2016	647
Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study Taotao Dai, Ruyi Li, Chengmei Liu, Food Hydrocolloids Food ColloidMultiphotonic SpectroscopyBiochemistryGlycobiologyBiotechnology	2019	143
Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation Mahesh Kharat, Guodong Zhang, David Julian McClements Food Research International Food ColloidChemical EngineeringChemical Enhanced Oil RecoveryEngineeringEmulsifier Type	2018	112
Fabrication and characterization of nanostructured lipid carriers (NLC) using a plant-based emulsifier: Quillaja saponin Mahesh Kharat, David Julian McClements Food Research International Lipid PreparationEngineeringQuillaja SaponinBiofabricationNanostructured Lipid Carriers	2019	76
Comparison of Emulsion and Nanoemulsion Delivery Systems: The Chemical Stability of Curcumin Decreases as Oil Droplet Size Decreases Mahesh Kharat, Joy Aberg, Taotao Dai, Journal of Agricultural and Food Chemistry	2020	66
Enhancement of chemical stability of curcumin-enriched oil-in-water emulsions: Impact of antioxidant type and concentration Mahesh Kharat, Matt Skrzynski, Eric A. Decker, Food Chemistry Food ChemistryAntioxidant TypeFood ColloidChemical StabilityCurcumin-enriched Oil-in-water Emulsions	2020	46
Impact of fat crystallization on the resistance of W/O/W emulsions to osmotic stress: Potential for temperature-triggered release Jinning Liu, Mahesh Kharat, Yunbing Tan, Food Research International Materials ScienceEngineeringOsmotic StressMicro-encapsulationMicroemulsion	2020	25
αAu<sub>2</sub>S nanoparticles: Fungal-mediated synthesis, structural characterization and bioassay Asad Syed, Marzouq Hussain Al Saedi, Ali H. Bahkali, Green Chemistry Letters and Reviews NanoparticlesNanotherapeuticsEngineeringMetal NanoparticlesMedicinal Fungi	2021	17
Antioxidant Compounds in Traditional Indian Pickles May Prevent the Process-Induced Formation of Benzene Mahesh Kharat, Vanshika Adiani, Prasad S. Variyar, Journal of Food Protection Food ChemistryProcess-induced FormationMedicineAntioxidant CompoundsPhytochemical	2015	14

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