Supratim Ghosh - Concepedia

Author

Supratim Ghosh

University of Saskatchewan ORCID

Also Known As

Ankita Chatterjee, Ghosh, Supratim, S Ghosh, S. Ghosh, Supratim Ghosh

150

Publications

3.7K

Citations

H-Index

Concepts

All Affiliations

University of Saskatchewan Toronto Metropolitan University Pennsylvania State University Saskatoon Medical Imaging Jinan University

About

Supratim Ghosh is an author at University of Saskatchewan specializing in engineering, rheology, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	20	24	1.1K
2	Health Sciences	11	11	482
3	Medicine	6	6	324
4	Natural Sciences	5	5	386
5	Allergy	1	1	44

Supratim Ghosh

Publications

3.4K

Citations

H-Index

Page 1

	Year	Citations
Fat crystals and water-in-oil emulsion stability Supratim Ghosh, Dérick Rousseau Current Opinion in Colloid & Interface Science Food ColloidFat CrystalsRheologyFood EngineeringChemistry	2011	240
Factors affecting the freeze–thaw stability of emulsions Supratim Ghosh, John N. Coupland Food Hydrocolloids RheologyFood ColloidFreeze–thaw StabilityEmulsion	2007	187
Oxidative stability of flaxseed oil: Effect of hydrophilic, hydrophobic and intermediate polarity antioxidants Athira Mohanan, Michael T. Nickerson, Supratim Ghosh Food Chemistry Food ChemistryIntermediate Polarity AntioxidantsFlaxseed OilMedicineLipid Peroxidation	2018	153
Structure – Functionality of lentil protein-polyphenol conjugates Saakshi Parolia, Jason Maley, Ramaswami Sammynaiken, Food Chemistry BiochemistryNatural SciencesLentil Protein-polyphenol ConjugatesBioconjugationProtein Engineering	2021	150
Comparison of Pickering and Network Stabilization in Water-in-Oil Emulsions Supratim Ghosh, Tu Tran, Dérick Rousseau Langmuir	2011	138
Freeze–thaw stability of water-in-oil emulsions Supratim Ghosh, Dérick Rousseau Journal of Colloid and Interface Science Food ColloidFreeze–thaw StabilityRheologyFood EngineeringEmulsion	2009	122
Fat crystal-stabilized water-in-oil emulsions as controlled release systems Maxime Nadin, Dérick Rousseau, Supratim Ghosh LWT Food ColloidChemical EngineeringChemical Enhanced Oil RecoveryEngineeringEmulsion	2013	97
Improved stabilization of nanoemulsions by partial replacement of sodium caseinate with pea protein isolate Manispuritha Yerramilli, Natalie Longmore, Supratim Ghosh Food Hydrocolloids Sodium CaseinateFood ColloidPea Protein IsolatePartial ReplacementMicro-encapsulation	2016	95
Kinetic stability and rheology of wax-stabilized water-in-oil emulsions at different water cuts Samira Haj‐Shafiei, Supratim Ghosh, Dérick Rousseau Journal of Colloid and Interface Science Chemical Enhanced Oil RecoveryEngineeringDifferent Water CutsRheological PropertyWax-stabilized Water-in-oil Emulsions	2013	93
Intermolecular Interactions during Complex Coacervation of Pea Protein Isolate and Gum Arabic Shuanghui Liu, Yuanlong Cao, Supratim Ghosh, Journal of Agricultural and Food Chemistry	2009	90

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