Mithlesh Kumar Chouksey

Author

Central Institute of Fisheries Education

Also Known As

M. K. Chouksey, M.K. Chouksey, Mithlesh K. Chouksey, Mithlesh Kumar Chouksey

Publications

554

Citations

H-Index

Concepts

All Affiliations

Central Institute of Fisheries Education Central Institute of Fisheries Technology Indian Council of Agricultural Research

About

Mithlesh Kumar Chouksey is an author at Central Institute of Fisheries Education specializing in health sciences, food quality, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	352
2	Engineering	6	6	267
3	Medicine	3	3	61
4	Biochemistry	2	2	44
5	Biology	1	1	21

Mithlesh Kumar Chouksey

Publications

538

Citations

H-Index

Page 1

	Year	Citations
Amylose‐lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn‐based puffed snacks Madonna T. Thachil, Mithlesh Kumar Chouksey, Venkateshwarlu Gudipati International Journal of Food Science & Technology Lipid AnalysisNutritionEngineeringFood ChemistryBiochemical Engineering	2013	103
Petroleum hydrocarbon residues in the marine environment of Bassein–Mumbai Mithlesh Kumar Chouksey, Abhijit N. Kadam, M.D. Zingde Marine Pollution Bulletin Environmental ChemistryEngineeringPetroleum ChemistryMarine PollutionPetroleum Hydrocarbon Residues	2004	86
Effect of fish oil encapsulates incorporation on the physico-chemical and sensory properties of cookies A. Jeyakumari, Gopinathan Janarthanan, Mithlesh Kumar Chouksey, Journal of Food Science and Technology Food ChemistryFood ColloidFood PhysicSensory PropertiesFood Engineering	2015	64
Functionality of chitosan in batter formulations for coating of fish sticks: Effect on physicochemical quality K.A. Martin Xavier, Hauzoukim, Nagalakshmi Kannuchamy, Carbohydrate Polymers Chemical EngineeringEdible FilmEdible PackagingBatter FormulationsFunctional Property	2017	51
Delivery of Omega-3 Fatty Acids into Cake Through Emulsification of Fish Oil-in-Milk and Encapsulation by Spray Drying with Added Polymers Agni Kumar Santhanam, Manjusha Lekshmi, Mithlesh Kumar Chouksey, Drying Technology Food ColloidNutritionSpray DryingOmega-3 Fatty AcidDifferent Amplitudes	2014	43
Sous vide processed ready-to-cook seerfish steaks: Process optimization by response surface methodology and its quality evaluation Chongtham Baru Singh, Namita Kumari, S. R. Senapati, LWT Meat PackagingEngineeringResponse Surface MethodologySous VideReady-to-cook Seerfish Steaks	2016	25
Quality of Ready to Serve Tilapia Fish Curry with PUFA in Retortable Pouches K. Dhanapal, G. Vidya Sagar Reddy, Binaya Bhusan Nayak, Journal of Food Science	2010	24
Textural quality and oxidative stability of restructured pangasius mince: effect of protein substrates mediated by transglutaminase Sarika Kunnath, Manjusha Lekshmi, Mithlesh Kumar Chouksey, Journal of Food Science and Technology Restructured Pangasius MinceEngineeringBiochemistryProtein SubstratesBiotechnology	2013	23
Physicochemical and Gel Properties of Myofibrillar Protein from Sin Croaker (<i>Johnius dussumieri</i>) Fish During Ice Storage Naresh Kumar Mehta, Mithlesh Kumar Chouksey, Amjad Khansaheb Balange, Journal of Aquatic Food Product Technology Food BiophysicsProtein FoldingAquacultureBioanalysisFood Sciences	2016	21
Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei) S. R. Senapati, G. Praveen Kumar, Chongtham Baru Singh, Journal of Applied and Natural Science NutritionFood AnalysisAquaculture SystemWhiteleg ShrimpMarket Value	2017	21

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