Mithlesh Kumar Chouksey

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 · 2013 · 103 citations

Lipid Analysis, Nutrition, Engineering +19

Petroleum hydrocarbon residues in the marine environment of Bassein–Mumbai

Mithlesh Kumar Chouksey, Abhijit N. Kadam, M.D. Zingde · Marine Pollution Bulletin · 2004 · 86 citations

Environmental Chemistry, Engineering, Petroleum Chemistry +7

Effect of fish oil encapsulates incorporation on the physico-chemical and sensory properties of cookies

A. Jeyakumari, Gopinathan Janarthanan, Mithlesh Kumar Chouksey et al. · Journal of Food Science and Technology · 2015 · 64 citations · Full text

Food Chemistry, Food Colloid, Food Physic +6

Functionality of chitosan in batter formulations for coating of fish sticks: Effect on physicochemical quality

K.A. Martin Xavier, Hauzoukim, Nagalakshmi Kannuchamy et al. · Carbohydrate Polymers · 2017 · 51 citations

Chemical Engineering, Edible Film, Edible Packaging +7

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 et al. · Drying Technology · 2014 · 43 citations

Food Colloid, Nutrition, Spray Drying +11