| Multiple layers and conjugate materials for food emulsion stabilization S Sivapratha, P Sarkar Critical reviews in food science and nutrition 58 (6), 877-892, 2018 | 61 | 2018 |
| Nanoencapsulation strategies for lipid-soluble vitamins SS Panigrahi, I Syed, S Sivabalan, P Sarkar Chemical Papers 73, 1-16, 2019 | 24 | 2019 |
| Nano-inspired systems in food technology and packaging P Sarkar, R Choudhary, S Panigrahi, I Syed, S Sivapratha, CV Dhumal Environmental chemistry letters 15, 607-622, 2017 | 22 | 2017 |
| Oxidative stability and effect of stress factors on flaxseed oil-in-water emulsions stabilized by sodium caseinate–sodium alginate–chitosan interfacial membrane S Sivapratha, P Sarkar Chemical Papers 72, 1-14, 2018 | 9 | 2018 |
| Nanotechnology in food processing and packaging P Sarkar, S Irshaan, S Sivapratha, R Choudhary Nanoscience in Food and Agriculture 1, 185-227, 2016 | 9 | 2016 |
| Modification of pea protein isolate functionality by freeze–thaw cycling PK Kumar, S Sivabalan, A Parhi, SS Sablani Journal of Food Measurement and Characterization, 1-9, 2022 | 7 | 2022 |
| Design of β-carotene encapsulated emulsions for thermal processing and storage S Sivabalan, S Sablani Food and Bioprocess Technology 15 (2), 338-351, 2022 | 5 | 2022 |
| Nanoedible coatings for dairy food matrices S Garg, A Hemrom, I Syed, S Sivapratha, SS Panigrahi, CV Dhumal, ... Nanotechnology Applications in Dairy Science, 27-42, 2019 | 2 | 2019 |
| Design of Encapsulation System for Temperature, Light and Storage Stability of β-Carotene S Sivabalan Washington State University, 2022 | | 2022 |
| Development of a Multilayer Emulsion System for the Protection of Polyunsaturated Fatty Acids in Flaxseed Oil S Sivapratha National Institute of Technology Rourkela, 2017 | | 2017 |
| Comparison of emulsions stabilised by anionic and cationic biopolymers. S Sivapratha, PS Preetam Sarkar | | 2016 |
Preetam SarkarNational Institute of Technology RourkelaVerified email at nitrkl.ac.in
