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Publications by Athira Mohanan

Oleogelation Using Pulse Protein-Stabilized Foams and Their Potential as a Baking Ingredient

Chemical Engineering

English

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Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications

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Aqueous Foams Stabilized Solely by Particles

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Spirulina as a Protein Ingredient in a Sports Nutrition Drink

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Wet Foams Stabilized to Self-Setting Porous Ceramics

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The Seaweed Ascophyllum Nodosum as a Potential Functional Ingredient in Chicken Nutrition

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Dendrimer-Stabilized Titanate Nanowire Dispersions as Potential Nanocarriers

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