Journal Articles

List of Research publications

 

DETAILS OF PUBLICATIONS

 

1. Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product

Asha Kumari, Nutan Kaushik*, Rasa Slizyte and Khushboo

Kumari, A., Kaushik, N., Slizyte, R. & Khushboo. Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product. Polish Journal of Food and Nutrition Sciences. 2023; 73(3), 253-264.

Polish Journal of Food and Nutrition Science

IF: 2.8

2. Comparing Efficiency of Green Methods for Surimi Skin and Bone Gelatin Extraction

Khushboo K, Kaushik N*, Widell K. N, Slizyte R, Kumari A.

Khushboo K, Kaushik N, Widell K. N, Slizyte R, Kumari A. Comparing Efficiency of Green Methods for Surimi Skin and Bone Gelatin Extraction. Current Research in Nutrition & Food Science. 2023; 11(2).

Current Research in Nutrition and Food Science

IF: 0.8

3. Effect of pink perch gelatin on physiochemical, textural, sensory, and storage characteristics of ready-to-cook low-fat chicken meatballs

Khushboo, Nutan Kaushik*, Kristina Norne Widell, Rasa Slizyte, and Asha Kumari.

Khushboo, Kaushik N, Widell KN, Slizyte R, Kumari A. Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs. Foods. 2023; 12(5):995.

MDPI Foods

IF: 5.5

4. Production and Microencapsulation of Protein Hydrolysate of Pink Perch (Nemipterus japonicus) By-Products Obtained from Surimi Industry for Its Sustainable Utilization

Asha Kumari, Nutan Kaushik*, Rasa Slizyte and Khushboo

Kumari, A., Kaushik, N., Slizyte, R. & Khushboo Production and Microencapsulation of Protein Hydrolysate of Pink Perch (Nemipterus japonicus) By-Products Obtained from Surimi Industry for Its Sustainable Utilization. Waste & Biomass Valorization 2023; 14: 209–226.

Waste and Biomass Valorization

IF: 3.4

5. Optimization of single-step gelatin extraction from pink perch (Nemipterus japonicus) skin and bone obtained from surimi industry using green solvent

Khushboo, Nutan Kaushik*, Kristina Norne Widell, Rasa Slizyte, and Asha Kumari.

Journal of Food Science(2023).

Impact Factor: 3.8