| Publications (Best 5 publications) |
- Binsi, P. K., Nayak, N., Sarkar, P. C., Ninan, G., &Ravishankar, C. N. Structural, functional and in vitro digestion characteristics of spray dried fish roe powder stabilised with gum arabic. Food Chemistry.http://dx.doi.org/10.1016/j.foodchem.2016.10.116
- Binsi PK, Natasha Nayak, Sarkar PC., Jeyakumari A, Muhamed Ashraf P.,GeorgeNinan, Ravishankar CN. 2017. Structural and oxidative stabilization of spray dried fish oil with gum arabic and sage extract. Food Chemistry.219,58-168
- Binsi P.K. and Shamasundar, B.A.2012. Purification and characterization of transglutaminase from four fish species: effect of added transglutaminase on the viscoelastic behaviour of fish mince. Food Chemistry, Volume 132, Issue 4, pp.1922-1929
- Binsi P.K., Shamasundar B.A. Dileep A.O, Badii,F and Howell, N.K. Rheological and functional properties of gelatin from skin of Big eye snapper (Priacanthushamrur) fish: Influence of gelatin on the gel forming ability of fish mince. Food Hydrocolloids23 (2009) 132–145.
- Binsi P.K.,Shamasundar B.A. and Dileep A.O.2006. Some physico-chemical and rheological properties ofactomyosin from green mussel (Pernaviridis). Food Research International 39(9): 992-1001
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