All Publications

R. Santhosh, R. Thakur, P. Sarkar, and S. Janaswamy,"Active bio-nanocomposites from litchi seed starch, tamarind kernel xyloglucan, and lignin nanoparticles to improve the shelf-life of banana (Musa acuminata)", Food chemistry, vol.463, no.3, pp.141327, Elsevier, January 2025, 10.1016/j.foodchem.2024.141327       Article

B. Bhuva, K. Gawai, B. P. Singh, P. Sarkar, Md. Z. Hassan, E. Kovaleva, and S. Hati,"Production, characterization and bio-functional properties of multi-functional peptides from fermented plant-based foods: a review", Food Bioscience, vol.64, no.105877, Elsevier, February 2025, 10.1016/j.fbio.2025.105877       Article

K. R. Vadher, M. A. Sakure, P. M. Mankad, A. Rawat, M. Bishnoi, K. K. Kondepudi, A. Patel, P. Sarkar, and S. Hati,"A comparative study on antidiabetic and anti-inflammatory activities of fermented whey and soy protein isolates and the release of biofunctional peptides: an in vitro and in silico studies", Journal of the Science of Food and Agriculture, vol.105, no.7, pp.3826-3842, Wiley, February 2025, 10.1002/jsfa.14154       Article

S. V. Rajesh, R. Santhosh, H. Singhi, R. Thakur, J. Ahmed, K. Gaikwad, A. S. Kumawat, S. Roy, and P. Sarkar,"Preparation and characterization of kodo millet starch/gum tragacanth/copper oxide nanoparticles-based antimicrobial food packaging films", Materials Today Communications, vol.42, no.111443, Elsevier 2025, 10.1016/j.mtcomm.2024.111443       Article

R. Pipaliya, B. Basaiawmoit, A. Sakure, R. Maurya, M. Bishnoi, K. K. Kondepudi, B. K. Tiwary, M. Mankad, G. Patil, P. Sarkar, and S. Hati,"Peptidomics and molecular dynamics on bioactive peptides produced and characterized from the fermented whey of “Panchali” sheep of West India", Food chemistry, vol.468, no.142466, Elsevier, March 2025, 10.1016/j.foodchem.2024.142466       Article

P. P. Natubhai, A. P. M, S. A. A, B. Arka, K. K. Kiran, S. B. Pal, P. Souparno, P. Sarkar, P. Ashish, A. Shaikh, and S. Hati,"Exploring the molecular interaction of bioactive peptides with antioxidative, antidiabetic and anti-inflammatory attributes from sheep milk fermented with lactobacillus and yeast", Scientific Reports, Springer 2025, https://doi.org/10.1038/s41598-025-30657-3       Article

G. B. Sravanthi, R. Thakur, S. Giri, D. Thilini, J. Srinivas, M. Tizazu, B. Nandika, K. Pal, and P. Sarkar,"Xyloglucan films from tamarind kernels reinforced with chemically modified cellulose nanospheres", International Journal of Biological Macromolecules, pp.148411, Elsevier 2025, 10.1016/j.ijbiomac.2025.148411       Article

R. Thakur, M. K. Gul, W. Suranga, K. Pal, and P. Sarkar,"Cellulose nanospheres-reinforced gelatin/chitosan-lactate/curcuma hydroethanolic extract food packaging films for the preservation of chicken meat", ACS Food Science & Technology, vol.5, no.9, pp.3450-3467, ACS publications 2025, https://doi.org/10.1021/acsfoodscitech.5c00502       Article

B. Brijesh, B. Bethsheba, S. A. A, A. P. M, R. Anita, B. Mahendra, K. K. Kiran, P. Ashish, P. Sarkar, and H. Subrota,"A comparative study of the antioxidant and antidiabetic properties of fermented camel (camelus dromedarius) and gir cow (bos primigenius indicus) milk and the production of bioactive peptides via in vitro and in silico studies", Fermentation, vol.11, no.7, pp.391, MDPI 2025, https://doi.org/10.3390/fermentation11070391       Article

S. R, D. M. Babu, R. Thakur, D. Nath, M. Hoque, K. Gaikwad, J. Ahmed, and P. Sarkar,"Effect of atmospheric cold plasma treatment on structural, thermal, and mechanical properties of pea protein isolate edible films", Sustainable Chemistry and Pharmacy, pp.101398, Elsevier, February 2024, 10.1016/j.scp.2023.101398       Article