Paul George

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The effect of glucose syrup on the structural properties of bovine serum albumin has been addressed in preparations from low to high solids. Fifteen percent protein was mixed with the co-solute at concentrations up to 65% and subjected to thermal treatment to examine the changes in phase and state transitions. Thermomechanics were the working protocol being(More)
Investigation on the phase behaviour of a biopolymer mixture has been performed using 7.5% (w/w) gelatin and 1.5% (w/w) agarose in the presence of variable amounts of polydextrose as the co-solute from low to high levels of total solids. Mechanical observation of the system was performed using small deformation dynamic oscillation in shear along with(More)
This work investigates the effect of whey protein agglomeration on the survivability of Saccharomyces boulardii within spray dried microcapsules. It attempts to go beyond phenomenological observations by establishing a relationship between physicochemical characteristics of the polymeric matrix and its effect on probiotic endurance upon spray drying. It is(More)
The present investigation deals with the changing network morphology of agarose and high methoxy pectin when mixed with polydextrose as co-solute at concentrations varying up to high level of solids. Thermomechanical analysis and micro-imaging were performed using small deformation dynamic oscillation in shear, modulated differential scanning calorimetry(More)
This investigation focuses on understanding the phase behaviour of gelatin when mixed with polydextrose (co-solute) primarily at high solid concentrations. The experimental work was carried out using small deformation dynamic oscillation in shear, modulated differential scanning calorimetry, Fourier transform infrared spectroscopy, wide angle X-ray(More)
The present work deals with the changing network morphology of whey protein isolate (15%, w/w) in the presence of glucose syrup (co-solute) with concentrations ranging from 0% to 65% (w/w) in 10 mM CaCl2 solution, thus producing formulations with a total level of solids of up to 80% (w/w). Denaturation behaviour and aggregation of whey protein systems were(More)
Plasma Immersion Ion Implantation (PIII), a high dose-rate implantation technique, has vast applications in the area of semiconductor electronics, in surface modifications of biomaterials and even in the development of various nanostructures. In this technique, the target is immersed in a plasma source, generated through a microwave plasma generation system(More)