Synopsis of recent research by authors named "Amit Baran Das"
- Amit Baran Das's recent research focuses on the development and characterization of innovative food products, particularly using natural and modified starches and anthocyanins to enhance food quality and stability.
- His studies demonstrate significant improvements in the physicochemical and rheological properties of formulations such as starch-based oleogels and microencapsulated anthocyanins, optimizing conditions like temperature and ingredient ratios for desired outcomes.
- The research also explores the effects of various pretreatment methods on juice extraction and the application of natural deep eutectic solvents to modify and improve the properties of starches, revealing potential benefits in food processing techniques.
