Anuj Niroula

Balancing nutritional quality and consumer acceptance in boiled beetroot (Beta vulgaris L.): effects of household boiling time on bioactive compounds, color, texture, and sensory attributes

Abstract Boiling is a common household method for preparing beetroot, but the boiling duration associated with higher measured bioactive compound concentrations may not correspond to that associated with consumer preference. This study investigated the effects of household-releva...

Co-Encapsulation and In Vitro Gastrointestinal Release of Gallic Acid and Curcumin: A Comparison between Double Emulsions and Templated Core-Laden Bubble Systems

Abstract This study examines how the intermediate phase in hierarchical colloidal carriers influences the co-encapsulation and in vitro gastrointestinal release of hydrophilic gallic acid and hydrophobic curcumin, using double emulsions (DE; W1/O/W2) and templated core-laden bubb...