All Stories

  1. Recycling fish skin for utilization in food industry as an effective emulsifier and foam stabilizing agent

    Article • Turkish Journal of Biochemistry, October 2018, De Gruyter

    Pradipta Banerjee, Varnika hemanth, Mayur Bajaj

  2. Utilization of fish skin, bones and swim bladder protein hydrolysate to increase food shelf life

    Article • Journal of Food Processing and Preservation, August 2017, Wiley

    Rashmi Nagendra, Pradipta Banerjee