P. Sarkar, A. Bhunia, and Y. Yao,"Impact of starch-based emulsions on the antibacterial efficacies of nisin and thymol in cantaloupe juice", Food Chemistry, vol.217, pp.155-162, Elsevier, February 2017, 10.1016/j.foodchem.2016.08.071       Article

Y. Fu, P. Sarkar, A. K. Bhunia, and Y. Yao,"Delivery systems of antimicrobial compounds to food", Trends in Food Science & Technology, vol.57, no.part a, pp.165-177, Elsevier, November 2016, 10.1016/j.tifs.2016.09.013       Article

S. Sivapratha and P. Sarkar,"Multiple layers and conjugate materials for food emulsion stabilization", Critical Reviews in Food Science and Nutrition, Taylor & Francis, September 2016, 10.1080/10408398.2016.1227765       Article

P. Sarkar, A. K. Bhunia, and Y. Yao,"Emulsion stabilized with starch octenyl succinate prolongs nisin activity against listeria monocytogenes in a cantaloupe juice model", Journal of Food Science, vol.81, no.12, John Wiley & Sons, December 2016, 10.1111/1750-3841.13550       Article

P. Sarkar, A. Bhunia, and Y. Yao,"Nisin adsorption in colloidal systems formed with phytoglycogen octenyl succinate", Food Biophysics, vol.11, no.4, pp.311-318, Springer, July 2016, 10.1007/s11483-016-9436-5       Article

P. Sarkar, L. D. H, C. Dhumal, S. Panigrahi, and R. Choudhary,"Traditional and ayurvedic foods of Indian origin", Journal of Ethnic Foods, vol.2, no.3, pp.97-109, Elsevier, September 2015, 10.1016/j.jef.2015.08.003       Article