Anuj Niroula

Mr. Anuj Niroula

Department of Food Science, United Arab Emirates University, Al Ain, United Arab Emirates
orcid

Research Focus & Metrics

Academic Career Length

9Years (2018-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 March 2021 in Food Hydrocolloids
Verified
Journal Article
Closed access
ANAnuj Niroula
Anuj Niroula
TGTanesh D. Gamot
Tanesh D. Gamot
COChien Wei Ooi
Chien Wei Ooi
SDSushil Dhital
Sushil Dhital

10 April 2019 in Journal of Food Science and Technology
Verified
Journal Article
Closed access
PDF file
ANAnuj Niroula
Anuj Niroula
SKSagar Khatri
Sagar Khatri
RTRashika Timilsina
Rashika Timilsina
DKDinesh Khadka
Dinesh Khadka
Abhishek KhadkaAbhishek Khadka
Abhishek Khadka
POPravin Ojha
Pravin Ojha

1 January 2019 in International Journal of Food Properties
Verified
Journal Article
Open access
ANAnuj Niroula
Anuj Niroula
SKSagar Khatri
Sagar Khatri
DKDinesh Khadka
Dinesh Khadka
RTRashika Timilsina
Rashika Timilsina
Quantitative profiling of total phenolic content (TPC) and antioxidant activity (AOA) in seeds, sprouts, and grasses of corn (Zea mays L.), wheat (Triticum aestivum L.), and barley (Hordeum vulgare L.) were performed. TPC and AOA were strongly correlated and increased with days. Grasses between 10 and 13 days showed the highest TPCs and AOA. The AOA in sprouts and grasses were a fifth and two-thirds of ascorbic acid (AA) standard, respectively, which are higher than in several popular natural antioxidants. Further cell-based studies or in vivo studies could be considered in future to draw more valuable information related to human health.

23 November 2024 in Food Bioscience
Verified
Journal Article
Open access
AKAyman Khaliq
Ayman Khaliq
AMAkhilesh Kumar Mishra
Akhilesh Kumar Mishra
ANAnuj Niroula
Anuj Niroula
WBWaqas Nabi Baba
Waqas Nabi Baba
MSMuhammad Nouman Shaukat
Muhammad Nouman Shaukat
ARAhmad Rabbani
Ahmad Rabbani

30 April 2025 in Advances in Colloid and Interface Science
Verified
Journal Article
Open access
ANAnuj Niroula
Anuj Niroula
APAlbert T. Poortinga
Albert T. Poortinga
Akmal NazirAkmal Nazir
Akmal Nazir
Double emulsions (DEs) offer unique compartmentalized structures but are inherently unstable, prompting significant scientific and industrial efforts to enhance their stability. One promising strategy is the use of solid particles-known as Pickering stabilization-resulting in Pickering double emulsions (PDEs), which overcome many limitations of conventional low-molecular-weight (LMW) surfactants. However, the term "Pickering" is often misused in the literature to describe any formulation containing particles, regardless of whether the interface is fully stabilized by them. This review aims to clarify the concept of Pickering stabilization, outline the rationale for its application to DEs, and examine preparation mechanisms, interfacial approaches, potential applications, and current challenges. Particles with dual wettability and high desorption energy irreversibly adsorb at interfaces, forming robust mechanical barriers that inhibit coalescence and reduce diffusion or escape of internal droplets. PDEs can be prepared via two-step emulsification, one-step processes, or advanced microfluidic methods. A variety of Pickering approaches have been developed to engineer particles capable of dual interfacial stabilization, enabling sophisticated functions such as (co-)encapsulation, controlled release, and the formation of hierarchical structures like microspheres, colloidosomes, and antibubbles. To unlock the full potential of PDEs for industrial applications, future research should prioritize eliminating surfactant use, developing safe and sustainable particles, and advancing scalable production methods without compromising emulsion stability or performance.

1 August 2021 in Food Chemistry
Verified
Journal Article
Closed access
ANAnuj Niroula
Anuj Niroula
NANamita Amgain
Namita Amgain
RKRashmi Kc
Rashmi Kc
SASamikshya Adhikari
Samikshya Adhikari
JAJyoti Acharya
Jyoti Acharya