Gaurav Kumar Pal


Affiliation: CSIR-Central food technological research institute
Location: Mysore, India


  1. Nidheesh T, Pal G, Suresh P. Chitooligomers preparation by chitosanase produced under solid state fermentation using shrimp by-products as substrate. Carbohydr Polym. 2015;121:1-9 pubmed publisher
    ..43 mM of chitooligomers as exclusive end product from colloidal chitosan hydrolysis. These results indicate the potential of P. lilacinum CFRNT12 for the chitosanase production employing cost effective SSF using shrimp by-products. ..
  2. Pal G, Suresh P. Comparative assessment of physico-chemical characteristics and fibril formation capacity of thermostable carp scales collagen. Mater Sci Eng C Mater Biol Appl. 2017;70:32-40 pubmed publisher
    ..It might be suitable for preparing collagen gel for biomedical devices or as a scaffold for cell culture because of its high stability and fibril formation capacity. ..
  3. Pal G, Suresh P. Physico-chemical characteristics and fibril-forming capacity of carp swim bladder collagens and exploration of their potential bioactive peptides by in silico approaches. Int J Biol Macromol. 2017;101:304-313 pubmed publisher
    ..Overall, the present study highlights the carp collagens hydrolysate could be a promising precursor of bioactive peptides for developing functional food or nutraceutical products. ..


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