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Poddar, D., Palmer, J., Das, S., Gaare, M., Nag, A., & Singh, H. (2022). Effect of fluidized bed drying, matrix constituents and structure on the viability of probiotic lactobacillus paracasei atcc 55544 during storage at 4 °c, 25 °c, and 37 °c. Microorganisms. 10(1)
[Journal article]Authored by: Nag, A., Palmer, J., Singh, H.

Nag, A., Waterland, M., & Singh, H. (2021). Effect on cell membrane structural integrity of xylitol-coated probiotics when stabilised with milk solids – A FTIR study. International Journal of Dairy Technology. 74(1), 128-138
[Journal article]Authored by: Nag, A., Singh, H., Waterland, M.

Nag, A., Waterland, M., Janssen, P., Anderson, R., & Singh, H. (2019). Importance of intact secondary protein structures of cell envelopes and glass transition temperature of the stabilization matrix on the storage stability of probiotics. Food Research International. 123, 198-207
[Journal article]Authored by: Nag, A., Singh, H., Waterland, M.

Nag, A., Han, KS., & Singh, H. (2011). Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum. International Dairy Journal. 21(4), 247-253
[Journal article]Authored by: Nag, A., Singh, H.

Poddar, D., Nag, A., Das, S., & Singh, H. (2013). Stabilization of probiotics for industrial application. In D. Ghosh, S. Das, D. Bagchi, & RB. Smarta (Eds.) Innovation in healthy and functional foods. (pp. 269 - 304). United Stats of America: CRC Press an imprint of Taylor & Francis Group
[Chapter]Authored by: Nag, A., Singh, H.

Poddar, D., Nag, A., Das, S., & Singh, H. (2016). Stabilization of probiotics for industrial application. In Innovation in Healthy and Functional Foods. (pp. 269 - 304).
[Chapter]Authored by: Nag, A., Singh, H.

Nag, A.(2012). A Novel Technique for Microencapsulation of Probiotic Bacteria. Colne, Germany: Lap Lambert Academic Publishing
[Authored Book]Authored by: Nag, A.

Nag, A., Singh, H., & Das, S.. 592728: New Zealand: Process of producing shelf stable food
[Patent]Authored by: Nag, A., Singh, H.

Singh, H., & Nag, A. (2017, March). Technological challenges for enhancing the stability of probiotic bacteria in functional foods. Presented at 2nd Probiotics Congress. Hong Kong.
[Conference Oral Presentation]Authored by: Nag, A., Singh, H.

Nag, A., Das, S., & Singh, H. (2011). Encapsulation technologies for improving the stability of probiotic bacteria. In FOOMA Japan 2011 Summaries of Research Announcements Vol. 18 (pp. 242 - 245). , FOOMA Japan 2011: International Food Machinery and Technology Exhibition Japan: The Japan Food Machinerty Manufacturers' Association
[Conference Abstract]Authored by: Nag, A., Singh, H.

Das, S., Nag, A., & Singh, H. (2010). Product development in functional foods: A case study of developing technology for improving stability of probiotic bacteria. In The 5th International Nigata Symposium on Diet and Health: Abstracts and Synopsis(pp. 66 - 67). , The 5th International Niigata Symposium on Diet and Health: New insight of food function in prevention and amelioration of complex diseases: from molecular mechanism to supplement and functional food Japan: The World Forum on Food and Flowers in Niigata
[Conference Abstract]Authored by: Nag, A., Singh, H.

Nag, A., Han, K., Das, S., & Singh, H. (2010). Improving viability of probiotic cells in in-vitro gastric model by microencapsualtion using ddium caseinate -gellan gum-GDL complex followed by freeze drying. Poster session presented at the meeting of International Scientific Conference on Probiotics and Prebiotics. Kosice, Slovakia
[Conference Poster]Authored by: Nag, A., Singh, H.

Nag, A., Han, KS., Das, S., & Singh, H. (2010). Microencapsulation of L.casei using sodium caseinate-gellan gum-GDL complex followed by freeze drying to minimize cell destruction in in-vitro gastric model. Poster session presented at the meeting of International Dairy Federation [IDF] World Dairy Summit. Auckland, New Zealand
[Conference Poster]Authored by: Nag, A., Singh, H.