| 1 |
Collagenic waste and rubber based resin-cured biocomposite adsorbent for high-performance removal(s) of Hg(II), safranine, and brilliant cresyl blue: A cost-friendly waste management approach
Roy C, Dutta A, Mahapatra M, Karmakar M, Roy JSD, Mitra M, Chattopadhyay PK, Singha NR
Journal of Hazardous Materials, 369, 199, 2019 |
| 2 |
Carbohydrate and collagen-based doubly-grafted interpenetrating terpolymer hydrogel via N-H activated in situ allocation of monomer for superadsorption of Pb(II), Hg(II), dyes, vitamin-C, and p-nitrophenol
Mitra M, Mahapatra M, Dutta A, Roy JSD, Karmakar M, Deb M, Mondal H, Chattopadhyay PK, Bandyopadhyay A, Singha NR
Journal of Hazardous Materials, 369, 746, 2019 |
| 3 |
Dynamic optimal power flow of combined heat and power system with Valve-point effect using Krill Herd algorithm
Adhvaryyu PK, Chattopadhyay PK, Bhattacharya A
Energy, 127, 756, 2017 |
| 4 |
Contribution of organomodified clay on hybrid microstructures and properties of epoxidized natural rubber-based nanocomposites
Chattopadhyay PK, Praveen S, Das NC, Chattopadhyay S
Polymer Engineering and Science, 53(5), 923, 2013 |
| 5 |
Thermal and morphological analysis of thermoplastic polyurethane-clay nanocomposites: Comparison of efficacy of dual modified laponite vs. commercial montmorillonites
Mondal M, Chattopadhyay PK, Chattopadhyay S, Setua DK
Thermochimica Acta, 510(1-2), 185, 2010 |
| 6 |
"Surface area of general ellipsoid shaped food materials by simplified regression equation method" (vol 46, pg 257, 2000)
Igathinathane C, Chattopadhyay PK
Journal of Food Engineering, 85(4), 639, 2008 |
| 7 |
Moisture diffusion modeling of parboiled paddy accelerated tempering process with extended application to multi-pass drying simulation
Igathinathane C, Chattopadhyay PK, Pordesimo LO
Journal of Food Engineering, 88(2), 239, 2008 |
| 8 |
Whirling bed blanching of potato cubes and its effects on product quality
Mukherjee S, Chattopadhyay PK
Journal of Food Engineering, 78(1), 52, 2007 |
| 9 |
High temperature short time air puffed ready-to-eat (RTE) potato snacks: Process parameter optimization
Nath A, Chattopadhyay PK, Majumdar GC
Journal of Food Engineering, 80(3), 770, 2007 |
| 10 |
Optimization of oven toasting for improving crispness and other quality attributes of ready to eat potato-soy snack using response surface methodology
Nath A, Chattopadhyay PK
Journal of Food Engineering, 80(4), 1282, 2007 |
