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Nandika Bandara
Nandika Bandara
Associate Professor & Canada Research Chair - University of Manitoba
Verified email at umanitoba.ca
Title
Cited by
Cited by
Year
Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white
C Nimalaratne, N Bandara, J Wu
Food chemistry 188, 467-472, 2015
2212015
Marine mussel adhesion: biochemistry, mechanisms, and biomimetics
N Bandara, H Zeng, J Wu
Journal of adhesion science and technology 27 (18-19), 2139-2162, 2013
1392013
Improvement of antimicrobial activity of sago starch/guar gum bi-phasic edible films by incorporating carvacrol and citral
CV Dhumal, J Ahmed, N Bandara, P Sarkar
Food Packaging and Shelf Life 21, 100380, 2019
972019
Microbial, physico‐chemical and sensory characteristics of mango juice‐enriched probiotic dairy drinks
J Ryan, SC Hutchings, Z Fang, N Bandara, S Gamlath, S Ajlouni, ...
International Journal of Dairy Technology 73 (1), 182-190, 2020
722020
Applications of reverse micelles technique in food science: A comprehensive review
X Sun, N Bandara
Trends in Food Science & Technology 91, 106-115, 2019
722019
Hydrogels from feather keratin show higher viscoelastic properties and cell proliferation than those from hair and wool keratins
Y Esparza, N Bandara, A Ullah, J Wu
Materials Science and Engineering: C 90, 446-453, 2018
722018
Synthesis and characterization of tamarind kernel powder-based antimicrobial edible films loaded with geraniol
S Agarwal, M Hoque, N Bandara, K Pal, P Sarkar
Food Packaging and Shelf Life 26, 100562, 2020
692020
Chemically modified canola protein–nanomaterial hybrid adhesive shows improved adhesion and water resistance
N Bandara, J Wu
ACS sustainable chemistry & engineering 6 (1), 1152-1161, 2018
582018
Antibacterial and antiviral high-performance nanosystems to mitigate new SARS-CoV-2 variants of concern
S Tiwari, S Juneja, A Ghosal, N Bandara, R Khan, SL Wallen, ...
Current Opinion in Biomedical Engineering 21, 100363, 2022
562022
Graphite oxide improves adhesion and water resistance of canola protein–graphite oxide hybrid adhesive
N Bandara, Y Esparza, J Wu
Scientific reports 7 (1), 11538, 2017
562017
Novel extraction technologies for developing plant protein ingredients with improved functionality
A Hewage, OO Olatunde, C Nimalaratne, M Malalgoda, RE Aluko, ...
Trends in Food Science & Technology 129, 492-511, 2022
372022
Exfoliating nanomaterials in canola protein derived adhesive improves strength and water resistance
N Bandara, Y Esparza, J Wu
RSC advances 7 (11), 6743-6752, 2017
342017
Canola protein: A promising protein source for delivery, adhesive, and material applications
N Bandara, A Akbari, Y Esparza, J Wu
Journal of the American Oil Chemists' Society 95 (8), 1075-1090, 2018
322018
Protein extraction from triticale distillers grains
N Bandara, L Chen, J Wu
Cereal chemistry 88 (6), 553-559, 2011
262011
Reinforcing canola protein matrix with chemically tailored nanocrystalline cellulose improves the functionality of canola protein-based packaging materials
T Dissanayake, BP Chang, TH Mekonnen, CS Ranadheera, ...
Food Chemistry 383, 132618, 2022
222022
Enzymatic modification of plant proteins for improved functional and bioactive properties
OO Olatunde, IO Owolabi, OS Fadairo, A Ghosal, OJ Coker, OP Soladoye, ...
Food and Bioprocess Technology 16 (6), 1216-1234, 2023
212023
Bioactives from Agricultural Processing Byproducts
N Bandara, M Chalamaiah
Encyclopedia of Food Chemistry 3, 472-480, 2019
202019
Protein and peptides for elderly health
N Shang, C Meram, N Bandara, J Wu
Advances in protein chemistry and structural biology 112, 265-308, 2018
202018
Adhesive properties of modified triticale distillers grain proteins
N Bandara, L Chen, J Wu
International Journal of Adhesion and Adhesives 44, 122-129, 2013
192013
Cold atmospheric plasma‐induced protein modification: Novel nonthermal processing technology to improve protein quality, functionality, and allergenicity reduction
OO Olatunde, A Hewage, T Dissanayake, RE Aluko, AC Karaca, N Shang, ...
Comprehensive Reviews in Food Science and Food Safety 22 (3), 2197-2234, 2023
172023
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