Author

Shyam Suwal

Observed names: S. Suwal, Shyam K Suwal, Shyam Krishna Suwal, Suwal, Shyam

Observed institutions: University of Copenhagen, Purdue University West Lafayette, Arla Foods (Denmark), Université Laval, Institut sur la nutrition et les aliments fonctionnels (INAF), Kathmandu University

ORCID: 0000-0001-5513-328X

Observed ORCID: 0000-0001-5513-328X

OpenAlex ID: A5032434449

Enhancing enzymatic hydrolysis of food proteins and production of bioactive peptides using high hydrostatic pressure technology

2018 · Alice Marciniak, Shyam Suwal, et al. · Trends in Food Science & Technology · 211

High hydrostatic pressure-assisted enzymatic hydrolysis improved protein digestion of flaxseed protein isolate and generation of peptides with antioxidant activity

2018 · Maximilien Franck, Véronique Perreault, et al. · Food Research International · 106

Characterization of protein, peptide and amino acid fouling on ion-exchange and filtration membranes: Review of current and recently developed methods

2015 · Shyam Suwal, Alain Doyen, et al. · Journal of Membrane Science · 99

Effects of high hydrostatic pressure and polysaccharidases on the extraction of antioxidant compounds from red macroalgae, Palmaria palmata and Solieria chordalis

2019 · Shyam Suwal, Véronique Perreault, et al. · Journal of Food Engineering · 87

Selective separation and characterisation of dual ACE and DPP ‐ IV inhibitory peptides from rainbow trout (Oncorhynchus mykiss) protein hydrolysates

2018 · Sunantha Ketnawa, Shyam Suwal, et al. · International Journal of Food Science & Technology · 76

Ultrafiltration performance and recovery of bioactive peptides after fractionation of tryptic hydrolysate generated from pressure-treated β-lactoglobulin

2018 · Abir Boukil, Shyam Suwal, et al. · Journal of Membrane Science · 62

Technologies for the Extraction, Separation and Purification of polyphenols – A Review

2019 · Shyam Suwal, Alice Marciniak · Nepal Journal of Biotechnology · 57

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Effects of pulsed electric field on fat globule structure, lipase activity, and fatty acid composition in raw milk and milk with different fat globule sizes

2020 · Shuailing Yang, Shyam Suwal, et al. · Innovative Food Science & Emerging Technologies · 55

Electro-membrane fractionation of antioxidant peptides from protein hydrolysates of rainbow trout (Oncorhynchus mykiss) byproducts

2017 · Shyam Suwal, Sunantha Ketnawa, et al. · Innovative Food Science & Emerging Technologies · 55

Recovery of valuable peptides from marine protein hydrolysate by electrodialysis with ultrafiltration membrane: impact of ionic strength

2014 · Shyam Suwal, Cyril Roblet, et al. · Food Research International · 50

Effect of pulsed electric field and polarity reversal on peptide/amino acid migration, selectivity and fouling mitigation

2016 · Shyam Suwal, Jean Amiot, et al. · Journal of Membrane Science · 47

Electrodialytic separation of peptides from snow crab by-product hydrolysate: Effect of cell configuration on peptide selectivity and local electric field

2014 · Shyam Suwal, Cyril Roblet, et al. · Separation and Purification Technology · 45

Mechanism characterization of bacterial inactivation of atmospheric air plasma gas and activated water using bioluminescence technology

2018 · Shyam Suwal, Claudia P. Coronel-Aguilera, et al. · Innovative Food Science & Emerging Technologies · 41

Impact of holder, high temperature short time and high hydrostatic pressure pasteurization methods on protein structure and aggregation in a human milk protein concentrate

2021 · Mélanie Sergius-Ronot, Michael A. Pitino, et al. · Food Chemistry · 32

Evidence of the production of galactooligosaccharide from whey permeate by the microalgae Tetradesmus obliquus

2019 · Shyam Suwal, Jihed Bentahar, et al. · Algal Research · 31

Presence of free amino acids in protein hydrolysate during electroseparation of peptides: Impact on system efficiency and membrane physicochemical properties

2015 · Shyam Suwal, Cyril Roblet, et al. · Separation and Purification Technology · 31

Valorization of dairy side-streams for the cultivation of microalgae for value added food products

2024 · Duygu Ozcelik, Shyam Suwal, et al. · Trends in Food Science & Technology · 30

The use of high hydrostatic pressure to modulate milk protein interactions for the production of an alpha-lactalbumin enriched-fraction

2017 · Alice Marciniak, Shyam Suwal, et al. · Green Chemistry · 28

High hydrostatic pressure induced extraction and selective transfer of β-phosvitin from the egg yolk granule to plasma fractions

2020 · Pauline Duffuler, Mélanie Giarratano, et al. · Food Chemistry · 27

Comparative Study of in Situ and ex Situ Enzymatic Hydrolysis of Milk Protein and Separation of Bioactive Peptides in an Electromembrane Reactor

2017 · Shyam Suwal, Élodie Rozoy, et al. · ACS Sustainable Chemistry & Engineering · 25

Simultaneous electroseparation of anionic and cationic peptides: Impact of feed peptide concentration on migration rate, selectivity and relative energy consumption

2015 · V.Y. Koumfieg Noudou, S. Suwal, et al. · Separation and Purification Technology · 23

Production of highly purified fractions of α-lactalbumin and β-lactoglobulin from cheese whey using high hydrostatic pressure

2020 · Alice Marciniak, Shyam Suwal, et al. · Journal of Dairy Science · 21

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Application of electro-membrane separation for recovery of acetic acid in lignocellulosic bioethanol production

2018 · Shyam Suwal, Jiayi Li, et al. · Food and Bioproducts Processing · 21

The ultrafiltration molecular weight cut-off has a limited effect on the concentration and protein profile during preparation of human milk protein concentrates

2021 · Mélanie Sergius-Ronot, Shyam Suwal, et al. · Journal of Dairy Science · 19

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Valorization of side-streams from lactose-free milk production by electrodialysis

2020 · Peter Koldsgaard Rasmussen, Shyam Suwal, et al. · Innovative Food Science & Emerging Technologies · 19

Works count: 47

Citation count: 1,430

H-index: 21

I10-index: 30