Books & Book Chapters

Books

1. Marangoni, A.G. and S.S. Narine (Eds.), (2002) Physical Properties of Food Lipids, Marcel Dekker, Inc., New York, N.Y.
2. Neil Widlak, Richard W. Hartel and Suresh S. Narine (Eds.) (2001), Crystallization and Solidification Properties of Lipids, AOCS Press, Champaign, IL, U.S.A.

Book Chapters

2015

1. A. J. Vreugdenhil , C. Bliard, S. Merchant, S.S. Narine, (2015) Design and Thermal Properties of Interpenetrating and Intercrosslinked Biosilicate Materials, in  Advances in Silicon Science, ed Paul M. Zelisko, Springer, 91 – 102.
2. A. L. Leao, B. M. Cherian, S. S. Narine, M. Sain, S. Souza and S. Thomas, (2015), Applications for nanocellulose in Polyolefins-Based Composites, in Polymer Nano-Composites based on Inorganic and Organic nano-materials, Ed. Smita Mohanty, Sanjay K. Nayak, Susheel Kalia, Wiley, 215 – 228.

2013

3. Cherian, B.M., S.F. de Souza, A.L. Leao, C.M.R. de Morais, S.S. Narine, (2013), Potential Biomedical Applications of Renewable Nanocellulose, Vijay Kumar Thakur. Green Composites from Natural Resources, 1-40.
4. Cherian, B.M., M.G. de Olyveira, L.M.M. Costa, A.L. Leao, M. Morais, M., S.F. de Souza and S.S Narine, (2013), Bio composites for Natural Food Packaging, Visakh, P.M., Thomas, S., Iturriaga, L.B. and Ribotta, P.D., Advances in Food Science and Technology. : 265-300.

2012

5. Cherian, B. M., A.L. Leao, S.F. de Souza, G.M .de Olyveira, L.M.M Costa, L. M. M., C.V.S. Brandão, S.S. Narine, (2012), Bacterial Nanocellulose For Medical Implants, Sabu Thomas, P. M. Visakh, Aji. P. Mathew, Springer Berlin  Heidelberg, Berlin. Advances in Natural Polymers, (18): 337-359.

2011

6. Bouzidi, L. and S.S. Narine, (2011), Phase Behavior of Saturated TAGS: Influence of Symmetry and Chain Length Mismatch on Melting, Phase Behaviour, Solid Content and Hardness, in Cocoa Butter and Related Fats - Properties and Applications, Eds. Nissim Garti and Neil Widlak, AOCS Press, Champaign, IL, U.S.A.

2009

7. Ozimek L. and S.S. Narine, (2009), Nanotechnology in Food Processing and Nutraceuticals/Functional Ingredients Delivery, in New Concepts in Food Evaluation, Uniwersytet Przyrodniczy, Wroclaw, Poland (Tadeusz Trziszka and Maciej Oziemblowsji, Eds) 13 – 31.

2000-2005

8. Kong X. and S.S. Narine, (2005), Use of triacylglycerol oils for polymer production, in Bailey's Industrial Oil and Fat Products, Volume 6, Industrial and Consumer Nonedible Products from Oils and Fats, Ed Fereidoon Shahidi, John Wiley & Sons, New York, 279 – 303.
9. Narine, S.S. and A.G. Marangoni, (2004), Microstructure, in Fat Crystal Networks, Ed. A.G. Marangoni, Marcel Dekker, Inc., New York, N.Y., 179 - 255.
10. Marangoni, A.G. and S.S. Narine, (2004), Identifying key indicators of mechanical strength in mixtures of milk fat fractions and cocoa butter, in Fat Crystal Networks, Ed. A.G. Marangoni, Marcel Dekker, Inc., New York, N.Y., 441 - 462.
11. Marangoni, A.G. and S.S. Narine, (2004), Fundamentals and Structural Theory of Elasticity, in Fat Crystal Networks, Ed. A.G. Marangoni, Marcel Dekker, Inc., New York, N.Y., 115 - 142.
12. Humphrey, K.L. and S.S. Narine, (2004), Lipid Phase Behavior, in Fat Crystal Networks, Ed. A.G. Marangoni, Marcel Dekker, Inc., New York, N.Y., 83 – 114.
13. Dyal, S.D., S.S. Narine and J.P. Tewari, (2002), Mortierella Fungi as a source of nutritionally important triacylglycerides: A Review, in Food Science and Product Technology, Eds. T. Nakano and K. Ozimek, Research Signpost, Kerala.
14. Narine, S.S. and AG. Marangoni, (2002). Structure and mechanical properties of fat crystal networks, in Physical Properties of Food Lipids, (Marangoni, A.G. and Narine, S.S., Eds.), Marcel Dekker, Inc., New York, N.Y., 63-83.
15. Wright, A.J., S.S. Narine and A.G. Marangoni, (2001), Comparison of experimental techniques used in the study of the crystallization of lipids in Crystallization and Solidification Properties of Lipids, AOCS Press, Champaign, IL, U.S.A. (Widlak, N., Hartel, R.W. and Narine, S.S., Eds.) 120 – 131.
16. Marangoni, A.J. and S.S. Narine, (2001), Elasticity of fractal aggregate networks: mechanical arguments in Crystallization and Solidification Properties of Lipids, AOCS Press, Champaign, IL, U.S.A. (Widlak, N., Hartel, R.W. and Narine, S.S., Eds.) 153 - 159.