Research

Journals

Names Year Title Journal name DOI Number
Shanthamma S
Preethi R
J. A. Moses
C. Anandharamakrishnan
2021 4D printing of sago starch with turmeric blends: A study on pH triggered spontaneous color transformation ACS Food Science and Technology (India’s first food 4D printing article) https://doi.org/10.1021/acsfoodscitech.0c00151
Pintu Choudhary
Sayantani Dutta
J. A. Moses
C. Anandharamakrishnan
2021 Nanoliposomal encapsulation of chia oil for sustained delivery of α‐linolenic acid International Journal of Food Science & Technology https://doi.org/10.1111/ijfs.15064
Bagya
Vishva
S R Priyadarshini
Radhika
J. A. Moses
C. Anandharamakrishnan
2021 Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies Future Foods https://doi.org/10.1016/j.fufo.2021.100036
Yoha K.S
Sundus
Sayantani Dutta
J. A. Moses
C. Anandharamakrishnan
2021 Targeted delivery of probiotics: perspectives on research and commercialization Probiotics and Antimicrobial Proteins https://doi.org/10.1007/s12602-021-09791-7
Yoha K.S
T. Anukiruthika
Anila Wilson
J. A. Moses
C. Anandharamakrishnan
2021 3D Printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during storage LWT Food Science and Technology https://doi.org/10.1016/j.lwt.2021.111461
Sundus Nida
Moses JA
C. Anandharamakrishnan
2021 Isochoric freezing and its emerging applications in food preservation Food Engineering Reviews https://doi.org/10.1007/s12393-021-09284-x
T. Shan Ahamed
Anand Babu
Arun Kumar E
Moses JA
C. Anandharamakrishnan
2021 Improvement of Nutrient Bioavailability in Millets: Emphasis on the application of Enzymes Journal of the Science of Food and Agriculture https://doi.org/10.1002/jsfa.11228
Anila Wilson
T. Anukiruthika
J. A. Moses
C. Anandharamakrishnan
2021 Preparation of fiber enriched chicken meat constructs using 3D printing Journal of Culinary Science & Technology https://doi.org/10.1080/15428052.2021.1901817
Sivakamasundari
Priyanka S
Moses JA
C. Anandharamakrishnan
2021 Impact of Oral mastication on the in vitro digestibility of pigmented and non-pigmented rice varieties Bio interface research in applied chemistry
M. Maria Leena
Yoha KS
Moses JA
C. Anandharamakrishnan
2021 Electrospun Nanofibrous membrane for filtration of coconut neera Nanotechnology for Environmental Engineering https://doi.org/10.1007/s41204-021-00116-1
R. Paranthaman
Moses JA
C. Anandharamakrishnan
2021 Development of a Method for Qualitative Detection of Lead Chromate Adulteration in Turmeric Powder Using X-ray Powder Diffraction Food Control https://doi.org/10.1016/j.foodcont.2021.107992
R. Preethi
Moses JA
C. Anandharamakrishnan
2021 Development of anacardic acid incorporated biopolymeric film for active packaging applications Food Packaging and Shelf Life https://doi.org/10.1016/j.fpsl.2021.100656
M.N. Lavanya
R. Preethi
Moses JA
C. Anandharamakrishnan
2021 Aerosol-based Pulmonary Delivery of Therapeutic Molecules from Food Sources: Delivery Mechanism
Research Trends
and the Way Forward
Food Reviews International https://doi.org/10.1080/87559129.2021.1888971
C Drishya
M Maria Leena
JA Moses
C Anandharamakrishnan
2021 Preparation of emulsion for nutrient delivery using 3D printed microfluidic chips The Pharma Innovation https://doi.org/10.22271/tpi.2021.v10.i2g.5710
D Manoj
S. Shanmugasundaram
C. Anandharamakrishnan
2021 Nanosensing and Nanobiosensing: Concepts
Methods
and Applications for Quality Evaluation of Liquid Foods
Food Control https://doi.org/10.1016/j.foodcont.2021.108017
Ananya Payal
Srinivasan Krishnamoorthy
Arun Kumar E
J. A. Moses
C. Anandharamakrishnan
2021 Nanozymes: the next generation enzyme mimics for advancing the food safety and quality evaluationFood Analytical Methods
S R Priyadarshini
J. A. Moses
C. Anandharamakrishnan
2021 Determining the glycemic responses of foods: Conventional and emerging approachesNutrition Research Reviewshttps://doi.org/10.1017/S0954422421000020
Sherin M Vinod
Srinivasan Krishnamoorthy
R. Paranthaman
J. A. Moses
C. Anandharamakrishnan
2021 A review on source-specific chemistry, functionality, and applications of chitin and chitosanCarbohydrate Polymer Technologies and Applicationshttps://doi.org/10.1016/j.carpta.2021.100036
Roji Waghmare
Pintu Choudary
Moses JA
Andrew Stapley
C. Anandharamakrishnan
2021 Trends in approaches to assist freeze drying of food: A cohort study on innovationsFood Reviews Internationalhttps://doi.org/10.1080/87559129.2021.1875232
Saranya
Evanjalin, Arun Kumar E
Moses JA
C. Anandharamakrishnan
2021 MGastric emptying pattern and disintegration kinetics of cooked rice in a 3D printed in vitro dynamic digestion model ARKInternational Journal of Food Engineering
Roji Waghmare
R. Preethi
Moses JA
C. Anandharamakrishnan
2021 Mucilages: Sources, extraction methods, and characteristics for their use as encapsulation agentsCritical Reviews in Food Science and Nutritionhttps://doi.org/10.1080/10408398.2021.1873730
Sivakamasundari
Priyanka
Moses JA
C. Anandharamakrishnan
2020 Impact of Processing Techniques on the Glycemic Index of RiceCritical Reviews in Food Science and Nutritionhttps://doi.org/10.1080/10408398.2020.1865259
R. Paranthaman
Moses JA
C. Anandharamakrishnan
2020 A Powder X-Ray Diffraction Method for Qualitative Detection of Potassium Bromate in Bakery Ingredients and ProductsFood Analytical Methodshttps://doi.org/10.1007/s12161-020-01943-9
T. Anukiruthika
Moses JA
C. Anandharamakrishnan
2020 Electrohydrodynamic drying of foods: Principle, applications, and prospectsJournal of Food Engineeringhttps://doi.org/10.1016/j.jfoodeng.2020.110449
Pramila Murugesan
Krishna Brunda
Moses JA
C. Anandharamakrishnan
2020 Photolytic and photocatalytic detoxification of mycotoxins in foodsFood Controlhttps://doi.org/10.1016/j.foodcont.2020.107748
Priyadharshini SR
Arun Kumar E
Moses JA
C. Anandharamakrishnan
2020 Predicting human glucose response curve using an engineered small intestine system in combination with mathematical modelingJournal of Food Engineeringhttps://doi.org/10.1016/j.jfoodeng.2020.110395
R. Preethi
Moses JA
C. Anandharamakrishnan
2020 Effect of conductive hydro-drying on physiochemical and functional properties of two pulse protein extracts: Green gram (Vigna radiata) and black gram (Vigna mungo)Food Chemistryhttps://doi.org/10.1016/j.foodchem.2020.128551
Lavanya Malur Narayanaswamy
Shweta Deotale
R. Preethi
Moses JA
C. Anandharamakrishnan
2020 Aerosol Performance of Beta-carotene Supplementation Prepared by Spray and Spray-Freeze Drying International Research Journal of Pure & Applied Chemistryhttps://doi.org/10.9734/irjpac/2020/v21i1730262
Maria Leena
Silvia
Vinitha
Moses JA
C. Anandharamakrishnan
2020 Synergistic potential of nutraceuticals: Mechanisms and prospects for futuristic medicineFood and Functionhttps://doi.org/10.1039/D0FO02041A
Fyroos
Radhika Theagarajan
Sayantani Dutta
Moses JA
C. Anandharamakrishnan
2020 Pretreatment eliminates throat irritation by water yam and facilitates the development of functional cookiesInternational Journal of Food Science and Technologyhttps://doi.org/10.1111/ijfs.14837
Vinitha
Maria Leena
Moses JA
C. Anandharamakrishnan
2020 Size-dependent enhancement in salt perception: spraying approaches to reduce sodium content in foodsPowder Technologyhttps://doi.org/10.1016/j.powtec.2020.09.079
Lavanya
R. Preethi
Moses JA
C. Anandharamakrishnan
2020 Production of bromelain aerosols using spray-freeze-drying technique for pulmonary supplementationDrying Technologyhttps://doi.org/10.1080/07373937.2020.1832514
Anila Wilson
T. Anukiruthika
J. A. Moses
C. Anandharamakrishnan
2020 Customized shapes for chicken meat-based products: Feasibility study on 3D printed nuggetsFood and Bioprocess Technologyhttps://doi.org/10.1007/s11947-020-02537-3
Priyanka S
Sivakamasundari
Moses JA
C. Anandharamakrishnan
2020 Effect of varietal differences on the oral processing behavior and bolus properties of cooked riceInternational Journal of Food Engineeringhttps://doi.org/10.1515/ijfe-2020-0097
Priyadharshini SR
Priyanka S
Moses JA
C. Anandharamakrishnan
2020 Mass transfer approach to in-vitro glycemic index of different biscuit compositionsJournal of Food Process Engineeringhttps://doi.org/10.1111/jfpe.13559
R. Preethi
Shweta Deotale
Moses JA
C. Anandharamakrishnan
2020 Conductive hydro drying of beetroot (Beta vulgaris L) pulp: insights for natural food colorant applicationsJournal of Food Process Engineeringhttps://doi.org/10.1111/jfpe.13557
Saranya
Sayantani Dutta
Moses JA
C. Anandharamakrishnan
2020 Utilization of food waste streams for the production of biopolymersHeliyonhttps://doi.org/10.1016/j.heliyon.2020.e04891
Shweta Deotale
Sayantani Dutta
Moses JA
C. Anandharamakrishnan
2020 Stability of instant coffee foam by nanobubbles using spray freeze drying techniqueFood and Bioprocess Technologyhttps://doi.org/10.1007/s11947-020-02526-6
Pramila Murugesan
Evanjalin
Moses JA
C. Anandharamakrishnan
2020 Water decontamination of using non-thermal plasma: Concepts, applications, and prospectsJournal of Environmental Chemical Engineeringhttps://doi.org/10.1016/j.jece.2020.104377
Saikrishna
Sayantani Dutta
Moses JA
C. Anandharamakrishnan
2020 Empirical Characterization of Hydration Behavior of Indian Paddy Varieties by Physicochemical Characterization and Kinetic Studies Journal of Food Sciencehttps://doi.org/10.1111/1750-3841.15441
Mohana
Mohanapriya
T. Anukiruthika
K.S. Yoha
Moses JA
C. Anandharamakrishnan
2020 Solar dryers for food applications: Concepts, designs, and recent advancesSolar Energyhttps://doi.org/10.1016/j.solener.2020.07.098
Koka Zongo
Srinivasan Krishnamoorthy
J.A.Moses
Fehmi Yazicia
Ahmet Hilmi Çona
C. Anandharamakrishnan
2020 Total conjugated linoleic acid content of ruminant milk: The world status insightsFood Chemistryhttps://doi.org/10.1016/j.foodchem.2020.127555
Sivakamasundari
Moses JA
C. Anandharamakrishnan
2020 Effect of parboiling methods on the physicochemical characteristics and glycemic index 9f rice varietiesJournal of Food Measurement and Characterizationhttps://doi.org/10.1007/s11694-020-00551-9
R. Preethi,
Shweta Deotale
Moses JA
C. Anandharamakrishnan
2020 Conductive hydro drying as an alternative method for egg white powder production Drying Technologyhttps://doi.org/10.1080/07373937.2020.1788073
K.Keerthana
T.Anukiruthika
J.A.Moses
C. Anandharamakrishnan
2020 Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroomJournal of Food Engineeringhttps://doi.org/10.1016/j.jfoodeng.2020.110116
Radhika Theagarajan,
J. A. Moses
C. Anandharamakrishnan
2020 3D Extrusion Printability of Rice Starch and Optimization of Process VariablesFood and Bioprocess Technologyhttps://doi.org/10.1007/s11947-020-02453-6
Pramila Murugesan
J. A. Moses
C. Anandharamakrishnan
2020 One step synthesis of fluorescent carbon dots from neera for the detection of silver ions Spectroscopy Lettershttps://doi.org/10.1080/00387010.2020.1764589
T. Anukiruthika Priyanka
Sethupathy Anila Wilson
Kiran Kashampur
Jeyan Arthur Moses
Chinnaswamy
Anandharamakrishnan
2020 Multilayer packaging: Advances in preparation techniques and emerging food applications Comprehensive Reviews in Food Science And Food Safetyhttps://doi.org/10.1111/1541-4337.12556
M. Maria Leena
M. Gover Antoniraj
Moses J.A
C. Anandharamakrishnan
2020 Three fluid nozzle Spray Drying for Co-encapsulation of Curcumin and Resveratrol and controlled release Journal of drug delivery science and technologyhttps://doi.org/10.1016/j.jddst.2020.101678
Yoha K.S
J. A. Moses
C. Anandharamakrishnan
2020 Effect of encapsulation methods on the physicochemical properties and the stability of Lactobacillus plantarum (NCIM 2083) in synbiotic powders and in-vitro digestion conditionsJournal of Food Engineering https://doi.org/10.1016/j.jfoodeng.2020.110033
Sundus Nida
T. Anukiruthika
J. A. Moses
C. Anandharamakrishnan
2020 3D printing of grinding and milling fractions of rice husk Waste and biomass valorization https://doi.org/10.1007/s12649-020-01000-w
Anukiruthika T
Priyanka S Kiran Kashampur
Anila,J. A. Moses
C. Anandharamakrishnan
2020 Multilayer packaging :Advances in preparation techniques and emerging food application Comprehensive Reviews in Food Science and Food Safety
Anjaly Paul
Mahendran Radhakrishnan
Sugumar Anandakumar
Saravanan Shanmugasundaram
C. Anandharamakrishnan
2020 Disinfestation Techniques for Major Cereals: A Status Report Comprehensive Reviews in Food Science and Food Safety
Shweta Deotale
Sayantani Dutta
J. A. Moses
V. M. Balasubramaniam
C. Anandharamakrishnan
2020 Foaming Characteristics of Beverages and Its Relevance to Food Processing Food Engineering Reviews
Shubham kumar
T.Anukiruthika
Sayantani Dutta
A.V Kashyap
Jeyan.A.Moses
C. Anandharamakrishnan
2020 Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches Trends in Food Science & Technology
L.Mahalakshmi,
Maria M Lena,
Moses JA and
C. Anandharamakrishnan
2020 Micro and nano encapsulation of Beta-Carotene in zein protein : size dependent release and absorption behaviour Food & Function
Maria Leena
Yoha KS
Moses JA and
C. Anandharamakrishnan
2020 Edible coating with resveratrol loaded electrospun zein nanofibers with enhanced bioaccessibility Food Bioscience
Priyanka S
Moses JA and
C. Anandharamakrishnan
2019 Food oral processing and tribology: instrumental approaches and emerging applications Food reviews international
Gover Antoniraj,
Vimala Bharathi, Maria Leena, Moses JA and
C. Anandharamakrishnan
2019 Nanofiber-based bilayer biopolymer films: Enhancement of antioxidant activity and potential for food packaging application International journal of food science and technology
Gover Antoniraj,
Maria Leena M,
Moses JA and
C. Anandharamakrishnan
2019 Cross-linked chitosan micro particles preparation by modified three fluid nozzle spray drying approach International journal of biological macromolecules
Vimala Bharathi,
Maria Leena,
Moses JA and
C. Anandharamakrishnan
2019 Zein based anti-browning cling wraps for fresh cut apple slices International journal of food science and technology
Kalpana,
Priyadharshini,
Maria Leena Moses JA and
C. Anandharamakrishnan
2019 Intelligent packaging: trends and applications in food systms Trends in food science & technology.
Sivakamasundari,
Anu Bhushani,
Maria Leena,
Moses JA and
C. Anandharamakrishnan
2019 Formulation and Characterization of β-Carotene Loaded Solid Lipid Nanoparticles Journal of food processing and preservation
Prithivika K,
Anukiruthika,
Pintu Choudary,
Moses JA and
C. Anandharamakrishnan
2019 3D extrusion printing and post-processing of fibre-rich snack from indigenous composite flour. Food and bioprocess technology
Thanushree M. P.,
Sailendri D.,
Yoha K. S.,
Moses JA, &
C. Anandharamakrishnan
2019 Mycotoxin contamination in food: an exposition on spices Trends in food science & technology.
Anukiruthika,
Moses JA,
and
C. Anandharamakrishnan
2019 3D printing of egg yolk and white with rice flour blends Journal of food engineering
Nachal,
Karthik,
Moses JA and
C. Anandharamakrishnan
2019 Applications of 3D printing in food processing Food engineering reviews
Lavanya,
Sayantani Dutta,
Moses JA,
and C. Anandharamakrishnan
2019 Development of beta-carotene arosol formulations using modified spray drier Journal of food process engineering
Priyanka Sethupathy,
Priyanga Suriyamoorthy,
Moses JA and
C. Anandharamakrishnan
2019 Physical, sensory, in-vitro starch digestibility and glycemic index of granola bars prepared using sucrose alternatives International journal of food science and technology
Padma Ishwarya S and
C. Anandharamakrishnan
2019 Instant coffee foam: an investigation on factors controlling foamability,
foam drainage,
coalescence,
and disproportionation
Journal of food process engineering (e13173)
K.S. Yoha,
Moses JA and
C. Anandharamakrishnan
2019 Conductive hydro drying through Refractance window drying- An alternative techniques for drying of Lactobacillus plantarum (NCIM 2083) Drying technology
Pramila Murugesan,
Moses JA and
C. Anandharamakrishnan
2019 Photocatalytic disinfection efficiency 2D-structure graphitic carbon nitride based nanocomposites: A review Journal of material science
Shweta M. Deotale,
Sayantani Dutta,
Moses JA and C.Anandharamakrishnan
2019 Coffee oil as a natural surfactant Food chemistry , 295, 180-188.
Heera Jayan,
M. Maria Leena,
Sivakama Sundari SK,
Moses JA and
C. Anandharamakrishnan
2019 Improvement of bioavailability for resveratrol through encapsulation in zein using electrospraying technique Journal of functional foods, 57, 417-424.
Devi V.,
Jaiswal M.,
Sundari SS,
Moses JA
and
C. Anandharamakrishnan
2019 Spray freeze drying: emerging applications in drug delivery Journal of controlled release, 300, 93-101
Sayantani Dutta,
Moses JA,
and
C. Anandharamakrishnan
2019 Encapsulation of nutraceutical ingredients in liposomes and their potential for cancer treatment Nutrition and cancer 70(8), 1184-1198.
M. N. Prasad Reddy,
S. Padma Ishwarya and
C. Anandharamakrishnan
2019 Nanoencapsulation of roasted coffee bean oil in whey protein wall system through nanospray drying Journal of food processing and preservation 43(3), e13893
Radhika Theagarajan,
Lavanya Malur Narayanaswamy,
Sayantani Dutta,
Moses JA &
C. Anandharamakrishnan
2019 Valorisation of grape pomace (cv. Muscat) for development of functional cookies International journal of food science and technology10.1111/ijfs.14119
M. N. Lavanya,
T. Kathiravan,
Moses JA,
and
C. Anandharamakrishnan
2019 Influence of spray-drying conditions on microencapsulation of fish oil and chia oil Drying technology,1-14
Thanushree MP,
Yoha KS,
Moses JA,
M. Loganathan and
C. Anandharamakrishnan
2019 Hermetic storage of coriander (Coriandrum sativum L.) seeds for improved quality International journal of chemical studies
Anukiruthika T.,
Moses JA,
and
C. Anandharamakrishnan
2019 Optimization of suitable post-processing method for 3D printed egg International journal of chemical studies
Priyanka S.,
Moses, JA &
C. Anandharamakrishnan
2019 Oral processing of fat and fiber rich biscuits International journal of chemical studies
G. Ganapathy,
R. Preethi,
Moses JA and
C. Anandharamakrishnan
2019 Diarylheptanoids as nutraceutical: a review Biocatalysis and agricultural biotechnology19 (2019) 101109
SKV Bharathi,
A. Sukitha,
Moses JA and
C. Anandharamakrishnan
2019 Instrument-based detection methods for adulteration in spice and spice products- a review Journal of spices and aromatic crop 27(2)
Thanushree P,
Kathiravan T,
M. Maria Leena,
Moses JA and
C. Anandharamakrishnan
2019 Influence of different hydrocolloids on dispersion of sweet basil seed (Osimum Basilicum) in fruit-flavoured beverages Croatian journal of food science and technology 11(1)
SKV Bharathi,
M Maria Leena,
Moses JA,
and C.Anandharamakrishnan
2018 Chitosan based bionanocomposite for packaging of fresh-cut fruits Trends in biosciences 11(43)
N. Chhanwal,
Pravin R. Bhushette,
and
C. Anandharamakrishnan
2018 Current perspectives on non-conventional heating ovens for baking process: a review Food and bioprocess technology 12(1), 1-15
Sayantani Dutta,
Moses JA and
C. Anandharamakrishnan
2018 Modern frontiers and applications of spray-freeze-drying in design of food and biological supplements Journal of food process engineering 41(8), e12881
A. Choudhary,
R. Gopirajah,
C Anandharamakrishnan
2018 Computational modelling of dehydration ofmushroom MOJ food processing & technology
P. Karthik,
Padma Ishwarya S.,
and
C. Anandharamakrishnan
2018 Droplet coalescence as a potential marker for physicochemical cate of nanoemulsions during in-vitro small intestine digestion Colloids and surfaces A: physicochemical and engineering aspects 553, 278-287
Aruva Saikrishna,
Dutta Sayantani,
Subramanian Vijayalakshmi,
Moses JA,
C. Anandharamakrishnan
2018 Ageing of rice: a review Journal of cereal science, volume 81, 161-170
TarunBelwal,
Shahira M. Ezzat,
Luca Rastrelli,
Indra D.Bhatt,
Maria Daglia,
Alessandra Baldi,
Hari Prasad Devkota,
llkay Erdogan Orhan,
Jayanta Kumar Patra ,
Gitishree Das,
C. Anandharamakrishnan,
Lourdes Gomez-Gomez,
Seyed Fazel Nabavi,
Seyed Mohammad Nabavi,
Atanas G. Atanasov
2018 A critical analysis of extraction techniques used for botanicals: trends, priorities, industrial uses and optimization strategies Trends in analytical chemistry volume 100, 82-102
S Parthasarathi,
J Anu Bhushani,
and
C. Anandharamakrishnan,
2018 Engineered small intestinal system as an alternative to in-situ intestinal permeability model. Journal of food engineering, volume 222, 110-114
LM Raghavi,
Moses JA,
and
C. Anandharamakrishnan
2018 Refractance window drying of foods: a review. Journal of food engineering, volume 222, 267-275
Padma Ishwarya S.,
Kiran M. Desai,
Sr Srinivasulu Naladala,
and
C. Anandharamakrishnan
2018 Impact of wheat bran addition on the temperature induced state transitions in dough during bread-baking process International journal of food science & technology 53, 404-411
J. Anu Bhushani,
K. Nawneet Kumar,
and
C. Anandharamakrishnan
2017 Nanoencapsulation of green tea catechins by electrospraying technique and its effect on controlled release and in-vitro permeability Journal of food engineering 199, 82-92
P. Karthik,
P.N. Ezhilarasi and
C. Anandharamakrishnan.
2017 Challenges associated in stability of food grade nanoemulsions Critical reviews in food science and nutrition, 57 (7), 1435-1450
S Padma Ishwarya,
KM Desai,
S Naladala,
C. Anandharamakrishnan
2016 Bran induced effects on the evolution of bubbles and rheological properties in bread dough Journal of texture studies. 1-12
S. Parthasarathi and
C. Anandharamakrishnan
2016 Enhancement of oral bioavailability of vitamin E by Spray-freeze drying of whey protein microcapsules Food and bioproducts processing, 100(a), 469-476
Rajamanickam Gopirajah,
Raichurkar Keshav Prakash,
Wadhwa Rajkumar and
C. Anandharamakrishnan
2016 The Glycemic response to fibre rich foods and their relationship with gastric emptying and motor functions: An MRI Study Food & function7, 3964-3972
P Karthik and C. Anandharamakrishnan 2016 Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro digestibility through emulsifiers Journal of food engineering, 187, 92-105
PN Ezhilarasi,
SP Muthukumar and C.Anandharamakrishnan
2016 Solid lipid nanoparticle enhances bioavailability of hydroxycitric acid compared to a microparticle delivery system RSC Advances, 6 (59), 53784-53793
J. Anu Bhushani,
P. Karthik and
C. Anandharamakrishnan
2016 Nanoemulsion based delivery system for improved bioaccessibility and Caco-2 cell monolayer permeability of green tea catechins Food hydrocolloid, 56, 372-382
Aadinath,
J. Anu Bhushani and
C. Anandharamakrishnan
2016 Synergistic radical scavenging potency of curcumin-in-β-cyclodextrin-in-nanomagnetoliposomes Materials science and engineering: c, 64, 293-302
S. Parthasarathi,
S. P. Muthukumar and
C. Anandharamakrishnan
2016 Influence of droplet size on stability, in vivo digestion, and oral bioavailability of vitamin E emulsions Food and function,7 (5), 2294-2302
R. Gopirajah and
C. Anandharamakrishnan
2016 Advancement of imaging and modeling techniques for understanding gastric physical force on food Food engineering reviews, p -1-13
P. Karthik and
C. Anandharamakrishnan.
2016 Fabrication of nutrient delivery system of docosahexaenoic acid nanoemulsions by high energy techniques RSC Advances,6, 3501-3513
W.Aadinath,
Triroopa Ghosh and
C. Anandharamakrishnan
2016 Multimodal magnetic nano-carriers for cancer treatment: challenges and advancements Journal of magnetism and magnetic materials, 401, 1159-1172
R. Rajam and C. Anandharamakrishnan 2015 Spray-freeze-drying technique for microencapsulation of Lactobacillus plantarum (MTCC 5422) Journal of food engineering,166, 95-103
D. Pasrija,
P. N. Ezhilarasi,
D. Indrani and C. Anandharamakrishnan
2015 Microencapsulation of green tea polyphenols and its effect on incorporated bread quality LWT-food science and technology,64,289-296
Padma Ishwarya S. and C. Anandharamakrishnan 2015 Spray-Freeze-Drying approach for soluble coffee processing and its effect on quality characteristics Journal of food engineering,149,171-180
Hundre S.,
P. Karthik and C. Anandharamakrishnan
2015 Effect of whey protein isolate and beta-cyclodextrin wall systems on stability of microencapsulated vanillin by spray-freeze drying method Food chemistry,174, 16-24.
Padma Ishwarya,
C. Anandharamakrishnan and A.G.F Stapley
2015 Spray Freeze Drying: A novel process for the drying of foods and Bioproducts Trends in food science and technology,41, 161-181
Rajam R.,and
C. Anandharamakrishnan
2015 Microencapsulation of Lactobacillus plantarum (MTCC 5422) with fructo oligosaccharide as wall material by spray drying LWT - food science and technology. 60, 773-780.
Aprajeeta J,
Gopirajah R and
C. Anandharamakrishnan
2015 Shrinkage and porosity effects on heat and mass transfer during potato drying Journal of food engineering 144, 119-128
R. Gopirajah and C. Anandharamakrishnan 2015 Methods integrating physical mechanism underlying food digestion inside the human stomach Journal of nutrition and nutritional epidemiology 1(1) 1-13
D. Pasrija and
C. Anandharamakrishnan
2015 Techniques for extraction of green tea polyphenols: a review Food and bioprocess technology,8 (5) 935-950
Chhanwal N. and
C. Anandharamakrishnan
2014 Temperature and moisture based modeling for prediction of starch gelatinization and crumb softness during bread baking process Journal of texture studies45, 462-476
Chhanwal,
N. P.N. Ezhilarasi,
D. Indrani,and
C. Anandharamakrishnan
2015 Influence of electrical and hybrid heating on bread quality during baking Journal of food science and technology 52(7):4467-4474
Rajam R.,
S. Bharath Kumar,
P. Prabhasankar and
C. Anandharamakrishnan
2015 Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality Journal of food science and technology
Bhuvaneswari E. and
C. Anandharamakrishnan
2014 Heat transfer analysis of pasteurization of bottled beer in a tunnel pasteurizer using computational fluid dynamics Innovative food science and emerging technology 23, 156-163
AnuBhushani J. and
C. Anandharamakrishnan
2014 Electrospinning and electrospraying: potential food based applications Trends in food science and technology 38, 21-33
Parthasarathi S. and
C. Anandharamakrishnan
2014 Modeling of Shrinkage,
Rehydration and textural changes for food structural analysis: a review
Journal of food process engineering37(2), 199-210
A.Tank,
N. Chhanwal,
D. Indrani and
C. Anandharamakrishnan
2014 Computational fluid dynamics modeling of bun baking process under different oven load conditions Journal of food science and technology 51(9), 2030-2037
Prateek Dhayal,
N. Chhanwal and
C. Anandharamakrishnan
2013 Heat transfer analysis of sterilization of canned milk using computational fluid dynamics simulations Journal of food science and engineering 3, 571-583.
Ezhilarasi P N.,
D. Indrani,
B.S. Jena and
C. Anandharamakrishnan
2014 Microencapsulation of garcinia fruit extract by spray drying and its effect on bread quality Journal of the science of food and agriculture 94, 1116-1123
Shanthilal J,
and
C. Anandharamakrishnan
2013 Computational and numerical modeling of rice hydration and dehydration: a review Trends in food science and technology 31, 100-117
P. Karthik and
C. Anandharamakrishnan
2013 Microencapsulation of docosahexaenoic acid by spray-freeze-drying method and comparison of its stability with spray-drying and freeze-drying methods Food and bioprocess technology 6, 2780-2790
Ezhilarasi P.N.,
D. Indrani,
B.S. Jena and
C. Anandharamakrishnan
2013 Freeze drying technique for microencapsulation of garcinia fruit extract and its effect on bread quality Journal of food engineering 117, 513-520
S. Parthasarathi,
Ezhilarasi P.N.,
B.S. Jena and
C. Anandharamakrishnan
2013 A comparative study on conventional and microwave-assisted extraction for microencapsulation of garcinia fruit extract Food and bioproduct processing 9 1, 103-110
Ezhilarasi P.N.,
Karthik,
N. Chhanwal and
C. Anandharamakrishnan
2013 Nanoencapsulation techniques for food bioactive compounds: a review Food and bioprocess technology 6(3), 628-647
R. Padmavati and
C. Anandharamakrishnan
2013 Computational fluid dynamics modeling of the Thermal processing of canned pineapple slices and titbits Food and bioprocess technology 6(4), 882-895
R. Rajam,
P. Karthik,
S. Parthasarathi,
G.S. Joseph and
C. Anandharamakrishnan
2012 Effect of whey protein - alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions Journal of functional foods 4, 891-898.
N. Chhanwal,
A. Tank,
KSMS. Raghavarao and
C. Anandharamakrishnan
2012 Computational fluid dynamics applications in bread baking process-a review Food and bioprocess technology 5,1157-1172
Dipin S. Pillai,
P. Prabhasankar,
B.S. Jena,

C. Anandharamakrishnan
2012 Microencapsulation of Garcinia cowafruit extract and effect of its use on pasta process and quality International journal of food properties 15, 590-604
M. Sarala,
V. Velu,

C. Anandharamakrishnan and R.P.Singh
2012 Spray drying of Tinospora Cordifolia leaf and stem extract and evaluation of antioxidant activity Journal of food science and technology 49 (1), 119-122
Priyanka Dolly,
A. Anishaparvin,
G.S. Joseph and
C. Anandharamakrishnan
2011 Microencapsulation of Lactobacillus plantarum (MTCC 5422) using spray-freeze-drying method and evaluation of survival in simulated gastrointestinal conditions Journal of microencapsulation 28 (6),568-574
N. Chhanwal,
D. Indrani,
KSMS. Raghavarao and
C. Anandharamakrishnan
2011 Computational fluid dynamics modeling of bread baking process Food research international 44, 978-983
D. Anand Paul,
A. Anishaparvin and
C. Anandharamakrishnan
2011 Computational Fluid Dynamics Studies on Pasteurization of Canned Milk International journal of dairy technology 64(2), 305-313
D. Anand Paul,
N. Chhanwal and C.Anandharamakrishnan
2011 An investigation on thermization of canned milk using computational fluid dynamics Journal of food science and engineering 1, 35-45.
Radhika Ramachandran,
Deepti Malhotra,
A. Anishaparvin and
C. Anandharamakrishnan
2011 Computational fluid dynamics simulations studies on pasteurization of egg in stationary and rotation modes Innovative food science and emerging technology 12, 38-44
Anishaparvin,
N. Chhanwal,
D. Indrani,
KSMS. Raghavarao and
C. Anandharamakrishnan
2010 An investigation of bread baking process in a pilot-scale electrical heating oven using computational fluid dynamics Journal of food science 75 (9), 605-611
Rinil Kuriakose and
C. Anandharamakrishnan
2010 Computational Fluid Dynamics (CFD) applications in spray drying of food products Trends in food science and technology 21, 383-398
N. Chhanwal,
A. Anishaparvin,
D. Indrani,
KSMS. Raghavarao and
C. Anandharamakrishnan
2010 Computational Fluid Dynamics (CFD) modeling of an electrical heating oven for bread baking process Journal of food engineering 100, 452-460

C. Anandharamakrishnan, C.D. Rielly and A.G.F. Stapley
2010 Spray-freeze-drying of whey proteins at sub-atmospheric pressures Dairy science and technology 90, 321-334
C. Anandharamakrishnan,
J. Gimbun,
A.G.F. Stapley and C.D. Rielly
2010 A study on particle histories during spray drying using computational fluid dynamic simulations (CFD) Drying technology 28, 566-576
C. Anandharamakrishnan,
J. Gimbun,
A.G.F. Stapley and C.D. Rielly
2009 Application of computational fluid dynamic (CFD) simulations to spray-freezing operations Drying technology 28, 94-102
C. Anandharamakrishnan,
C.D. Rielly and A.G.F. Stapley
2008 Loss of solubility of α-lactalbumin and β-lactoglobulin during spray drying of whey proteins LWT- food science and technology 41, 270-277
C. Anandharamakrishnan,
C.D. Rielly and A.G.F. Stapley
2007 Effects of process variables on the denaturation of whey proteins during spray-drying Drying technology 25, 799-807
C. Anandharamakrishnan,
S.N. Raghavendra,
R.S. Barhate,
U. Hanumesh and K.S.M.S. Raghavarao
2005 Aqueous two-phase extraction for recovery of proteins from cheese whey Food and bioproducts processing 83(c3),191-197
P.S. Negi,
C.Anandharamakrishnan and G.K. Jayaprakasha
2003 Antibacterial activity of Aristolochiabractearoot extract Journal of medicinal foods 6 (4), 401-403
G. K. Jayaprakasha,
P.S. Negi,
C. Anandharamakrishnan and K.K. Sakariah
2001 Chemical composition of turmeric oil-a by-product from turmeric oleoresin Industry and its inhibitory activity against different fungi Zeitschriftfunernuturforschung 56 c, 40-44