Padma Ishwarya, S.
Padma Ishwarya, S.
Postdoctoral Fellow, Agro-processing and Technology Division, CSIR-NIIST, Thiruvananthapuram, India
Verified email at niist.res.in - Homepage
TitleCited byYear
Spray drying techniques for food ingredient encapsulation
C Anandharamakrishnan
John Wiley & Sons, 2015
772015
Spray-freeze-drying: a novel process for the drying of foods and bioproducts
SP Ishwarya, C Anandharamakrishnan, AGF Stapley
Trends in Food Science & Technology 41 (2), 161-181, 2015
702015
Spray-freeze-drying approach for soluble coffee processing and its effect on quality characteristics
SP Ishwarya, C Anandharamakrishnan
Journal of food engineering 149, 171-180, 2015
502015
Prebiotics: application in bakery and pasta products
SP Ishwarya, P Prabhasankar
Critical reviews in food science and nutrition, 2012
15*2012
Fructooligosaccharide–Retention during baking and its influence on biscuit quality
SP Ishwarya, P Prabhasankar
Food bioscience 4, 68-80, 2013
132013
Introduction to spray drying
C Anandharamakrishnan, P Ishwarya
Spray Drying Techniques for Food Ingredient Encapsulation 1, 1-36, 2015
122015
Bran‐induced effects on the evolution of bubbles and rheological properties in bread dough
SP Ishwarya, KM Desai, S Naladala, C Anandharamakrishnan
Journal of texture studies 48 (5), 415-426, 2017
52017
Spray drying
SP Ishwarya, C Anandharamakrishnan
Handbook of drying for dairy products, 56, 2017
52017
Introduction to encapsulation of food ingredients
C Anandharamakrishnan, SP Ishwarya
Spray Drying Techniques for Food Ingredient Encapsulation, 37-64, 2015
42015
Spray freeze drying
SP Ishwarya, C Anandharamakrishnan, AGF Stapley
Handbook of Drying for Dairy Products, 123-148, 2017
32017
Encapsulation of bioactive ingredients by spray drying
C Anandharamakrishnan, SP Ishwarya
Spray drying techniques for food ingredient encapsulation. P^ pp, 156-179, 2015
32015
Essentials and Applications of Food Engineering
C Anandharamakrishnan, SP Ishwarya
CRC Press, 2019
12019
12 CFD Analysis of Food Pasteurization Processes
P Ishwarya, C Anandharamakrishnan
Computational Fluid Dynamics in Food Processing 2e, 261, 2018
12018
Droplet Coalescence as a Potential Marker for Physicochemical Fate of Nanoemulsions during in-vitro small intestine digestion
P. Karthik, Padma Ishwarya S., C. Anandharamakrishnan
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2018
12018
Impact of wheat bran addition on the temperature‐induced state transitions in dough during bread‐baking process
SP Ishwarya, KM Desai, S Naladala, C Anandharamakrishnan
International Journal of Food Science & Technology 53 (2), 404-411, 2018
12018
Instant coffee foam: An investigation on factors controlling foamability, foam drainage, coalescence, and disproportionation
PI Shankaran, A Chinnaswamy
Journal of Food Process Engineering, e13173, 2019
2019
Nanoencapsulation of roasted coffee bean oil in whey protein wall system through nanospray drying
MN Prasad Reddy, S Padma Ishwarya, C Anandharamakrishnan
Journal of Food Processing and Preservation 43 (3), e13893, 2019
2019
Influence of prebiotic ingredient in biscuit processing.
S Padma Ishwarya
University of Mysore, 2011
2011
Role of health based prebiotic ingredients in wheat based products
S Padma Ishwarya
University of Mysore, 2010
2010
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