C. Anandharamakrishnan
Cited by
Cited by
Nanoencapsulation techniques for food bioactive components: a review
PN Ezhilarasi, P Karthik, N Chhanwal, C Anandharamakrishnan
Food and bioprocess technology 6, 628-647, 2013
Electrospinning and electrospraying techniques: Potential food based applications
JA Bhushani, C Anandharamakrishnan
Trends in Food Science & Technology 38 (1), 21-33, 2014
A critical analysis of extraction techniques used for botanicals: Trends, priorities, industrial uses and optimization strategies
T Belwal, SM Ezzat, L Rastrelli, ID Bhatt, M Daglia, A Baldi, HP Devkota, ...
TrAC Trends in Analytical Chemistry 100, 82-102, 2018
Intelligent packaging: Trends and applications in food systems
S Kalpana, SR Priyadarshini, MM Leena, JA Moses, ...
Trends in Food Science & Technology 93, 145-157, 2019
Spray drying techniques for food ingredient encapsulation
C Anandharamakrishnan
John Wiley & Sons, 2015
Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches
K Shubham, T Anukiruthika, S Dutta, AV Kashyap, JA Moses, ...
Trends in Food Science & Technology 99, 58-75, 2020
Microencapsulation of Lactobacillus plantarum (MTCC 5422) with fructooligosaccharide as wall material by spray drying
R Rajam, C Anandharamakrishnan
LWT-Food Science and Technology 60 (2), 773-780, 2015
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
Effect of whey protein–alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions
R Rajam, P Karthik, S Parthasarathi, GS Joseph, ...
Journal of Functional Foods 4 (4), 891-898, 2012
Effects of process variables on the denaturation of whey proteins during spray drying
C Anandharamakrishnan, CD Rielly, AGF Stapley
Drying technology 25 (5), 799-807, 2007
Microencapsulation of green tea polyphenols and its effect on incorporated bread quality
D Pasrija, PN Ezhilarasi, D Indrani, C Anandharamakrishnan
LWT-Food Science and Technology 64 (1), 289-296, 2015
Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality
PN Ezhilarasi, D Indrani, BS Jena, C Anandharamakrishnan
Journal of Food Engineering 117 (4), 513-520, 2013
Shrinkage and porosity effects on heat and mass transfer during potato drying
J Aprajeeta, R Gopirajah, C Anandharamakrishnan
Journal of Food Engineering 144, 119-128, 2015
Applications of 3D printing in food processing
N Nachal, JA Moses, P Karthik, C Anandharamakrishnan
Food Engineering Reviews 11 (3), 123-141, 2019
Multilayer packaging: Advances in preparation techniques and emerging food applications
T Anukiruthika, P Sethupathy, A Wilson, K Kashampur, JA Moses, ...
Comprehensive Reviews in Food Science and Food Safety 19 (3), 1156-1186, 2020
Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins
C Anandharamakrishnan, CD Rielly, AGF Stapley
LWT-Food Science and Technology 41 (2), 270-277, 2008
A review on source-specific chemistry, functionality, and applications of chitin and chitosan
SM Joseph, S Krishnamoorthy, R Paranthaman, JA Moses, ...
Carbohydrate Polymer Technologies and Applications 2, 100036, 2021
Techniques for nanoencapsulation of food ingredients
C Anandharamakrishnan
Springer 8, 65-67, 2014
Techniques for extraction of green tea polyphenols: a review
D Pasrija, C Anandharamakrishnan
Food and Bioprocess Technology 8, 935-950, 2015
Refractance window drying of foods: A review
LM Raghavi, JA Moses, C Anandharamakrishnan
Journal of food engineering 222, 267-275, 2018
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