| 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 | 210 | 2015 |
| Development of extruded snacks using soy, sorghum, millet and rice blend–A response surface methodology approach D Seth, G Rajamanickam International Journal of Food Science & Technology 47 (7), 1526-1531, 2012 | 99 | 2012 |
| The glycemic response to fibre rich foods and their relationship with gastric emptying and motor functions: An MRI study R Gopirajah, KP Raichurkar, R Wadhwa, C Anandharamakrishnan Food & function 7 (9), 3964-3972, 2016 | 33 | 2016 |
| Effect of extrusion process conditions on the physical properties of tef‐oat healthy snack extrudates R Gopirajah, K Muthukumarappan Journal of Food Processing and Preservation 42 (3), e13559, 2018 | 28 | 2018 |
| Emulsifying properties of milk protein concentrate functionalized by supercritical fluid extrusion R Gopirajah, P Singha, S Javad, SSH Rizvi Journal of Food Processing and Preservation 44 (10), e14754, 2020 | 17 | 2020 |
| Food biopolymers: Structural, functional and nutraceutical properties A Gani, BA Ashwar Springer International Publishing, 2021 | 11 | 2021 |
| Advancement of imaging and modeling techniques for understanding gastric physical forces on food R Gopirajah, C Anandharamakrishnan Food engineering reviews 8, 323-335, 2016 | 10 | 2016 |
| Enhanced stability of emulsions made with super‐critical carbon dioxide extruded whey protein concentrate S Javad, R Gopirajah, SSH Rizvi Journal of food process engineering 42 (6), e13183, 2019 | 9 | 2019 |
| Computational modeling of dehydration of mushroom C dehydration of mushroom MOJ Food Processing & Technology 6 (3), 264-270, 2018 | 8* | 2018 |
| Methods integrating physical mechanisms underlying the food digestion and release of nutrients in human stomach R Gopirajah, C Anandharamakrishnan J Nutr Nutr Epidemiol 1, 1-13, 2014 | 7 | 2014 |
| High internal phase oil-in-water emulsions stabilized by supercritical carbon dioxide extruded whey protein concentrate S Javad, R Gopirajah, SSH Rizvi Food Chemistry 372, 131362, 2022 | 6 | 2022 |
| Lipids and oils: an overview S Asokapandian, S Sreelakshmi, G Rajamanickam Food biopolymers: Structural, functional and nutraceutical properties, 389-411, 2021 | 4 | 2021 |
| Packaging of dried dairy products R Gopirajah, C Anandharamakrishnan Handbook of Drying for Dairy Products, 229-248, 2017 | 4 | 2017 |
| Modeling of product temperature in a supercritical fluid extrusion process through dimensional analysis TY Pan, R Gopirajah, S Krishnamurthy, SSH Rizvi Journal of Food Process Engineering 43 (12), e13561, 2020 | 2 | 2020 |
| Finite Element Modeling of Freezing of Coffee Solution R Gopirajah, N Chhanwal, C Anandharamakrishnan Comsol, 2011 | 2 | 2011 |
| Nutraceutical properties of lipids GJ Swamy, EP Natarajan, G Rajamanickam Food biopolymers: Structural, functional and nutraceutical properties, 413-428, 2021 | 1 | 2021 |
| Characterization methods for nanoparticles R Gopirajah, C Anandharamakrishnan Food Nanotechnology, 375-396, 2019 | 1 | 2019 |
| Engineered Model of Human Stomach for Understanding Physical Mechanism Underlying Food Digestion. R Gopirajah Academy of Scientific and Innovative Research, 2017 | | 2017 |
| Methods Integrating Physical Mechanisms Underlying the Food Digestion and Release of Nutrients in Human... G Rajamanickam, A Chinnaswamy | | 2014 |
C. AnandharamakrishnanDirector, CSIR- National Institute for Interdisciplinary Science & Technology, CSIR-NIISTVerified email at niist.res.in
