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Gopirajah Rajamanickam
Gopirajah Rajamanickam
Scientist II, General Mills Ltd
Verified email at genmills.com
Title
Cited by
Cited by
Year
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
2032015
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
972012
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
312016
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
252018
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
172020
Food biopolymers: Structural, functional and nutraceutical properties
A Gani, BA Ashwar
Springer International Publishing, 2021
112021
Advancement of imaging and modeling techniques for understanding gastric physical forces on food
R Gopirajah, C Anandharamakrishnan
Food engineering reviews 8, 323-335, 2016
102016
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
92019
Computational modeling of dehydration of mushroom
C dehydration of mushroom
MOJ Food Processing & Technology 6 (3), 264-270, 2018
7*2018
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
62022
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
62014
Lipids and Oils: An Overview
S Asokapandian, S Sreelakshmi, G Rajamanickam
Food biopolymers: Structural, functional and nutraceutical properties, 389-411, 2021
42021
Packaging of dried dairy products
R Gopirajah, C Anandharamakrishnan
Handbook of Drying for Dairy Products, 229-248, 2017
42017
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
22020
Finite Element Modeling of Freezing of Coffee Solution
R Gopirajah, N Chhanwal, C Anandharamakrishnan
Comsol, 2011
22011
Nutraceutical properties of lipids
GJ Swamy, EP Natarajan, G Rajamanickam
Food biopolymers: Structural, functional and nutraceutical properties, 413-428, 2021
12021
Characterization Methods for Nanoparticles
R Gopirajah, C Anandharamakrishnan
Food Nanotechnology, 375-396, 2019
12019
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
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