P. Karthik, M.Tech. Ph.D (Engg).
P. Karthik, M.Tech. Ph.D (Engg).
Post-doctoral Fellow, Zhejiang Gongshang University
Verified email at zjgsu.edu.cn
TitleCited byYear
Nanoencapsulation techniques for food bioactive components: a review
PN Ezhilarasi, P Karthik, N Chhanwal, C Anandharamakrishnan
Food and Bioprocess Technology 6 (3), 628-647, 2013
3652013
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
1082012
Effect of whey protein isolate and β-cyclodextrin wall systems on stability of microencapsulated vanillin by spray–freeze drying method
SY Hundre, P Karthik, C Anandharamakrishnan
Food chemistry 174, 16-24, 2015
692015
Microencapsulation of docosahexaenoic acid by spray-freeze-drying method and comparison of its stability with spray-drying and freeze-drying methods
P Karthik, C Anandharamakrishnan
Food and Bioprocess Technology 6 (10), 2780-2790, 2013
562013
Nanoemulsion based delivery system for improved bioaccessibility and Caco-2 cell monolayer permeability of green tea catechins
JA Bhushani, P Karthik, C Anandharamakrishnan
Food hydrocolloids 56, 372-382, 2016
392016
Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro digestibility through emulsifiers
P Karthik, C Anandharamakrishnan
Journal of food engineering 187, 92-105, 2016
282016
Challenges associated in stability of food grade nanoemulsions
P Karthik, PN Ezhilarasi, C Anandharamakrishnan
Critical reviews in food science and nutrition 57 (7), 1435-1450, 2017
242017
Solid‐state fermentation for the production of debittering enzyme naringinase using Aspergillus niger MTCC 1344
M Shanmugaprakash, V Vinoth Kumar, M Hemalatha, V Melbia, P Karthik
Engineering in Life Sciences 11 (3), 322-325, 2011
162011
Fabrication of a nutrient delivery system of docosahexaenoic acid nanoemulsions via high energy techniques
P Karthik, C Anandharamakrishnan
RSC Advances 6 (5), 3501-3513, 2016
102016
Nanoencapsulation techniques for food bioactive components: a review. Food Bioprocess Technol 6: 628–647
PN Ezhilarasi, P Karthik, N Chhanwal, C Anandharamakrishnan
72013
Manipulating oral behaviour of food emulsions using different emulsifiers
X Hu, P Karthik, J Chen
International Journal of Food Science and Technology, 2019
22019
Droplet coalescence as a potential marker for physicochemical fate of nanoemulsions during in-vitro small intestine digestion
P Karthik, C Anandharamakrishnan
Colloids and Surfaces A: Physicochemical and Engineering Aspects 553, 278-287, 2018
12018
Oral behaviour of emulsions stabilized by mixed monolayer
P Karthik, R Ettelaie, J Chen
Food Research International 125, 108603, 2019
2019
Applications of 3D Printing in Food Processing
N Nachal, JA Moses, P Karthik, C Anandharamakrishnan
Food Engineering Reviews 11 (3), 123-141, 2019
2019
Drum Drying
P Karthik, N Chhanwal, C Anandharamakrishnan
Handbook of Drying for Dairy Products, 43, 2017
2017
Micro and Nanoencapsulation of Omega-3 fatty acids by Emulsion and Spray-Freeze-Drying Techniques.
P Karthik
Academy of Scientific and Innovative Research, 2016
2016
Preparation of Docosahexaenoic Acid (DHA) Nanoemulsion and Investigation of its Stability.
P Karthik, PN Ezhilarasi, C Anandharamakrishnan
Science and Society 9 (2), 83-86, 2011
2011
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