Ezhilarasi P N
Ezhilarasi P N
PhD Research Scholar
Verified email at cftri.res.in - Homepage
Title
Cited by
Cited by
Year
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
4282013
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
982013
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
742015
Microencapsulation of Garcinia fruit extract by spray drying and its effect on bread quality
PN Ezhilarasi, D Indrani, BS Jena, C Anandharamakrishnan
Journal of the Science of Food and Agriculture 94 (6), 1116-1123, 2014
372014
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
332017
A comparative study on conventional and microwave-assisted extraction for microencapsulation of Garcinia fruit extract
S Parthasarathi, PN Ezhilarasi, BS Jena, C Anandharamakrishnan
Food and bioproducts processing 91 (2), 103-110, 2013
182013
Influence of electrical and hybrid heating on bread quality during baking
N Chhanwal, PN Ezhilarasi, D Indrani, C Anandharamakrishnan
Journal of food science and technology 52 (7), 4467-4474, 2015
112015
Solid lipid nanoparticle enhances bioavailability of hydroxycitric acid compared to a microparticle delivery system
PN Ezhilarasi, SP Muthukumar, C Anandharamakrishnan
RSC advances 6 (59), 53784-53793, 2016
102016
Nanoencapsulation techniques for food bioactive components: a review. Food Bioprocess Technol 6: 628–647
PN Ezhilarasi, P Karthik, N Chhanwal, C Anandharamakrishnan
82013
Micro and Nanoencapsulation of Biomolecule (Hydroxycitric acid) and its Effect on Stability and Bioavailability.
PN Ezhilarasi
Central Food Technological Research Institute, 2015
2015
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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