Niveditha Asaithambi
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Researcher
Also affiliated: National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (2020); Centre National de la Recherche Scientifique (2020); National Institute of Technology Rourkela (2019–2025); Laboratoire de Génie des Procédés – Environnement – Agro-alimentaire (2018–2020); Oniris (2018); Banaras Hindu University (2024–2026)
Faculty Researcher
Food Science
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
Niveditha Asaithambi's research focuses on the application of various processing techniques to modify food components, particularly protein hydrolysates and nanoparticle synthesis. Her work investigates the impact of methods such as hydrodynamic and acoustic cavitation, as well as different desugarization techniques, on the functional, rheological, structural, and nutritional properties of egg white proteins and their hydrolysates. Asaithambi also studies the synthesis and characterization of silver nanoparticles, often utilizing waste materials like pomelo peel. Her publications explore applications in food texture modification and the encapsulation of beneficial compounds like phytosterols. Asaithambi has an h-index of 9 and has published 23 papers, accumulating 475 citations.
Metrics
- h-index: 9
- Publications: 25
- Citations: 491
Selected Publications
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Supercritical Carbon Dioxide Drying for Creating Porous Red Lentil Proteins: Effects of pH and Solvent Exchange (2026)
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Upcycling Rice Husk for the Synthesis of Cellulose-Based Aerogels (2026)
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Generating high-value porous materials from fruit and vegetable waste (2026)
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A Novel Drying Technology Based on Supercritical Carbon Dioxide to Enhance the Functionality of Red Lentil Proteins (2025)
Collaboration Network
Top Collaborators
- A Novel Drying Technology Based on Supercritical Carbon Dioxide to Enhance the Functionality of Red Lentil Proteins
- A Novel Drying Technology Based on Supercritical Carbon Dioxide to Enhance the Functionality of Red Lentil Proteins
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