Niveditha Asaithambi
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Post Doctoral Fellow
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 (2018–2020); Banaras Hindu University (2024–2026)
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 the functional and structural properties of food proteins. Her work investigates the impact of hydrodynamic cavitation, acoustic cavitation, and non-thermal processing methods on protein hydrolysates and other food components. This includes examining changes in solubility, rheology, and nutritional characteristics. Asaithambi has also explored the synthesis and characterization of silver nanoparticles using plant-based waste materials, with potential applications in the food industry. Her publications include reviews on hydrodynamic cavitation in food processing and non-thermal processing of probiotic foods, as well as studies on protein hydrolysates for texture modification and encapsulation approaches for phytosterols.
Metrics
- h-index: 9
- Publications: 25
- Citations: 509
Positions
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Post Doctoral Fellow publications 2025–2026University of Arkansas at Fayetteville Institution web page
Selected Publications
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Formation of hydrophobic zein aerogels via supercritical carbon dioxide drying (2026)
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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
- Upcycling Rice Husk for the Synthesis of Cellulose-Based Aerogels
- A Novel Drying Technology Based on Supercritical Carbon Dioxide to Enhance the Functionality of Red Lentil Proteins
- Generating high-value porous materials from fruit and vegetable waste
- Supercritical Carbon Dioxide Drying for Creating Porous Red Lentil Proteins: Effects of pH and Solvent Exchange
- Formation of hydrophobic zein aerogels via supercritical carbon dioxide drying
- Upcycling Rice Husk for the Synthesis of Cellulose-Based Aerogels
- Formation of hydrophobic zein aerogels via supercritical carbon dioxide drying
- A Novel Drying Technology Based on Supercritical Carbon Dioxide to Enhance the Functionality of Red Lentil Proteins
- Upcycling Rice Husk for the Synthesis of Cellulose-Based Aerogels
- Upcycling Rice Husk for the Synthesis of Cellulose-Based Aerogels
- Upcycling Rice Husk for the Synthesis of Cellulose-Based Aerogels
- Formation of hydrophobic zein aerogels via supercritical carbon dioxide drying
- Formation of hydrophobic zein aerogels via supercritical carbon dioxide drying
- Formation of hydrophobic zein aerogels via supercritical carbon dioxide drying
- Formation of hydrophobic zein aerogels via supercritical carbon dioxide drying
- Formation of hydrophobic zein aerogels via supercritical carbon dioxide drying
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