Niveditha Asaithambi Data-verified
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Researcher
faculty
Food Science
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Biography and Research Information
OverviewAI-generated summary
Niveditha Asaithambi's research focuses on food science, with a particular emphasis on processing techniques and their impact on protein and nanoparticle properties. She investigates the effects of non-thermal processing methods, such as hydrodynamic and acoustic cavitation, on the functional, rheological, and structural characteristics of egg white proteins and their hydrolysates. Her work also includes the study of novel encapsulation approaches for compounds like phytosterols and the biological synthesis and characterization of silver nanoparticles using food waste materials. Asaithambi's publications explore the application of protein hydrolysates in food texture modification and the influence of various desugarization techniques on protein functionality. Her research contributes to understanding how processing influences the nutritional and functional attributes of food ingredients.
Metrics
- h-index: 9
- Publications: 23
- Citations: 459
Selected Publications
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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
- Current status of non-thermal processing of probiotic foods: A review
- Ultrasound-assisted rapid biological synthesis and characterization of silver nanoparticles using pomelo peel waste
- Recent application of protein hydrolysates in food texture modification
- Novel encapsulation approaches for phytosterols and their importance in food products: A review
- Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins
Showing 5 of 10 shared publications
- Current status of non-thermal processing of probiotic foods: A review
- Ultrasound-assisted rapid biological synthesis and characterization of silver nanoparticles using pomelo peel waste
- Recent application of protein hydrolysates in food texture modification
- Novel encapsulation approaches for phytosterols and their importance in food products: A review
- Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins
Showing 5 of 10 shared publications
- Novel encapsulation approaches for phytosterols and their importance in food products: A review
- Modern analytical tools for evaluating structural and morphological features of bioactive-loaded electrospun fibers/electrosprayed particles
- Contributors
- 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 functional properties of red lentil proteins
- 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 functional properties of red lentil proteins
- Ultrasound-assisted rapid biological synthesis and characterization of silver nanoparticles using pomelo peel waste
- Novel encapsulation approaches for phytosterols and their importance in food products: A review
- Sustainable Food Processing Technologies
- Modern analytical tools for evaluating structural and morphological features of bioactive-loaded electrospun fibers/electrosprayed particles
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