Niveditha Asaithambi Data-verified

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Researcher

Last publication 2026 Last refreshed 2026-05-16

faculty

Food Science

9 h-index 23 pubs 459 cited

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

  • A Novel Drying Technology Based on Supercritical Carbon Dioxide to Enhance the Functionality of Red Lentil Proteins (2025)

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Collaboration Network

36 Collaborators 19 Institutions 9 Countries

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