S. Parthasarathi

发表

Optimization of Dairy Product Drying Processes

C. Anandharamakrishnan, S. Parthasarathi, 2017 .

Modeling of Shrinkage, Rehydration and Textural Changes for Food Structural Analysis: A Review

C. Anandharamakrishnan, S. Parthasarathi, 2014 .

The influence of droplet size on the stability, in vivo digestion, and oral bioavailability of vitamin E emulsions.

C. Anandharamakrishnan, S. Parthasarathi, S. Muthukumar, 2016, Food & function.

Effect of whey protein – alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions

C. Anandharamakrishnan, S. Parthasarathi, R. Rajam, 2012 .

Enhancement of oral bioavailability of vitamin E by spray-freeze drying of whey protein microcapsules

C. Anandharamakrishnan, S. Parthasarathi, 2016 .

Bio-Based Biodegradable Plastics-Boom In Food Industry

S. Parthasarathi, R. Rajam, 2020 .

Engineered small intestinal system as an alternative to In-situ intestinal permeability model

C. Anandharamakrishnan, S. Parthasarathi, J. A. Bhushani, 2018 .

Fundamentals of Nanotechnology

C. Anandharamakrishnan, S. Parthasarathi, C. Anandharamakrishnan, 2019, Food Nanotechnology.

A comparative study on conventional and microwave-assisted extraction for microencapsulation of Garcinia fruit extract

C. Anandharamakrishnan, S. Parthasarathi, B. S. Jena, 2013 .