P. Karthik

发表

Preparation, storage stability and palatability of spent hen meal based pet food

V. V. Kulkarni, P. Karthik, K. Sivakumar, 2010, Journal of food science and technology.

Applications of 3D Printing in Food Processing

J. Moses, C. Anandharamakrishnan, P. Karthik, 2019, Food Engineering Reviews.

Microencapsulation of Docosahexaenoic Acid by Spray-Freeze-Drying Method and Comparison of its Stability with Spray-Drying and Freeze-Drying Methods

C. Anandharamakrishnan, P. Karthik, 2013, Food and Bioprocess Technology.

Challenges associated in stability of food grade nanoemulsions

C. Anandharamakrishnan, P. Karthik, P. Ezhilarasi, 2017, Critical reviews in food science and nutrition.

Nanoemulsion based delivery system for improved bioaccessibility and Caco-2 cell monolayer permeability of green tea catechins

C. Anandharamakrishnan, P. Karthik, J. A. Bhushani, 2016 .

Manipulating oral behaviour of food emulsions using different emulsifiers

Jianshe Chen, P. Karthik, Xia Hu, 2019, International Journal of Food Science & Technology.

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

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

Oral behaviour of emulsions stabilized by mixed monolayer.

Jianshe Chen, R. Ettelaie, P. Karthik, 2019, Food research international.

Effect of whey protein isolate and β-cyclodextrin wall systems on stability of microencapsulated vanillin by spray-freeze drying method.

C. Anandharamakrishnan, P. Karthik, Swetank Y. Hundre, 2015, Food chemistry.

Effect of whey protein isolate and b-cyclodextrin wall systems on stability of microencapsulated vanillin by spray–freeze drying method

C. Anandharamakrishnan, P. Karthik, Swetank Y. Hundre, 2014 .

Nanoencapsulation Techniques for Food Bioactive Components: A Review

C. Anandharamakrishnan, N. Chhanwal, C. Anandharamakrishnan, 2013, Food and Bioprocess Technology.

Enhanced oral oil release and mouthfeel perception of starch emulsion gels.

Jianshe Chen, P. Karthik, Xia Hu, 2021, Food research international.

Effect of amylose and amylopectin content on the colloidal behaviour of emulsions stabilised by OSA-Modified starch

Jianshe Chen, M. Holmes, R. Ettelaie, 2021 .

Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro digestibility through emulsifiers

C. Anandharamakrishnan, P. Karthik, 2016 .

A systematic review on selection characterization and implementation of probiotics in human health

V. Vaidyanathan, P. Karthik, Shreya Pramanik, 2023, Food Science and Biotechnology.

Eugenol nanoemulsion as bio-fumigant: enhanced insecticidal activity against the rice weevil, Sitophilus oryzae adults

P. Karthik, S. Ibrahim, S. E. Vendan, 2023, Journal of Food Science and Technology.

Droplet coalescence as a potential marker for physicochemical fate of nanoemulsions during in-vitro small intestine digestion

C. Anandharamakrishnan, P. Karthik, S. Ishwarya, 2018 .

Non-digestible oligosaccharides-based prebiotics to ameliorate obesity: Overview of experimental evidence and future perspectives

T. K. Murthy, K. R. Reddy, A. Raghu, 2023, Food Science and Biotechnology.