Pothiyappan Karthik

Employment

• National Institute for Interdisciplinary Science and Technology Scientist–C
  2026 - Present
• Karpagam Academy of Higher Education Associate Professor & Head
  2020 - 2026
• Zhejiang Gongshang University Post-Doctoral Fellow
  2017 - 2020
• National Institute of Food Technology Entrepreneurship and Management Research Associate
  2017 - 2017
• CSIR-Central Food Technological Research Institute Project Assistant (Level-II)
  2010 - 2011

Education

• CSIR-Central Food Technological Research Institute Ph.D in Food Science and Engineering
  2011 - 2016
• Anna University Chennai Master of Technology in Food Technology
  2008 - 2010
• Bharathidasan University Bachelor of Technology in Biotechnology
  2004 - 2008

Projects & Funding

Projects & funding information is unavailable.

Publications (34)

• Nanoorganogels for Encapsulating Food Bioactive Compounds
  Food and Bioprocess Technology 2025 DOI: 10.1007/S11947-024-03456-3
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• Immobilized enzymes: exploring its potential in food industry applications
  Food Science and Biotechnology 2025 DOI: 10.1007/S10068-024-01742-6
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• Valorization of Eggshell Waste For Sustainable Food Packaging: A Review
  Food and Bioprocess Technology 2025 DOI: 10.1007/S11947-025-04042-X
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• Polyunsaturated Fatty Acid Fortification
  Food Fortification 2024 DOI: 10.1201/9781003160663-18
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• Zinc, Calcium, Fluoride, and Selenium Fortification
  Food Fortification 2024 DOI: 10.1201/9781003160663-13
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• Optimization of Enzymatic Hydrolysis by Protease Produced from Bacillus subtilis MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates
  International Journal of Food Science 2024 DOI: 10.1155/2024/5053510
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• Formulation of plant-based meat alternatives and its optimization by experimental design using response surface methodology
  Sustainable Food Technology 2024 DOI: 10.1039/D3FB00210A
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• Nanobiopesticides: Significance, preparation technologies, safety aspects, and commercialization for sustainable agriculture
  Nanohybrid Fungicides 2024 DOI: 10.1016/b978-0-443-23950-2.00009-6
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• Non-digestible oligosaccharides-based prebiotics to ameliorate obesity: Overview of experimental evidence and future perspectives
  Food Science and Biotechnology 2023 DOI: 10.1007/s10068-023-01381-3
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• Fabrication and characterization of O/W emulsion stabilized by Octenyl Succinic Anhydride (OSA) modified resistant starch
  Food Hydrocolloids 2023 DOI: 10.1016/j.foodhyd.2023.108750
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