I. Regupathi

About

I. Regupathi is an Professor at National Institute of Technology Karnataka Surathkal, India. He is a chemical engineer, pursuing research in the area of downstream processing and Bio process engineering. He is involved in teaching graduate and under-graduate students. His areas of interest includes development of various separation and extraction methodologies to purify/partition various bio-molecules like proteins, enzymes, bio-pigments from biological wastes and crude streams. He is working in aqueous two phase extraction (ATPE) and surfactant based micellar extraction process, specifically. His research group is known for the development of continuous non-conventional extraction processes in larger scale.

Employment

• NATIONAL INSTITUTE OF TECHNOLOGY KARNATAKA Professor
  2023 - Present
• National Institute of Technology Karnataka Associate Professor
  2018 - 2023
• National Institute of Technology Karnataka Asst. Prof
  2008 - 2018
• Chemical Engg, AC Tech, Anna University Chennai Lecturer
  2005 - 2008
• CSIR-Anna University Chennai Senior Research Fellow (SRF)
  2002 - 2005
• UGC- Anna University Chennai Project Associate
  2000 - 2002

Education

• Anna University Chennai PhD
  2001 - 2005
• Ac Tech, Anna University Chennai M.Tech (PRPC)
  1998 - 2000
• Annamalai University B.E
  1994 - 1998

Projects & Funding

Projects & funding information is unavailable.

Publications (93)

• Assessment of heavy metal leaching from packaging materials into fruit juices: Perspective from Southern India
  Applied Food Research 2026 DOI: 10.1016/j.afres.2026.101889
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• Evaluation of Protein-polysaccharide complexes for microencapsulation of anthocyanins from Garcinia indica
  Journal of Food Measurement and Characterization 2025 DOI: 10.1007/s11694-025-03628-5
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• IJCM_265A: Cellular Consequences of Fruit Juice Metallurgy: A Closer Look at Heavy Metal Influence
  Indian Journal of Community Medicine 2024 DOI: 10.4103/ijcm.ijcm_abstract265
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• Designing of A Synergistic Mixture of Natural Antioxidants Through Statistical Approaches for Enhancing the Oxidative Stability of Sardine Oil
  Current Research in Nutrition and Food Science Journal 2023 DOI: 10.12944/CRNFSJ.11.3.21
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• Development of stable and functional encapsulated chrysin using casein–polysaccharide complexes for food applications
  International Journal of Food Science & Technology 2023 DOI: 10.1111/ijfs.16624
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• Biosurfactant Based Reverse Micellar Extraction of Lactoperoxidase from Whey: Exploitation of Rhamnolipid Characteristics for Back Extraction
  Separation Science and Technology 2023 DOI: 10.1080/01496395.2023.2189056
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• Production of nisin from Lactococcus lactis in acid-whey with nutrient supplementation
  Preparative Biochemistry and Biotechnology 2023 DOI: 10.1080/10826068.2023.2249091
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• Lactoperoxidase partitioning from whey using the reverse micelles of non‐ionic/ionic mixed surfactants: Improvement of back extraction
  Journal of Food Processing and Preservation 2022 DOI: 10.1111/jfpp.17212
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• Comparison of efficacy of various natural and synthetic antioxidants in stabilizing the fish oil
  Journal of Food Processing and Preservation 2022 DOI: 10.1111/jfpp.16970
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• Probing the synergistic effects of rutin and rutin ester on the oxidative stability of sardine oil
  Journal of Food Science and Technology 2022 DOI: 10.1007/s13197-022-05473-6
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