kaavya Rathnakumar

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Publications (9)

• How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides?
  Hadis Rostamabadi, Aslı Can Karaça, Małgorzata Nowacka +7 more
  Food Hydrocolloids 2023 DOI: 10.1016/j.foodhyd.2022.108375
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• Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review
  Hadis Rostamabadi, Vandana Chaudhary, Navnidhi Chhikara +5 more
  Food Hydrocolloids 2023 DOI: 10.1016/j.foodhyd.2023.108514
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• Fractionation of spent coffee ground with tertiary amine extraction
  Separation and Purification Technology 2021 DOI: 10.1016/j.seppur.2021.119111
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• Hydrodynamic cavitation: Process opportunities for ice-cream formulations
  Innovative Food Science and Emerging Technologies 2021 DOI: 10.1016/j.ifset.2021.102675
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• Improvements in the extraction of milk phospholipids from beta-serum using ultrasound prior to tertiary amine extraction
  LWT 2021 DOI: 10.1016/j.lwt.2021.110864
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• Influence of probiotic adjunct cultures on the characteristics of low-fat Feta cheese
  Food Science and Nutrition 2021 DOI: 10.1002/fsn3.2121
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• Understanding the switchable solvent extraction of phospholipids from dairy byproducts
  Food and Bioproducts Processing 2021 DOI: 10.1016/j.fbp.2021.01.003
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• High-Pressure Processing: Fundamentals, Misconceptions, and Advances
  Innovative Food Processing Technologies: A Comprehensive Review 2020
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• Extraction of Dairy Phospholipids Using Switchable Solvents: A Feasibility Study
  Foods 2019 DOI: 10.3390/foods8070265
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