Aditya N.P

About

My thrust for multidisciplinary research has made me to shift fields from Biochemistry (where he worked on drug delivery systems) to food technology. I basically apply my expertise in the field of drug delivery systems to design food microstructure and nutraceutical delivery.

Employment

• INRA Centre Angers-Nantes Senior Researcher
  2019 - Present
• INRA Centre Angers-Nantes AgreenSkills Senior Research Fellow
  2018 - 2019
• University of Birmingham Marie Curie Research Fellow
  2015 - 2017
• Sejong University PRINCIPAL INVESTIGATOR
  2013 - 2015
• Sejong University Postdoctoral Fellow
  2012 - 2013
• ISF Colleage of Pharmacy Assistant Professor
  2011 - 2011
• Bern University of Applied Sciences Research Associate
  2010 - 2011
• Indian Institute of Technology Bombay Research Associate
  2010 - 2010

Education

• Kuvempu University Ph.D
  2005 - 2010
• Kuvempu University MSc in Biochemistry
  2002 - 2004

Projects & Funding

Projects & funding information is unavailable.

Publications (18)

• Microwave-Assisted Nanonization of Poorly Water-Soluble Curcumin
  ACS Sustainable Chemistry & Engineering 2019 DOI: 10.1021/acssuschemeng.8b06377
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• Lipid based nanosystems for curcumin: past, present and future.
  2016
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• Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion
  Food Chemistry 2016 DOI: 10.1016/j.foodchem.2014.09.131
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• Curcumin and catechin co-loaded water-in-oil-in-water emulsion and its beverage application
  Journal of Functional Foods 2015 DOI: 10.1016/j.jff.2015.03.013
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• Fabrication of amorphous curcumin nanosuspensions using β-lactoglobulin to enhance solubility, stability, and bioavailability
  Colloids and Surfaces B: Biointerfaces 2015 DOI: 10.1016/j.colsurfb.2015.01.027
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• Solid lipid nanoparticles (SLNs): Delivery vehicles for food bioactives
  RSC Advances 2015 DOI: 10.1039/c4ra17127f
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• Effect of aqueous pH and electrolyte concentration on structure, stability and flow behavior of non-ionic surfactant based solid lipid nanoparticles
  Food Chemistry 2014 DOI: 10.1016/j.foodchem.2013.09.095
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• Development and evaluation of lipid nanocarriers for quercetin delivery: A comparative study of solid lipid nanoparticles (SLN), nanostructured lipid carriers (NLC), and lipid nanoemulsions (LNE)
  LWT - Food Science and Technology 2014 DOI: 10.1016/j.lwt.2014.04.058
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• Co-delivery of a hydrophobic curcumin and a hydrophilic catechin by water-in-oil-in-water double emulsion.
  Food Chemistry 2014
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• Antiangiogenic effect of combined treatment with curcumin and genistein on human prostate cancer cell line
  Journal of Functional Foods 2014 DOI: 10.1016/j.jff.2014.03.014
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