Hari Krishnan

About

S. HariKRISHNAN, M.Sc. is a Ph.D. scholar in Food Science and Nutrition at Amrita Vishwa Vidyapeetham, Coimbatore. Research
interests span food chemistry, nutritional biochemistry, nutraceuticals, functional foods, and currently specializing on plant-based
protein, non-conventional starch, biodegradable food packaging. Authored Nine original research articles, three review papers, and
one book chapter.

Employment

• GITAM University Junior Research Fellow (JRF)
  2024 - 2025

Education

• Amrita Vishwa Vidyapeetham University PHD Food Science and Nutrition
  2025 - 2028
• Lovely Professional University Msc food science and technology
  2022 - 2024

Projects & Funding

Projects & funding information is unavailable.

Publications (21)

• Dual‐Modified Elephant Foot Yam Starch/Polyvinyl Alcohol Biocomposite Films Incorporated With Anthocyanins for Intelligent Freshness Monitoring of Mushrooms
  Starch - Stärke 2026 DOI: 10.1002/star.70297
  +Save
• Unlocking the nutraceutical promise of edible flowers: An AI-driven approach to comprehensive chemical profiling
  Trends in Food Science and Technology 2026 DOI: 10.1016/j.tifs.2025.105449
  +Save
• Bougainvillea glabra extract-loaded elephant foot yam starch–polyvinyl alcohol blend films as pH-indicators for monitoring milk freshness
  International Journal of Biological Macromolecules 2026 DOI: 10.1016/j.ijbiomac.2025.149466
  +Save
• Fabrication and Characterization of a pH‐Responsive Intelligent Packaging Film From Amorphophallus paeoniifolius Starch and Clitoria ternatea Extract for Real‐Time Chicken Freshness Monitoring
  Journal of Food Science 2026 DOI: 10.1111/1750-3841.70758
  +Save
• Sustainable preservation of cakes: A critical review of protein-polysaccharide edible films, nanotechnology integration and commercial barriers
  Applied Food Research 2026 DOI: 10.1016/j.afres.2026.102158
  +Save
• Pumpkin Seeds, Oil, and Flour in Functional Foods: Effects of Processing on Composition, Techno‐Functional Performance, and Therapeutic Aspects
  Journal of Food Process Engineering 2026 DOI: 10.1111/jfpe.70615
  +Save
• Green extraction of RuBisCO-rich leaf protein for sustainable food systems: process efficiency, functional quality, and sustainability assessment
  Food Chemistry 2026 DOI: 10.1016/j.foodchem.2026.149914
  +Save
• Green Valorization of Selected Oilseed Meals: Protein Extraction, Functionality, and Food Applications
  Food and Bioprocess Technology 2026 DOI: 10.1007/s11947-026-04456-1
  +Save
• Cultured meat and the future of sustainable protein production: Innovations, regulatory landscapes, and market prospects
  Food Science and Technology International 2026 DOI: 10.1177/10820132261476786
  +Save
• Fabrication of pH‐intelligent elephant foot yam starch/poly(vinyl alcohol) films using encapsulated dragon fruit peel extract for shrimp freshness monitoring
  Journal of the Science of Food and Agriculture 2026 DOI: 10.1002/jsfa.70981
  +Save