Ramalingam Chidambaram

school of biosciences and technology

H指数:41

被引数:5,940

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Integration of Nanoscience in the Reformation of Various Sectors in Food Industries - An Overview

纳米科学与食品工业各领域改革的融合 - 概述

BioNanoScience

IF3.2

2026-08-270

PRE

Development and evaluation of a functional edible coating for enhancing grape shelf life: A chemical-free approach

开发与评价一种功能性可食用的葡萄保鲜涂层：一种无化学方法

Future Foods

IF8.2

2026-07-190

OAAI

Rational design of κ-carrageenan–xanthan gum hybrid hydrogel for application in compound chocolate: A structured hydrogel-assisted partial fat replacement approach

κ-卡拉胶-黄原胶复合水凝胶的理性设计及其在复合巧克力中的应用：一种结构化水凝胶辅助部分脂肪替代方法

Food Hydrocolloids

IF12.4

2026-04-160

PRE

Pea protein isolate-kappa-carrageenan complex coacervate as a lecithin substitute and their effect on physical properties, polymorphism, and melting behaviour of dark chocolates

FOOD HYDROCOLLOIDS

IF12.4

2024-12-010

PRE

A holistic review on red fluorescent graphene quantum dots, its synthesis, unique properties with emphasis on biomedical applications

对红色荧光石墨烯量子点，其合成，独特性能的全面审查，重点是生物医学应用

HELIYON

IF3.6

2024-08-013

OAAI

Tea (Camellia sinensis (L.) Kuntze) as an emerging source of protein and bioactive peptides: A narrative review

FOOD CHEMISTRY

IF9.8

2023-12-018

PRE

Advancements in eco-friendly food packaging through nanocomposites: a review

POLYMER BULLETIN

IF4

2023-09-277

PRE

A critical review on various treatment, conversion, and disposal approaches of commonly used polystyrene

POLYMER BULLETIN

IF4

2023-05-3023

PRE

An overview on smart and active edible coatings: safety and regulations

智能和活性可食用涂层的概述: 安全和法规

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2023-05-0918

PRE

Cocoyam powder extracted from Colocasia antiquorum as a novel plant-based bioflocculant for industrial wastewater treatment: Flocculation performance and mechanism

HELIYON

IF3.6

2023-04-0114

OAAI

Bioaerogels as food materials: A state-of-the-art on production and application in micronutrient fortification and active packaging of foods

FOOD HYDROCOLLOIDS

IF12.4

2022-10-0120

PRE

Author's response for Letter to Editor sent by Paul Smith (Smith (2021)) regarding the article Hybrid hydrogel dispersed low fat and heat resistant chocolate by FP Francis and R. Chidambaram [Journal of Food Engineering 256 (2019) 9-17]

JOURNAL OF FOOD ENGINEERING

IF5.8

2022-02-011

PRE

Advances in formulation for the production of low-fat, fat-free, low-sugar, and sugar-free chocolates: An overview of the past decade

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-07-0134

PREAI

Food-grade aerogels obtained from polysaccharides, proteins, and seed mucilages: Role as a carrier matrix of functional food ingredients

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-06-0150

PREAI

Statistical approach to synthesise biogenic silica nanoparticles from rice husk and conjugated with Justicia adhatoda extract as green, slow-release biocide

IET NANOBIOTECHNOLOGY

IF4.9

2021-03-154

Food and food products associated with food allergy and food intolerance An overview

与食物过敏和食物不耐受相关的食品和食品概述

FOOD RESEARCH INTERNATIONAL

IF8

2020-12-0158

PREAI

Hybrid hydrogel dispersed low fat and heat resistant chocolate

JOURNAL OF FOOD ENGINEERING

IF5.8

2019-09-0137

PREAI

Methods for nanoemulsion and nanoencapsulation of food bioactives

ENVIRONMENTAL CHEMISTRY LETTERS

IF20.4

2019-06-0121

PREAI

Food-grade nanoencapsulation of vitamins

ENVIRONMENTAL CHEMISTRY LETTERS

IF20.4

2019-02-1614

PREAI

Acetylcholinesterase with mesoporous silica: Covalent immobilization, physiochemical characterization, and its application in food for pesticide detection

JOURNAL OF CELLULAR BIOCHEMISTRY

IF2.8

2019-01-2319

PREAI

Ramalingam Chidambaram

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