C K Sunil

Scopus Publications

Characterization of soy albumin based water-in-water emulsion and its application for entrapment of quercetin from onion peel waste
A. D. Srikanth Tangirala, Prakyath Shetty, Karthimol Anilkumar, C. K. Sunil, R. Jagan Mohan, Ashish Rawson
BMC Chemistry, 2026
This study characterizes water-in-water (W/W) emulsions, consisting of two immiscible water phases formulated using soy albumin with locust bean gum, guar gum, or xanthan gum as sustainable alternatives to traditional emulsions reliant on synthetic stabilizers. The emulsions were tested at varying protein-polysaccharide ratios, the 60:40 ratio of soy albumin and LBG (SL-6) exhibited optimal properties, including the smallest particle size (0.250 ± 0.015 μm), lowest interfacial tension (1.531 ± 0.061 mN/m), and superior rheological behavior. Stability was observed over 0-52 h, with SL-6 showing the lowest decay rate constant (k = 15.120 s⁻¹). The Power Law model was applied to characterize the emulsions' non-Newtonian flow behavior, analyzing the consistency index (K) and flow behavior index (n). Emulsions exhibited higher R² values confirmed the model's accuracy in describing rheological properties. Microstructural analysis was conducted using confocal laser scanning microscopy. Further in this study, SL-6 was applied as a green solvent for entrapping quercetin from onion peel waste, showing equivalent entrapment and better bioavailability compared to conventional solvent-Ethanol. Thushighlighting the SL-6 emulsion's potential as an effective green solvent for quercetin entrapment, addressing the environmental and health risks associated with conventional solvent-based methods.
Enhancing the Stability of Wax-Based Oleogels Through Post-Process Thermal Treatments: A Comparative Study of Conventional, Microwave, and Infrared Heating Techniques
K. Sandhya, C. K. Sunil, Venkatachalapathy Natarajan
Journal of Food Process Engineering, 2026
Oiling out remains a major limitation affecting the storage stability of wax‐based oleogels. This study investigates the influence of post‐process thermal treatment using microwave (MW) and infrared (IR) heating on the structural and stability characteristics of sunflower wax (SFW)‐based oleogels formulated with chia seed oil (CSO) and groundnut oil (GNO) (95%–97% oil content). Compared to conventionally prepared oleogels, MW‐treated samples exhibited significantly enhanced rheological behavior, firmness, and thermal stability. The post‐process thermal treatments promoted melting followed by recrystallization, resulting in improved crystal network organization. Image analysis of polarized light micrographs using ImageJ software revealed a significant reduction in the inter‐crystalline void fraction, indicating the formation of a denser crystalline network. A reduction of approximately 66% in porosity and 65% in crystal size was observed, leading to the formation of a compact three‐dimensional network. XRD analysis further indicated orthorhombic subcell network after MW treatment. DSC thermograms showed significantly higher melting enthalpies, reflecting improved thermodynamic stability. Although higher wax concentrations improved gel strength, post‐treatment using MW was more effective in enhancing structural stability. These findings demonstrate the potential of MW‐assisted post‐processing as an efficient strategy to improve the integrity and application of SFW‐based oleogels as healthier fat replacers.
Rheological, thermal, pasting, structural and in-vitro digestibility properties on complex of physically modified Kodo millet starch with quercetin
Vaidhya Rukmangathan Bharathvaj, Chikkaballapur Krishnappa Sunil, Ashish Rawson, Veerapandian Chandrasekar, Nagarethinam Baskaran, Natarajan Venkatachalapathy
Food Chemistry, 2026
Microfluidic sensors for food quality detection: A recent review
S.R. Priyadharshini, S. Sujith, Pattapu Divya, C.K. Sunil
Food Control, 2026
Impact of Hydrocolloids on Functional and Rheological Properties of Pearl Millet Flour: Textural, Sensory Attributes, and In Vitro Digestibility of Pearl Millet Balls
Pratik Pande Prakash, Chandrasekar Veerapandian, G. Suba, Subhasri Dharmaraj, C. K. Sunil, Baskaran Nagarethinam, Ashish Rawson
Journal of Food Process Engineering, 2026
Pearl millet balls (PMB) were developed to counteract tapioca balls (TB), which are made up of starch. However, the PMB were less accepted by consumers due to their poor textural properties, particularly in terms of surface integrity. To improve the properties and consumer acceptability, hydrocolloids, namely carboxy methyl cellulose (CMC—water‐soluble, cellulose‐derived polymer), hydroxypropyl methyl cellulose (HPMC), and guar gum (GG), were added to pearl millet flour at three proportions (0.5, 1, and 2 g parts of hydrocolloid per 100 parts of flour). The hydrocolloids added to the flour altered its characteristics and textural and sensory properties, as well as the in vitro digestibility of the balls. The addition of hydrocolloids significantly reduces starch digestibility in PMB by increasing viscosity, which was revealed in a rheological study. Hydrocolloid‐added pearl millet balls showed an absence of cracks and fissures, with 2 g of CMC/100 g of PMF having optimal hardness (908–2064 g) and minimal cooking loss (4.86%–5.14%). Rapidly digestible starch declined from 62% to 46% when studied in combination with hydrocolloids. Carboxymethyl cellulose (2 g) added PMB showed a similar resemblance to TB, as indicated by their pasting properties, rheological studies and sensory analysis, with higher consumer acceptance than the 0.5 and 1 g concentrations. These hydrocolloids added to PMB exhibited better textural properties and were consumer acceptable.
Economic Importance of Valorizing Waste for Bioactive Extraction and Its Industrial Applications
P. Krishnakumar, C. Indumathi, C. K. Sunil, N. Venkatachalapathy
Non Thermal Approaches in Extraction of Bioactive Compounds from Diverse Food Sources, 2026
Large quantities of waste, primarily consisting of peels and occasionally seeds (accounting for 90-92%), are generated during the processing of fruits and vegetables. These waste materials are rich in bioactive compounds, which offer significant potential for valorization. The extraction and utilization of these valuable compounds is central to the process of waste peel valorization and finds extensive applications as additives in both the pharmaceutical and food industries. This review focuses on methods used to extract bioactive compounds from fruit and vegetable waste peels, with a particular emphasis on non-thermal extraction techniques such as microwave-assisted extraction and ultrasound-assisted extraction. Furthermore, this chapter highlights the importance of leveraging modern, efficient extraction technologies to valorize these abundant, low-cost waste materials, promoting economical alternatives, environmental protection, and the development of a circular economy.
Evaluation of Drying Kinetics and Quality Assessment of Desiccated Coconut Produced by Conventional Hot-Air Drying Method
Panoth Abhirami, Taruna Varghese, C. K. Sunil, Venkatachalapathy Natarajan
Journal of Food Process Engineering, 2026
This study examined the drying kinetics and quality of desiccated coconut through hot‐air drying at varying temperatures of 80°C, 85°C, and 90°C, reducing moisture content from 48% ± 2% (w.b.) to 2% ± 1.1% (w.b.). Several physicochemical parameters were assessed, including color, water activity, energy consumption, oil characteristics, surface morphology, functional groups, and fatty acid profiles. The findings revealed that drying temperature significantly affected the color attributes of the coconut, primarily driven by the Maillard reaction and sugar concentration, with desiccated coconut at 85°C demonstrating optimal color properties. Water activity consistently decreased with increasing drying temperature. Higher drying temperatures resulted in a notable reduction of free fatty acids (FFAs); however, the peroxide value of the extracted oil displayed an inverse correlation. Microstructural observations indicated that extended drying resulted in pore formation due to moisture evaporation, with 90°C exhibiting an oily surface indicative of oil cell breakdown absent at 85°C. Additionally, lauric acid content increased with drying temperature. FTIR analysis revealed distinct O–H stretching vibrations, alongside C–H and C═O stretching bonds, confirming the presence of carbohydrates and ester groups in coconut fat. Thus, optimizing the drying process at 85°C is recommended for improving the quality of desiccated coconut, suitable for industrial applications.
Recent trends in blockchain traceability of food products: A review
T. Pavithra, Santoshi Rawat, C.K. Sunil
Food and Humanity, 2025
Effect of annealing and ultrasound treatments on physicochemical, functional, thermal, and structural properties of proso millet starch
R. Sandhiya, Malini Buvaneswaran, C. K. Sunil
Discover Food, 2025
Proso millet (Panicum miliaceum L.) starch was modified using annealing and ultrasound treatments, and their effect on starch's physicochemical, functional, thermal, and structural properties was analyzed. The modification process significantly enhanced the amylose content; the highest value of 22.38% was observed in ultrasound-modified starch (US). The functional properties were enhanced by modification, where the US provides maximum solubility and swelling power at all temperatures (70 ⁰C, 80 ⁰C, and 90 ⁰C). The gel obtained from the US provided better characteristics like high consistency and cohesiveness. The gelatinization temperature of modified starches was significantly reduced by the disintegration of starch granules confirmed by the SEM images. The least gelatinization temperature of 69.82 ℃ and change in enthalpy of 2.31 J/g was observed in the ultrasound-modified proso millet starch. As a result of this study, it was observed that the annealing and ultrasound treatments significantly alter the functionality of the proso millet starch, and ultrasound modification might be an appropriate technique to enhance the application of starch in food industries.
Effect of ultrasound assisted novel and conventional frying on Maillard reaction products and quality of jackfruit chips
Karthimol Anilkumar, Srikanth Tangirala, V. Hema, C. K. Sunil, Ashish Rawson
Journal of Food Measurement and Characterization, 2025
Characterization and utilization of Karpuravalli banana leaf wax to enhance the properties of biodegradable film from ripened banana peel powder
M. Sivasathiya, Harini Ravi, C. K. Sunil, S. Anandakumar, Venkatachalapathy Natarajan
Biomass Conversion and Biorefinery, 2025
Nondestructive Quality Evaluation Methods for Herbs and Spices: A Recent Review
B. Praveena, Prajwal Anilkumar Parkhe, Midhuna Kurian, R. Gokul Raj, M. A. Yogesh, C. K. Sunil
Journal of Food Process Engineering, 2025
Impact of high intensity ultrasound on the physicochemical, functional, thermal, and structural properties of banana cv. Poovan (Musa sp. AAB) starch
N. Sharath Kumar, C. K. Sunil, Mahendra Kumar Verma, V. Palanimuthu
International Journal of Food Engineering, 2025
Seaweed as a sink for microplastic contamination: Uptake, identifications and food safety implications
Ravi Harini, K. Sandhya, C.K. Sunil, Venkatachalapathy Natarajan
Environmental Research, 2025
White finger millet protein fraction as an egg replacer: effect on physiochemical, texture, rheological, microstructure and sensory characteristics of mayonnaise
Eleonora Shylla, Chikkaballapur Krishnappa Sunil, Ashish Rawson, Natarajan Venkatachalapathy
International Journal of Food Engineering, 2025
Unlocking the potential of parboiled rice mill effluent: From microalgae cultivation to bioelectricity production for sustainable development
K. Sandhya, C.K. Sunil, J.A. Moses, Mahendran Radhakrishnan, Venkatachalapathy Natarajan
Journal of Environmental Management, 2025
Tamarind seeds: Potential valorisation as coffee substitute-roasting and its characterization
Mundas Geethalaxmi, C.K. Sunil, Ashish Rawson, N. Venkatachalapathy
Food and Humanity, 2025
Banana starch: Modification methods and their effect on starch properties–a recent review
N. Sharath Kumar, C.K. Sunil, Mahendra Kumar Verma, V. Palanimuthu
Food and Humanity, 2025
Effect of Blanching, Ultrasonication and Pulsed Electric Field as Pretreatment on Acrylamide Mitigation and Overall Quality of Jackfruit Chips
Karthimol Anilkumar, A. D. Srikanth Tangirala, V. Hema, S. Anandakumar, C. K. Sunil, Ashish Rawson
Journal of Food Process Engineering, 2025
Design Aspects And Process Engineering Of Ohmic Heating Systems
Ohmic Heating Technology for Processing of Foods and Food Products Design Food Quality and Applications, 2025
Plant-Based Proteins Processing
Plant Based Proteins Processing Emerging Trends and Applications, 2025
Applications of Supercritical Fluid Extraction in Food Processing
Applications of Supercritical Fluid Extraction in Food Processing, 2025
Chemistry And Properties Of Supercritical Fluids
Nirmal Thirunavookarasu, S. Anandakumar, C. K. Sunil, D. V. Chidanand
Applications of Supercritical Fluid Extraction in Food Processing, 2025
Introduction And Analytical Application Of Supercritical Fluid Extraction
B. Kamalapreetha, S. Vishnu, C. K. Sunil, R. Mahendran
Applications of Supercritical Fluid Extraction in Food Processing, 2025
Emerging Non-destructive Technologies for Food Quality Analysis
Sunil, C. K., Rawson, Ashish, Chidanand, D. V., Shanmugasundaram, S.
Emerging Non Destructive Technologies for Food Quality Analysis, 2025
NONTHERMAL LIGHT-BASED TECHNOLOGIES IN FOOD PROCESSING
C. K. Sunil, Megh R. Goyal, Preeti Birwal, R. Mahendran
Nonthermal Light Based Technologies in Food Processing, 2025
Modification of plant-based proteins: Thermal treatment—Conventional, microwave, radiofrequency, ohmic, and infrared heating
Mansurkhan Tadakod, Vinutha B.N., C.K. Sunil, D.V. Chidanand
Plant Based Proteins Processing Emerging Trends and Applications, 2025
Plant-based proteins and alternate proteins: Trends and markets, legislation processes and guidelines, consumer behavior and acceptability, challenges, and future opportunities
V. Chandrasekar, C.K. Sunil, S Shanmugasundaram, V. Eyarkai Nambi
Plant Based Proteins Processing Emerging Trends and Applications, 2025
Ultrasonication treatment for modification of plant-based protein
R. Sushmithasri, Prem Sankaran, K.M. Reddy, C.K. Sunil, Ashish Rawson
Plant Based Proteins Processing Emerging Trends and Applications, 2025
Plant-based protein beverages and fermented products
Ankita Tripathi, Bedanta Rajbongshi, C. Nickhil, Sankar Chandra Deka, C.K. Sunil
Plant Based Proteins Processing Emerging Trends and Applications, 2025
A comprehensive review on influence of millet processing on carbohydrate-digesting enzyme inhibitors and implications for diabetes management
Rohan R. Bhujle, Nidhi Nayak, N. A. Nanje Gowda, Ravi Pandiselvam, Chikkaballapura Krishnappa Sunil
Critical Reviews in Biotechnology, 2025
Plant-based protein digestibility and bioavailability
Keerthana M., Vignesh S., Suresh Kumar K., C.K. Sunil, Baskaran N.
Plant Based Proteins Processing Emerging Trends and Applications, 2025
Terahertz Spectroscopy
N. Sharath Kumar, C. K. Sunil, Ashish Rawson, D. V. Chidanand, S. Shanmugasundaram
Emerging Non Destructive Technologies for Food Quality Analysis, 2025
MODELING OF PULSED LIGHT IN FOOD PROCESSING
Athakkanakath Jamna Sherin, Eleonora Shylla, Ponrajan Himashree, R. Mahendran, C. K. Sunil
Nonthermal Light Based Technologies in Food Processing, 2025
Introduction to plant-based proteins
Panoth Abhirami, Santoshi Rawat, V.R. Bharathvaj, P. Jesi Feleciya, C.K. Sunil, V. Palanimuthu
Plant Based Proteins Processing Emerging Trends and Applications, 2025
Development and characterization of water-in-water emulsion using pea protein and different gums
A.D. Srikanth Tangirala, Prakyath S, Karthimol A, Sunil C.K., Ranjaragan J, Rawson A
Journal of Applied and Natural Science, 2025
Hydrolysis of plant-based proteins
Shanmugapriya R, Srivigneswar S, Vignesh S, C.K. Sunil, Suresh Kumar K., Baskaran N.
Plant Based Proteins Processing Emerging Trends and Applications, 2025
Plant-based protein for food enrichment and fortification
V.R. Bharathvaj, P. Jesi Feleciya, Panoth Abhirami, Santoshi Rawat, C.K. Sunil, V. Palanimuthu
Plant Based Proteins Processing Emerging Trends and Applications, 2025
Food Quality and Analysis—An Overview
P. Krishnakumar, Panoth Abhirami, C. K. Sunil, Ashish Rawson, D. V. Chidanand, S. Shanmugasundaram
Emerging Non Destructive Technologies for Food Quality Analysis, 2025
Plant-based byproducts as a source of plant-based protein
Santoshi Rawat, Panoth Abhirami, P. Jesi Feleciya, V.R. Bharathvaj, C.K. Sunil, V. Palanimuthu
Plant Based Proteins Processing Emerging Trends and Applications, 2025
Ultrasonics
S. Guberavishnu, S. Surender, Pranav Nanda Kishore, Ashish Rawson, C. K. Sunil, D. V. Chidanand, S. Shanmugasundaram
Emerging Non Destructive Technologies for Food Quality Analysis, 2025
Biosensors
Anantika Sharma, B. O. Madhu, Ashok Suraj, C. Indumathi, C. K. Sunil, Ashish Rawson, D. V. Chidanand, S. Shanmugasundaram
Emerging Non Destructive Technologies for Food Quality Analysis, 2025
X-Ray, CT, and MRI
Mathangi Raja Sekhar, Sruthileena Bommi, B. N. Vinutha, M. A. Yogesh, C. K. Sunil, Ashish Rawson, S. Shanmugasundaram, D. V. Chidanand
Emerging Non Destructive Technologies for Food Quality Analysis, 2025
Citrus byproduct valorization: pectin extraction, characterization, and research advances in biomaterial derivation for applications in active film packaging
Santoshi Rawat, T. Pavithra, C. K. Sunil
Discover Food, 2024
Effect of microwave irradiation and conventional heating on high pressure modified white finger millet starch hydrogel properties
Athakkanakath Jamna Sherin, C.K. Sunil, N. Venkatachalapathy
Food and Humanity, 2024
High-intensity ultrasound modification of techno-functional and structural properties of white finger millet protein fractions
Eleonora Shylla, C. K. Sunil, Ashish Rawson, N. Venkatachalapathy
Journal of Food Science, 2024
Millet starch modification: Effect of thermal and non-thermal methods on its properties and their application- A review
M.S. Amarnath, Ajnas Muhammed, Ajith K. Antony, M. Yashini, A.Jamna Sherin, C.K. Sunil
Food and Humanity, 2024
Effect of roasting on physicochemical, functional, thermal, pasting, and structural properties of tamarind seed powder
M Geethalaxmi, Ujjwal Kumar, Vijay Verma, C K Sunil, Ashish Rawson, N Venkatachalapathy
Food Chemistry Advances, 2024
Dense phase carbon dioxide (DPCD) inactivation of microorganisms and enzymes, and its application in food: A review
Abhilash Arbal, Darshan Ghangale, Pranav Wadje, M Kiran Kumar, T S Byresh, Animesh Singh Sengar, C K Sunil
Food Chemistry Advances, 2024
Ultrasound modification of techno-functional, structural, and physico-chemical properties of legume proteins: A review
V. Saran, R. Pavithra, Vinay Koli, Pathare Ashutosh Dattatrya, T. Nikashini, R. Ashika, N.A. Nanje Gowda, C.K. Sunil
Food Bioscience, 2024
Sea cucumber significance: Drying techniques and India's comprehensive status
Ravi Harini, Venkatachalapathy Natarajan, C. K. Sunil
Journal of Food Science, 2024
Effect of pineapple core powder on white finger millet vegan probiotic beverage: Nutrition, sensory and storage
B Malini, C K Sunil, Ashish Rawson, R Vidyalakshmi, N Venkatachalapathy
Food Chemistry Advances, 2024
Ultrasound as a pre-treatment in millet-based probiotic beverage: It's effect on fermentation kinetics and beverage quality
L Meena, B Malini, TS Byresh, CK Sunil, Ashish Rawson, N Venkatachalapathy
Food Chemistry Advances, 2024
Effect of size reduction methods on raw and microwave-parboiled white sorghum and their physico-chemical, functional, rheological, and structural characteristics
R. Dhanya, C.K. Sunil, R. Vidyalakshmi, Venkatachalapathy Natarajan
Journal of Cereal Science, 2024
Evaluation of mint (Mentha spicata) hydrodistillation aqueous byproducts and its utilization in development of bioactive-rich functional drink
Bhagwat Madhura, Kavitha Lakshmipathy, Chidanand D.V., C.K. Sunil, N. Baskaran, Ashish Rawson, R. Dhivya
Food and Humanity, 2024
Unveiling the effect of processing on bioactive compounds in millets: Implications for health benefits and risks.
C.K. Sunil, N.A. Nanje Gowda, Nidhi Nayak, Ashish Rawson
Process Biochemistry, 2024
Structural, physicochemical and functional properties of high-pressure modified white finger millet starch
A. Jamna Sherin, C.K. Sunil, D.V. Chidanand, N. Venkatachalapathy
International Journal of Biological Macromolecules, 2024
Impact of freezing and thawing processes on textural properties of food products
Advanced Research Methods in Food Processing Technologies Technology for Sustainable Food Production, 2024
Impact of cold plasma on physical surface modifications of foods and food products
Advanced Research Methods in Food Processing Technologies Technology for Sustainable Food Production, 2024
Effect of ultrasonication on food bioactive compounds and their bio-accessibility: A review
L. Meena, NA Nanje Gowda, C.K. Sunil, Ashish Rawson, Sandeep Janghu
Journal of Food Composition and Analysis, 2024
A review on pesticides degradation by using ultraviolet light treatment in agricultural commodities
Kavitha Lakshmipathy, Susmitha Sindhu, Archana Singh, Sunil Chikkaballapur Krishnappa, Chidanand Duggonahally Veeresh
Efood, 2024
Surface plasmon biosensing for the detection of food-borne pathogens
M. Yashini, S. Shanmugasundaram, C.K. Sunil
Biosensors for Foodborne Pathogen Detection A Rapid Detection Approach, 2024
Unit operations in pseudocereals and heritage grains processing
Nikitha Modupalli, C.K. Sunil, N. Venkatachalapathy
Unit Operations in Food Grain Processing, 2024
Processing and Preservation of Copra and Coconut Oil
Taruna Varghese, Princess Monica, C. K. Sunil, Venkatachalapathy Natarajan
Preservation and Authentication of Coconut Products Recent Trends and Prospects, 2024
Unit Operations in Food Grain Processing
Unit Operations in Food Grain Processing, 2024
Introduction
Malini Buvaneswaran, C.K. Sunil, K.A. Athmaselvi, N. Venkatachalapathy, C. Anandharamakrishnan, V.M. Balasubramaniam
Unit Operations in Food Grain Processing, 2024
Thermal properties of different types of starch: A review
M. Yashini, S. Khushbu, N. Madhurima, C. K. Sunil, R. Mahendran, N. Venkatachalapathy
Critical Reviews in Food Science and Nutrition, 2024
Emerging technologies in unit operations of food grain processing
Jamna Sherin, Malini Buvaneswaran, C.K. Sunil, K.A. Athmaselvi, N. Venkatachalapathy, C. Anandharamakrishnan, V.M. Balasubramaniam
Unit Operations in Food Grain Processing, 2024
Effect of novel combination processing technologies on extraction and quality of rice bran oil
Nikitha Modupalli, Anitha Krisshnan, Sunil C. K., Chidanand D. V., Venkatachalapathy Natarajan, Anastasios Koidis, Ashish Rawson
Critical Reviews in Food Science and Nutrition, 2024
Unit operations in millet processing
Monisha Chandran, Kiranbala Kabui Khumbaron, Aryasree Sukumar, C.K. Sunil, K.A. Athmaselvi, N. Venkatachalapathy, C. Anandharamakrishnan, V.M. Balasubramaniam
Unit Operations in Food Grain Processing, 2024
Impact of whey incorporation on acrylamide formation and the quality of bread
P. Himashree, E. Gokul Devi, K. C. Hariharan, C. K. Sunil
Journal of Food Measurement and Characterization, 2023
White finger millet starch: Physical modification (annealing and ultrasound), and its impact on physicochemical, functional, thermal and structural properties
M.S. Amarnath, Ajnas Muhammed, Ajith K. Antony, B. Malini, C.K. Sunil
Food and Humanity, 2023
Physicochemical, sugar profile, probiotic viability, and E-nose aroma profile of probiotic beverage enriched with pineapple pomace
Malini Buvaneswaran, C.K. Sunil, Ashish Rawson, R. Vidyalakshmi, N. Venkatachalapathy
Food and Humanity, 2023
Effect of emerging pretreatment methods on extraction and quality of edible oils: A review
J. Midhun, D. Stephi, K. Muthamil Selvi, Y. Kameshwari, S.K. Swatika, C.K. Sunil
Food and Humanity, 2023
Study of prebiotic effect of pineapple crown powder on development of white finger millet vegan probiotic beverage
T.S. Byresh, B. Malini, L. Kavitha, C.K. Sunil, D.V. Chidanand, N. Venkatachalapathy
Food and Humanity, 2023
Effect of microwave and hot air radiofrequency treatments on physicochemical and functional properties of foxtail millet flour and its protein isolate
Madaraboina Venkateswara Rao, C.K. Sunil, N. Venkatachalapathy
Journal of Cereal Science, 2023
Effect of ultrasound-assisted drying on drying kinetics, color, total phenols content and antioxidant activity of pomegranate peel
A. Niveditha, D.V. Chidanand, C.K. Sunil
Measurement Food, 2023
Development of white finger millet probiotic beverage using Lactocaseibacillus rhamnosus (LGG): Process optimization and study of physicochemical and nutritional properties
Narayanaswamy Navyashree, Malini Buvaneswaran, Chikkaballapur Krishnappa Sunil, Ashish Rawson, Venkatachalapathy Natarajan
Journal of Food Process Engineering, 2023
Corrigendum to “White finger millet starch: Hydrothermal and microwave modification and its characterisation” [Int. J. Biol. Macromol., 242, Part 1, (1 July 2023), 124619] (International Journal of Biological Macromolecules (2023) 242(P1), (S0141813023015131), (10.1016/j.ijbiomac.2023.124619))
M. Balakumaran, K. GokulNath, B. Giridharan, K. Dhinesh, A.K. Dharunbalaji, B. Malini, C.K. Sunil
International Journal of Biological Macromolecules, 2023
High-pressure processing: Effect on textural properties of food- A review
K. Gokul Nath, R. Pandiselvam, C.K. Sunil
Journal of Food Engineering, 2023
Microwave treatment effect on functional and pasting properties, and storage stability of white finger millet
R. Ananthu, Malini Buvaneswaran, L. Meena, C. K. Sunil
Journal of Food Process Engineering, 2023
White finger millet starch: Hydrothermal and microwave modification and its characterisation
M. Balakumaran, K. Gokul Nath, B. Giridharan, K. Dhinesh, A.K. Dharunbalaji, B. Malini, C.K. Sunil
International Journal of Biological Macromolecules, 2023
Effect of ultrasound treatment on white finger millet-based probiotic beverage
L. Meena, Malini Buvaneswaran, T.S. Byresh, C.K. Sunil, Ashish Rawson, N. Venkatachalapathy
Measurement Food, 2023
Proteins as fat replacers in the food industry
Davanam Srikanth, Dharani Gopi, C. K. Sunil, Karunairaj Michael, Ashish Rawson
Fat Mimetics for Food Applications, 2023
Lycopene extraction from industrial tomato processing waste using emerging technologies, and its application in enriched beverage development
Sumit Kumar, Ashish Rawson, Anand Kumar, Sunil CK, Sivanandham Vignesh, Natarajan Venkatachalapathy
International Journal of Food Science and Technology, 2023
Effect of different thermal and non-thermal pre-treatments on bioactive compounds of aqueous ginger extract obtained using vacuum-assisted conductive drying system
Kavitha Lakshmipathy, Nirmal Thirunavookarasu, Najma Kalathil, Duggonahally Veeresh Chidanand, Ashish Rawson, Chikkaballapur Krishnappa Sunil
Journal of Food Process Engineering, 2023
Mixing
Unit Operations in Food Processing, 2023
Pulsed Electric Field Processing of Foods
Unit Operations in Food Processing, 2023
Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review
Madaraboina Venkateswara Rao, Sunil C. K., Ashish Rawson, Chidanand D. V., Venkatachlapathy N.
Critical Reviews in Food Science and Nutrition, 2023
Mass transfer kinetics and quality evaluation of tomato seed oil extracted using emerging technologies
Sumit Kumar, S. Nirmal Thirunavookarasu, C.K. Sunil, S. Vignesh, N. Venkatachalapathy, Ashish Rawson
Innovative Food Science and Emerging Technologies, 2023
Recent advances in Surface Plasmon Resonance (SPR) biosensors for food analysis: a review
Nevetha Ravindran, Sandhya Kumar, Yashini M, Rajeshwari S, Mamathi C A, Nirmal Thirunavookarasu S, Sunil C K
Critical Reviews in Food Science and Nutrition, 2023
Effect of microwave assisted hot-air drying temperatures on drying kinetics of dried black gram papad (Indian snack food): Drying characteristics of black gram papad
Pratik S Gaikwad, C.K. Sunil, Aditi Negi, Akash Pare
Applied Food Research, 2022
Application of power ultrasound for plant protein extraction, modification and allergen reduction – A review
Animesh Singh Sengar, Nirmal Thirunavookarasu, Pintu Choudhary, Mohan Naik, A. Surekha, C.K. Sunil, Ashish Rawson
Applied Food Research, 2022
Pineapple processing waste (PPW): bioactive compounds, their extraction, and utilisation: a review
L Meena, Animesh Singh Sengar, Rooman Neog, C. K Sunil
Journal of Food Science and Technology, 2022
Recent advances in the utilization of industrial byproducts and wastes generated at different stages of tomato processing: Status report
Anbarasan Rajan, Sumit Kumar, Chikkaballpur Krishnappa Sunil, Mahendran Radhakrishnan, Ashish Rawson
Journal of Food Processing and Preservation, 2022
Effect of microwave treatment on the structural and functional properties of proteins in lentil flour
S. Mahalaxmi, P. Himashree, B. Malini, C.K. Sunil
Food Chemistry Advances, 2022
Pineapple pomace powder (freeze-dried): Effect on the texture and rheological properties of set-type yogurt
L. Meena, Rooman Neog, M. Yashini, C.K. Sunil
Food Chemistry Advances, 2022
Biofilm combating in the food industry: Overview, non-thermal approaches, and mechanisms
R. Dhivya, V. C. Rajakrishnapriya, K. Sruthi, D. V. Chidanand, C. K. Sunil, Ashish Rawson
Journal of Food Processing and Preservation, 2022
Effect of addition of pineapple peel powder on white finger millet vegan probiotic beverage
Thinnali Srinivasreddy Byresh, Buvaneswaran Malini, Lakshmanan Meena, Chikkaballapur Krishnappa Sunil, Duggonahalli Veeresh Chidanand, Rajagopal Vidyalakshmi, Natarajan Venkatachalapathy
Journal of Food Processing and Preservation, 2022
Characterization of Antibody Immobilization on Chitosan/Gelatin-Modified Electrode and Its Application to Bacillus cereus Detection in Cereal-Based Food
M. Yashini, Ishita Auddy, S. Shanmugasundaram, R. Vidyalakshmi, C. K. Sunil
Food Analytical Methods, 2022
Highlight on drying fruit slices with better retention of bioactive compounds
Dhivya Raveendran, Madhura Bhagwat, Duggonahally Veeresh Chidanand, Sugumar Anandakumar, Chikkaballapur Krishnappa Sunil
Journal of Food Process Engineering, 2022
Characterization of Power Ultrasound Modified Kappaphycus alvarezii Biosorbent and its Modeling by Artificial Neural Networks
Sumit Kumar, S. Nisanth Manokar, Nirmal Thirunavookarasu, V. Nivethitha, T. N. Nidhusri, T. Niranjana, C. K. Sunil, S. Vignesh, Arunkumar Anandharaj, Ashish Rawson
Water Air and Soil Pollution, 2022
Development and performance evaluation of foxtail millet (Setaria italica L.) dehuller
Sunil Chikkaballapur Krishnappa, Shanmugasundaram Saravanan, Venkatachalapathy Natarajan
Journal of Food Process Engineering, 2022
Valorization of food industry by-product (Pineapple Pomace): A study to evaluate its effect on physicochemical and textural properties of developed cookies
Manisha Jose, P. Himashree, Animesh Singh Sengar, C.K. Sunil
Measurement Food, 2022
Recent Advances in Biosensors for Detection of Chemical Contaminants in Food — a Review
B. Bhavadharini, M. Kavimughil, B. Malini, Aarcha Vallath, Harshit Kumar Prajapati, C. K. Sunil
Food Analytical Methods, 2022
White Finger Millet (KMR-340): A comparative study to determine the effect of processing and their characterisation
N. Navyashree, Animesh Singh Sengar, C.K. Sunil, N. Venkatachalapathy
Food Chemistry, 2022
Identification of volatile compounds, physicochemical and techno-functional properties of pineapple processing waste (PPW)
Animesh Singh Sengar, C. K. Sunil, Ashish Rawson, N. Venkatachalapathy
Journal of Food Measurement and Characterization, 2022
Food thickening agents: Sources, chemistry, properties and applications - A review
P Himashree, Animesh Singh Sengar, C K Sunil
International Journal of Gastronomy and Food Science, 2022
Effect of pretreatments and drying on shrinkage and rehydration kinetics of ginger (Zingiber officinale)
Malini Buvaneswaran, Venkatachalapathy Natarajan, Chikkaballapur Krishnappa Sunil, Ashish Rawson
Journal of Food Process Engineering, 2022
Effect of process parameters of microwave-assisted hot air drying on characteristics of fried black gram papad
Pratik S. Gaikwad, Akash Pare, C. K. Sunil
Journal of Food Science and Technology, 2022
Recent Advances in Terahertz Time-Domain Spectroscopy and Imaging Techniques for Automation in Agriculture and Food Sector
Khushbu S, Yashini M, Ashish Rawson, Sunil C. K
Food Analytical Methods, 2022
Plasmonic Biosensors for Food Safety
D. Manoj, S. Shanmugasundaram, C.K. Sunil
Encyclopedia of Sensors and Biosensors First Edition Four Volume Set, 2022
Millets: An Overview
C. K. Sunil, Ashish Rawson, C. Anandharamakrishnan
Handbook of Millets Processing Quality and Nutrition Status, 2022
Handbook of Millets - Processing, Quality, and Nutrition Status
C. Anandharamakrishnan, Ashish Rawson, C. K. Sunil
Handbook of Millets Processing Quality and Nutrition Status, 2022
Plasmonic Biosensors for Food Safety
D. Manoj, S. Shanmugasundaram, C.K. Sunil
Encyclopedia of Sensors and Biosensors Volume 1 4 First Edition, 2022
Toxins in Millets
S. Vignesh, C. K. Sunil, Ashish Rawson, Arunkumar Anandharaj
Handbook of Millets Processing Quality and Nutrition Status, 2022
By-products from Millet Processing Industry
Sumit Kumar, Nirmal Thirunavookarasu, C. K. Sunil, Ashish Rawson
Handbook of Millets Processing Quality and Nutrition Status, 2022
Tender Coconut Water: A Review on Recent Advances in Processing and Preservation
Mohan Naik, Sunil C. K., Ashish Rawson, Venkatachalapathy N
Food Reviews International, 2022
Post-harvest Treatments and Storage of Millets
Shubham Nimbkar, Vijayakumar Raja, S. Shanmugasundaram, C. K. Sunil, Ashish Rawson
Handbook of Millets Processing Quality and Nutrition Status, 2022
Major Millet Processing
Mohan Naik, Nikitha Modupalli, C. K. Sunil, Ashish Rawson, Venkatachalapathy Natarajan
Handbook of Millets Processing Quality and Nutrition Status, 2022
Decontamination of Spices
S. Kirti Aradhana, Karuna Ashok Appugol, Sumit Kumar, C. K. Sunil, Ashish Rawson
Microbial Decontamination of Food, 2022
Partially defatted tomato seed flour as a fat replacer: effect on physicochemical and sensory characteristics of millet-based cookies
M. Yashini, S. Sahana, S. D. Hemanth, C. K. Sunil
Journal of Food Science and Technology, 2021
Ultrasonication - A green technology extraction technique for spices: A review
Madaraboina Venkateswara Rao, Animesh Singh Sengar, Sunil C K, Ashish Rawson
Trends in Food Science and Technology, 2021
Emerging non-destructive methods for quality and safety monitoring of spices
Nikitha Modupalli, Mohan Naik, C.K. Sunil, Venkatachalapathy Natarajan
Trends in Food Science and Technology, 2021
Protein-based Fat Replacers–A Review of Recent Advances
Yashini M, Sunil C K, Sahana S, Hemanth S D, Chidanand D V, Ashish Rawson
Food Reviews International, 2021
Effect of particle size, concentration, temperature and pH on rheological properties of shallots flour
S. Khushbu, C. K. Sunil
Journal of Food Science and Technology, 2020
Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent
S. Khushbu, Chikkaballpur Krishnappa Sunil, Duggonahalli Veeresh Chidanand, Rangarajan Jaganmohan
Journal of Food Process Engineering, 2020
Phytochemical Profile and Therapeutic Properties of Leafy Vegetables
S. Venu, S. Khushbu, S. Santhi, Ashish Rawson, C. K. Sunil, K. Sureshkumar
Plant and Human Health Volume 2 Phytochemistry and Molecular Aspects, 2019
Effect of ultrasound treatment on dehulling efficiency of blackgram
C. K. Sunil, D. V. Chidanand, D. Manoj, Pintu Choudhary, Ashish Rawson
Journal of Food Science and Technology, 2018
Non-Destructive Technique of Soft X-Ray for Evaluation of Internal Quality of Agricultural Produce
Food Technology Applied Research and Production Techniques, 2017
Effect of ultrasound pre-treatment on microwave drying of okra
Journal of Applied Horticulture, 2017
Cereal-based non-alcoholic indigenous fermented foods
Indigenous Fermented Foods of South Asia, 2016

C K Sunil

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