Niveditha Asaithambi Source Confirmed

OverviewAI-generated summary

Niveditha Asaithambi's research focuses on the application of various processing techniques to modify the functional, nutritional, and structural properties of food proteins, particularly egg white proteins. Her work investigates the impact of hydrodynamic and acoustic cavitations on these characteristics, as well as the influence of different desugarization techniques on protein hydrolysates. Asaithambi also explores novel encapsulation approaches for compounds like phytosterols and reviews non-thermal processing methods for probiotic foods.

Her publications include studies on the effects of hydrodynamic cavitation on egg-white protein hydrolysates, examining moisture sorption isotherms and structural properties. Additionally, she has contributed to research on the biological synthesis of silver nanoparticles using agricultural waste. Asaithambi's scholarship metrics include an h-index of 8, with 15 total publications and 421 total citations.

Metrics

• h-index: 8
• Publications: 15
• Citations: 421