Book Chapters
  1. Padma Ishwarya, S., & Navami, M.M. (2025). Particles in Pickering Emulsion. In: P. Choudhary, H.B. Jadhav, A. Das, M. Das & U.S. Annapure (Eds.), Unlocking the Potential of Pickering Emulsions for the Sustainable Food System, CRC Press, Boca Raton, FL (In press).
  2. Padma Ishwarya, S., and Amrutha Girivasan (2024). New developments and sustainable challenges of plant based foods. In: Sajad Ahmad Wani, Haroon Naik, Salam Ibrahim (Eds.), Sustainable Plant Foods: A Scientific Approach to Alternative Food Sources, Elsevier Publishing (In press).
  3. Gayathri Balakrishnan & Padma Ishwarya, S. (2025). Seed and nut protein- Applications and health benefits. In: Fatih Ozogul, Sneh Punia, Nitya Sharma (Eds.), Plant-based proteins- Sources, Extraction, Applications, Value-chain and Sustainability, Elsevier Publishing, pp. 267-302. https://doi.org/10.1016/B978-0-443-13370-1.00009-0.
  4. Padma Ishwarya (2023). Introduction to Functional Foods. In: Sajad Ahmad Wani & Haroon R. Naik (Eds.), Functional Foods: Technological Challenges and Advancement in Health Promotion, CRC Press, Taylor & Francis Group, Boca Raton, FL. https://www.taylorfrancis.com/chapters/edit/10.1201/9781003315100-1/introduction-functional-foods-padma-ishwarya.
  5. S. Padma Ishwarya (2023). Physicochemical, structural, and functional properties of native and modified Proso-millet starch. In: Sneh Punia Bangar & Jose M. Lorenzo (Eds.), Non-conventional starch sources: Properties, functionality, and applications, Elsevier. https://doi.org/10.1016/B978-0-443-18981-4.00006-9.
  6. S. Padma Ishwarya & C. Anandharamakrishnan (2023). “Liposomal encapsulation of natural color, flavor, and additives for the food industry”. In: Liposomal Encapsulation in Food Science and Technology, C. Anandharamakrishnan, Sayantani Dutta (Eds.), pp. 145-167, Academic Press, An imprint of Elsevier, UK. https://doi.org/10.1016/B978-0-12-823935-3.00001-1.
  7. Padma Ishwarya, S., Ahmad, M.H., Nandu Lal, A.M., Silpa, V., Venkatesh, T. (2022). “Non-electro-Technologies: Gamma Rays, UV Light, Ozone, Photodynamic and Membrane Processing”. In: ­Režek ­Jambrak, A. (eds) Nonthermal Processing in Agri-Food-Bio Sciences. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-92415-7_8.
  8. Navami, M.M., Padma Ishwarya, S., Nisha, P. (2022). “Quality Standards for Millets”. In: Anandharamakrishnan, C., Rawson, A., Sunil, C.K. (eds.) Handbook of Millets – Processing, Quality, and Nutrition Status. Springer, Singapore. https://doi.org/10.1007/978-981-16-7224-8_14.
  9. Padma Ishwarya, S., and C. Anandharamakrishnan (2021). “Nanospray drying: Principle and Food Processing Applications”. In: Innovative Food Processing Technologies: A Comprehensive Review, Dr. Kasiviswanathan Muthukumarappan and Dr. Kai Knoerzer (Eds.), pp. 605-633, Elsevier, UK.
    https://doi.org/10.1016/B978-0-08-100596-5.22979-X.
  10. S. Padma Ishwarya and P. Nisha (2021). “Headway in Supercritical Extraction of Fragrances and Colors”. In: Innovative Food Processing Technologies: A Comprehensive Review, Dr. Kasiviswanathan Muthukumarappan and Dr. Kai Knoerzer (Eds.), pp. 620-639, Elsevier, UK.
    https://doi.org/10.1016/B978-0-08-100596-5.22677-2.
  11. Padma Ishwarya, S., and C. Anandharamakrishnan (2017). “CFD analysis of food pasteurization processes”, Chapter 12, In: Computational Fluid Dynamics in Food Processing (Second Edition), Da-Wen Sun (Ed.), CRC Press / Taylor & Francis, Boca Raton, Florida.
  12. S. Padma Ishwarya and C. Anandharamakrishnan (2017). “Spray Drying”, Chapter 5, In: Handbook of Drying for Dairy Products, C. Anandharamakrishnan (Ed.), John Wiley & Sons Ltd., UK, pp. 57-94.
  13. S. Padma Ishwarya, C. Anandharamakrishnan and A.G.F. Stapley (2017). “Spray Freeze Drying”, Chapter 7, In: Handbook of Drying for Dairy Products, C. Anandharamakrishnan (Ed.), John Wiley & Sons Ltd., USA, pp. 123-148.