Book Chapters
    1. 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).
    Gayathri Balakrishnan & Padma Ishwarya, S. (2024). 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 (In press).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.