Journal Publications
  1. Venkatesh, T, Nandhu Lal, A.M., Silpa V., Balakrishnan Dharmalingam, Padma Ishwarya, S., Reshma, M.V., Sajeev, M. S., Ravi Pandiselvam & Anjineyulu Kothakota (2023). Current production strategies and sustainable approaches towards the resurgence of noncentrifugal cane sugar production – a review. Sustainable Food Technology,
  2. VP Mayookha, R Pandiselvam, Anjineyulu Kothakota, S Padma Ishwarya, Anandu Chandra Khanashyam, Naciye Kutlu, EJ Rifna, Manoj Kumar, Parmjit S Panesar, & Ahmed A Abd El-Maksoud (2022). Ozone and cold plasma: Emerging oxidation technologies for inactivation of enzymes in fruits, vegetables, and fruit juices. Food Control, 109399.
  3. Padma Ishwarya, S., Venkateshwar Rao Dugyala, Shantanu Pradhan, & Basavaraj, M.G. (2022). Sessile drop evaporation approach to detect starch adulteration in milk. Food Control, 109272.
  4. Kulwinder Kaur, R. Pandiselvam, Anjineyulu Kothakota, S.Padma Ishwarya, Ruchika Zalpouri, Naveen Kumar Mahanti. Impact of ozone treatment on food polyphenols – A comprehensive review. Food Control, 109207.
  5. Noor Mohammed, A., Padma Ishwarya, S., & P. Nisha (2022). Ice-cream as a model system to evaluate the food colorant functionality of red beet extract emulsion. Journal of Culinary Science & Technology.
  6. Naveen Kumar Mahanti, R. Pandiselvam, Anjineyulu Kothakota, Padma Ishwarya, S., Subir Kumar Chakraborty, Manoj Kumar, & Daniel Cozzolino (2021). Emerging non-destructive imaging techniques for fruit damage detection: Image processing and analysis. Trends in Food Science & Technology.
  7. M. Nandhu Lal, Sriram Krishnamurthy, M.S. Girinandagopal, Anjineyulu Kothakota, Raj kumar, V.V. Venugopalan, S. Padma Ishwarya*, & T. Venkatesh (2022). A comparison of the Refrigerated Adsorption Drying of Daucus carota with fluidized bed drying. LWT, 154, 112749.
  8. Padma Ishwarya, S. & P. Nisha (2021). Insights into the composition, structure-function relationship, and molecular organization of surfactants from spent coffee grounds. Food Hydrocolloids, Volume 124, Part A, Article 107204.
  9. Padma Ishwarya, S., Sandhya, R. & P. Nisha (2021). Advances and prospects in the food applications of pectin hydrogels. Critical Reviews in Food Science and Nutrition.
  10. Padma Ishwarya, S. & P. Nisha (2020). Foaming Agents from Spent Coffee Grounds: A Mechanistic Understanding of the Modes of Foaming and the Role of Coffee Oil as Antifoam. Food Hydrocolloids, 112, Article 106354.
  11. Nayana, N., Litty Mary Abraham, Padma Ishwarya, S., & Nisha, P. (2021). Spray-dried microcapsules of red palmolein-flaxseed oil blend: Development, physicochemical characterization and evaluation of its potential applications as a fat replacer and β-carotene fortificant in cupcakes. Journal of Food Processing and Preservation, 45(9), e15663.
  12. Noor Mohammed, A.A., Padma Ishwarya, S., & P. Nisha (2020). Nanoemulsion versus microemulsion systems for the encapsulation of beetroot extract: Comparison of physicochemical characteristics and betalain stability. Food and Bioprocess Technology, 14, 133–150.
  13. Padma Ishwarya, S. & P. Nisha (2020). Unraveling the science of coffee foam – A comprehensive review. Critical Reviews in Food Science and Nutrition.
  14. Rohini, B., Padma Ishwarya, S., Arun Kumar, V. & Ram Rajasekharan (2020). Ocimum basilicum seed mucilage reinforced with montmorillonite for preparation of bionanocomposite film for food packaging applications. Polymer Testing, 87, 106465.
  15. Padma Ishwarya, S. & C. Anandharamakrishnan (2019). Instant Coffee Foam: An investigation on factors controlling foamability, foam drainage, coalescence and disproportionation. Journal of Food Process Engineering, 42(6), e13173.
  16. Prasad Reddy, M.N., Padma Ishwarya, S. & C. Anandharamakrishnan (2019). Nanoencapsulation of roasted coffee bean oil in whey protein wall system through nanospray-drying. Journal of Food Processing and Preservation, 43(3), e13893.
  17. Padma Ishwarya, S., Kiran M. Desai, Srinivasulu Naladala & C. Anandharamakrishnan (2018). Impact of wheat bran addition on the temperature-induced state transitions in dough during bread baking process. International Journal of Food Science and Technology, 53 (2), 404-411.
  18. Karthik, P., Padma Ishwarya, S. & C. Anandharamakrishnan (2018). Droplet coalescence as a potential marker for physicochemical fate of nanoemulsions during in-vitro small intestine digestion. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 553, 278-287.
  19. Padma Ishwarya, Kiran M. Desai, Srinivasulu Naladala & C. Anandharamakrishnan (2017). Bran-induced effects on the evolution of bubbles and rheological properties in bread dough. Journal of Texture Studies, 48 (5), 415-426.
  20. Padma Ishwarya & C. Anandharamakrishnan (2015). Spray-Freeze-Drying approach for soluble coffee production and its effect on quality characteristics. Journal of Food Engineering, 149, 171-180.
  21. Padma Ishwarya, C. Anandharamakrishnan & Andrew G.F. Stapley (2015). Spray-freeze-drying: A novel process for the drying of foods and bioproducts. Trends in Food Science and Technology, 41, 161-181.
  22. Padma Ishwarya, S. & Prabhasankar, P. (2014). Prebiotics: Application in Bakery and Pasta Products. Critical Reviews in Food Science and Nutrition, 54, 511-522.
  23. S. Padma Ishwarya & P. Prabhasankar (2013). Fructooligosaccharide – Retention during baking and its influence on biscuit quality. Food Bioscience, 4, 68-80.