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, https://doi.org/10.1039/D2FB00032F.
  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. https://doi.org/10.1016/j.foodcont.2022.109399.
  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. https://doi.org/10.1016/j.foodcont.2022.109272.
  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. https://doi.org/10.1016/j.foodcont.2022.109207.
  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. https://doi.org/10.1080/15428052.2021.2024475.
  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. https://doi.org/10.1016/j.tifs.2021.12.021.
  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. https://doi.org/10.1016/j.lwt.2021.112749.
  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. https://doi.org/10.1016/j.foodhyd.2021.107204.
  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. https://doi.org/10.1080/10408398.2021.1875394.
  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. https://doi.org/10.1016/j.foodhyd.2020.106354.
  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. https://doi.org/10.1111/jfpp.15663.
  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. https://doi.org/10.1007/s11947-020-02562-2.
  13. Padma Ishwarya, S. & P. Nisha (2020). Unraveling the science of coffee foam – A comprehensive review. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2020.1765136.
  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. https://doi.org/10.1016/j.polymertesting.2020.106465.
  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. https://doi.org/10.1111/jfpe.13173.
  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. https://doi.org/10.1111/jfpp.13893.
  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. https://doi.org/10.1111/ijfs.13598.
  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. https://doi.org/10.1016/j.colsurfa.2018.05.066.
  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. https://doi.org/10.1111/jtxs.12244.
  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. https://doi.org/10.1016/j.jfoodeng.2014.10.011.
  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. https://doi.org/10.1016/j.tifs.2014.10.008.
  22. Padma Ishwarya, S. & Prabhasankar, P. (2014). Prebiotics: Application in Bakery and Pasta Products. Critical Reviews in Food Science and Nutrition, 54, 511-522. https://doi.org/10.1080/10408398.2011.590244.
  23. S. Padma Ishwarya & P. Prabhasankar (2013). Fructooligosaccharide – Retention during baking and its influence on biscuit quality. Food Bioscience, 4, 68-80. https://doi.org/10.1016/j.fbio.2013.09.003.