Ministry of Education
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Dr Pothiyappan Karthik

vidwan id: 178907
Male

Head of the Department, Food Technology
Karpagam Academy of Higher Education

Orchid Icon 0000-0001-6098-6623 Google Scholar Icon 57193578900 Researcher Icon AAA-8661-2019 Google Scholar Icon n3rE_KQAAAAJ

Expertise

  • Food Science and Technology

Publications

Total Articles 23
Books 0
Proceedings 0

Publications

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Scopus

Citations 913
h-index 8

CrossRef

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Citations 895
h-index 7
Google Scholar

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Professional Recognition

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Community & Membership

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National Academy of Biological Sciences

2022
Life Member

Association of Food Scientists & Technologists (INDIA)

2021
Life Member

Bio

I, Dr. Pothiyappan Karthik (P. Karthik), awarded Ph.D. in Engineering (Food Technology) at CSIR-Central Food Technological Research Institute under AcSIR. Currently working as a Head & Associate Professor at Dept. of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Tamil Nadu. I did my Post-Doctorate at School of Food Science and Biotechnology, Zhejiang Gongshang University, China. Expertise in Food Nanotechnology, colloids, Digestive systems & Food Engineering

Personal Details

  • Male
  • Head of the Department , Karpagam Academy of Higher Education
  • Coimbatore, Tamil Nadu, India
Ph.D
Other Institute 2017
Head of the Department Aug 2020 – Present
Karpagam Academy of Higher Education | Food Technology
Post-Doctoral Fellow May 2017 – Apr 2020
Unknown Organization
Project Assistant Aug 2010 – Apr 2011
Central Food Technological Research Institute, Mysore | Department of HRD-AcSIR

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Co-Authors (4)

C

Dr C Anandharamakrishnan

National Institute for Interdisciplinary Science & Technology

Ezil Vendan

Dr Ezil Vendan S

Central Food Technological Research Institute, Mysore

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Scholarly Work

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Scholarly Publications

A systematic review on selection characterization and implementation of probiotics in human health

Open Access
Review
Food Science and Biotechnology. Year: 2023. Volume: 32 , Issue: 4 , Pages: 423-440 .
Authors: Pramanik S.;Venkatraman S.;Karthik P.;Vaidyanathan V.K.
DOI 10.1007/s10068-022-01210-z
13

Recent Advances in the Development of PHB (Polyhydroxybutyrate)-Based Packaging Materials

Open Access
book chapter
Year: 2023.
Authors: Lakshmanan Muthulakshmi, R Rajam, Shalini Mohan, P Karthik

Fabrication and characterization of O/W emulsion stabilized by Octenyl Succinic Anhydride (OSA) modified resistant starch

Open Access
article
Food Hydrocolloids. Year: 2023. Volume: 141 .
Authors: Li Wang a, Suping Zhu, Yong Chen, P. Karthik, Jianshe Chen
DOI 10.1016/j.foodhyd.2023.108750

Eugenol nanoemulsion as bio-fumigant: enhanced insecticidal activity against the rice weevil, Sitophilus oryzae adults

Open Access
article
Journal of Food Science and Technology. Year: 2023.
Authors: Ibrahim S.S.;Sahu U.;P. Karthik.;Vendan S.E.
DOI 10.1007/s13197-023-05690-7
7 10

Natural compound-based interfacial stabilization of nanoemulsions

Open Access
book chapter
Year: 2022. Pages: 71-89 .
Authors: P. Karthik, A. Saravana Raj, J. Pavithra
DOI 10.1016/B978-0-323-89846-1.00014-0

Pest management with green nanoemulsions

Open Access
Book Chapter
Year: 2022. Pages: 177-195 .
Authors: Sahu U.;Malik T.;Ibrahim S.S.;Vendan S.E.;Karthik P.
DOI 10.1016/B978-0-323-89846-1.00019-X
1 3

Effect of amylose and amylopectin content on the colloidal behaviour of emulsions stabilised by OSA-Modified starch

Open Access
article
Food Hydrocolloids. Year: 2021.
Authors: Mingduo Mu, P. Karthik, Jianshe Chen, Melvin Holmes, Rammile Ettelaie
DOI 10.1016/j.foodhyd.2020.106363

Enhanced oral oil release and mouthfeel perception of starch emulsion gels

Open Access
article
Food Research International. Year: 2021. Volume: 144 .
Authors: Xia Hu, P. Karthik, Jianshe Chen
DOI 10.1016/j.foodres.2021.110356