Extraction and encapsulation of bioactive ingredients.

Preservation of tender coconut water by ohmic heating.

Design of fish processing equipment and machineries.

B.Tech (Food Process Engineering)

M.Tech (Agricultural Processing and Food Engineering)

Ph.D. (Agricultural Processing and Food Engineering)

AniesraniDelfiya, D.S., K. Thangavel., N. Natarajan., R. Kasthuri and R.Kailappan. 2015. Microencapsulation of turmeric oleoresin by spray drying and in vitro release studies of   curcumin. Journal of Food Process Engineering. 38: 37-48. 

A. Manickavasagan, K. Thangavel, S. R. S. Dev, D. S. AniesraniDelfiya, E. Nambi, V. Orsat and G. S. V. Raghavan. 2015. Physicochemical Characteristics of Date Powder Produced in a Pilot-Scale Spray Dryer. Drying Technology, 33: 1114–1123.

AniesraniDelfiya, D.S., K. Thangavel., N. Natarajan and D.Amirtham. 2016.Preparation of curcumin-loaded egg albumin nanoparticles using ethanol as desolvation agent. Asian Journal of Chemistry. 28(7): 1536 – 1544.

AniesraniDelfiya, D.S., K. Thangavel and D.Amirtham. 2016. Preparation of curcumin loaded egg albumin nanoparticles using acetone and optimization of desolvation process. The Protein Journal. 35(2):124-135.

AniesraniDelfiya, D.S and K. Thangavel. 2016.Evaluation of in vitro release pattern of curcumin loaded egg albumin nanoparticles prepared using acetone as desolvation agent. Current Trends in Biotechnology and Pharmacy. 10 (2) 125-135. 

AniesraniDelfiya, D.S and K. Thangavel. 2016.Effect of ohmic heating on polyphenol oxidase activity, electrical and physicochemical properties of fresh tender coconut water. International Journal of Food Engineering. 12(7): 691–700.