1. 3D printed MCT oleogel as a co-delivery carrier for curcumin and resveratrol. (August 2022) Authors: Kavimughil, M.; Leena, M. Maria; Moses, J.A.; Anandharamakrishnan, C. Journal: Biomaterials Issue: Volume 287(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. 3D printing of egg yolk and white with rice flour blends. (January 2020) Authors: Anukiruthika, T.; Moses, J.A.; Anandharamakrishnan, C. Journal: Journal of food engineering Issue: Volume 265(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A dynamic in vitro oral mastication system to study the oral processing behavior of soft foods. Issue 20 (14th September 2022) Authors: Raja, Vijayakumar; Priyadarshini, S. R.; Moses, J. A.; Anandharamakrishnan, C. Journal: Food & function Issue: Volume 13:Issue 20(2022) Page Start: 10426 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Advances in microfluidic systems for the delivery of nutraceutical ingredients. (October 2021) Authors: Logesh, D.; Vallikkadan, Muhammed Shijas; Leena, M. Maria; Moses, J.A.; Anandharamakrishnan, C. Journal: Trends in food science & technology Issue: Volume 116(2021) Page Start: 501 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Aerosol-based Pulmonary Delivery of Therapeutic Molecules from Food Sources: Delivery Mechanism, Research Trends, and the Way Forward. (1st November 2022) Authors: Lavanya, M. N.; Preethi, R.; Moses, J. A.; Anandharamakrishnan, C. Journal: Food reviews international Issue: Volume 38(2022)Supplement 1 Page Start: 753 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Ageing of rice: A review. (May 2018) Authors: Saikrishna, Aruva; Dutta, Sayantani; Subramanian, Vijayalakshmi; Moses, J.A.; Anandharamakrishnan, C. Journal: Journal of cereal science Issue: Volume 81(2018) Page Start: 161 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Bran‐induced effects on the evolution of bubbles and rheological properties in bread dough. Issue 5 (7th February 2017) Authors: Ishwarya, S. Padma; Desai, Kiran M.; Naladala, Srinivasulu; Anandharamakrishnan, C. Journal: Journal of texture studies Issue: Volume 48:Issue 5(2017) Page Start: 415 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Challenges associated in stability of food grade nanoemulsions. Issue 7 (3rd May 2017) Authors: Karthik, P.; Ezhilarasi, P. N.; Anandharamakrishnan, C. Journal: Critical reviews in food science and nutrition Issue: Volume 57:Issue 7(2017) Page Start: 1435 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Co-delivery of curcumin and resveratrol through electrosprayed core-shell nanoparticles in 3D printed hydrogel. (March 2022) Authors: Leena, M. Maria; Anukiruthika, T.; Moses, J.A.; Anandharamakrishnan, C. Journal: Food hydrocolloids Issue: Volume 124:Part A(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Co-electrospun-electrosprayed ethyl cellulose-gelatin nanocomposite pH-sensitive membrane for food quality applications. (15th November 2022) Authors: Amal Nath, V.; Vijayakumar, Raja; Leena, M. Maria; Moses, J.A.; Anandharamakrishnan, C. Journal: Food chemistry Issue: Volume 394(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗