Associate Professor & Head at Karpagam Academy of Higher Education, India
Dr. Pothiyappan Karthik is an Associate Professor and Head of the Department of Food Technology at Karpagam Academy of Higher Education. He earned his Ph.D. in Food Technology from the CSIR-Central Food Technological Research Institute (CFTRI) in Mysore and completed post-doctoral research at Zhejiang Gongshang University, China. Dr. Karthik has received the CSIR-Senior Research Fellowship and has led a major research project funded by the DST, amounting to Rs. 75 lakhs. He has published extensively with 24 journal articles and holds multiple patents in food technology.
Publication profile:
🎓 Academic Background:
Dr. Pothiyappan Karthik completed his Ph.D. in Food Technology at CSIR-Central Food Technological Research Institute, India. He pursued post-doctoral research at Zhejiang Gongshang University, China, in collaboration with the University of Leeds, UK. He has received the CSIR-Senior Research Fellowship and led a major research project funded by the DST, India.
🔬 Research Focus:
Dr. Karthik’s research centers on food technology, including:
- Development of sustainable millet resources
- Nanoencapsulation techniques for nutraceutical delivery
- Biobased food packaging solutions
📚 Publications & Patents:
- Citations: 2,475 (1,834 since 2019)
- h-index: 15 (same since 2019)
- i10-index: 17 (same since 2019)
- Journals Published: 24, including notable works in Food Hydrocolloids and Food Science and Biotechnology.
- Patents: 3 published, including innovations in food emulsifiers and probiotic drinks.
Publication Top Notes:
- Nanoencapsulation techniques for food bioactive components: a review
P. N. Ezhilarasi, P. Karthik, N. Chhanwal, C. Anandharamakrishnan
Food and Bioprocess Technology 6, 628-647 (2013)
Citations: 1,063
- Effect of whey protein–alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions
R. Rajam, P. Karthik, S. Parthasarathi, G. S. Joseph, …
Journal of Functional Foods 4 (4), 891-898 (2012)
Citations: 255
- Applications of 3D printing in food processing
N. Nachal, J. A. Moses, P. Karthik, C. Anandharamakrishnan
Food Engineering Reviews 11 (3), 123-141 (2019)
Citations: 238
- Challenges associated in stability of food grade nanoemulsions
P. Karthik, P. N. Ezhilarasi, C. Anandharamakrishnan
Critical Reviews in Food Science and Nutrition 57 (7), 1435-1450 (2017)
Citations: 168
- Effect of whey protein isolate and β-cyclodextrin wall systems on stability of microencapsulated vanillin by spray–freeze drying method
S. Y. Hundre, P. Karthik, C. Anandharamakrishnan
Food Chemistry 174, 16-24 (2015)
Citations: 160
- Microencapsulation of docosahexaenoic acid by spray-freeze-drying method and comparison of its stability with spray-drying and freeze-drying methods
P. Karthik, C. Anandharamakrishnan
Food and Bioprocess Technology 6, 2780-2790 (2013)
Citations: 142
- Nanoemulsion based delivery system for improved bioaccessibility and Caco-2 cell monolayer permeability of green tea catechins
J. A. Bhushani, P. Karthik, C. Anandharamakrishnan
Food Hydrocolloids 56, 372-382 (2016)
Citations: 120
- Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro digestibility through emulsifiers
P. Karthik, C. Anandharamakrishnan
Journal of Food Engineering 187, 92-105 (2016)
Citations: 99
- Fabrication of a nutrient delivery system of docosahexaenoic acid nanoemulsions via high energy techniques
P. Karthik, C. Anandharamakrishnan
RSC Advances 6 (5), 3501-3513 (2016)
Citations: 41
- Solid‐state fermentation for the production of debittering enzyme naringinase using Aspergillus niger MTCC 1344
M. Shanmugaprakash, V. Vinoth Kumar, M. Hemalatha, V. Melbia, P. Karthik
Engineering in Life Sciences 11 (3), 322-325 (2011)
Citations: 31
- Effect of amylose and amylopectin content on the colloidal behaviour of emulsions stabilised by OSA-Modified starch
M. Mu, P. Karthik, J. Chen, M. Holmes, R. Ettelaie
Food Hydrocolloids 111, 106363 (2021)
Citations: 27
- Fabrication and characterization of O/W emulsion stabilized by Octenyl Succinic Anhydride (OSA) modified resistant starch
L. Wang, S. Zhu, Y. Chen, P. Karthik, J. Chen
Food Hydrocolloids 141, 108750 (2023)
Citations: 23
- Enhanced oral oil release and mouthfeel perception of starch emulsion gels
X. Hu, P. Karthik, J. Chen
Food Research International 144, 110356 (2021)
Citations: 21
- A systematic review on selection characterization and implementation of probiotics in human health
S. Pramanik, S. Venkatraman, P. Karthik, V. K. Vaidyanathan
Food Science and Biotechnology 32 (4), 423-440 (2023)
Citations: 17
- Oral behaviour of emulsions stabilized by mixed monolayer
P. Karthik, R. Ettelaie, J. Chen
Food Research International 125, 108603 (2019)
Citations: 15
- Droplet coalescence as a potential marker for physicochemical fate of nanoemulsions during in-vitro small intestine digestion
P. Karthik, C. Anandharamakrishnan
Colloids and Surfaces A: Physicochemical and Engineering Aspects 553, 278-287 (2018)
Citations: 15
- Manipulating oral behaviour of food emulsions using different emulsifiers
X. Hu, P. Karthik, J. Chen
International Journal of Food Science and Technology (2019)
Citations: 13
- Drum drying
P. Karthik, N. Chhanwal, C. Anandharamakrishnan
Handbook of Drying for Dairy Products, 43-56 (2017)
Citations: 8
- Non-digestible oligosaccharides-based prebiotics to ameliorate obesity: Overview of experimental evidence and future perspectives
G. Divyashri, P. Karthik, T. P. K. Murthy, D. Priyadarshini, K. R. Reddy, …
Food Science and Biotechnology 32 (14), 1993-2011 (2023)
Citations: 5
- Eugenol nanoemulsion as bio-fumigant: enhanced insecticidal activity against the rice weevil, Sitophilus oryzae adults
S. S. Ibrahim, U. Sahu, P. Karthik, S. E. Vendan
Journal of Food Science and Technology (2023)
Citations: 5