All Stories

  1. Development of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality evaluation

    Article • Journal of the Science of Food and Agriculture, November 2017, Wiley

    Dr Venkateshwarlu Gudipati

  2. Delivery of Omega-3 Fatty Acids into Cake Through Emulsification of Fish Oil-in-Milk and Encapsulation by Spray Drying with Added Polymers

    Article • Drying Technology, November 2014, Taylor & Francis

    Dr Venkateshwarlu Gudipati

  3. Amylose-lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn-based puffed snacks

    Article • International Journal of Food Science & Technology, September 2013, Wiley

    Dr Venkateshwarlu Gudipati