Ganesan Narsimhan
Ganesan Narsimhan
Professor of Agricultural and Biological Engineering, Purdue University
Verified email at
Cited by
Cited by
Food dehydration
MR Okos, O Campanella, G Narsimhan, RK Singh, AC Weitnauer
Handbook of food engineering, 799-950, 2018
A model for transitional breakage probability of droplets in agitated lean liquid-liquid dispersions
G Narsimhan, JP Gupta, D Ramkrishna
Chemical Engineering Science 34 (2), 257-265, 1979
Effect of thermal treatment on interfacial properties of β-lactoglobulin
DA Kim, M Cornec, G Narsimhan
Journal of Colloid and Interface Science 285 (1), 100-109, 2005
Designing carbohydrate nanoparticles for prolonged efficacy of antimicrobial peptide
L Bi, L Yang, G Narsimhan, AK Bhunia, Y Yao
Journal of Controlled Release 150 (2), 150-156, 2011
Effect of composition and pore structure on binding energy and effective diffusivity of moisture in porous food
X Xiong, G Narsimhan, MR Okos
Journal of Food Engineering 15 (3), 187-208, 1992
Effect of surface concentration on secondary and tertiary conformational changes of lysozyme adsorbed on silica nanoparticles
X Wu, G Narsimhan
Biochimica et Biophysica Acta (BBA)-Proteins and Proteomics 1784 (11), 1694-1701, 2008
Characterization of gelation time and texture of gelatin and gelatin–polysaccharide mixed gels
LG Fonkwe, G Narsimhan, AS Cha
Food hydrocolloids 17 (6), 871-883, 2003
Foam fractionation of globular proteins
L Brown, G Narsimhan, PC Wankat
Biotechnology and Bioengineering 36 (9), 947-959, 1990
Droplet breakage in stirred dispersions. Breakage functions from experimental drop-size distributions
AN Sathyagal, D Ramkrishna, G Narsimhan
Chemical Engineering Science 51 (9), 1377-1391, 1996
Analysis of drop size distributions in lean liquid‐liquid dispersions
G Narsimhan, D Ramkrishna, JP Gupta
AIChE Journal 26 (6), 991-1000, 1980
Role of proteins on formation, drainage, and stability of liquid food foams
G Narsimhan, N Xiang
Annual review of food science and technology 9, 45-63, 2018
Characterization of secondary and tertiary conformational changes of β-lactoglobulin adsorbed on silica nanoparticle surfaces
X Wu, G Narsimhan
Langmuir 24 (9), 4989-4998, 2008
Coalescence of protein-stabilized emulsions in a high-pressure homogenizer
S Mohan, G Narsimhan
Journal of colloid and interface science 192 (1), 1-15, 1997
Thermal decomposition of calcium carbonate
G Narsimhan
Chemical Engineering Science 16 (1-2), 7-20, 1961
Effect of bubble size distribution on the enrichment and collapse in foams
G Narsimhan, E Ruckenstein
Langmuir 2 (4), 494-508, 1986
Hydrodynamics, enrichment, and collapse in foams
G Narsimhan, E Ruckenstein
Langmuir 2 (2), 230-238, 1986
Adsorption dynamics of native and pentylated bovine serum albumin at air–water interfaces: surface concentration/surface pressure measurements
D Cho, G Narsimhan, EI Franses
Journal of colloid and interface science 191 (2), 312-325, 1997
Breakage functions for droplets in agitated liquid‐liquid dispersions
G Narsimhan, G Nejfelt, D Ramkrishna
AIChE Journal 30 (3), 457-467, 1984
Pasting and rheological behavior of soy protein-based pudding
HS Lim, G Narsimhan
LWT-Food Science and Technology 39 (4), 344-350, 2006
Adsorption dynamics of α-lactalbumin and β-lactoglobulin at air–water interfaces
M Cornec, D Cho, G Narsimhan
Journal of colloid and interface science 214 (2), 129-142, 1999
The system can't perform the operation now. Try again later.
Articles 1–20