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Koteswara Reddy Chagam

Assistant Professor

GITAM University

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Professors in Food Science

Articles (20)

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2026

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2025

Collaborators (7)

Vijayalakshmi Lakkamraju

Assistnat Professor

Yeungnam University

SOUTH KOREA

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Pamidimarri Sudheer

Associate Professor

Amity University Noida

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Ramachandran Vinayagam

Research Professor

Yeungnam University

SOUTH KOREA

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Bruntha Devi Palanisamy

Associate Professor

Manipal University Jaipur

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Amanullah Mohammed

king khalid university

SAUDI ARABIA

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Dr.Ramarao Abburi

Aalto University

FINLAND

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Fatih Oz

AUSTRALIA

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Koteswara Reddy Chagam

Research Interests

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Articles (20)

Advancing solution-processed narrow-bandwidth thermally activated delayed fluorescence OLEDs: Progress and potential

Cultured meat and the future of sustainable protein production: Innovations, regulatory landscapes, and market prospects

Ultrasound-assisted extraction and microencapsulation of phenolic compounds from Caesalpinia sappan wood: Physicochemical characterisation and in vitro bioaccessibility

Elephant Foot Yam (Amorphophallus paeoniifolius) Starch as a Sustainable Biopolymer: Multiscale Structural Characteristics, Modification Techniques, and Cross‐Sector Applications—A Review

Dual‐Modified Elephant Foot Yam Starch/Polyvinyl Alcohol Biocomposite Films Incorporated With Anthocyanins for Intelligent Freshness Monitoring of Mushrooms

Influence of ultrasonication power and treatment duration on the functional and structural properties of elephant foot yam starch

Fabrication and Characterization of a pH-Responsive Intelligent Packaging Film From Amorphophallus paeoniifolius Starch and Clitoria ternatea Extract for Real-Time Chicken Freshness Monitoring

Unlocking the nutraceutical promise of edible flowers: An AI-driven approach to comprehensive chemical profiling

Fabrication of pH‐intelligent elephant foot yam starch/poly(vinyl alcohol) films using encapsulated dragon fruit peel extract for shrimp freshness monitoring

Dual physical modification of elephant foot yam starch: Effects on physicochemical, structural, functional, and digestibility properties

Green modification of elephant foot yam starch: physicochemical and structural effects of ultrasonication and microwave treatments

Synergistic and Sequential Effects of Ultrasound and Citric Acid on the Physicochemical Properties of Palmyra Starch

Ultrasound-assisted production of resistant starch from debranched elephant foot yam starch: structural characterization and in vitro digestibility for sustainable food systems

Dual modification of horse gram protein (Macrotyloma uniflorum) via acetylation and ultrasonication: Enhancing functional and digestibility properties

Unlocking the nutritional and phytochemical potential: metabolomics and bioaccessibility of polyphenols in south Indian edible flowers

Artificial intelligence in sustainable food design: Technological, ethical consideration, and future

Effect of heat-moisture treatment on structural, morphological, thermal, and physicochemical properties of non-conventional palmyra (Borassus flabellifer) starch

Structural and digestive properties of elephant foot yam starch-fatty acid complexes: Influence of non-conventional treatments

Exploring the potential of pigmented and non pigmented indigenous rice landraces as a source of functional food: a focus on starch profile and properties

Enhancing starch properties through dual modification: Ultrasonication and acetic acid treatment of non-conventional starches

Collaborators (7)

Vijayalakshmi Lakkamraju

Pamidimarri Sudheer

Ramachandran Vinayagam

Bruntha Devi Palanisamy

Amanullah Mohammed

Dr.Ramarao Abburi

Fatih Oz

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