V.M. Balasubramaniam

Professor

Ohio State University

United States

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V.M. Balasubramaniam is a Professor at Ohio State University in the United States. His research focuses on advanced food processing technologies, including high-pressure extraction and pasteurization methods, and their effects on protein characteristics and microbial inactivation. Recent articles highlight his work on bacterial inactivation techniques and the analysis of lipids in food products using various scientific methodologies.

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2025

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2022

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2021

Collaborators (4)

Emmanuel Hatzakis

Assistant Professor

Ohio State University

UNITED STATES

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Osvaldo Campanella

Professor

Ohio State University

UNITED STATES

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Ilce Medina-Meza

Assistant Professor

Michigan State University

UNITED STATES

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Carme Guell

Associate Professor

Universitat Rovira i Virgili

SPAIN

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V.M. Balasubramaniam

Research Interests

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Articles (21)

Impact of High-Pressure-Assisted Extraction of Alphitobius diaperinus and Tenebrio molitor on Protein Characteristics

Small Angle X‐Ray Scattering Studies on the Effects of Ultra Shear Technology on Model Animal and Plant‐Based Protein Solutions

Ohmic heating inactivation of Alicyclobacillus acidoterrestris spores in apple and cranberry juice

Utilizing superheated steam to inactivate Enterococcus faecium NRRL B-2354 on various material surfaces used in food and produce industries

Cleaning and sanitization method for a pilot-scale ultra-shear equipment for liquid food processing

Superheated Steam Can Rapidly Inactivate Bacteria, But Manual Operation of Commercial Units Resulted in Limited Efficacy During Dry Surface Sanitization

Computational fluid dynamics analysis of superheated Steam's impact on temperature and humidity distribution within enclosed dry food processing spaces

Inactivation of Clostridium sporogenes PA 3679 spores by synergistic pressure-assisted thermal processing and antimicrobial compound combinations

Lipidomics unveils changes in oxidised lipids in human breast milk by high‐pressure processing

Infrared Thermal Image Processing Technique for Evaluating Superheated Steam as a Dry Sanitation Method

Impact of thermal, high‐pressure and ultra‐shear pasteurisation technologies on beetroot juice metabolites using untargeted nuclear magnetic resonance spectroscopy

Inactivation of Enterococcus faecium and Geobacillus stearothermophilus spores on stainless steel through dry sanitation approaches using superheated steam and ultraviolet C-LED

Inactivation of Lactobacillus brevis cells and Bacillus cereus spores as influenced by pressure, shear, thermal, and valve geometry

Ultrasound assisted extraction of red cabbage and encapsulation by freeze–drying: moisture sorption isotherms and thermodynamic characteristics of encapsulate

Influence of high pressure pasteurization on nutritional, functional and rheological characteristics of fruit and vegetable juices and purees-an updated review

Impact of ultra-shear technology on quality attributes of model dairy-pea protein dispersions with different fat levels

Influence of Superheated Steam Temperature and Moisture Exchange on the Inactivation of Geobacillus stearothermophilus Spores in Wheat Flour-Coated Surfaces

Impact of nonthermal food processing techniques on mycotoxins and their producing fungi

Pressure, shear, thermal, and interaction effects on quality attributes of pea–dairy protein colloidal dispersions

Superheated steam effectively inactivates diverse microbial targets despite mediating effects from food matrices in bench-scale assessments

Process development of high pressure-based technologies for food: research advances and future perspectives

Collaborators (4)

Emmanuel Hatzakis

Osvaldo Campanella

Ilce Medina-Meza

Carme Guell

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