Fermentation and Food Colloids Laboratory

Publications

  1. Charles, A. P. R., Lan, Y., Lu, X., Chen, B., & Rao, J*. (2026). Structural, rheological, and tribological behavior of flaxseed protein concentrates: Effect of warm-water and enzymatic demucilaging. International Journal of Biological Macromolecules, 153720. https://doi.org/10.1016/j.ijbiomac.2026.153720
  2. Crew, J1., Charles, A. P. R1., & Wu, Y*. (2026). Structural and functional properties of hemp protein isolates from industrial hemp waste after cannabidiol extraction. Food Hydrocolloids, 112901. https://doi.org/10.1016/j.foodhyd.2026.112901
  3. Haruna, S. I*., Haque, M. A., Ku, S., Charles, A. P. R., Hambaryan, M., Phillips, N., … & Razzak, M. A. (2026). Challenges and Opportunities of AI Adoption for Agri-Food System Sustainability: Environmental Footprint Reduction. Farming System, 100244. https://doi.org/10.1016/j.farsys.2026.100244
  4. Charles, A. P. R., Lan, Y., Ohm, J. B., Chen, B., & Rao, J*. (2025). Enhanced nutraceutical potential of cannabidiol derived from industrial hemp using plant based complex coacervates. Industrial Crops and Products, 223, 120130. https://doi.org/10.1016/j.indcrop.2024.120130
  5. Charles, A. P. R., Rajasekaran, B., Awasti, N., Choudhary, P., Khanashyam, A. C., Majumder, K., … & Jin, T. Z*. (2025). Emerging chitosan systems incorporated with polyphenols: Their applications in intelligent packaging, active packaging, and nutraceutical systems–A comprehensive review. International Journal of Biological Macromolecules, 142714. https://doi.org/10.1016/j.ijbiomac.2025.142714
  6. Vashisht, P., Sangeetha, K., Ramesh, B., Gowda, N., Prasanna, A., Singh, R., Charles, A.P.R., … & Pandiselvam, R*. (2025). Harnessing light: the role of semiconductor technology in boosting phenolic compounds in fruit and vegetables. Critical Reviews in Food Science and Nutrition, 1-18. https://doi.org/10.1080/10408398.2025.2502790
  7. Chauhan, D*. S., Lal, A. B., Charles, A. P. R*., Singh, A. P., Khare, A., & Vashisht, P. (2025). Preparation of Gluten-Free Cookie Using Chestnut and Foxnut Flour Blend: Composition Optimization Through Response Surface Methodology. Asian Journal of Dairy & Food Research, 44(1). 10.18805/ajdfr.DR-2178
  8. Khanashyam, A. C*., Ramakrishna, R., Thorakkattu, P., Charles, A. P. R., Shah, K., Babu, K. S., & Rathnakumar, K. (2025). Nonthermal Techniques in the Food Industry: Safety and Regulatory Aspects. In Non-Thermal Food Processing Technologies (pp. 337-379). Apple Academic Press.
  9. Pandiselvam, R*., Rathnakumar, K., Nickhil, C., Charles, A. P. R., Falsafi, S. R., Rostamabadi, H., … & van Leeuwen, J. H. (2025). Ozone-Based Oxidation Treatment to Enhance Food Drying Rate and Quality: Mechanisms, Current Knowledge, and Future Outlook. Food and Bioprocess Technology, 1-20. https://link.springer.com/article/10.1007/s11947-025-03761-5
  10. Charles, A. P. R., Gu, Z., Archer, R., Auwarter, C., Hatterman-Valenti, H., Rao, J., & Chen, B*. (2024). Effect of high-tunnel and open-field production on the yield, cannabinoids, and volatile profiles in industrial hemp (Cannabis sativa L.) inflorescence. Journal of Agricultural and Food Chemistry, 72(23), 12975-12987. https://doi.org/10.1021/acs.jafc.4c01668
  11. Charles, A. P. R., Fang, B., Ohm, J. B., Chen, B., & Rao, J*. (2024). Novel high internal phase emulsion gels stabilized solely by hemp protein isolate: Enhancement of cannabidiol chemical stability and bioaccessibility. International Journal of Biological Macromolecules, 279, 135395. https://doi.org/10.1016/j.ijbiomac.2024.135395
  12. Charles, A. P. R., Chen, B., & Rao, J*. (2024). Cannabidiol (CBD) as an emerging nutraceutical ingredient from industrial hemp: regulation, production, extraction, nutraceutical properties, and functionality. Critical Reviews in Food Science and Nutrition, 1-23. https://doi.org/10.1080/10408398.2024.2436130
  13. Charles, A. P. R.*, Ramakrishna, R., Kumar, P. M., Yoganandan, M., Kumar, C. V. R., & Rao, J. (2024). Effect of Extrusion Processing Parameters on Color Properties of Extrudates. In Non-Thermal Food Processing Technologies (pp. 297-335). Apple Academic Press.
  14. Vashisht, P*., Verma, D., Singh, L., Saini, G. S., Sharma, S., Charles, A. P. R*., … & Kaur, J. (2024). Ozone processing of milk and milk products: a review of applications, quality effect and implementation challenges. International Journal of Food Engineering, 20(9-10), 669-680.
  15. Singh, M. P., Vashisht, P., Singh, L., Awasti, N., Sharma, S., Mohan, C., … & Charles, A. P. R*. (2024). Donkey milk as a non-bovine alternative: a review of its nutri-functional properties, applications, and challenges. Journal of Food Science and Technology, 61(9), 1652-1661.
  16. Vashisht, P., Sharma, A., Awasti, N., Wason, S., Singh, L., Sharma, S., … & Khattra, A. K. (2024). Comparative review of nutri-functional and sensorial properties, health benefits and environmental impact of dairy (bovine milk) and plant-based milk (soy, almond, and oat milk). Food and Humanity, 100301. https://doi.org/10.1016/j.foohum.2024.100301.
  17. Pandiselvam, R*., Süfer, Ö., Özaslan, Z. T., Gowda, N. N., Pulivarthi, M. K., Charles, A. P. R., … & Jeevarathinam, G. (2024). Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook. Food Frontiers, 5(3), 1063-1095. https://doi.org/10.1002/fft2.368
  18. Julakanti, S1., Charles, A. P. R1., Zhao, J., Bullock, F., Syed, R., Myles, Y., & Wu, Y*. (2023). Hempseed protein (Cannabis sativa L.): Influence of extraction pH and ball milling on physicochemical and functional properties. Food Hydrocolloids, 143, 108835. https://doi.org/10.1016/j.foodhyd.2023.108835
  19. Julakanti, S1., Charles, A. P. R1., Syed, R., Bullock, F., & Wu, Y*. (2023). Hempseed polysaccharide (Cannabis sativa L.): Physicochemical characterization and comparison with flaxseed polysaccharide. Food Hydrocolloids, 143, 108900.https://doi.org/10.1016/j.foodhyd.2023.108900
  20. Bao, H., Ding, H. H., Charles, A. P. R., Hui, D., Rakshit, S., Nahashon, S., & Wu, Y*. (2023). Application of yellow mustard mucilage in the encapsulation of essential oils and polyphenols using spray drying. Food Hydrocolloids, 143, 108815. https://doi.org/10.1016/j.foodhyd.2023.108815.
  21. Vashisht, P., Verma, D., Charles, A. P. R., Saini, G. S., Sharma, S., Singh, L., … & Gaurav, G*. (2023). Ozone processing in the dairy sector: a review of applications, quality impact and implementation challenges. 10.26434/chemrxiv-2023-m3csm
  22. Chauhan, D. S., Lal, A. B., Charles, A. P. R*., Singh, A. P., Khare, A., & Vashisht, P. (2023). Development of Gluten Free Cookie Using Chestnut and Foxnut Flour Blend: Composition Optimization through Response Surface Methodology. 10.26434/chemrxiv-2023-zzprm D O I: 10.26434/chemrxiv-2023-zzprm 
  23. Rathnakumar, K., Kalaivendan, R. G. T., Eazhumalai, G., Charles, A. P. R., Verma, P., Rustagi, S., … & Pandiselvam, R*. (2023). Applications of ultrasonication on food enzyme inactivation-recent review report (2017–2022). Ultrasonics Sonochemistry, 96, 106407.
  24. Charles, A. P. R., Mu, R., Jin, T. Z., Li, D., Pan, Z., Rakshit, S., … & Wu, Y*. (2022). Application of yellow mustard mucilage and starch in nanoencapsulation of thymol and carvacrol by emulsion electrospray. Carbohydrate polymers, 298, 120148.https://doi.org/10.1016/j.carbpol.2022.120148
  25. Charles, A. P. R., Jin, T. Z., Mu, R., & Wu, Y*. (2021). Electrohydrodynamic processing of natural polymers for active food packaging: A comprehensive review. Comprehensive reviews in food science and food safety, 20(6), 6027-6056. https://doi.org/10.1111/1541-4337.12827

NATIONAL/INTERNATIONAL/UNIVERSITY-WIDE CONFERENCE PRESENTATIONS  

  1. Anna Kosinski & Charles, A.P.R*. (2026). Structuring fat substitutes with algal single cell proteins and shiitake fruiting bodies: Gel fabrication and Structural insights. Scholars Week Research Exposition, Middle Tennessee State University, March 2026.
  2. Charles, A.P.R., Sullivan, G., Danao, M.G., Majumder, K. (2025). Unraveling novel umami peptides in beef byproducts using high-intensity ultrasound and sequential enzymatic hydrolysis: A peptidomics and machine learning approach. American Oil Chemists Society (AOCS), April 2025.
  3. Prow, A., Charles, A.P.R., Majumder, K. (2025). Structural, rheological, interfacial, and functional properties of protein-polyphenol complexes in matcha beverages. American Oil Chemists Society (AOCS), April 2025.
  4. Charles, A. P. R (2024). Gel fabrication for delivery of bioactive active compounds. Speedy Science Research Presentation Award, Phi Tau Sigma: The Honor Society of Food Science and Technology, March 2024.
  5. Charles, A. P. R & Rao, J. (2023). Hemp protein isolate – gum Arabic complex coacervation for enhancing stability and bioaccessibility of cannabidiol. Institute of Food Technologists (IFT), March 2023.
  6. Charles, A. P. R (2023). Building complex coacervates using plant proteins and polysaccharides. Speedy Science Research Presentation Award, Phi Tau Sigma: The Honor Society of Food Science and Technology, March 2023.
  7. Wu, Y., Jin, T., Charles, A.P.R., Mu, R., Chen, Fur-Chi., Kilonzo-Nthenge, Agnes. (2022). The evaluation of the fabricated bioactive packaging material using essential oils and natural polymers by electrospray. American Chemical Society (ACS), March 2022.
  8. Charles, A. P. R. (2022). Insights into Nutraceuticals and Functional Foods. Australian Institute of Food Science and Technology, July 2022. 
  9. Charles, A. P. R., & Wu, Y. (2022). Coaxial electrospraying to control the release kinetics of nutraceuticals. Tennessee Academy of Sciences, March 2022. 
  10. Charles, A. P. R., Mu, Richard., & Wu, Y. (2021). Development and characterization of electrospray starch-yellow mustard mucilage nanocapsules to preserve cherry tomatoes. International Association for Food Protection (IAFP), July 2021.
  11. Charles, A. P. R., & Wu, Y. (2021). Fabrication of active food packaging coatings by electrospray technology. Institute of Food Technologists (IFT), July 2021. 
  12. Charles, A. P. R., Mu, Richard., & Wu, Y. (2021). Natural polymer-based food nanostructures for active packaging applications. 43rdAnnual University-Wide Research Conference, Tennessee State University, April 2021. 
  13. Bao, H., Charles, A. P. R., & Wu, Y. (2021). Microencapsulation of polyphenols in starch-maltodextrin matrix: Physicochemical properties and release kinetics. Institute of Food Technologists (IFT), July 2021. 
  14. Charles, A. P. R., Tony, J., Richard, M., & Ying, W. Application of hempseed (Cannabis Sativa L.) polysaccharides in the fabrication of nanomaterials using electrospray. 15th International Food Hydrocolloids Conference, 2020.