What is he best known for?
The fields of study he is best known for:
- Food science
- Organic chemistry
- Biochemistry
Koushik Seetharaman mostly deals with Starch, Food science, Amylose, Amylopectin and Chemical engineering.
His Starch study integrates concerns from other disciplines, such as Crystallinity, Chromatography and Cellulose.
Koushik Seetharaman has researched Food science in several fields, including Monoglyceride and Antioxidant.
His Amylose study combines topics from a wide range of disciplines, such as Moisture, Potato starch, Botany and Polysaccharide.
His work deals with themes such as Starch granule and Retrogradation, which intersect with Amylopectin.
Koushik Seetharaman interconnects Granule, Polymer chemistry and Starch gelatinization in the investigation of issues within Chemical engineering.
His most cited work include:
- Characterization of irradiated starches by using FT-Raman and FTIR spectroscopy. (582 citations)
- Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties (135 citations)
- Impact of different baking processes on bread firmness and starch properties in breadcrumb (103 citations)
What are the main themes of his work throughout his whole career to date?
Koushik Seetharaman mainly focuses on Starch, Food science, Amylose, Amylopectin and Chemical engineering.
His studies deal with areas such as Iodine, Polymer, Chromatography, Crystallinity and Granule as well as Starch.
His Granule research is multidisciplinary, relying on both Swelling and Starch granule.
His work on Wheat flour and Gluten as part of general Food science research is often related to Health benefits, thus linking different fields of science.
His studies in Amylose integrate themes in fields like Hydrolysis, Botany and Polysaccharide.
His research investigates the connection between Chemical engineering and topics such as Polymer chemistry that intersect with problems in Analytical chemistry and Corn starch.
He most often published in these fields:
- Starch (59.63%)
- Food science (48.45%)
- Amylose (18.63%)
What were the highlights of his more recent work (between 2013-2018)?
- Food science (48.45%)
- Starch (59.63%)
- Wheat flour (12.42%)
In recent papers he was focusing on the following fields of study:
His scientific interests lie mostly in Food science, Starch, Wheat flour, Gluten and Amylopectin.
When carried out as part of a general Food science research project, his work on Ingredient, Sugar, Farinograph and Food products is frequently linked to work in Health benefits, therefore connecting diverse disciplines of study.
His research in the fields of Amylose overlaps with other disciplines such as Bacillus amyloliquefaciens.
His Wheat flour study incorporates themes from Protein secondary structure and Gluten Proteins.
His Gluten study combines topics from a wide range of disciplines, such as Mixing, Protein content, Protein solubility and Winter wheat.
The study incorporates disciplines such as Chromatography, Morphology and Retrogradation in addition to Amylopectin.
Between 2013 and 2018, his most popular works were:
- Small differences in amylopectin fine structure may explain large functional differences of starch. (86 citations)
- The impact of milling and thermal processing on phenolic compounds in cereal grains. (63 citations)
- Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI) (47 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Organic chemistry
- Biochemistry
His main research concerns Food science, Starch, Gluten, Wheat flour and Amylopectin.
The concepts of his Food science study are interwoven with issues in Biochemistry, Oleic acid, Protein secondary structure and Elaidic acid.
He is interested in Amylose, which is a branch of Starch.
His Gluten study combines topics in areas such as Mixing, Winter wheat and Protein solubility.
The various areas that Koushik Seetharaman examines in his Wheat flour study include Fiber and Solubility.
His Amylopectin research is multidisciplinary, incorporating elements of Chromatography and Morphology.
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