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Thava Vasanthan

Thava Vasanthan

D-Index & Metrics

Biology and Biochemistry

D-Index
46
Citations
7768
World Ranking
18946
National Ranking
661

Overview

Thava Vasanthan is affiliated with the University of Alberta in Canada. Their research focuses primarily on the intersection of Agricultural and Biological Sciences and Nursing, contributing significantly to Food Science, Nutrition and Dietetics, Plant Science, Animal Science and Zoology, and Biomaterials.

Their main topics of work include:

  • Food composition and properties
  • Proteins in Food Systems
  • Phytase and its Applications
  • Animal Nutrition and Physiology
  • Microbial Metabolites in Food Biotechnology
  • Nanocomposite Films for Food Packaging
  • Microencapsulation and Drying Processes

Thava Vasanthan has published extensively in a number of academic journals. The most frequent publication venues include:

  • Food Hydrocolloids
  • Journal of Animal Science
  • Food Chemistry
  • Animal Feed Science and Technology
  • Food Research International

Some of the recent papers authored or co-authored by Vasanthan are:

  • Review of the beneficial and anti-nutritional qualities of phytic acid, and procedures for removing it from food products (2021, Food Research International)
  • Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds (2021, Trends in Food Science & Technology)
  • Effects of Atmospheric-Pressure Cold Plasma Treatment on Deoxynivalenol Degradation, Quality Parameters, and Germination of Barley Grains (2020, Applied Sciences)
  • Diversity of fibers in common foods: Key to advancing dietary research (2023, Food Hydrocolloids)
  • Effect of phosphorylation techniques on structural, thermal, and pasting properties of pulse starches in comparison with corn starch (2020, Food Hydrocolloids)

Frequent co-authors with whom Vasanthan has collaborated include:

  • R. T. Zijlstra
  • Hongmin Dong
  • Brasathe Jeganathan
  • Qing Zhang
  • Jun Gao

Best Publications

  • Effect of defatting on starch structure and physicochemical properties

    T. Vasanthan;R. Hoover

  • Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume, and tuber starches.

    Ratnajothi Hoover;Thavaratnam Vasanthan

  • Dietary fiber profile of barley flour as affected by extrusion cooking

    Thava Vasanthan;Jiang Gaosong;Judy Yeung;Jihong Li

  • Effect of annealing on the structure and physicochemical properties of barley starches of varying amylose content

    R.N. Waduge;R. Hoover;T. Vasanthan;J. Gao

  • An anticoagulative polysaccharide from an enzymatic hydrolysate of Ecklonia cava

    Yasantha Athukorala;Won-Kyo Jung;Thava Vasanthan;You-Jin Jeon

  • Analysis of phenolic acids in barley by high-performance liquid chromatography.

    Jing Yu;Thava Vasanthan;Feral Temelli

  • Starch from hull-less barley: V. In-vitro susceptibility of waxy, normal, and high-amylose starches towards hydrolysis by alpha-amylases and amyloglucosidase

    J.H Li;T Vasanthan;R Hoover;B.G Rossnagel

  • The effect of extrusion cooking on resistant starch formation in waxy and regular barley flours

    A. Faraj;T. Vasanthan;R. Hoover

  • Plant proteins mitigate in vitro wheat starch digestibility

    Nataly López-Barón;Yuchen Gu;Thava Vasanthan;Ratnajothi Hoover

  • A comparative study of the composition of lipids associated with starch granules from various botanical sources

    T. Vasanthan;R. Hoover

  • Impact of structural changes due to heat-moisture treatment at different temperatures on the susceptibility of normal and waxy potato starches towards hydrolysis by porcine pancreatic alpha amylase

    V. Varatharajan;R. Hoover;Jihong Li;T. Vasanthan

  • Starch from hull-less barley: I. Granule morphology, composition and amylopectin structure

    J.H Li;T Vasanthan;B Rossnagel;R Hoover

  • Bioplastics from feather quill.

    Aman Ullah;Thavaratnam Vasanthan;David Bressler;Anastasia L Elias

  • Grain fractionation technologies for cereal beta-glucan concentration

    Thava Vasanthan;Feral Temelli

  • Review of the beneficial and anti-nutritional qualities of phytic acid, and procedures for removing it from food products.

    Ehsan Feizollahi;Razieh Sadat Mirmahdi;Alaleh Zoghi;Ruurd T. Zijlstra

  • Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds

    Qing Zhang;Qing Zhang;Yangying Zhou;Wenting Yue;Wen Qin

  • Hypochlorite oxidation of field pea starch and its suitability for noodle making using an extrusion cooker

    J.H Li;T Vasanthan

  • Starch from Alberta potatoes: wet-isolation and some physicochemical properties

    T Vasanthan;W Bergthaller;D Driedger;J Yeung

  • Amylolysis of large and small granules of native triticale, wheat and corn starches using a mixture of α-amylase and glucoamylase

    Sabaratnam Naguleswaran;Jihong Li;Thava Vasanthan;David Bressler

  • Studies on the physicochemical properties of native, defatted, and heat-moisture treated pigeon pea (Cajanus cajan L) starch

    Ratnajothi Hoover;Grace Swamidas;Thavaratnam Vasanthan

Frequent Co-Authors

Ratnajothi Hoover
Ratnajothi Hoover Memorial University of Newfoundland
Feral Temelli
Feral Temelli University of Alberta
Lingyun Chen
Lingyun Chen University of Alberta
Ruurd T. Zijlstra
Ruurd T. Zijlstra University of Alberta
You-Jin Jeon
You-Jin Jeon Jeju National University
Brian G. Rossnagel
Brian G. Rossnagel University of Saskatchewan
Won-Kyo Jung
Won-Kyo Jung Pukyong National University
Wenyu Yang
Wenyu Yang Sichuan Agricultural University
Ding-Tao Wu
Ding-Tao Wu Chengdu University
Walter J. J. Gerrits
Walter J. J. Gerrits Wageningen University & Research

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