In general, food materials have very complex and hierarchically ordered structures, which in turn, affect their properties, performance and thus applications.
Our projects involve study of this complex interplay and modulating food materials for their commercial applications. We simply optimise preparation methods and/or use additives to tune aforementioned aspects.
Kulkarni, C., N. Belsare, and A. K. Lele.* (2006) Journal of Food Engineering, 74(2): 169-177.
Studies on the Microstructure and Rheology of Shrikhand.
2004: Belsare N., C. V. Kulkarni and A. K. Lele* MACRO-2004, Int. Conf. on Polymers for Adv. Technologies. Thiruvananthapuram, India, Preprint.
Lipid Crystallization: From Self Assembly to Hierarchical and Biological Ordering.
Kulkarni, C.V.* (2012) Nanoscale, 4, (19): 5779-5791.