| Health-promoting effects of konjac glucomannan and its practical applications: A critical review RD Devaraj, CK Reddy, B Xu International Journal of Biological Macromolecules 126, 273-281, 2019 | 263 | 2019 |
| Physico-chemical and functional properties of Resistant starch prepared from red kidney beans (Phaseolus vulgaris. L) starch by enzymatic method CK Reddy, M Suriya, S Haripriya Carbohydrate Polymers 95 (1), 220-226, 2013 | 145 | 2013 |
| A systematic comparative study on morphological, crystallinity, pasting, thermal and functional characteristics of starches resources utilized in China X Wang, CK Reddy, B Xu Food Chemistry 259, 81-88, 2018 | 109 | 2018 |
| Effects of polishing on proximate composition, physico-chemical characteristics, mineral composition and antioxidant properties of pigmented rice CK Reddy, L Kimi, S Haripriya, N Kang Rice Science 24 (5), 241-252, 2017 | 109 | 2017 |
| Complex formation between starch and stearic acid: Effect of enzymatic debranching for starch CK Reddy, SM Choi, DJ Lee, ST Lim Food Chemistry 244, 136-142, 2018 | 106 | 2018 |
| Morphology, crystallinity, pasting, thermal and quality characteristics of starches from adzuki bean (Vigna angularis L.) and edible kudzu (Pueraria thomsonii Benth) CK Reddy, F Luan, B Xu International Journal of Biological Macromolecules 105, 354-362, 2017 | 104 | 2017 |
| Preparation and characterization of resistant starch III from elephant foot yam (Amorphophallus paeonifolius) starch CK Reddy, S Haripriya, AN Mohamed, M Suriya Food Chemistry 155, 38-44, 2014 | 91 | 2014 |
| Hydrocolloidal properties of flaxseed gum/konjac glucomannan compound gel. Y Jiang, CK Reddy, K Huang, L Chen, B Xu International Journal of Biological Macromolecules 133, 1156-1163, 2019 | 90 | 2019 |
| Functional and physicochemical characteristics of cookies prepared from Amorphophallus paeoniifolius flour M Suriya, R Rajput, CK Reddy, S Haripriya, M Bashir Journal of Food Science and Technology 54 (7), 2156–2165, 2017 | 74 | 2017 |
| Influence of blanching and drying methods on molecular structure and functional properties of elephant foot yam (Amorphophallus paeoniifolius) flour M Suriya, G Baranwal, M Bashir, CK Reddy, S Haripriya LWT-Food Science and Technology 68, 235-243, 2016 | 64 | 2016 |
| Effect of γ-irradiation on structure and physico-chemical properties of Amorphophallus paeoniifolius starch CK Reddy, M Suriya, PV Vidya, K Vijina, S Haripriya International Journal of Biological Macromolecules 79, 309-315, 2015 | 64 | 2015 |
| Enzymatic debranching of starches from different botanical sources for complex formation with stearic acid CK Reddy, DJ Lee, ST Lim, EY Park Food Hydrocolloids 89, 856-863, 2019 | 59 | 2019 |
| Antistaling effects of hydrocolloids and modified starch on bread during cold storage N Kang, CK Reddy, EY Park, HD Choi, ST Lim LWT 96, 13-18, 2018 | 52 | 2018 |
| Morphology, physico-chemical and functional characteristics of starches from different banana cultivars CK Reddy, S Haripriya, PV Vidya Journal of food science and technology 52 (11), 7289-7296, 2015 | 49 | 2015 |
| Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme CK Reddy, S Pramila, S Haripriya Journal of Food Science and Technology 52 (3), 1594-1601, 2015 | 49 | 2015 |
| Inclusion complexation of catechins-rich green tea extract by β-cyclodextrin: Preparation, physicochemical, thermal, and antioxidant properties CK Reddy, ES Jung, SY Son, CH Lee LWT 131, 109723, 2020 | 39 | 2020 |
| Functional and thermal behaviors of heat-moisture treated elephant foot yam starch M Suriya, CK Reddy, S Haripriya International journal of biological macromolecules 137, 783-789, 2019 | 37 | 2019 |
| Morphological, physico-chemical and functional properties of underutilized starches in China M Deng, CK Reddy, B Xu International Journal of Biological Macromolecules 158, 648-655, 2020 | 33 | 2020 |
| Enhanced accumulation of gamma-aminobutyric acid in rice bran using anaerobic incubation with various additives SJ Oh, HS Kim, ST Lim, CK Reddy Food Chemistry 271, 187-192, 2019 | 32 | 2019 |
| Impact of γ-irradiation on physicochemical characteristics, lipoxygenase activity and antioxidant properties of finger millet CK Reddy, KK Viswanath Journal of Food Science and Technology 56 (5), 2651–2659, 2019 | 30 | 2019 |
Sundaramoorthy HaripriyaDepartment of Food Science and Technology, Pondicherry Univeristity在 pondiuni.ac.in 的电子邮件经过验证
