Peer-reviewed Journal Articles

 *Corresponding Author; Undergraduate students, Graduate Students

[J 1]              Nani, Mercy, and Krishnaswamy, Kiruba*. A natural whitening alternative from upcycled food waste (acid whey) and underutilized grains (millet). Nature Scientific Reports 13, 6482 (2023).

[J 2]                Nani, Mercy, and Krishnaswamy, Kiruba*. “Circular Economy for Food Industry Waste: Development and Characterization of Spray-Dried Acid Whey Encapsulated in Millet Matrix”. ACS Food Sci. Technol. 2023,

[J 3]                Vatandoust A, Krishnaswamy K, Li YO, Diosady L. Triple fortification of salt with iron, iodine and zinc oxide using extrusion. Journal of Food Engineering. 2023 Feb 1;339:111258.

[J 4]                Adainoo, Bezalel, Crowell, Brendan, Thomas, Andrew L., Lin, Chung-Ho, Cai, Zhen, Byers, Patrick, Gold, Mike & Krishnaswamy, Kiruba*. Physical characterization of fruits from eight cultivars of the North American pawpaw (Asimina triloba). Frontiers in Nutrition. 2022.

[J 5]                Singh, Priya, Krishnaswamy, Kiruba*. Sustainable zero-waste processing system for soybeans and soy by-product valorization. Trends in Food Science & Technology. 2022 Sep 2.

[J 6]                Antora, A. Salma, Ho, Khanh-V., Lin, Chung-H., Thomas, A, L., Lovell. S. T, Krishnaswamy, Kiruba*. Quantification of Vitamins, Minerals, and Amino Acids in Black Walnut (Juglans nigra). Frontiers in Nutrition. (2022): 9.

[J 7]                Singh, Priya, Bilyeu, Landon and Krishnaswamy, Kiruba*. “Spray Drying Process Optimization: Drought resistant variety (W82) Soymilk Powder using Response Surface Methodology (RSM)”. Food Science and Technology (LWT) 166 (2022): 113760.

[J 8]                Malik, Sargun, Krishnaswamy, Kiruba*, and Mustapha, Azlin. “Development and functional characterization of complementary food using kodo and proso millet with acid whey from Greek yogurt processing.” Journal of Food Processing and Preservation 46, no. 9 (2022): e16051.

[J 9]                Singh, Priya, Bilyeu, Landon and Krishnaswamy, Kiruba*. “Improving Process Sustainability by Optimizing Spray Drying Parameters: High Oleic Soymilk using Response Surface Methodology”. Food and Bioprocess Technology (2022): 1-19.

[J 10]            Geisen, Sarah, Krishnaswamy, Kiruba*, and Myers, Rob. “Physical and structural characterization of underutilized climate-resilient seed grains: Millets, Sorghum and Amaranth.” Frontiers in Sustainable Food Systems 5 (2021): 158. DOI: 10.3389/fsufs.2021.599656

[J 11]            Nani, Mercy, and Krishnaswamy, Kiruba*. “Physical and functional properties of ancient grains and flours and their potential contribution to sustainable food processing.” International Journal of Food Properties 24, no. 1 (2021): 1529-1547.

[J 12]            Malik, Sargun, Krishnaswamy, Kiruba*, and Mustapha, Azlin. “Hazard Analysis and Risk-Based Preventive Controls (HARPC): Current Food Safety and Quality Standards for Complementary Foods.” Foods 10, no. 9 (2021): 2199.

[J 13]            Chockalingam A, Kumar S, Ferrer MS, Gajagowni S, Isaac M, Karuparthi P, Aggarwal K, Shunmugam S, Amuthan A, Aggarwal A, Hans CP, Krishnaswamy K, Dorairajan S, Liu Z, Flaker G. Siddha fasting in obese acute decompensated heart failure may improve hospital outcomes through empowerment and natural ketosis. Explore (NY). 2021 Dec 23:S1550-8307(21)00250-0. doi: 10.1016/j.explore.2021.12.003.

[J 14]            Malik, Sargun, Krishnaswamy, Kiruba*, and Mustapha, Azlin. “Physical properties of complimentary food powder obtained from upcycling of Greek yogurt acid whey with kodo and proso millets.” Journal of Food Process Engineering (2021): e13878.

[J 15]            Malik, Sargun, Krishnaswamy, Kiruba*, and Mustapha, Azlin. “Development and Functional Characterization of Complementary Food using Kodo and Proso Millet with Acid Whey from Greek Yogurt Processing.” Journal of Food Processing and Preservation (2021): e16051.

[J 16]        Ravichandran, Karishma Sri, and Krishnaswamy, Kiruba*. “Sustainable Food Processing of Selected North American Native Berries to Support Agroforestry.” Critical Reviews in Food Science and Nutrition, 2021, 1–26.

[J 17]        Mirzapour-Kouhdasht, Armin, Marzieh Moosavi-Nasab, Kiruba Krishnaswamy, and Mohammadreza Khalesi. “Optimization of gelatin production from Barred mackerel by-products: Characterization and hydrolysis using native and commercial proteases.” (2020).

[J 18]        Modupe, Oluwasegun, Kiruba Krishnaswamy, Yao Olive Li, and Levente L. Diosady. “Optimization of Unit Operations for Microencapsulating Ferrous Fumarate During Scale-Up of Double Fortification of Salt with Iron and Iodine.” (2021).

[J 19]        Modupe, Oluwasegun, Kiruba Krishnaswamy, and Diosady, Levente L. “Technology for Triple Fortification of Salt with Folic Acid, Iron, and Iodine.” Journal of Food Science. Aug 8, 2019. 84(9):2499-2506. doi: 10.1111/1750-3841.14730.

[J 20]        Diosady, Levente L., M. G. Venkatesh Mannar, and Kiruba Krishnaswamy. “Improving the Lives of Millions through New Double Fortification of Salt Technology.” Maternal & Child Nutrition 15, no. S3 (2019): e12773.

[J 21]        Krishnaswamy, Kiruba, and Valérie Orsat. “Insight into the Nanodielectric Properties of Gold Nanoparticles Synthesized from Maple Leaf and Pine Needle Extracts.” Industrial Crops and Products 66 (April 1, 2015): 131–36.

[J 22]        Krishnaswamy, Kiruba, and Valérie Orsat. “Gold Nanofluids Synthesised Using Antioxidant Catechin, Its Characterisation and Studies on Nucleation.” Journal of Experimental Nanoscience 11, no. 5 (March 23, 2016): 328–44.

[J 23]        Krishnaswamy, Kiruba, Hojatollah Vali, and Valérie Orsat. “Value-Adding to Grape Waste: Green Synthesis of Gold Nanoparticles.” Journal of Food Engineering 142 (December 1, 2014): 210–20.

[J 24]        Krishnaswamy, Kiruba, Valérie Orsat, Yvan Gariépy, and K. Thangavel. “Optimization of Microwave-Assisted Extraction of Phenolic Antioxidants from Grape Seeds (Vitis Vinifera).” Food and Bioprocess Technology 6, no. 2 (February 1, 2013): 441–55.


[J 25]        Krishnaswamy, Kiruba, Valérie Orsat, and K. Thangavel. “Synthesis and Characterization of Nano-Encapsulated Catechin by Molecular Inclusion with Beta-Cyclodextrin.” Journal of Food Engineering 111, no. 2 (July 1, 2012): 255–64.

Book Chapters

[B 1]          Oluwasegun Modupe, Kiruba Krishnaswamy, Juveria Siddiqui, Yao Olive Li, and Levente L Diosady. “Chapter 32- Development and scale-up of microencapsulation-based technology for multi-micronutrient fortification of salt.” In Microencapsulation in the Food Industry (Second Edition). Pages 529-553, Academic Press, 2023.

[B 2]          Diosady, Levente László, and Kiruba Krishnaswamy. “Chapter 17 – Micronutrient Fortification of Edible Oils.” In Food Fortification in a Globalized World, edited by M. G. Venkatesh Mannar and Richard F. Hurrell, 167–74. Academic Press, 2018.

[B 3]          Kiruba Krishnaswamy and Valérie Orsat. “Chapter 2 – Sustainable Delivery Systems Through Green Nanotechnology.” In Nano- and Microscale Drug Delivery Systems, edited by Alexandru Mihai Grumezescu, 17–32. Elsevier, 2017.


[B 4]          Orsat, Valerie, G. S. V. Raghavan, and Kiruba Krishnaswamy. “5 – Microwave Technology for Food Processing: An Overview of Current and Future Applications.” In The Microwave Processing of Foods (Second Edition), edited by Marc Regier, Kai Knoerzer, and Helmar Schubert, 100–116. Woodhead Publishing Series in Food Science, Technology and Nutrition. Woodhead Publishing, 2017.

Pedagogical Scholarly Contributions

[P 1]           Ozkan, Mihrimah, Krishnaswamy, Kiruba, & Walsh, Jay. The Intersections of Innovation: Unlock the Power of Creativity and Innovation. National Academy of Inventors (NAI), Technology and Innovation Journal, 2023 (Invited paper: under Final Review)


[P 2]           MacDonald, Laura, Evan Thomas, Amy Javernick-Will, Jesse Austin-Breneman, Iana Aranda, Carlo Salvinelli, Rita Klees, et al. “Aligning learning objectives and approaches in global engineering graduate programs: Review and recommendations by an interdisciplinary working group.” Development Engineering (2022): 100095.