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SRM University

Dr. Subhanki Padhi

Assistant Professor
Department of Food Technology

Education

Degree Specialization University/Institute Name, Year
Ph.D. Food Process Engineering National Institute of Technology Rourkela, 2025
M. Tech Food Process Engineering National Institute of Technology Rourkela, 2021
B. Tech Agricultural Engineering College of Agricultural Engineering and Technology, OUAT, Bhubaneswar, 2019

Research Interests

  • Waste valorization, Nanotechnology, Bioprocessing, Thermal and non-thermal processing, Packaging and storage, Drying, Food Engineering

Current Courses Taught / Teaching Interest

  • Food Chemistry – II, Food Preservation Technology, Introduction to Food Science, Spices and Plantation Crops Process Technology

Achievements / Awards / Recognitions

  • Qualified GATE- 2019 in Agricultural Engineering with AIR 77
  • Institute Research Fellowship as per Ministry of Education, Govt. of India norms: August 2021 – August 2025

Selected Publications/Working Papers

S.No Paper Title Journal / Conference National /
International		 Volume / DOI Page No Date
1 Insights into honey powder production: Key factors, production methods, physicochemical characterization, and applications Food Chemistry International Volume: 500
https://doi.org/10.1016/j.foodchem.2025.147402		   03/12/2025
2 Valorization of millet processing waste: Superheated steam and ultrasound-assisted extraction, encapsulation, and evaluation of bioaccessibility assessment Bioresource Technology Reports International Volume: 32
https://doi.org/10.1016/j.biteb.2025.102338		   10/10/2025
3 Isolation and characterization of nanocellulose from jackfruit peel: A comparative analysis of organic and inorganic acid hydrolysis on structural, thermal, and rheological properties Biomass and Bioenergy International Volume: 196
https://doi.org/10.1016/j.biombioe.2025.107716		   01/05/2025
4 Comparative analysis of non-thermal technologies and solvent systems for the extraction and characterization of phytochemicals and antioxidants in Pandanus amaryllifolius Chemical Engineering Research and Design International Volume: 210
https://doi.org/10.1016/j.cherd.2024.08.036		 212 - 229 01/10/2024
5 Whey protein and maltodextrin conjugated foam-mat dried honey powder: Functional, physicochemical, structural, rheological and thermal characterization Chemical Engineering Research and Design International Volume: 209
https://doi.org/10.1016/j.cherd.2024.08.015		 367 - 379 01/09/2024
6 Oscillatory and rotational rheological characterization of jackfruit peel cellulose suspension: Effect of concentration, pH and ionic strength Food Hydrocolloids International Volume: 145
https://doi.org/10.1016/j.foodhyd.2023.109179		   01/12/2023
7 Microwave and atmospheric cold plasma aided debittering of giloy (Tinospora cordifolia Miers.) juice: Effect on bioactive compound content Journal of Applied Research on Medicinal and Aromatic Plants International Volume: 37
https://doi.org/10.1016/j.jarmap.2023.100520		   01/12/2023
8 Nanocellulose from agro-waste: a comprehensive review of extraction methods and applications Reviews in Environmental Science and Bio/Technology International Volume: 22
https://doi.org/10.1007/s11157-023-09643-6		 1-27 19/01/2023
9 Investigation of drying characteristics and nutritional retention of unripe green banana flour by refractance window drying technology using statistical approach Journal of Food Measurement and Characterization International Volume: 16
https://doi.org/10.1007/s11694-022-01349-7		 2375-2385 03/03/2022
10 Physico-chemical, structural, functional and powder flow properties of unripe green banana flour after the application of Refractance window drying Future Foods International Volume: 5
https://doi.org/10.1016/j.fufo.2021.100101		   01/06/2022
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SRM University

SRM University Delhi-NCR, Sonepat, Haryana

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