C K Sunil

@niftem-t.ac.in

Assistant Professor, Department of Food Engineering
National Institute of Food Technology, Entrepreneurship and Management-Thanjavur

C K Sunil


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https://researchid.co/sunil.ck

RESEARCH INTERESTS

Food Engineering
Millet processing
Food Science and Technology
133

Scopus Publications

3607

Scholar Citations

32

Scholar h-index

73

Scholar i10-index

Scopus Publications

RECENT SCHOLAR PUBLICATIONS

  • Nutritional and functional profiling of Kodo and Proso millets: A comparative study of conventional and emerging processing techniques
    R Shanmugapriya, P Gokulraj, S Vignesh, DV Chidanand, CK Sunil, ...
    South African Journal of Botany 194, 141-154 , 2026
    2026
  • Enhancing the Stability of Wax‐Based Oleogels Through Post‐Process Thermal Treatments: A Comparative Study of Conventional, Microwave, and Infrared Heating Techniques
    K Sandhya, CK Sunil, V Natarajan
    Journal of Food Process Engineering 49 (5), e70592 , 2026
    2026
  • Economic Importance of Valorizing Waste for Bioactive Extraction and Its Industrial Applications
    P Krishnakumar, C Indumathi, CK Sunil, N Venkatachalapathy
    Non-Thermal Approaches in Extraction of Bioactive Compounds from Diverse … , 2026
    2026
  • NEAR-INFRARED SPECTROSCOPY IN COMBATING SEAFOOD FRAUD: AUTHENTICATION AND ADULTERANT DETECTION
    BM Spandana, MR Bhavana, VR Sinija, CK Sunil
    Next Research, 101575 , 2026
    2026
  • Rheological, thermal, pasting, structural and in-vitro digestibility properties on complex of physically modified Kodo millet starch with quercetin
    VR Bharathvaj, CK Sunil, A Rawson, V Chandrasekar, N Baskaran, ...
    Food Chemistry, 148677 , 2026
    2026
  • Characterization of soy albumin based water-in-water emulsion and its application for entrapment of quercetin from onion peel waste
    AD Srikanth Tangirala, P Shetty, K Anilkumar, CK Sunil, R Jagan Mohan, ...
    BMC chemistry , 2026
    2026
  • Impact of Hydrocolloids on Functional and Rheological Properties of Pearl Millet Flour: Textural, Sensory Attributes, and In Vitro Digestibility of Pearl Millet Balls
    PP Prakash, C Veerapandian, G Suba, S Dharmaraj, CK Sunil, ...
    Journal of Food Process Engineering 49 (2), e70352 , 2026
    2026
  • Edible coatings in food: Specific materials and their impact on techno‐functional properties and sustainable applications
    S Senthilkumar, G Mundas, H Ravi, CK Sunil, V Natarajan
    Food Biomacromolecules , 2026
    2026
  • Evaluation of Drying Kinetics and Quality Assessment of Desiccated Coconut Produced by Conventional Hot‐Air Drying Method
    P Abhirami, T Varghese, CK Sunil, V Natarajan
    Journal of Food Process Engineering 49 (1), e70349 , 2026
    2026
  • Plant-based proteins and alternate proteins: Trends and markets, legislation processes and guidelines, consumer behavior and acceptability, challenges, and future opportunities
    V Chandrasekar, CK Sunil, S Shanmugasundaram, VE Nambi
    Plant-Based Proteins Processing, 375-384 , 2026
    2026
  • Plant-based protein digestibility and bioavailability
    M Keerthana, S Vignesh, K Suresh Kumar, S CK, N Baskaran
    Plant-Based Proteins Processing, 75-98 , 2026
    2026
  • Plant-based byproducts as a source of plant-based protein
    S Rawat, P Abhirami, PJ Feleciya, VR Bharathvaj, CK Sunil, ...
    Plant-Based Proteins Processing, 43-58 , 2026
    2026
  • Plant-based protein for food enrichment and fortification
    VR Bharathvaj, PJ Feleciya, P Abhirami, S Rawat, CK Sunil, ...
    Plant-Based Proteins Processing, 313-324 , 2026
    2026
    Citations: 1
  • Ultrasonication treatment for modification of plant-based protein
    R Sushmithasri, P Sankaran, KM Reddy, CK Sunil, A Rawson
    Plant-Based Proteins Processing, 209-224 , 2026
    2026
  • Introduction to plant-based proteins
    P Abhirami, S Rawat, VR Bharathvaj, PJ Feleciya, CK Sunil, ...
    Plant-Based Proteins Processing, 3-16 , 2026
    2026
  • Hydrolysis of plant-based proteins
    R Shanmugapriya, S Srivigneswar, S Vignesh, S CK, K Suresh Kumar, ...
    Plant-Based Proteins Processing, 279-296 , 2026
    2026
  • Modification of plant-based proteins: Thermal treatment—Conventional, microwave, radiofrequency, ohmic, and infrared heating
    M Tadakod, BN Vinutha, CK Sunil, DV Chidanand
    Plant-Based Proteins Processing, 161-172 , 2026
    2026
  • Plant-based protein beverages and fermented products
    A Tripathi, B Rajbongshi, C Nickhil, SC Deka, CK Sunil
    Plant-Based Proteins Processing, 325-342 , 2026
    2026
  • Recent trends in blockchain traceability of food products: a review
    T Pavithra, S Rawat, CK Sunil
    Food and Humanity 5, 100666 , 2025
    2025
    Citations: 5
  • Microfluidic sensors for food Quality detection: A Recent Review
    SR Priyadharshini, S Sujith, P Divya, CK Sunil
    Food Control, 111856 , 2025
    2025
    Citations: 2

MOST CITED SCHOLAR PUBLICATIONS

  • Food thickening agents: Sources, chemistry, properties and applications-A review
    P Himashree, AS Sengar, CK Sunil
    International Journal of Gastronomy and Food Science 27, 100468 , 2022
    2022
    Citations: 240
  • Recent advances in Surface Plasmon Resonance (SPR) biosensors for food analysis: A review
    N Ravindran, S Kumar, Y M, R S, M CA, N Thirunavookarasu S, S CK
    Critical Reviews in Food Science and Nutrition 63 (8), 1055-1077 , 2023
    2023
    Citations: 235
  • Ultrasonication-A green technology extraction technique for spices: A review
    MV Rao, AS Sengar, A Rawson
    Trends in Food Science & Technology 116, 975-991 , 2021
    2021
    Citations: 224
  • Modifying the plant proteins techno-functionalities by novel physical processing technologies: A review
    M Venkateswara Rao, S CK, A Rawson, C DV, V N
    Critical Reviews in Food Science and Nutrition 63 (19), 4070-4091 , 2023
    2023
    Citations: 121
  • Emerging non-destructive methods for quality and safety monitoring of spices
    N Modupalli, M Naik, CK Sunil, V Natarajan
    Trends in Food Science & Technology 108, 133-147 , 2021
    2021
    Citations: 115
  • Protein-based fat replacers–a review of recent advances
    M Yashini, CK Sunil, S Sahana, SD Hemanth, DV Chidanand, A Rawson
    Food Reviews International 37 (2), 197-223 , 2021
    2021
    Citations: 112
  • High-pressure processing: Effect on textural properties of food-A review
    KG Nath, R Pandiselvam, CK Sunil
    Journal of Food Engineering 351, 111521 , 2023
    2023
    Citations: 111
  • Pineapple processing waste (PPW): bioactive compounds, their extraction, and utilisation: a review
    L Meena, AS Sengar, R Neog, CK Sunil
    Journal of Food Science and Technology 59 (11), 4152-4164 , 2022
    2022
    Citations: 106
  • Application of power ultrasound for plant protein extraction, modification and allergen reduction–a review
    AS Sengar, N Thirunavookarasu, P Choudhary, M Naik, A Surekha, ...
    Applied Food Research 2 (2), 100219 , 2022
    2022
    Citations: 101
  • Tender coconut water: A review on recent advances in processing and preservation
    M Naik, S CK, A Rawson, V N
    Food Reviews International 38 (6), 1215-1236 , 2022
    2022
    Citations: 89
  • White Finger Millet (KMR-340): A comparative study to determine the effect of processing and their characterisation
    N Navyashree, AS Sengar, CK Sunil, N Venkatachalapathy
    Food Chemistry 374, 131665 , 2021
    2021
    Citations: 80
  • Valorization of food industry by-product (Pineapple Pomace): A study to evaluate its effect on physicochemical and textural properties of developed cookies
    M Jose, P Himashree, AS Sengar, CK Sunil
    Measurement: Food 6, 100031 , 2022
    2022
    Citations: 71
  • Effect of microwave treatment on the structural and functional properties of proteins in lentil flour
    S Mahalaxmi, P Himashree, B Malini, CK Sunil
    Food Chemistry Advances 1, 100147 , 2022
    2022
    Citations: 70
  • Thermal properties of different types of starch: A review
    M Yashini, S Khushbu, N Madhurima, CK Sunil, R Mahendran, ...
    Critical reviews in food science and nutrition 64 (13), 4373-4396 , 2024
    2024
    Citations: 67
  • Recent advances in terahertz time-domain spectroscopy and imaging techniques for automation in agriculture and food sector
    A Rawson, S C K
    Food Analytical Methods 15 (2), 498-526 , 2022
    2022
    Citations: 66
  • White finger millet starch: Physical modification (annealing and ultrasound), and its impact on physicochemical, functional, thermal and structural properties
    MS Amarnath, A Muhammed, AK Antony, B Malini, CK Sunil
    Food and Humanity 1, 599-606 , 2023
    2023
    Citations: 62
  • Effect of microwave treatment on physical and functional properties of foxtail millet flour
    VNJR Madaraboina Venkateswara Rao, Akhil K G, Sunil C K
    International Journal of Chemical Studies 9 (1), 2762-2767 , 2021
    2021
    Citations: 56
  • Recent advances in biosensors for detection of chemical contaminants in food—a review
    B Bhavadharini, M Kavimughil, B Malini, A Vallath, HK Prajapati, CK Sunil
    Food analytical methods 15 (6), 1545-1564 , 2022
    2022
    Citations: 54
  • Effect of ultrasonication on food bioactive compounds and their bio-accessibility: A review
    L Meena, NAN Gowda, CK Sunil, A Rawson, S Janghu
    Journal of Food Composition and Analysis 126, 105899 , 2024
    2024
    Citations: 53
  • White finger millet starch: Hydrothermal and microwave modification and its characterisation
    M Balakumaran, KG Nath, B Giridharan, K Dhinesh, AK Dharunbalaji, ...
    International Journal of Biological Macromolecules 242, 124619 , 2023
    2023
    Citations: 53