Book / Book Chapter

  • 2025


    • C. Anandharamakrishnan, Jeyan Arthur Moses, Pramila Murugesan, M. Maria Leena, Utilizing Microfluidics in the Food Industry Applications and Techniques, Elsevier. 2025.  

       

    • Raja Vijayakumar, Pramila Murugesan and C. Anandharamakrishnan, “Food structure formulation: foams and bubbles” Utilizing Microfluidics in the Food Industry: Applications and Techniques. pp. 123-135, Elsevier, 2024, Scopus indexed. https://doi.org/10.1016/B978-0-443-13453-1.00007-3. 

       

    • L Mahalakshmi, Pramila Murugesan and C. Anandharamakrishnan, “Food structure formulation: micro and nanocarriers” Utilizing Microfluidics in the Food Industry: Applications and Techniques. pp. 137-159, Elsevier, 2024, Scopus indexed. https://doi.org/10.1016/B978-0-443-13453-1.00008-5.

       

    • Shubham Nimbkar, Pramila Murugesan and C. Anandharamakrishnan, “Food processing: extraction” Utilizing Microfluidics in the Food Industry: Applications and Techniques. pp. 171-185, Elsevier, 2024, Scopus indexed. https://doi.org/10.1016/B978-0-443-13453-1.00010-3. 

       

    • Hemanth P.K. Sudhani, Prabhakar Vattikuti, Dasari Rekha (2025), Challenges and future directions in brain–computer interface research for exoskeletons usage, Book Chapter in Artificial Intelligence Applications for Brain–Computer Interfaces, Artificial Intelligence Applications in Healthcare and Medicine. DOI: 10.1016/B978-0-443-33414-6.00012-5.  

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