Professor Muthupandian Ashokkumar
- BSc (Madurai-K.), MSc (Madurai-K.), PhD(Madr.)
- Executive Member
- Phone Number
- 61 3 8344 7090
- Fax Number
- 61 3 8344 5180
- School of Chemistry
- Sonochemistry Lab
- Office Location
- Rm 279, Bldg 153
- Further Information
- View full research profile
- Sonochemical modification of food ingredients
- Sonochemical synthesis of functional materials
- Colloid & surface chemistry
Ashokkumar, M. and Mason, T.J. (2007), In Kirk-Othmer Encyclopedia of Chemical Technology. John Wiley & Sons, Inc.
Ashokkumar, M., Lee, J., Zisu, B., Bhaskarcharya, R., Palmer, M. and Kentish, S. (2009) Sonication increases the heat stability of whey proteins. Journal of Dairy Science, 92, 5353-5356.
Zhou, M.F., Cavalieri, F., Caruso, F. and Ashokkumar, M. (2012) Confinement of Acoustic Cavitation for the Synthesis of Protein-Shelled Nanobubbles for Diagnostics and Nucleic Acid Delivery. ACS Macro Letters, 1, 853-856.
Zhou, M.F., Yusof, N.S.M. and Ashokkumar, M. (2013) Correlation between sonochemistry and sonoluminescence at various frequencies. RSC Advances, 3, 9319-9324.
Shanmugam, A. and Ashokkumar, M. (2014) Ultrasonic preparation of stable flax seed oil emulsions in dairy systems – Physicochemical characterization. Food Hydrocolloids, 39, 151-162.