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Osvaldo H Campanella

Agricultural & Biological Engineering 

  • Professor Ag & Biological Engineering

Department of Food Sciences 

  • Courtesy Professor of Food Sciences

Patents

Hamaker, B. R., Campanella, O. H., & Bhopatkar, D. (2011). A Soft Nanoparticle for Solubilization and Delivery of Hydrophobic High-Value Food and Pharmaceutical Compounds. U.S. Patent No. Patent Application, PRF Ref No. 65902.P1.US. Washington, D.C.: U.S. Patent and Trademark Office.

Hamaker, B. R., Campanella, O. H., Lester, H., Yang, Y., & Zhang, G. (2011). Alginate-Ca Gelation Induced by Water Evaporation. U.S. Patent No. Patent Application, PRF Ref No.65917.P1.US. Washington, D.C.: U.S. Patent and Trademark Office.

Selected Publications

Bouvier, J. M., & Campanella, O. H. (in press). Extrusion Processing Technology: Food and Non-Food Biomaterials.

Demirkesen, I., Kelkar, S., Campanella, O. H., Sumnu, G., Sahin, S., & Okos, M. (2014). Characterization of structure of gluten-free breads by using X-ray microtomography. Food Hydrocolloids, 36, 37-44. Retrieved from http://www.sciencedirect.com.ezproxy.lib.purdue.edu/science/article/pii/S0268005X13002804

Janaswamy, S., Gill, K. L., Campanella, O. H., & Pinal, R. (2013). Organized polysaccharide fibers as stable drug carriers. Carbohydrate Polymers, 94(1), 209-215. Retrieved from http://www.sciencedirect.com.ezproxy.lib.purdue.edu/science/article/pii/S014486171300012X

Patel, B. K., Campanella, O. H., & Janaswamy, S. (2013). Impact of urea on the three-dimensional structure, viscoelastic and thermal behavior of iota-carrageenan. Carbohydrate Polymers, 92(2), 1873-1879. Retrieved from http://www.sciencedirect.com.ezproxy.lib.purdue.edu/science/article/pii/S0144861712011320

Kale, M. S., Hamaker, B. R., & Campanella, O. H. (2013). Alkaline extraction conditions determine gelling properties of corn bran arabinoxylans. FOOD HYDROCOLLOIDS, 31(1), 121-126. Retrieved from http://www.sciencedirect.com.ezproxy.lib.purdue.edu/science/article/pii/S0268005X1200207X#

Yang, Y., Campanella, O. H., Hamaker, B. R., Zhang, G. Y., & Gu, Z. B. (2013). Rheological investigation of alginate chain interactions induced by concentrating calcium cations. Food Hydrocolloids, 30(1), 26-32. Retrieved from http://www.sciencedirect.com.ezproxy.lib.purdue.edu/science/article/pii/S0268005X12000811

Lee, S., & Campanella, O. H. (2013). Impulse viscoelastic characterization of wheat flour dough during fermentation. JOURNAL OF FOOD ENGINEERING, 118(3), 266-270. Retrieved from http://www.sciencedirect.com.ezproxy.lib.purdue.edu/science/article/pii/S0260877413002069

Dennis, J. D., Kubal, T. D., Campanella, O. H., Son, S. F., & Pourpoint, T. L. (2013). Rheological Characterization of Monomethylhydrazine Gels. Journal of Propulsion and Power, 29(2), 313-320. Retrieved from http://arc.aiaa.org.ezproxy.lib.purdue.edu/doi/full/10.2514/1.B34611

Campanella, O. H., Santos, P. H. S., & Carignano, M. A. (2013). Effective attractive range and viscoelasticity of colloidal gels. Soft Matter, 9(3), 709-714. Retrieved from http://pubs.rsc.org.ezproxy.lib.purdue.edu/en/content/articlepdf/2013/sm/c2sm26585k

Campanella, O. H., Sumali, H., Mert, B., & Patel, B. (2011). The use of vibration principles to characterize the mechanical properties of biomaterials. In Biomaterials – Physics and Chemistry (Vol. 1, pp. 299-328). Retrieved from http://www.intechopen.com/articles/show/title/the-use-of-vibration-principles-to-characterize-the-mechanical-properties-of-biomaterials