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Osvaldo H Campanella

Agricultural & Biological Engineering 

  • Professor Ag & Biological Engineering

Department of Food Sciences 

  • Courtesy Professor of Food Sciences

Awards & Honors

(2010) Purdue Faculty Seed for Success Award. Purdue University.

(2012) Research Scholar. Purdue University.

(2012) Best Engineering. College of Engineering.

(2000) Best Engineering Teacher. College of Engineering.

Patents

Campanella, O. H., Hamaker, B., Keshavarzian, A., Reuhs, B., Rose, D., & Rumpagaporn, P. Slowly fermentable soluble dietary fiber. U.S. Patent No. 2015/0010672 A1. Washington, D.C.: U.S. Patent and Trademark Office.

Campanella, O. H., Hamaker, B., Keshavarzian, A., Reuhs, B., Rose, D., & Rumpagaporn, P. Increasing short chain fatty acid concentration in colon of mammal, comprises orally administering to mammal composition comprising treated bran product, and after administering, fermenting treated bran product in colon of mammal. U.S. Patent No. US2015010672-A1. Washington, D.C.: U.S. Patent and Trademark Office.

Campanella, O. H., Boeh, A., Hall, B., Muller, G., & Conway, R. Biodegradable target disc and methods of making the same. U.S. Patent No. 2010/0207331 A1. Washington, D.C.: U.S. Patent and Trademark Office.

Campanella, O. H., Hamaker, B., Mejia, C., & Mauer, L. Leavened products made from non-wheat cereal proteins. U.S. Patent No. US2009/0304861 A1. Washington, D.C.: U.S. Patent and Trademark Office.

Hamaker, B. R., Campanella, O. H., & Bhopatkar, 0. 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, 0., Yang, Y., & Zhang, G. 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

Demirkesen, I., Kelkar, S., Campanella, O., 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

Kale, M., Hamaker, B., & Campanella, O. (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#

Campanella, O., Santos, P. S., & Carignano, M. (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

Patel, B., Campanella, O., & 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

Lee, S., & Campanella, O. (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

Janaswamy, S., Gill, K., Campanella, O., & 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

Dennis, J., Kubal, T., Campanella, O., Son, S., & Pourpoint, T. (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

Yang, Y., Campanella, O., Hamaker, B., Zhang, G., & Gu, Z. (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