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Srinivas Janaswamy

Department of Food Sciences 

  • Research Assistant Professor of Food Science

Ph.D. X-ray Crystallography, Indian Institute of Technology Madras, India


Primary Research Areas
  • X-ray crystallography 
  • Biopolymers structure and functionality
Specific Research Areas
  • Molecular structure and junction zone details of polysaccharides and polysaccharide blends, and relationships to macroscopic behavior 
  • Developing novel and cost effective delivery systems using food hydrocolloids 
  • Tailoring polysaccharide structures for improved functionality 
  • Biotexture of plant tissue derivatives 
  • Protein-polysaccharide interactions 
  • Molecular Dynamics simulations

FS 690D Conformation of polysaccharides 
FS 632 X-ray diffraction laboratory course

News Releases
  • “Smuggling medicines in food” by Dr. Tamsin Phillips, Publishing editor of Chemical Communications on March 20, 2012 in ‘Chemistry World’ magazine, published by the Royal Society of Chemistry.
  • “Pass the lycopene: Scientist can protect supplements inside food” by Brian Wallheimer, Purdue Agricultural Communications on March 26, 2012.
  • “Process developed for more nutritional supplement stability” by Allan on March 26, 2012 in ‘Science Business’.
  • “Purdue scientist working on nutrition technology” on March 26, 2012 in ‘Inside Indiana Business’.
  • “New methods protect nutrient supplements until they reach the body” on March 26, 2012 in ‘Elements4Health’.
  • “Scientist develops a way to encase nutraceuticals in food-based products” in ‘News Medical’ on March 27, 2012.
  • “You can spice up meals with real vitamins, nutrients” by ‘NYDailyNews’ on March 27, 2012.
  • “You can piquancy adult dishes with genuine vitamins, nutrients” in ‘Vitamin, Minerals and Health Supplements’ on March 27, 2012.
  • “Pass the beta-carotene, please” by Julie Harker in ‘Brownfiled AG News for America” on March 27, 2012.
  • “Scientist working on ways to protect supplements inside food” in ‘Natural Healthcare Canada’ on March 27, 2012.
  • “New method enables consumers to spice up meals with vitamins” in ‘Food processing technology’ on March 28, 2012.
  • “Forget salt and pepper, pass me the nutritional supplements” by Tania in ‘Fisher Scientific’ on March 28, 2012.
  • “Scientists work to encase, protect nutritional supplements” in IFT Weekly Newsletter, on March 28, 2012.
  • “Scientist creates method for protecting supplements inside food” in ‘Nutrition Horizon’ on March 29, 2012.
  • “New encapsulation system may allow consumers to sprinkle supplements on foods” by Nathan Gray in ‘Nutra Ingredients’ on March 29, 2012.
  • “Potential for sprinkled vitamins” in ‘Prepared Foods’ on March 30, 2012.

Selected Publications

Polowsky, P. J., & Janaswamy, S. (2015). Hydrocolloid-based nutraceutical delivery systems: Effect of counter-ions on the encapsulation and release. Food Hydrocolloids, 43, 658-663.

Janaswamy, S. (2014). Encapsulation altered starch digestion: Towards developing starch-based delivery systems. Carbohydrate Polymers, 101, 600-605.

Bordenave, N., Janaswamy, S., & Yao, Y. (2014). Influence of starch structure on the swelling and leaching of starch microparticles. Carbohydrate Polymers, 103, 234-243.

Singh, A. K., Sarkar, P., Janaswamy, S., Yao, Y., & Bhunia, A. K. (2014). Delivery and controlled release of antimicrobial compounds. In In Food Microbiology. Novel Preservation and Microbial Assessment Techniques (Vol. 1, pp. 218-236).

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, 1873-1879. Retrieved from

Janaswamy, S., Gill, K. L., Campanella, O. H., & Pinal, R. (2013). Organized polysaccharide fibers as stable drug carriers. Carbohydrate Polymers, 94, 209-215. Retrieved from

Running, C. A., Falshaw, R., & Janaswamy, S. (2012). Trivalent iron induced gelation in lambda carrageenan. Carbohydrate Polymers, 87, 2735-2739.

Janaswamy, S., & Youngren, S. R. (2012). Hydrocolloid-based nutraceutical delivery systems. Food & Function, 3, 503-507.

Hickman, B. E., Janaswamy, S., & Yao, Y. (2009). Autoclave and beta-amylolysis lead to reduced in vitro digestibility of starch. Journal of Agricultural and Food Chemistry, 57(7005), 7012.

Hickman, B. E., Janaswamy, S., & Yao, Y. (2009). Properties of starch subjected to partial gelatinization and beta-amylolysis. Journal of Agricultural and Food Chemistry, 57, 666-674.