Concepedia

Author

Ilankovan Paraman

Cornell University

Also Known As

Ilankovan Paraman

10

Publications

532

Citations

10

H-Index

32

Concepts

All Affiliations

Cornell UniversityUniversity of Arkansas at FayettevilleDSM (Netherlands)New York State College of Agriculture & Life SciencesUniversity of Agriculture Faisalabad
IP

About

Ilankovan Paraman is an author at Cornell University specializing in engineering, health sciences, and biotechnology.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Engineering

7

7

430

2

Health Sciences

7

7

326

3

Medicine

1

1

14

4

Natural Sciences

1

1

118

5

Public Health

1

1

64

Ilankovan Paraman

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10

Publications

532

Citations

10

H-Index

YearCitations

Hydrophobicity, Solubility, and Emulsifying Properties of Enzyme‐Modified Rice Endosperm Protein

Ilankovan Paraman, Navam Hettiarachchy, Christian Schaefer,

Cereal Chemistry

2007

118

Micronutrient and Protein-Fortified Whole Grain Puffed Rice Made by Supercritical Fluid Extrusion

Ilankovan Paraman, Michael E. Wagner, Syed S. H. Rizvi

Journal of Agricultural and Food Chemistry

2012

71

Preparation of Rice Endosperm Protein Isolate by Alkali Extraction

Ilankovan Paraman, Navam Hettiarachchy, Christian Schaefer

Cereal Chemistry

2008

70

Agro-food industry byproducts into value-added extruded foods

Ilankovan Paraman, Mian Kamran Sharif, Susmoko Supriyadi,

Food and Bioproducts Processing

2015

64

Physicochemical Properties of Rice Endosperm Proteins Extracted by Chemical and Enzymatic Methods

Ilankovan Paraman, Navam Hettiarachchy, Christian Schaefer,

Cereal Chemistry

2006

58

Glycosylation and Deamidation of Rice Endosperm Protein for Improved Solubility and Emulsifying Properties

Ilankovan Paraman, Navam Hettiarachchy, Christian Schaefer

Cereal Chemistry

2007

57

Characterization of supercritical fluid extrusion processed rice–soy crisps fortified with micronutrients and soy protein

Mian Kamran Sharif, Syed S. H. Rizvi, Ilankovan Paraman

LWT

2013

42

Preparation of Micronutrients Fortified Spirulina Supplemented Rice‐Soy Crisps Processed Through Novel Supercritical Fluid Extrusion

Shahid Bashir, Mian Kamran Sharif, Masood Sadiq Butt,

Journal of Food Processing and Preservation

2016

24

Supercritical Fluid Extrusion of Protein Puff Made with Fruit Pomace and liquid Whey

Vivienne Z. Sun, Ilankovan Paraman, Syed S. H. Rizvi

Food and Bioprocess Technology

2015

14

Prebiotic fibre‐incorporated whey protein crisps processed by supercritical fluid extrusion

Ilankovan Paraman, Susmoko Supriyadi, Michael E. Wagner,

International Journal of Food Science & Technology

2013

14

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