kchagam@gitam.edu
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Chagam Koteswara Reddy is an Assistant Professor in the Food Science and Technology division at the GITAM (Deemed to be University). He has a Ph.D. and Postdoctoral from Pondicherry University and Korea University, respectively. His research interests lie in Food and Nutritional Biochemistry. At GITAM University, his research group aims at understanding the molecular structure, and functional activities of slowly digestible materials from different biopolymers.
Research Publications
- Jingyi, Y., Reddy, C.K., Fan, Z., & Xu. B. (2023). Physicochemical and structural properties of starches from non-traditional sources in China. Food Science and Human Wellness. 12(2), 416-423.
- Reddy, C.K., Son, S.Y., & Lee, C.H. (2021). Effects of pullulanase debranching and octenylsuccinic anhydride modification on the structural properties of maize starch-green tea extract complexes. Food Hydrocolloids. 115, 106630.
- Seok, J.Y., Lee, D.J., Lim, S.T., & Reddy, C.K.* (2019). Preparation and characterization of inclusion complexes between debranched maize starches and conjugated linoleic acid. Food Hydrocolloids. 96, 503-509.
- Oh, S.J., Kim, H.S., Lim, S.T., & Reddy, C.K.* (2019). Enhanced accumulation of gamma-aminobutyric acid in rice bran using anaerobic incubation with various additives. Food Chemistry. 271, 187-192.
- Reddy, C.K.,* Suriya, M., Vidya, P.V., & Haripriya, S. (2017). Synthesis and Physico-chemical characterization of modified starches from banana (Musa AAB) and its biological activities in diabetic rats. International Journal of Biological Macromolecules. 94, Part A, 500-507.
Ongoing Research Projects
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“Enhanced production and isolation of slowly digestible α-limit dextrin and resistant starch from elephant foot yam starch matrix for use as low- calorie food ingredients” (12.2023 to 12.2025) [funded by DST-SERB-SRG]
Expertise
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Food Chemistry, Nutritional Biochemistry, Functional metabolomics, Functional foods, Biomaterials
