Ch Koteswara Reddy  Chagam

Ch Koteswara Reddy Chagam

Assistant Professor, Microbiology and FST (Food Science & Technolog), GSS , VSP

Education
Ph. D.
Email ID
kchagam@gitam.edu
Education
Ph. D.

Education

Degree Name Institute & College name Year of Graduation/Award
Ph.D. Department of Food Science and Nutrition 2015
M.Sc Andhra University 2009
B.Sc Silver Jubilee Govt Degree College 2006

Experience

Designation Organization From Date To Date
ASSISTANT PROFESSOR GACHON UNIVERSITY 01-04-2021 30-06-2021
ASSISTANT PROFESSOR KONKUK UNIVERSITY 01-03-2019 28-02-2021
RESEARCH PROFESSOR KONKUK UNIVERSITY 01-11-2018 28-02-2019
RESEARCH PROFESSOR KOREA UNIVERSITY 01-02-2016 31-10-2018

Awards

Award name Award Organization Awarded year
Brain Pool Fellowship Konkuk University South Korea 2019
Postdoctoral Fellowship Korea University South Korea 2016
Brain Korea 21 Plus Fellowship Government of South Korea 2016
Best Paper Award T K M Institute of Technology India 2013
Best Paper Award Mahatma Gandhi University India 2012
GATE Lifesciences MHRD INDIA 2010

Comprehensive metabolite profiling and microbial communities of doenjang (Fermented soy paste) and ganjang (fermented soy sauce) A comparative studyFoods, Scopus, MAR-Select, 10, 641

Evaluation of metabolite profiles of ginseng berry pomace obtained after different pressure treatments and their correlation with the antioxidant activityMolecules, Scopus, JAN-2021, 26, 284

Effects of pullulanase debranching and octenylsuccinic anhydride modification on the structural properties of maize starchgreen tea extract complexesFood Hydrocolloids, Scopus, JUN-2021, 115, 106630

Pasting properties of rice marketed in Asian countries a systematic studyJournal of Food Measurement and Characterization, Scopus, MAR-2021, 15, 1370-1384

Metabolite profiling and microbial community of traditional meju show primary and secondary metabolite differences correlated with antioxidant activitiesJournal of Microbiology and Biotechnology, Scopus, NOV-2020, 30, 1697-1705

Inclusion complexation of catechinsrich green tea extract by cyclodextrin Preparation, physicochemical, thermal, and antioxidant propertiesLWT, Scopus, SEP-2020, 131, 109723

Morphological, physicochemical and functional properties of underutilized starches in ChinaInternational Journal of Biological Macromolecules, Scopus, SEP-2020, 158, 648-655

Preparation and characterization of inclusion complexes between debranched maize starches and conjugated linoleic acidFood Hydrocolloids, Scopus, NOV-2019, 96, 503-509

Functional and thermal behaviors of heat moisture treated elephant foot yam starchInternational Journal of Biological Macromolecules, Scopus, SEP-2019, 137, 783-789

Enhanced bioavailability of alpha lipoic acid by complex formation with octenylsuccinylated high amylose starchCarbohydrate Polymers, Scopus, SEP-2019, 2019, 39-45

Hydrocolloidal properties of flaxseed gum konjac glucomannan compound gelInternational Journal of Biological Macromolecules, Scopus, JUL-2019, 133, 1156-1163

Impact of irradiation on physicochemical characteristics, lipoxygenase activity and antioxidant properties of finger milletJournal of Food Science and Technology, Scopus, MAY-2019, 56, 2651-2659

Enzymatic debranching of starches from different botanical sources for complex formation with stearic acidFood Hydrocolloids, Scopus, APR-2019, 89, 856-863

Health promoting effects of konjac glucomannan and its practical applications A critical reviewInternational Journal of Biological Macromolecules, Scopus, APR-2019, 126, 273-281

Enhanced accumulation of gamma aminobutyric acid in rice bran using anaerobic incubation with various additivesFood Chemistry, Scopus, JAN-2019, 271, 187-192

Physicochemical, morphological and functional properties of protein isolates obtained from four fish speciesJournal of Food Science and Technology, Scopus, DEC-2018, 55, 4928-4936

Influence of debranching and retrogradation time on behavior changes of Amorphophallus paeoniifolius nanostarchInternational Journal of Biological Macromolecules, Scopus, DEC-2018, 120, 230-236

Antistaling effects of hydrocolloids and modified starch on bread during cold storageLWT, Scopus, OCT-2018, 96, 13-18

A systematic comparative study on morphological, crystallinity, pasting, thermal and functional characteristics of starches resources utilized in ChinaFood Chemistry, Scopus, SEP-2018, 259, 81-88

Complex formation between starch and stearic acid Effect of enzymatic debranching for starchFood Chemistry, Scopus, APR-2018, 244, 136-142

Toward Functional Starch Foods with Longer Shelf Life Effects of Inulin and Konjac Glucomannan on FreezeThaw Stability, Retrogradation, and Pasting Characteristics of Selected StarchesStarch Staerke, Scopus, OCT-2018, 71, 18002885

Morphology, crystallinity, pasting, thermal and quality characteristics of starches from adzuki bean (Vigna angularis L.) and edible kudzu (Pueraria thomsonii Benth)International Journal of Biological Macromolecules, Scopus, DEC-2017, 105, 354-362

Impact of irradiation on physicochemical properties of freeze dried Amorphophallus paeoniifolius flourFood Chemistry, Scopus, NOV-2017, 234, 276-284

Effects of Polishing on Proximate Composition, Physico Chemical Characteristics, Mineral Composition and Antioxidant Properties of Pigmented RiceRice Science, Scopus, SEP-2017, 24, 241-252

Functional and physicochemical characteristics of cookies prepared from Amorphophallus paeoniifolius flourJournal of Food Science and Technology, Scopus, MAY-2017, 54, 2156-2165

Synthesis and physicochemical characterization of modified starches from banana (Musa AAB) and its biological activities in diabetic ratsInternational Journal of Biological Macromolecules, Scopus, JAN-2017, 94, 500-507

Variety difference in molecular structure, functional properties, phytochemical content and antioxidant capacity of pigmented riceJournal of Food Measurement and Characterization, Scopus, MAY-2016, 10, 605-6013

Influence of blanching and drying methods on molecular structure and functional properties of elephant foot yam (Amorphophallus paeoniifolius) flourLWT, Scopus, MAY-2016, 68, 235-243

Morphology, physicochemical and functional characteristics of starches from different banana cultivarsJournal of Food Science and Technology, Scopus, MAR-2015, 52, 7289-7296

Effect of chemical modification on molecular structure and functional properties of Musa AAB starchInternational Journal of Biological Macromolecules, Scopus, NOV-2015, 81, 1039-1045

Effect of irradiation on structure and physicochemical properties of Amorphophallus paeoniifolius starchInternational Journal of Biological Macromolecules, Scopus, AUG-2015, 79, 309-315

Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzymeOpen AccessJournal of Food Science and Technology, Scopus, MAR-2015, 52, 1594-1601

Modification of poovan banana (Musa AAB) starch by irradiation Effect on in vitro digestibility, molecular structure and physicochemical propertiesInternational Journal of Food Science and Technology, Scopus, JUN-2015, 50, 1778-1784

Preparation and characterization of resistant starch III from elephant foot yam (Amorphophallus paeonifolius) starchFood Chemistry, Scopus, JUL-2014, 155, 38-44

Physicochemical and functional properties of Resistant starch prepared from red kidney beans (Phaseolus vulgaris.L) starch by enzymatic methodCarbohydrate Polymers, Scopus, JUN-2013, 95, 220-226