Rohan Tikekar, Ph.D.
Culinary Arts and Food Science
- B.S., Hospitality Management, Culinary Arts and Food Science
- M.S., Hospitality Management, Culinary Arts and Food Science
- Pennsylvania State University, Ph.D., Food Science
- Rutgers University, M.S., Food Science
- Institute of Chemical Technology (ICT) – Mumbai, India: B.Tech., Food Engineering
Areas of Expertise
- Food chemistry
- Food engineering
- Optical imaging
- Encapsulation systems
- Drexel University, Goodwin College of Professional Studies
- University of California – Davis: (2009-2011)- Post doctoral research associate, Department of Food Science and Technology, University of California-Davis
- Thermal and non-thermal food processing and its impact on food quality
- Controlled delivery systems for food, pharma and biomedical applications
- Applications of imaging techniques in food quality measurement
- Nutraceutical and functional foods
1. Zhao Y.; Pan Y.; Nitin N.; Tikekar R
. (2014). Enhanced stability of curcumin in colloidosomes stabilized by silica aggregates. LWT-Food Science and Technology. Accepted.
2. Elsinghorst A; Tikekar R
. (2014). Generation of oxidative species from ultraviolet light induced photolysis of fructose. Food Chemistry. 154, 276-281.
3. Luo Z.; Tikekar R
.; Nitin N. (2013). Simultaneous imaging of encapsulant and carrier material within cancer cells and 3-D phantom. Bioconjugate Chemistry. 25(1), 33-42.
4. Tikekar R
.; Hernandez M.; Land D.; Nitin N. (2013). “Click chemistry” based conjugation of lipophilic curcumin to hydrophilic ε-polylysine for enhanced functionality. Food Research International. 54(1), 44-47.
5. Zhao Y.; Dan N.; Tikekar R
. (2013). Engineering the Permeability of Colloidosomes using Silica Nanoparticle Aggregates. Journal of Food Engineering. 118(4), 421-425.
6. Pan Y.; Tikekar R
.; Nitin N. (2012). Effect of antioxidant properties of emulsifiers on oxidative stability of encapsulated materials within emulsion. International Journal of Pharmaceutics. 450(1-2), 129-137.
7. Tikekar R.
; Pan Yuanjie.; Nitin N. (2012) Fate of curcumin encapsulated in silica nanoparticles stabilized Pickering emulsion during storage and simulated digestion. Food Research International. 51(1), 370-377.
8. Tikekar R
.; Anantheswaran R.; LaBorde L. (2012) Patulin degradation in a model apple juice system during ultraviolet light processing. Journal of Food Processing and Preservation. Accepted. DOI: 10.1111/jfpp.12047
9. Luo Z.; Tikekar R
.; Nitin N. (2012). Optical molecular imaging approach for rapid assessment of response of individual cancer cells to chemotherapy. Journal of Biomedical Optics. 17910), 106006.
10. Tikekar R
.; Nitin N. (2012) Distribution of encapsulated materials in colloidal particles and its impact on oxidative stability of encapsulated materials. Langmuir. 28(25), 9233-9243.
11. Tikekar R
.; Anantheswaran R.; Elias R.; LaBorde L. (2011). UV-induced oxidation of ascorbic acid in a model juice system: Identification of degradation products. Journal of Agricultural and Food Chemistry. 59(15), 8244-8248.
12. Tikekar R
.; Nitin N. (2011). Effect of physical state (solid vs. liquid) of lipid core on the rate of transport of oxygen and free radicals in solid lipid nanoparticles and emulsion. Soft Matter. 7, 8149-8157.
13. Tikekar R
.; Anantheswaran R.; LaBorde F. (2011). Ultraviolet light induced degradation of ascorbic acid in a model juice system. Journal of Food Science. 76(2), H62-H71.
14. Tikekar R
.; Johnson A.; Nitin N. (2011). Fluorescence imaging and spectroscopy for real-time in-situ characterization of radical interaction with oil-in-water emulsion. Food Research International 44(1), 139-145.
15. Altan A.; McCarthy L; Tikekar R
; McCarthy J; Nitin N. (2011). Image analysis of microstructural changes in almond cotyledon as a result of processing. Journal of Food Science. 76(2), E1-E10
16. Tikekar R
.; Johnson A.; Nitin N. (2011). Real time measurement of oxygen transport across an oil-water emulsion interface. Journal of Food Engineering. 103(1), 14-20.
17. Tikekar R
.; Karwe M. (2009). Development of a continuous method for puffing amaranth seeds. Journal of Food Process Engineering. 32(2), 265-277.
18. Tikekar R
.; Ludescher R.; Karwe M. (2008). Processing stability of squalene in amaranth and antioxidant potential of amaranth extract. Journal of Agricultural and Food Chemistry. 56(22), 10675-10678.