Dr. Ganesan Narsimhan

Professor

B.S. is in Chemical Engineering, Indian Institute of Technology, Kharagpur, India, M.S. and Ph.D. in Chemical Engineering, Indian Institute of Technology, Kanpur, India

Research

Structure, stability and rheology of food emulsions, foams and dispersions.

Transport phenomena in dispersed systems.

Adsorption of proteins at air-water interfaces

Protein precipitation

Protein-polysaccharide Interactions.

Teaching

Undergraduate

ABE 454: Transport Processes in Food and Biological Systems

Graduate

ABE 591: Transport Phenomena in Food and Biological Engineering

FS 610: Protein Chemistry (along with S. Nielson, B. Hamaker and B.Y. Tao)

ABE 627 Colloidal Phenomena in Bioprocessing

Background

Narsimhan came to Purdue the first time in 1979 - 1982 as a visiting Associate Professor in the School of Chemical Engineering. He returned to Purdue in 1986 as Assistant Professor of Food Engineering and became an Associate Professor in 1992.

Selected Publications

Cornec, M. and G. Narsimhan, Effect of Contaminant on Adsorption of Whey Proteins at Air-Water Interfaces. J. Agricultural and Food Chemistry, 46,2490-2498 (1998).

Cornec, M., D. Cho and G. Narsimhan. Adsorption Dynamics of α-lactalbumin and j3-lactoglobulin at Air-Water Interfaces. J. Co/bid Interface Sci, 214, 129-142 (1999).

Cornec, M. and G. Narsimhan. Adsorption and Exchange of β-lactoglobulin onto Spread Monoglyceride Monolayers at the Air-Water Interface. Langmuir, 16,1216-1225 (2000).

Cornec, M., D. Kim and G. Narsimhan. Adsorption Dynamics and Interfacial Properties of α-lactalbumin in Native and Molten Globule State Conformation at Air-Water Interface. Food Hydrocolboids 15,303-313 (2001)

Narsimhan, G. and P. Goel. Drop Coalescence During Emulsion Formation in a High Pressure Homogenizer for Tetradecane-in-Water Emulsions Stabilized by Sodium Dodocyl Sulphate., J. Co/bid Interface Sci., 238,420-432 (2001)