Jayani Chandrapala

RMIT University Australia

Dr. Jayani Chandrapala is a globally recognized researcher and academic leader specializing in food chemistry and dairy science. She is the Head of the Department of Food Technology and Nutrition at RMIT University, Australia. Her research expertise includes the physical chemistry of dairy foods, protein conformations, and the interactions among food components, including protein-protein, protein-sugar, and protein-mineral dynamics. She is also renowned for her work in advanced membrane processing for waste valorization, as well as in emerging thermal and non-thermal technologies, and in the development of value-added and functional food products, including emulsions, microencapsulation, cheese, and yoghurt. She has over 180 publications, an H-index of 43, and serves on the editorial boards of several leading food science journals.

2books edited

3chapters authored

Latest work with IntechOpen by Jayani Chandrapala

Drying technologies are crucial to modern food science, playing a vital role in preserving quality, extending shelf life, and enhancing the nutritional value of foods. Novel Drying Technologies in Food Science brings together the latest developments in food drying methods, offering readers a clear and accessible overview of both conventional and emerging techniques. Covering topics ranging from spray drying and freeze-drying to cutting-edge approaches such as nanoencapsulation and infrared-assisted drying, this book highlights how innovative technologies are shaping the future of food processing. The text emphasises practical applications, sustainability benefits, and how optimised dehydration processes can contribute to reducing food waste, improving product stability, and supporting global food security. Readers will gain valuable insights into the science, technology, and industrial applications of food dehydration, making this an essential reference for food scientists, technologists, students, and industry professionals. The advantage of this book lies in its balanced presentation of theoretical concepts and real-world applications, offering both foundational knowledge and insights into advanced strategies. Designed to support both academic learning and practical decision-making, this volume serves as a bridge between research and industry practice. Novel Drying Technologies in Food Science offers a comprehensive resource for anyone involved in food technology, innovation, and sustainable food preservation, whether developing new food products or refining existing processes.

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Novel Drying Technologies in Food Science

Edited by Jayani Chandrapala

Books edited

Milk Proteins

Edited by Jayani Chandrapala

Chapters authored

Interactions between Lactose-Proteins-Minerals in Dairy Systems: A Review

By Yuanyuan Zhao, Juhi Saxena, Tuyen Truong and Jayani Chandrapala

Milk and dairy products are complex matrices rich in diverse macronutrients and micronutrients. Lactose, a key component, interacts with milk proteins primarily through hydrogen bonding, while proteins interact via hydrogen bonds, hydrophobic interactions, and electrostatic forces. These interactions, along with mineral-protein interactions, significantly influence the functionality and stability of dairy products. The physical state of lactose and the nature of mineral interactions—shaped by the type, concentration, and processing conditions—can trigger reactions that alter the physicochemical properties of the system. Additionally, the stability of these systems is affected by the specific types and concentrations of proteins and minerals involved. Processing steps such as thermal treatment, concentration, fermentation, and drying, as well as non-thermal technologies like high-intensity ultrasound, further modify these interactions, impacting product quality and storage stability. Understanding these intricate relationships is crucial for optimizing the design and formulation of dairy products. This review examines the mechanisms of lactose-protein, lactose-mineral, and protein-mineral interactions in both liquid and solid systems, highlighting the significant implications these interactions have on processing and product stability.

Part of the book: Milk Proteins

Effects of Low-Frequency Ultrasound on the Drying Process, Microstructure, Surface Chemistry, and Crystallinity of Milk Powders with Varying Casein-to-Whey Ratios and Calcium Addition

By Yuanyuan Zhao, Juhi Saxena, Jayani Chandrapala and Tuyen Truong

This study investigates the effects of casein-to-whey protein ratios, ultrasound pre-treatment, and calcium addition on the surface composition, microstructure, and crystallinity of spray-dried milk powders. X-ray photoelectron spectroscopy (XPS) showed that protein is the predominant component on the powder surface, with sonication enhancing protein surface activity while reducing lactose segregation. Calcium addition increased the presence of oxygen-containing functional groups and stabilised the surface structure. Sonication reduced particle size and smoothed surface morphology, as observed by scanning electron microscopy (SEM), particularly in whey protein samples, whereas casein-rich formulations showed rougher, more irregular structures, making them more resistant to ultrasound-induced fragmentation. X-ray diffraction (XRD) analysis indicated the lactose predominantly remained in an amorphous state across all samples. Calcium addition further promoted the amorphous structure by forming complexes with proteins and lactose. Sonication had a minimal impact on lactose crystallinity, but it played an important role in enhancing protein surface activity and modifying surface composition.

Part of the book: Novel Drying Technologies in Food Science

Introductory Chapter: Novel Drying Technologies in Food Science

By Jayani Chandrapala

Part of the book: Novel Drying Technologies in Food Science

Jayani Chandrapala

Latest work with IntechOpen by Jayani Chandrapala

Novel Drying Technologies in Food Science

Books edited

Milk Proteins

Chapters authored

Related collaborators

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Ashritha B

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Manoj Kumar C T

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Todor Vasiljevic

Sonja Kukuljan

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