Dr. Trivikram Nallamilli

Assistant Professor
Office Room No :
Tell (O) : 0877 250
Email Id : trivikram@iittp.ac.in
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  • B.Tech. (Chemical Engineering): J.N.T.U., Hyderabad (2003 – 2007)
  • M.Tech. (Chemical Engineering): National Institute of Technology, Trichy (2007 – 2009)
  • Ph.D. (Chemical Engineering): Indian Institute of Technology, Madras (2012 – 2017)

Professional Experience:

  • Executive Engineer, Corporate Technical Services Division, Aurobindo Pharma, Hyderabad (2009-2011)
  • Scientist: Max Planck Institute for Polymer Research, Mainz, Germany (2017 - 2018)
  • Alexander von Humboldt postdoctoral fellow: Max Planck Institute for Polymer Research, Germany (2018 - 2020)
  • Assistant Professor: Indian Institute of Technology Tirupati (2020 onwards)


  • Alexander von Humboldt postdoctoral fellowship (Awarded by the Humboldt foundation, Bonn, Germany during 2018-2020)
  • Representative from India at the 132nd international summer course at BASF AG, Ludwigshafen, Germany (Aug 2016)
  • Project: PI of Industry consultancy project titled “Development of Oleoresin based value-added products for food and wellness sectors” sponsored by M/s JAMA Botanics Pvt. Ltd., A.P. India. Duration 2021-2024.
  • Project Titled: “Computer vision-based characterization of dense dispersed systems in food applications” funded by New Faculty Seed Grant of I.I.T. Tirupati. Duration 2021-2024.

Major Areas of Interest:

  • Colloid and Interfacial science
  • Food science and technology

Other Areas of Interest:

  • Pickering Emulsion stabilization with nanoparticles and biological materials.
  • Design of stabilization and destabilization of crude oil emulsions for oil field applications.
  • Interfacial self-assembly of colloidal particles.
  • Design and characterization of surface-active materials.
  • Product design and development in food industry.
  • Development of active packaging materials for food industry.
  • Applications of cold plasma in softmatter and food applications.

Refereed Journal Publications:

  • Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan, T Nallamilli, M Ketomaki, D Prozeller, J Mars, S Morsbach, M Markus, TA Vilgis., Current opinion in food science 4, 53-62 (2021). https://doi.org/10.1016/j.crfs.2021.01.003
  • Nanoindentation of clay colloidosomes, G Mallikarjunachari, T Nallamilli, P Ravindran, MG Basavaraj, Colloids and Surfaces A: Physicochemical and Engineering Aspects 550, 167-175 (2020). https://doi.org/10.1016/j.colsurfa.2018.04.041
  • Synergistic stabilization of Pickering emulsions by in situ modification of kaolinite with non-ionic surfactant, T Nallamilli, MG Basavaraj, Applied Clay Science 148, 68-72 (2017). https://doi.org/10.1016/j.clay.2017.07.038
  • Self-assembly of oppositely charged latex particles at oil-water interface, T Nallamilli, S Ragothaman, MG Basavaraj, Journal of colloid and interface science 486, 325-336 (2017) https://doi.org/10.1016/j.jcis.2016.10.009
  • A model for the prediction of droplet size in Pickering emulsions stabilized by oppositely charged particles, T Nallamilli, E Mani, MG Basavaraj, Langmuir 30 (31), 9336-9345 67 (2014). https://doi.org/10.1021/la501785y

Book chapters:

  • Emulsions: Emulsified Systems in Food, M Ketomäki, T Nallamilli, C Schreiber, TA Vilgis, Handbook of Molecular Gastronomy, 227-239 (2021), Edition1st Edition, First Published2021, Imprint CRC Press, Pages13, eBook ISBN9780429168703

Ph.D. Scholars:

  • Mr. Selva Kumar: Stabilization of Pepper oleoresin based emulsions.
  • Mr. Vivek Gupta: Design of Hairy root cultures of Amaranth for extraction of bioactives.
  • Mr. Prashant Sahu: Design of cold plasma treatment methods for food emulsions.

M.S. (Research):

  • Ms. Vaishali Saraswat: Extraction and purification of bioactives from Red microalgae

B.Tech Students:

  • Mr. Akula Yashwant: Effects of cold plasma treatment on properties of food proteins.
  • Mr. Elsavath Nanda Kishore: Probing surfactant-polymer interactions using Electrochemical Impedance Spectroscopy.
  • Mr. Appina Venkat Shanmuga: Stabilization of Pepper oleoresin emulsions using food grade hydrocolloids.
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