• 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.