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Osvaldo H Campanella

Agricultural & Biological Engineering 

  • Professor Ag & Biological Engineering

Department of Food Sciences 

  • Courtesy Professor of Food Sciences


Hamaker, B. R., Campanella, O. H., & Bhopatkar, 0. A Soft Nanoparticle for Solubilization and Delivery of Hydrophobic High-Value Food and Pharmaceutical Compounds. U.S. Patent No. Patent Application, PRF Ref No. 65902.P1.US. Washington, D.C.: U.S. Patent and Trademark Office.

Hamaker, B. R., Campanella, O. H., Lester, 0., Yang, Y., & Zhang, G. Alginate-Ca Gelation Induced by Water Evaporation. U.S. Patent No. Patent Application, PRF Ref No.65917.P1.US. Washington, D.C.: U.S. Patent and Trademark Office.

Selected Publications

Demirkesen, I., Kelkar, S., Campanella, O., Sumnu, G., Sahin, S., & Okos, M. (2014). Characterization of structure of gluten-free breads by using X-ray microtomography. Food Hydrocolloids, 36, 37-44. Retrieved from

Kale, M., Hamaker, B., & Campanella, O. (2013). Alkaline extraction conditions determine gelling properties of corn bran arabinoxylans. FOOD HYDROCOLLOIDS, 31(1), 121-126. Retrieved from

Campanella, O., Santos, P. S., & Carignano, M. (2013). Effective attractive range and viscoelasticity of colloidal gels. Soft Matter, 9(3), 709-714. Retrieved from

Patel, B., Campanella, O., & Janaswamy, S. (2013). Impact of urea on the three-dimensional structure, viscoelastic and thermal behavior of iota-carrageenan. Carbohydrate Polymers, 92(2), 1873-1879. Retrieved from

Lee, S., & Campanella, O. (2013). Impulse viscoelastic characterization of wheat flour dough during fermentation. JOURNAL OF FOOD ENGINEERING, 118(3), 266-270. Retrieved from

Janaswamy, S., Gill, K., Campanella, O., & Pinal, R. (2013). Organized polysaccharide fibers as stable drug carriers. Carbohydrate Polymers, 94(1), 209-215. Retrieved from

Dennis, J., Kubal, T., Campanella, O., Son, S., & Pourpoint, T. (2013). Rheological Characterization of Monomethylhydrazine Gels. Journal of Propulsion and Power, 29(2), 313-320. Retrieved from

Yang, Y., Campanella, O., Hamaker, B., Zhang, G., & Gu, Z. (2013). Rheological investigation of alginate chain interactions induced by concentrating calcium cations. Food Hydrocolloids, 30(1), 26-32. Retrieved from