Faculty profile

Thava Vasanthan

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ProfessorAg, Food & Nutri Sci DeptUniversity of Alberta

Thava Vasanthan

Professor

Ag, Food & Nutri Sci Dept

Faculty of Agricultural, Life and Environmental Sciences

University of Alberta

Edmonton, Alberta, Canada

Supervision signals

Professors usually supervise graduate students in their department's programs.
18 publications in the last five years, latest in 2026.
Senior (last) author on 2 recent papers, a sign of leading a research group.

These signals come from public records, including federal and provincial funding decisions. Ask the professor or the graduate program whether they are taking new students.

Academic metrics

145

Publications

7,509

Citations

Collaborators

Publications by year

Counts cover the publications linked to this profile. Citations and the h-index appear when the source records them.

Profiles and links

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Signals and details

Research

Read how they describe their research on their University of Alberta profile.

Latest papers

Extrusion and enzyme addition enhanced ileal and total tract digestibility of pulse-based diets fed to growing pigs
Translational Animal Science · 2026
Harnessing glucan branching enzymes for amylose-based starch nanoparticle formation: A novel bottom-up approach
Food Hydrocolloids · 2025
Effects of plasma activated water on fava bean protein isolate functionality and 3D printability
Sustainable Food Technology · 2025

All 145 publications

145 publications.

Extrusion and enzyme addition enhanced ileal and total tract digestibility of pulse-based diets fed to growing pigs

W P G Van Straten, Li Fang Wang, Anna Kate K Shoveller, Eduardo Beltranena, Thava Vasanthan, R. T. Zijlstra

Translational Animal Science2026Open Access

DOI: 10.1093/tas/txag035 PMID: 41978743

Harnessing glucan branching enzymes for amylose-based starch nanoparticle formation: A novel bottom-up approach

Abdelhamid S. Himat, Thava Vasanthan, Ereddad Kharraz, Aman Ullah

Food Hydrocolloids20258 citations

DOI: 10.1016/j.foodhyd.2025.111182

Effects of plasma activated water on fava bean protein isolate functionality and 3D printability

P.C.H. Chan, Sitian Zhang, Anuruddika Hetti Hewage, Shifa Dinesh, Nandika Bandara, Thava Vasanthan, Lingyun Chen, N.N. Misra, Roopesh M. Syamaladevi

Sustainable Food Technology20254 citationsOpen Access

DOI: 10.1039/d5fb00481k

Feeding novel low vicine and covicine, mid- or zero-tannin faba bean cultivars on energy, starch, protein and amino acid digestibility in growing pigs

Li‐Fang Wang, Protus W. Nyende, Thava Vasanthan, R. T. Zijlstra, Eduardo Beltranena

Animal Feed Science and Technology20254 citationsOpen Access

DOI: 10.1016/j.anifeedsci.2025.116438

Synergistic role of amylose and amylopectin in starch nanoparticle fabrication

Abdelhamid S. Himat, Thava Vasanthan

Food Hydrocolloids20253 citationsSenior author

DOI: 10.1016/j.foodhyd.2025.111802

Feeding Novel Low Vicine and Covicine, Mid- or Zero-Tannin Faba Bean Cultivars on Energy, Starch, Protein and Amino Acid Digestibility in Growing Pigs

Li‐Fang Wang, Protus W. Nyende, Thava Vasanthan, R. T. Zijlstra, Eduardo Beltranena

SSRN Electronic Journal2025Open Access

DOI: 10.2139/ssrn.5162667

Effects of Continuous Dielectric Barrier Discharge Cold Plasma on Fava Bean Protein Isolate Functionality and 3D Printability.

Chan P, Zhang S, Hewage AH, Bandara N, Vasanthan T, Chen L, Roopesh MS

Journal of food science2025Open Access

DOI: 10.1111/1750-3841.70770 PMID: 41408874

Mild extraction of faba bean (Vicia faba L.) proteins against conventional methods: Impact on physicochemical and thermal characteristics.

Jeganathan B, Vasanthan T, Temelli F

Food chemistry202420 citations

DOI: 10.1016/j.foodchem.2024.140177 PMID: 38964100

Diversity of fibers in common foods: Key to advancing dietary research

Reihane Khorasaniha, Hana Olof, Athalia Voisin, Keith B. Armstrong, Eytan Wine, Thava Vasanthan, Heather Armstrong

Food Hydrocolloids202399 citationsOpen Access

DOI: 10.1016/j.foodhyd.2023.108495

Isolation of clean-label faba bean (Vicia faba L.) proteins: A comparative study of mild fractionation methods against traditional technologies

Brasathe Jeganathan, Thava Vasanthan, Feral Temelli

Innovative Food Science & Emerging Technologies202336 citations

DOI: 10.1016/j.ifset.2023.103285

Profile data last refreshed on September 29, 2026 from the university directory, publication records and public research funding records.

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Thava Vasanthan

Research

Latest papers

Extrusion and enzyme addition enhanced ileal and total tract digestibility of pulse-based diets fed to growing pigs

Harnessing glucan branching enzymes for amylose-based starch nanoparticle formation: A novel bottom-up approach

Effects of plasma activated water on fava bean protein isolate functionality and 3D printability

Feeding novel low vicine and covicine, mid- or zero-tannin faba bean cultivars on energy, starch, protein and amino acid digestibility in growing pigs

Synergistic role of amylose and amylopectin in starch nanoparticle fabrication

Feeding Novel Low Vicine and Covicine, Mid- or Zero-Tannin Faba Bean Cultivars on Energy, Starch, Protein and Amino Acid Digestibility in Growing Pigs

Effects of Continuous Dielectric Barrier Discharge Cold Plasma on Fava Bean Protein Isolate Functionality and 3D Printability.

Mild extraction of faba bean (Vicia faba L.) proteins against conventional methods: Impact on physicochemical and thermal characteristics.

Diversity of fibers in common foods: Key to advancing dietary research

Isolation of clean-label faba bean (Vicia faba L.) proteins: A comparative study of mild fractionation methods against traditional technologies

Frequent collaborators

Thavaratnam Vasanthan

Feral Temelli

Ruurd Zijlstra

David Bressler

Lingyun Chen

Brasathe Jeganathan

Michael Gänzle

Qiang Liu

Michael Gaenzle

Anna Shoveller

Vladimir Vuksan

Eytan Wine

Heather Armstrong

Nandika Bandara

Malinda Thilakarathna

Roopesh Syamaladevi

Lusine Tonoyan

Deanna Santer

Arno Siraki

Rhonda Bell

Khrisendath Chadee