Ernesta Malinauskyte

Principal Research Scientist


Dr. Ernesta Malinauskyte earned her PhD in Chemical Engineering at Kaunas University of Technology (Lithuania). She has ~8 years of academic and professional experience in food engineering and hair sciences. Currently, at TRI Princeton in a role of Principal Research Scientist she investigates environmental insults to hair (UV, particles, and ozone), as well as new ways to modify hair to achieve certain functionalization. 

Recent Publications

Leskauskaite, D., Jasutiene, I., Malinauskyte, E., Kersiene, M., & Matusevicius, P. (2016). Fortification of dairy products with vitamin D3. International Journal of Dairy Technology, 69(2), 177-183.

Malinauskytė, E., Ramanauskaitė, J., Leskauskaitė, D., Devold, T. G., Schüller, R. B., & Vegarud, G. E. (2014). Effect of human and simulated gastric juices on the digestion of whey proteins and carboxymethylcellulose-stabilised O/W emulsions. Food chemistry, 165, 104-112.

Leskauskaite, D., Jasutiene, I., Kersiene, M., Malinauskyte, E., & Matusevicius, P. (2013). The Effect of Carboxymethyl Cellulose on the Stability of Emulsions Stabilized by Whey Proteins under Digestion in vitro and in vivo. World Academy of Science, Engineering and Technology International Journal of Food Science and Engineering, 7(7), 381-386.

​Malinauskyte, E., & Leskauskaite, D. (2013). The influence of technological parameters on the properties of O/W emulsions stabilized by whey proteins and carboxymethylcellulose. Journal of Food, Agriculture and Environment, 11(3&4), 93-96.

Stelmakiene, A., Ramanauskiene, K., Malinauskyte, E., & Leskauskaite, D. (2012). Modelling of semisolid natural basis and powder of liquorice as active constituent influence on rheological characteristics of systems. Journal of Medicinal Plants Research, 6(6), 981-989.

Giancola, G., Malinauskyte, E. (2019) Adaptive Measures: Translating UV Protection to Hair Claims, Cosmetics & Toiletries, Vol. 134 (4) 35-46.

Malinauskyte, E. (2019). Effects of Solar Radiation on Hair: Will Your Products Protect Against it?  EURO COSMETICS, Vol. 27 (4) 22-25

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