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Page 1
A review of oleogels applications in dairy foods.
Crit Rev Food Sci Nutr. 2023 May 25:1-19. doi: 10.1080/10408398.2023.2215871. Online ahead of print.
Crit Rev Food Sci Nutr. 2023.
PMID: 37229559
Review.
Changes in Milk Protein Functionality at Low Temperatures and Rennet Concentrations.
Hamouda MEA, Salunke P.
Hamouda MEA, et al. Among authors: salunke p.
Foods. 2024 Jan 30;13(3):447. doi: 10.3390/foods13030447.
Foods. 2024.
PMID: 38338582
Free PMC article.
Item in Clipboard
Effect of Hyaluronic Acid and Kappa-Carrageenan on Milk Properties: Rheology, Protein Stability, Foaming, Water-Holding, and Emulsification Properties.
Sutariya SG, Salunke P.
Sutariya SG, et al. Among authors: salunke p.
Foods. 2023 Feb 21;12(5):913. doi: 10.3390/foods12050913.
Foods. 2023.
PMID: 36900430
Free PMC article.
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Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional Properties.
Joshi R, Sutariya SG, Salunke P.
Joshi R, et al. Among authors: salunke p.
Foods. 2024 Feb 24;13(5):690. doi: 10.3390/foods13050690.
Foods. 2024.
PMID: 38472803
Free PMC article.
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Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate.
Hammam ARA, Kapoor R, Salunke P, Metzger LE.
Hammam ARA, et al. Among authors: salunke p.
Foods. 2021 Dec 23;11(1):24. doi: 10.3390/foods11010024.
Foods. 2021.
PMID: 35010150
Free PMC article.
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