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Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications.
Foods. 2022 Sep 23;11(19):2973. doi: 10.3390/foods11192973.
Foods. 2022.
PMID: 36230050
Free PMC article.
Review.
Studies on preparation of medium fat liquid dairy whitener from buffalo milk employing ultrafiltration process.
Khatkar SK, Gupta VK, Khatkar AB.
Khatkar SK, et al.
J Food Sci Technol. 2014 Sep;51(9):1956-64. doi: 10.1007/s13197-014-1259-0. Epub 2014 Jan 29.
J Food Sci Technol. 2014.
PMID: 25190851
Free PMC article.
Item in Clipboard
Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology.
Khatkar AB, Kaur A, Khatkar SK, Mehta N.
Khatkar AB, et al. Among authors: khatkar sk.
J Food Sci Technol. 2018 Jun;55(6):2298-2309. doi: 10.1007/s13197-018-3147-5. Epub 2018 Apr 7.
J Food Sci Technol. 2018.
PMID: 29892130
Free PMC article.
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Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties.
Khatkar AB, Kaur A, Khatkar SK, Mehta N.
Khatkar AB, et al. Among authors: khatkar sk.
Ultrason Sonochem. 2018 Dec;49:333-342. doi: 10.1016/j.ultsonch.2018.08.026. Epub 2018 Aug 27.
Ultrason Sonochem. 2018.
PMID: 30174249
Free article.
Item in Clipboard
Ultrasound-modified whey protein-enriched instant noodles: Enhancement in functional, rheological, cooking, and structural attributes.
Khatkar AB, Kaur A, Dhull SB, Khatkar SK, Mehta N, Kaur J, Goksen G.
Khatkar AB, et al. Among authors: khatkar sk.
Food Sci Nutr. 2023 Nov 6;12(2):851-859. doi: 10.1002/fsn3.3797. eCollection 2024 Feb.
Food Sci Nutr. 2023.
PMID: 38370086
Free PMC article.
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Effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese during ripening.
Kumar S, Kanawjia SK, Kumar S, Khatkar S.
Kumar S, et al. Among authors: khatkar s.
J Food Sci Technol. 2014 Apr;51(4):800-4. doi: 10.1007/s13197-011-0565-z. Epub 2011 Oct 19.
J Food Sci Technol. 2014.
PMID: 24741179
Free PMC article.
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Effect of β-glucan fortification on physico-chemical, rheological, textural, colour and organoleptic characteristics of low fat dahi.
Bhaskar D, Khatkar SK, Chawla R, Panwar H, Kapoor S.
Bhaskar D, et al. Among authors: khatkar sk.
J Food Sci Technol. 2017 Aug;54(9):2684-2693. doi: 10.1007/s13197-017-2705-6. Epub 2017 Jun 9.
J Food Sci Technol. 2017.
PMID: 28928508
Free PMC article.
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