Effect of Hyaluronic Acid and Kappa-Carrageenan on Milk Properties: Rheology, Protein Stability, Foaming, Water-Holding, and Emulsification Properties by Suresh G. Sutariya, Prafulla Salunke

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Impact of transglutaminase treated micellar casein concentrate and milk protein concentrate on the functionality of processed cheese product slice formulations by Prafulla Salunke, Lloyd E. Metzger

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Changes in Milk Protein Functionality at Low Temperatures and Rennet Concentrations by Mahmoud E. A. Hamouda, Prafulla Salunke

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Effect of Storage of Skim Milk Powder, Nonfat Dry Milk and Milk Protein Concentrate on Functional Properties by Kartik Shah, Prafulla Salunke, Lloyd Metzger

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Microstructural Characterization of High-Protein Dairy Powders by Prafulla Salunke, Athira Syamala, Lloyd E. Metzger

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Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional Properties by Rutvi Joshi, Suresh G. Sutariya, Prafulla Salunke

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Microfiltration and Ultrafiltration Process to Produce Micellar Casein and Milk Protein Concentrates with 80% Crude Protein Content: Partitioning of Various Protein Fractions and C... by Prafulla Salunke, Chenchaiah Marella, Lloyd E. Metzger

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Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate by Ahmed R. A. Hammam, Rohit Kapoor, Prafulla Salunke, Lloyd E. Metzger

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