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Food Chemistry|April 3, 2018
Nanostructure and functionality of enzymatically repolymerized whey protein hydrolysateAmelia Chen, Indra Tanidjaja, Srinivasan DamodaranFood Chemistry|August 18, 2020
Influence of amino acids on thermal stability and heat-set gelation of bovine serum albuminIndra Tanidjaja, Srinivasan DamodaranAdvances in Colloid and Interface Science|April 19, 2015
Beyond the hydrophobic effect: Critical function of water at biological phase boundaries--A hypothesisSrinivasan DamodaranJournal of Agricultural and Food Chemistry|November 30, 2007
Inhibition of ice crystal growth in ice cream mix by gelatin hydrolysateSrinivasan DamodaranJournal of Agricultural and Food Chemistry|August 12, 2011
Straightforward process for removal of milk fat globule membranes and production of fat-free whey protein concentrate from cheese wheySrinivasan DamodaranBiochemistry|October 26, 2013
Electrodynamic pressure modulation of protein stability in cosolventsSrinivasan DamodaranJournal of Agricultural and Food Chemistry|September 30, 2010
Zinc-induced precipitation of milk fat globule membranes: a simple method for the preparation of fat-free whey protein isolateSrinivasan DamodaranSub-Cellular Biochemistry|October 7, 2015
Water at Biological Phase Boundaries: Its Role in Interfacial Activation of Enzymes and Metabolic PathwaysSrinivasan DamodaranLangmuir : the ACS Journal of Surfaces and Colloids|June 1, 2012
On the molecular mechanism of stabilization of proteins by cosolvents: role of Lifshitz electrodynamic forcesSrinivasan DamodaranAnalytical and Bioanalytical Chemistry|April 8, 2003
In situ measurement of conformational changes in proteins at liquid interfaces by circular dichroism spectroscopySrinivasan DamodaranPageof 4