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Journal of Agricultural and Food Chemistry|April 8, 2009
A new method of separating ovomucin from egg whiteDileep A Omana, Jianping WuTrends in Food Science & Technology|April 15, 2020
Ovomucin - a glycoprotein with promising potentialDileep A Omana, Jiapei Wang, Jianping WuJournal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences|May 22, 2010
Co-extraction of egg white proteins using ion-exchange chromatography from ovomucin-removed egg whitesDileep A Omana, Jiapei Wang, Jianping WuProteomics|December 25, 2010
Proteomic analysis of egg white proteins during storageDileep A Omana, Yue Liang, Nat N V Kav, et al.Journal of Agricultural and Food Chemistry|December 6, 2011
Proteomics analysis of egg white proteins from different egg varietiesJiapei Wang, Yue Liang, Dileep A Omana, et al.Food Chemistry|September 13, 2014
The use of β-glucan as a partial salt replacer in high pressure processed chicken breast meatDileep A Omana, Graham Plastow, Mirko BettiJournal of Food Science|July 5, 2012
Use of poultry protein isolate as a food ingredient: sensory and color characteristics of low-fat Turkey bolognaDileep A Omana, Zeb Pietrasik, Mirko BettiJournal of Food Science|June 19, 2013
Evaluation of poultry protein isolate as a food ingredient: physicochemical properties and sensory characteristics of marinated chicken breastsZied Khiari, Dileep A Omana, Zeb Pietrasik, et al.Journal of Food Science|May 4, 2011
Effect of acid- and alkaline-aided extractions on functional and rheological properties of proteins recovered from mechanically separated turkey meat (MSTM)Yuliya Hrynets, Dileep A Omana, Yan Xu, et al.Physical Chemistry Chemical Physics : PCCP|September 19, 2014
Gaussian analysis of Raman spectroscopy of acetic acid reveals a significant amount of monomers that effectively cooperate with hydrogen bonded linear chainsJianping WuPageof 71