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Journal of Food Science and Technology|April 19, 2018
Effect of culture levels, ultrafiltered retentate addition, total solid levels and heat treatments on quality improvement of buffalo milk plain set yoghurtVijesh Yadav, Vijay Kumar Gupta, Ganga Sahay MeenaJournal of Food Science and Technology|July 23, 2021
Production and characterization of cow milk based low-protein milk protein concentrate (MPC) powdersGanga Sahay Meena, Ashish Kumar Singh, Vijay Kumar GuptaJournal of Food Science and Technology|April 26, 2021
Effect of sodium triphosphate and sodium hexametaphosphate on properties of buffalo milk protein concentrate 60 (BMPC60) powderAnkush Punjaram Shinde, Ganga Sahay Meena, Jyoti Uttamrao HandgeJournal of Food Science and Technology|December 31, 2016
Effect of concentration, homogenization and stabilizing salts on heat stability and rheological properties of cow skim milk ultrafiltered retentateGanga Sahay Meena, Ashish Kumar Singh, Sanket Borad, et al.Journal of Food Science and Technology|October 5, 2017
Milk protein concentrates: opportunities and challengesGanga Sahay Meena, Ashish Kumar Singh, Narender Raju Panjagari, et al.Journal of Food Science and Technology|January 30, 2023
An assessment of the intact casein content in natural cheddar cheese to determine its suitability in processed cheeses with desired propertiesDushyant Chaudhary, C T Suresh, Yogesh Khetra, et al.Journal of Food Science and Technology|November 6, 2019
Organic solvent-free extraction of carotenoids from carrot bio-waste and its physico-chemical propertiesSwati Tiwari, Neelam Upadhyay, Ashish Kumar Singh, et al.Journal of Food Science and Technology|November 29, 2018
Application of ohmic heating for concentration of milkPankaj Parmar, Ashish Kumar Singh, Ganga Sahay Meena, et al.Food Research International (Ottawa, Ont.)|January 24, 2025
Impact of polysaccharide addition on the technological aspects of low lactose milk powdersChandrakanta Sen, Sumit Arora, Richa Singh, et al.Food Research International (Ottawa, Ont.)|May 17, 2024
Reduction of maillard browning in spray dried low-lactose milk powders due to protein polysaccharide interactionsChandrakanta Sen, Sumit Arora, Richa Singh, et al.Pageof 3