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Journal of Food Science|November 13, 2007
Effect of calcium and phosphorus, residual lactose, and salt-to-moisture ratio on the melting characteristics and hardness of cheddar cheese during ripeningN Chevanan, K MuthukumarappanUltrasonics Sonochemistry|December 14, 2020
Study of continuous flow ultrasonication to improve total phenolic content and antioxidant activity in sorghum flour and its comparison with batch ultrasonicationUmesh C Lohani, K MuthukumarappanJournal of Applied Microbiology|March 27, 2009
Conversion of volatile fatty acids into polyhydroxyalkanoate by Ralstonia eutrophaP Chakraborty, W Gibbons, K MuthukumarappanJournal of Dairy Science|February 23, 2011
Evaluation of commercially available, wide-pore ultrafiltration membranes for production of α-lactalbumin-enriched whey protein concentrateC Marella, K Muthukumarappan, L E MetzgerApplied Biochemistry and Biotechnology|April 25, 2012
Extrusion pretreatment of pine wood chipsC Karunanithy, K Muthukumarappan, W R GibbonsJournal of Dairy Science|November 18, 2005
Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: texture and melting propertiesS Awad, A N Hassan, K MuthukumarappanApplied Biochemistry and Biotechnology|February 25, 2014
Sequential extrusion-ozone pretreatment of switchgrass and big bluestemC Karunanithy, K Muthukumarappan, W R GibbonsJournal of Dairy Science|November 18, 2005
Effects of exopolysaccharide-producing cultures on the viscoelastic properties of reduced-fat Cheddar cheeseA N Hassan, S Awad, K MuthukumarappanBioresource Technology|January 2, 2014
Sequential extrusion-microwave pretreatment of switchgrass and big bluestemC Karunanithy, K Muthukumarappan, W R GibbonsJournal of Dairy Science|July 3, 2003
Understanding the role of calcium in functionality of part skim Mozzarella cheeseN S Joshi, K Muthukumarappan, R I DavePageof 2