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JDS Communications|September 9, 2025
Thermal imaging for estimating melting point in cheese: A cost-effective alternative to rheologyZeel Modi, Prafulla SalunkeJDS Communications|March 6, 2026
Water soaking improves pizza bake properties of fat-free mozzarella cheese shredsSuresh Sutariya, Prafulla SalunkeFoods (Basel, Switzerland)|March 11, 2023
Effect of Hyaluronic Acid and Kappa-Carrageenan on Milk Properties: Rheology, Protein Stability, Foaming, Water-Holding, and Emulsification PropertiesSuresh G Sutariya, Prafulla SalunkeFoods (Basel, Switzerland)|September 14, 2024
Transglutaminase Crosslinked Milk Protein Concentrate and Micellar Casein Concentrate: Impact on the Functionality of Imitation Mozzarella Cheese Manufactured on a Small Scale Using a Rapid Visco AnalyzerPrafulla Salunke, Lloyd E MetzgerFoods (Basel, Switzerland)|February 10, 2024
Changes in Milk Protein Functionality at Low Temperatures and Rennet ConcentrationsMahmoud E A Hamouda, Prafulla SalunkeFoods (Basel, Switzerland)|March 13, 2024
Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional PropertiesRutvi Joshi, Suresh G Sutariya, Prafulla SalunkeMikrochimica Acta|August 4, 2025
Development, fabrication, and applications of laser-induced graphene-based biosensors in food and dairy sectorsMuhammad Ikram, Prafulla Salunke, Arshid Numan, et al.Foods (Basel, Switzerland)|April 26, 2025
Ultrafiltration of Whole Milk: Impact of Homogenization and Ultrafiltration Temperature on Processing Efficiency and Component RetentionPramith U Don, Zeel Modi, Kartik Shah, et al.Journal of Dairy Science|March 26, 2026
Effect of Plate-and-Frame Filtration Temperature on the Functionality of Milk Protein Concentrate PowderAchyut Mishra, Prafulla Salunke, Ekaraj Paudel, et al.Journal of Dairy Science|March 26, 2025
Manufacture of high-solids milk protein concentrate retentate using plate-and-frame membrane filtration system at low and high temperaturesAchyut Mishra, Prafulla Salunke, Venkateswarlu Sunkesula, et al.Pageof 2