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Journal of Dairy Science|June 30, 2026
Ultrafiltration of low-concentration chymosin hydrolysis of skim milk: Impact on membrane processing performance and milk protein concentrate functional propertiesMahmoud E A Hamouda, Pramith U Don, Prafulla SalunkeFoods (Basel, Switzerland)|January 11, 2022
Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein ConcentrateAhmed R A Hammam, Rohit Kapoor, Prafulla Salunke, et al.Journal of Dairy Science|November 9, 2024
From block to shred: Understanding the factors influencing shreddability of mozzarella cheeseGunvantsinh Rathod, Suresh Sutariya, Ram Kumar, et al.Critical Reviews in Food Science and Nutrition|May 25, 2023
A review of oleogels applications in dairy foodsBhaswati Chowdhury, Aditya Sharma, F N U Akshit, et al.Pageof 2