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Food Chemistry|August 3, 2017
A two-step enzymatic modification method to reduce immuno-reactivity of milk proteinsSrinivasan Damodaran, Yan LiAnnual Review of Food Science and Technology|January 10, 2013
Off-flavor precursors in soy protein isolate and novel strategies for their removalSrinivasan Damodaran, Akshay AroraJournal of Agricultural and Food Chemistry|March 6, 2003
Dynamics of competitive adsorption of alphas-casein and beta-casein at planar triolein-water interface: evidence for incompatibility of mixing in the interfacial filmSrinivasan Damodaran, Tapashi SenguptaFood Chemistry|September 13, 2014
Removal of soy protein-bound phospholipids by a combination of sonication, β-cyclodextrin, and phospholipase A2 treatmentsAkshay Arora, Srinivasan DamodaranFood Chemistry|December 17, 2016
In vitro digestibility and IgE reactivity of enzymatically cross-linked heterologous protein polymersYan Li, Srinivasan DamodaranFood Chemistry|June 2, 2018
Removal of off-flavour-causing precursors in soy protein by concurrent treatment with phospholipase A<sub>2</sub> and cyclodextrinsDan Zhu, Srinivasan DamodaranJournal of Agricultural and Food Chemistry|June 2, 2009
Ice-structuring peptides derived from bovine collagenShaoYun Wang, Srinivasan DamodaranFood Chemistry|August 18, 2020
Influence of amino acids on thermal stability and heat-set gelation of bovine serum albuminIndra Tanidjaja, Srinivasan DamodaranColloids and Surfaces. B, Biointerfaces|August 25, 2005
Activation of sphingomyelinase in lipid monolayer is related to interfacial water activity. Evidence from two disparate systemsChetan S Rao, Srinivasan DamodaranColloids and Surfaces. B, Biointerfaces|July 21, 2004
Surface pressure dependence of phospholipase A2 activity in lipid monolayers is linked to interfacial water activityChetan S Rao, Srinivasan DamodaranPageof 3