Hasmukh A Patel
Dairy Science Department, South Dakota State University
Brookings,
SD
USA
Papers:
245
The influence of Protein content of Milk Protein Concentrates on the rheological properties of Greek style acid skim milk gels
269
Storage stability of sodium caseinate stabilized oil-in-water emulsions as affected by severe heat treatment and storage temperatures
270
Understanding mechanisms of the plasmin-induced dissociation of the casein micelle
271
Heat-induced changes in milk proteins in high-carbohydrate media
325
Improving properties of acid skim milk gels by adjusting non-micellar to micellar protein ratio and controlling protein interactions
326
Controlling the viscosity of milk concentrates through tailored casein-whey protein interactions
1009
Mechanisms and ways for improving heat stability of Micellar Casein Concentrates
1024
Cross-linking of milk proteins can reduce its susceptibility to plasmin-induced hydrolysis
1133
Role of protein interactions on microstructure and rheological properties of Greek-style Yogurt