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Gamlath, Charitha J.
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Search Results - Gamlath, Charitha J.
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8
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Gamlath, Charitha J.
'
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1
Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems — A review
by
Munir, Masooma
,
Nadeem, Muhammad
,
Qureshi, Tahir Mahmood
,
Leong, Thomas S.H.
,
Gamlath, Charitha J.
,
Martin, Gregory J.O.
,
Ashokkumar, Muthupandian
Published in
Innovative food science & emerging technologies
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2
Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening
by
Munir, Masooma
,
Nadeem, Muhammad
,
Mahmood Qureshi, Tahir
,
Gamlath, Charitha J.
,
Martin, Gregory J.O.
,
Hemar, Yacine
,
Ashokkumar, Muthupandian
Published in
Ultrasonics sonochemistry
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3
The inhibitory roles of native whey protein on the rennet gelation of bovine milk
by
Gamlath, Charitha J.
,
Leong, Thomas S.H.
,
Ashokkumar, Muthupandian
,
Martin, Gregory J.O.
Published in
Food chemistry
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4
Functionalised dairy streams: Tailoring protein functionality using sonication and heating
by
Leong, Thomas S.H.
,
Walter, Vincent
,
Gamlath, Charitha J.
,
Yang, Min
,
Martin, Gregory J.O.
,
Ashokkumar, Muthupandian
Published in
Ultrasonics sonochemistry
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5
Incorporating whey protein aggregates produced with heat and ultrasound treatment into rennet gels and model non-fat cheese systems
by
Gamlath, Charitha J.
,
Leong, Thomas S.H.
,
Ashokkumar, Muthupandian
,
Martin, Gregory J.O.
Published in
Food hydrocolloids
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6
Protein fortification of model cheese matrices using whey protein-enriched double emulsions
by
Gamlath, Charitha J.
,
Lo, Kuan Yen
,
Leong, Thomas S.H.
,
Ashokkumar, Muthupandian
,
Martin, Gregory J.O.
Published in
Food hydrocolloids
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7
Formation of cheddar cheese analogues using canola oil and ultrasonication – A comparison between single and double emulsion systems
by
Leong, Thomas S.H.
,
Ong, Lydia
,
Gamlath, Charitha J.
,
Gras, Sally L.
,
Ashokkumar, Muthupandian
,
Martin, Gregory J.O.
Published in
International dairy journal
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8
Nutrient enrichment of dairy curd by incorporation of whole and ruptured microalgal cells (Nannochloropsis salina)
by
Muñoz-Tebar, Nuria
,
Ong, Lydia
,
Gamlath, Charitha J.
,
Yatipanthalawa, Bhagya S.
,
Ashokkumar, Muthupandian
,
Gras, Sally L.
,
Berruga, Maria Isabel
,
Martin, Gregory J.O.
Published in
Innovative food science & emerging technologies
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8
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6
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8
Journal Title
Food Hydrocolloids
2
Innovative Food Science & Emerging Technologies
2
Ultrasonics Sonochemistry
2
Food Chemistry
1
International Dairy Journal
1
Subjects
Science & Technology
8
Life Sciences & Biomedicine
6
Food Science & Technology
6
Chemistry
5
Physical Sciences
5
Casein
3
Cheese
3
Chemistry, Applied
3
Molkeprotein
3
Rennet Gelation
3
Microfiltration
2
Protein
2
Molkereimaschine
2
Mikrofiltration
2
Acoustics
2
Gelbildung
2
Gel
2
Chemistry, Multidisciplinary
2
Animals
2
Technology
2
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Sciencedirect (Online Service)
8
Science Citation Index Expanded (Web Of Science)
5
Doaj Directory Of Open Access Journals
2
Free E-Journal (出版社公開部分のみ)
2
Pubmed
2
Backfile Package - Chemical Engineering (Legacy) [Ycc]
2
Backfile Package - Physics General (Legacy) [Ypa]
2
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