| Influence of milk pre-heating conditions on casein–whey protein interactions and skim milk concentrate viscosity SG Sutariya, T Huppertz, HA Patel International Dairy Journal 69, 19-22, 2017 | 69 | 2017 |
| Emerging applications of ultrasonication and cavitation in dairy industry: a review S Sutariya, V Sunkesula, R Kumar, K Shah Cogent Food & Agriculture 4 (1), 1549187, 2018 | 49 | 2018 |
| Effect of hydrogen peroxide on improving the heat stability of whey protein isolate solutions S Sutariya, H Patel Food chemistry 223, 114-120, 2017 | 43 | 2017 |
| Food Freezing: Emerging Techniques for Improving Quality and Process Efficiency a Comprehensive Review SG Sutariya, V Sunkesula Elsevier, 2021 | 34 | 2021 |
| Effect of hyaluronic acid on milk properties: Rheology, protein stability, acid and rennet gelation properties SG Sutariya, P Salunke Food Hydrocolloids 131, 107740, 2022 | 24 | 2022 |
| Review: Milk and milk products, insulin-like growth factor-1 and cancer S Sutariya, V Sunkesula, R Kumar, K Shah EC Nutrition 13, 696-705, 2018 | 9 | 2018 |
| Effect of Hyaluronic Acid and Kappa-Carrageenan on Milk Properties: Rheology, Protein Stability, Foaming, Water-Holding, and Emulsification Properties SGSP Salunke Foods 12 (5), 913, 2023 | 8 | 2023 |
| Listeria cross contamination levels in raw ice cream mix can serve as a predictor of their potential presence as heat-injured cells N Neha, S Anand, G Djira, B Kraus, S Sutariya Journal of dairy science 101 (11), 9659-9669, 2018 | 8 | 2018 |
| An approach to improve the baking properties and determine the onset of browning in fat-free mozzarella cheese SG Sutariya, LE Metzger, GH Meletharayil Journal of Dairy Science 105 (3), 2153-2165, 2022 | 5 | 2022 |
| A Novel Organism Lactobacillus wasatchensis: Growth, Detection, Gassing Defects in Cheese, Control Strategy and Future Research Opportunities: A Review AJ Suresh Sutariya, Venkateswarlu Sunkesula, Khilendra Bhanduriya Asian Journal Of Dairy And Food Research 39 (Issue 2 (June 2020)), Page : 91-97, 2020 | 3 | 2020 |
| Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional Properties R Joshi, SG Sutariya, P Salunke Foods 13 (5), 690, 2024 | 1 | 2024 |
| Evaluating the recovery potential of injured cells of Listeria innocua under product temperature-abuse conditions and passage through simulated gastrointestinal fluids N Singh, S Anand, B Kraus, S Sutariya Journal of Dairy Science 104 (3), 2787-2793, 2021 | 1 | 2021 |
| Effect of Calcium Chelators on Improving the Heat Stability of Liquid Micellar Casein Concentrate SG Sutariya, HA Patel EC Nutrition 14, 75-82, 2019 | 1 | 2019 |
| Heat stable whey protein products and a process for the preparation of heat stable whey proteins HA Patel, SG Sutariya US Patent App. 15/046,034, 2016 | 1 | 2016 |
| Role of Protein Interactions in Tailoring the Viscosity of Skim Milk Concentrate and Improving the Heat Stability of Whey Protein Isolate Solution S Sutariya Dairy Science Department, South Dakota State University, 2015 | 1 | 2015 |
| Effect of different molecular weight hyaluronic acid on functional properties of skim milk R Joshi, A Aditya, SG Sutariya, P Salunke JOURNAL OF DAIRY SCIENCE 105, 227-227, 2022 | | 2022 |
| Food Freezing: Emerging Techniques for Improving Quality and Process Efficiency a Comprehensive Review VS Suresh G.Sutariya Reference Module in Food Science, 1-28, 2020 | | 2020 |
| Scientific Opinion: Challenges for Animal-Free Milk Alternate Protein Based Ingredient and Products S Sutariya EC NUTRITION 14 (11), 48-49, 2019 | | 2019 |
| Recovery potential of heat-injured cells of Listeria under ice cream temperature abuse conditions versus simulated gastrointestinal fluids N Singh, S Anand, B Kraus, S Sutariya American Dairy Science Association 102 (Suppl. 1), 2019 | | 2019 |
| Effect of freezing and hardening on injured versus intact cells of Listeria in ice cream mix SS N. Neha*, S. Anand, B.Kraus Journal of Dairy Science 101 (Suppl. 2), 48-48, 2018 | | 2018 |
Venkateswarlu Sunkesula, Ph. D.Idaho Milk Products, Inc.在 idahomilk.us 的电子邮件经过验证
