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S

Srinivasan Damodaran

Mechanical Engineering

H指数:53

被引数:9,027

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Evaluation of varying properties of Moringa oleifera fiber/polylactic acid biopolymer composites

评价木槿橄榄纤维/聚乳酸生物聚合物复合材料的性能变化

Polymer Bulletin

IF4

2026-05-130

PRE

Enzymological characteristics of pepsinogens and pepsins purified from lizardfish (Saurida micropectoralis) stomach

IF9.8

2022-01-0119

PREAI

Influence of amino acids on thermal stability and heat-set gelation of bovine serum albumin

氨基酸对牛血清白蛋白热稳定性和热定形凝胶的影响

IF9.8

2021-02-0110

OAAI

Hofmeister Order of Anions on Protein Stability Originates from Lifshitz-van der Waals Dispersion Interaction with the Protein Phase

IF3.9

2019-09-126

PREAI

Effects of microbial transglutaminase treatment on physiochemical properties and emulsifying functionality of faba bean protein isolate

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-01-0162

PREAI

Removal of off-flavour-causing precursors in soy protein by concurrent treatment with phospholipase A2 and cyclodextrins

IF9.8

2018-10-0131

OAAI

Nanostructure and functionality of enzymatically repolymerized whey protein hydrolysate

IF9.8

2018-08-019

OAAI

A two-step enzymatic modification method to reduce immuno-reactivity of milk proteins

IF9.8

2017-12-0120

OAAI

Ice crystal growth inhibition by peptides from fish gelatin hydrolysate

FOOD HYDROCOLLOIDS

IF12.4

2017-09-0191

OAAI

In vitro digestibility and IgE reactivity of enzymatically cross-linked heterologous protein polymers

IF9.8

2017-04-0137

OAAI

Beyond the hydrophobic effect: Critical function of water at biological phase boundaries - A hypothesis

ADVANCES IN COLLOID AND INTERFACE SCIENCE

IF19.3

2015-07-019

PREAI

Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

FOOD HYDROCOLLOIDS

IF12.4

2013-06-01240

PREAI

Effect of microbial transglutaminase treatment on thermal stability and pH-solubility of heat-shocked whey protein isolate

FOOD HYDROCOLLOIDS

IF12.4

2013-01-0186

PREAI

On the Molecular Mechanism of Stabilization of Proteins by Cosolvents: Role of Lifshitz Electrodynamic Forces

IF3.9

2012-06-1316

PREAI

Short communication: Annatto in Cheddar cheese-derived whey protein concentrate is primarily associated with milk fat globule membrane

JOURNAL OF DAIRY SCIENCE

IF4.4

2012-02-0113

OAAI

Straightforward Process for Removal of Milk Fat Globule Membranes and Production of Fat-free Whey Protein Concentrate from Cheese Whey

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2011-08-2423

PRE

Removal of soy protein-bound phospholipids by a combination of sonication, β-cyclodextrin, and phospholipase A2 treatments

IF9.8

2011-08-0121

PRE

Composition, Thermotropic Properties, and Oxidative Stability of Freeze-Dried and Spray-Dried Milk Fat Globule Membrane Isolated from Cheese Whey

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2011-08-0119

PRE

Chemical Modification and Structural Analysis of Protein Isolates to Produce Hydrogel using Whitemouth Croaker (Micropogonias furnieri) Wastes

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

IF3.3

2011-04-205

OAAI

Zinc-Induced Precipitation of Milk Fat Globule Membranes: A Simple Method for the Preparation of Fat-Free Whey Protein Isolate

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2010-09-2825

PREAI