Prateek Sharma

ICAR National Dairy Research Institute

H指数:15

被引数:645

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教育背景

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EOS-consistent reduced-order thermo-optoelastic modelling of zinc-blende GaN under hydrostatic and deviatoric stress up to 12 GPa

与EoS一致的锌 blende 结构GaN在静水压和偏应力下的降阶热光弹性建模（最高至12 GPa）

Computational Condensed Matter

IF3.9

2026-08-180

PRE

Understanding the mechanism of cold gel formation in reconstituted micellar casein dispersions

理解重组胶束酪蛋白分散体中冷凝胶形成机制

Food Hydrocolloids

IF12.4

2026-08-070

PRE

Investigating phase stability of ultra-high-temperature reconstituted skim milk

研究超高温度重组脱脂乳的相稳定性

Journal of Dairy Science

IF4.4

2026-07-210

OAAI

Physicochemical and Microstructural Stability of Food-Grade Olive Oil Nanoemulsions Prepared by Low-Energy Emulsification

通过低能量乳化法制备的食品级橄榄油纳米乳液的物理化学和微观结构稳定性

JOURNAL OF SCIENTIFIC & INDUSTRIAL RESEARCH

IF0.8

2026-05-010

PRE

Invited Review: Manufacture and quality control of mozzarella cheese—Scientific and technological advances

邀请综述：Mozzarella奶酪的制造与质量控制——科学与技术进展

Journal of Dairy Science

IF4.4

2025-08-200

OAAI

Understanding the effect of structure, composition, and particle size on the oral tribology of solid, semi-solid and liquid dairy foods

了解结构，组成和粒径对固体，半固体和液体乳制品的口服摩擦学的影响

INTERNATIONAL DAIRY JOURNAL

IF3.4

2025-07-010

PRE

Effect of sample treatment on determination of insoluble (INSOL) calcium content in the curd during Cheddar cheese-making

样本处理对切达奶酪制作过程中凝乳中不溶性(INSOL)钙含量测定的影响

INTERNATIONAL DAIRY JOURNAL

IF3.4

2025-05-220

PRE

Effect of pH and calcium chelation on cold gelling properties of highly concentrated-micellar casein concentrate

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-12-010

OAAI

The utility of a slice defect score method in understanding factors impacting the sliceability of commercial Cheddar cheese blocks

INTERNATIONAL DAIRY JOURNAL

IF3.4

2024-04-012

PRE

Development of methodology for assessing flowability of milk protein powders using shear failure testing device

JOURNAL OF FOOD ENGINEERING

IF5.8

2023-07-014

PRE

Application of a dairy-based model system for mathematical mapping of diffusion of salt within rennet induced micellar casein concentrate matrices

JOURNAL OF FOOD ENGINEERING

IF5.8

2023-03-011

PRE

ADSA Foundation Scholar Award: Materials science approach to the study of mechanical and diffusion properties in cheese

JOURNAL OF DAIRY SCIENCE

IF4.4

2022-06-013

OAAI

Gas production by Paucilactobacillus wasatchensis WDCO4 is increased in Cheddar cheese containing sodium gluconate

JOURNAL OF DAIRY SCIENCE

IF4.4

2022-05-017

OAAI

Characterization of norbixin and evaluation of its mobility through rennet-induced micellar casein concentrate gels as influenced by an electrical field

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2021-12-014

PRE

Determination of critical gel-sol transition point of Highly Concentrated Micellar Casein Concentrate using multiple waveform rheological technique

使用多波形流变技术确定高浓度胶束酪蛋白浓缩物的临界凝胶-溶胶转变点

FOOD HYDROCOLLOIDS

IF12.4

2021-11-0121

PREAI

Influence of chaperone-like activity of caseinomacropeptide on the gelation behaviour of whey proteins at pH 6.4 and 7.2

FOOD HYDROCOLLOIDS

IF12.4

2021-03-0118

OAAI

Solubility of carbon dioxide in renneted casein matrices: Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio

FOOD CHEMISTRY

IF9.8

2021-01-0111

OAAI

Application of a cascade membrane filtration process to standardise serum protein depleted cheese milk for cheddar cheese manufacture

INTERNATIONAL DAIRY JOURNAL

IF3.4

2020-11-0123

OAAI

Colorants in cheese manufacture: Production, chemistry, interactions, and regulation

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2019-12-2326

OAAI

Microstructure and fracture properties of semi-hard cheese: Differentiating the effects of primary proteolysis and calcium solubilization

FOOD RESEARCH INTERNATIONAL

IF8

2019-11-0132

OAAI

Prateek Sharma

个人简介

教育背景

工作经历

荣誉奖项

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