RECENT SCHOLAR PUBLICATIONS
- Assessing the production of galactooligosaccharides in batch and continuous mode by using β‐galactosidase immobilised on mesoporous silicon dioxide nanoparticlesMK CT, S S, SK MH, PS Rao, JR KInternational Journal of Food Science & Technology 59 (2), 939-949 2024
- Quality attributes of ghee residue prepared using Deoni and Holstein Friesian crossbred cow milk as influenced by method of preparation: Quality attributes of ghee residueAA Sangama, M Sharma, MR Ravindra, KJ RaoIndian Journal of Dairy Science 76 (1) 2023
- Optimisation of consolidation and whey drainage during the process of Paneer pressingR Tellabati, MR Ravindra, KJ RaoInternational Journal of Dairy Technology 76 (1), 200-213 2023
- Evaluation of sensory and textural profile of lemongrass flavoured paneer during storage and its utilization in preparation of dairy productsK Joseph, KJ Rao 2023
- A comprehensive study on processing parameters, yield, quality characteristics and shelf life of malai–a heat desiccated indigenous dairy productG Thomas, KJ RaoIndian Journal of Dairy Science 75 (5) 2022
- Effect of ionic silver solution on Paneer (Indian cottage cheese) quality and shelf lifeS Prajapati, S Kumar Malladevanahalli Huchegowda, ...International Journal of Dairy Technology 75 (4), 902-909 2022
- Milk chilling using nanoparticle enhanced phase change material capsuled inside a jacketed cylindrical module: A numerical and experimental studyR Prakash, MR Ravindra, HA Pushpadass, M Sivaram, S Jeyakumar, ...Innovative Food Science & Emerging Technologies 81, 103112 2022
- Moisture sorption characteristics of Mohanthal, a chickpea flour (besan) based traditional dairy productMB Chaudhary, KJ Rao, A AshokIndian Journal of Dairy Science 75 (4) 2022
- Optimization of Ingredients for Preparation of Turmeric MilkB Pushpalatha, NM Jabeen, MB Chaudhary, KJ RaoThe Indian Journal of Nutrition and Dietetics, 12-27 2022
- Sorption and thermodynamic properties of dry crystallized Palada payasam mix prepared using manual and mechanical stirringN Jose, MR Ravindra, GP Deshmukh, KJ RaoJournal of Food Science and Technology 59 (3), 1075-1086 2022
- Microstructure of paneer prepared by automated pressing techniqueC Sinha, M Manjunatha, K Jayaraj Rao, P Sinha, K Kumari, M G Kumar, ...Journal of Food Process Engineering 44 (9), e13786 2021
- Evaluation of beeswax coated coconut shells for packaging of set-type dahi: an Indian fermented productVM Jadhao, MH Sathish Kumar, K Jayaraj Rao, RS MatcheJournal of Food Science and Technology 58, 2019-2027 2021
- Recent developments in safe production of dairy spreadsKJ Rao, HC DevarajaIndian J Anim Health 60 (2), 52-63 2021
- Evaluation of potential of selected prebiotics on probiotic L. acidophilus and L. casei strainsHC Devaraja, HM Jayaprakasha, KJ RaoIndian J Anim Health 60 (2), 174-182 2021
- Process Standardization for Fruit Based Chakka DessertsD Joshna, A Padmaja, P Aravindakshan, CN Pagote, KJ RaoInternational Journal of Fruit Science 21 (1), 712-720 2021
- Studies on Alum as Milk Coagulating Agent in the Manufacture of Paneer–An Indian Cottage CheeseH Dwarakanath, P Gurumoorthi, KJ Rao, CN PagoteJournal of Food Engineering and Technology 9 (2), 64-72 2020
- Characterization of Mohanthal €“A traditional sweet from Gujarat, IndiaMB Chaudhary, KJ Rao, H SutariyaIndian Journal of Dairy Science 73 (3) 2020
- Correlations among sensory, textural and chemical parameters of paneer (Indian soft cheese)WS Subash, KJ Rao, MD Baig, M Dharani, AA Kumar, KS KannaIJCS 8 (4), 1466-1472 2020
- Effect of different coagulants on the yield, sensory, instrumental colour and textural characteristics of cow's milk Paneer.RK Ranjan Kumar, DM Diwakar Mishra, HS Harinkumar Sutariya, ... 2019
- Effect of different coagulants on the yield, sensory, instrumental colour and textural characteristics of cow's milk PaneerR Kumar, D Mishra, H Sutariya, MB Chaudhary, KJ RaoInternational journal of dairy technology 72 (4), 617-625 2019