K JAYARAJ RAO

RESEARCH INTERESTS

Traditional Dairy Products

Scopus Publications

RECENT SCHOLAR PUBLICATIONS

Assessing the production of galactooligosaccharides in batch and continuous mode by using β‐galactosidase immobilised on mesoporous silicon dioxide nanoparticles
MK CT, S S, SK MH, PS Rao, JR K
International 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 residue
AA Sangama, M Sharma, MR Ravindra, KJ Rao
Indian Journal of Dairy Science 76 (1) 2023



Optimisation of consolidation and whey drainage during the process of Paneer pressing
R Tellabati, MR Ravindra, KJ Rao
International 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 products
K Joseph, KJ Rao
2023



A comprehensive study on processing parameters, yield, quality characteristics and shelf life of malai–a heat desiccated indigenous dairy product
G Thomas, KJ Rao
Indian Journal of Dairy Science 75 (5) 2022



Effect of ionic silver solution on Paneer (Indian cottage cheese) quality and shelf life
S 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 study
R 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 product
MB Chaudhary, KJ Rao, A Ashok
Indian Journal of Dairy Science 75 (4) 2022



Optimization of Ingredients for Preparation of Turmeric Milk
B Pushpalatha, NM Jabeen, MB Chaudhary, KJ Rao
The Indian Journal of Nutrition and Dietetics, 12-27 2022



Sorption and thermodynamic properties of dry crystallized Palada payasam mix prepared using manual and mechanical stirring
N Jose, MR Ravindra, GP Deshmukh, KJ Rao
Journal of Food Science and Technology 59 (3), 1075-1086 2022



Microstructure of paneer prepared by automated pressing technique
C 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 product
VM Jadhao, MH Sathish Kumar, K Jayaraj Rao, RS Matche
Journal of Food Science and Technology 58, 2019-2027 2021



Recent developments in safe production of dairy spreads
KJ Rao, HC Devaraja
Indian J Anim Health 60 (2), 52-63 2021



Evaluation of potential of selected prebiotics on probiotic L. acidophilus and L. casei strains
HC Devaraja, HM Jayaprakasha, KJ Rao
Indian J Anim Health 60 (2), 174-182 2021



Process Standardization for Fruit Based Chakka Desserts
D Joshna, A Padmaja, P Aravindakshan, CN Pagote, KJ Rao
International Journal of Fruit Science 21 (1), 712-720 2021



Studies on Alum as Milk Coagulating Agent in the Manufacture of Paneer–An Indian Cottage Cheese
H Dwarakanath, P Gurumoorthi, KJ Rao, CN Pagote
Journal of Food Engineering and Technology 9 (2), 64-72 2020



Characterization of Mohanthal €“A traditional sweet from Gujarat, India
MB Chaudhary, KJ Rao, H Sutariya
Indian 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 Kanna
IJCS 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 Paneer
R Kumar, D Mishra, H Sutariya, MB Chaudhary, KJ Rao
International journal of dairy technology 72 (4), 617-625 2019

MOST CITED SCHOLAR PUBLICATIONS

Moisture sorption characteristics of chhana podo at 5 C and 35 C
KJ Rao, PHA Dhas, FME Emerald, BC Ghosh, BV Balasubramanyam, ...
Journal of Food Engineering 76 (3), 453-459 2006
Citations: 70



Khoa jalebi, a unique traditional product of Central India
CN Pagote, K Jayaraj Rao
NISCAIR-CSIR, India 2012
Citations: 25



Development of ready-to-eat paneer curry by hurdle technology.
KJ Rao, GR Patil
1999
Citations: 25



Effect of flaxseed oil and flour on sensory, physicochemical and fatty acid profile of the fruit yoghurt
S Siva Kumar, BV Balasubramanyam, K Jayaraj Rao, ...
Journal of food science and technology 54, 368-378 2017
Citations: 24



Modeling the Heat and Mass Transfer during Frying of Gulab Jamun
MEE Franklin, HA Pushpadass, R Ravindra Menon, KJ Rao, BS Nath
Journal of Food Processing and Preservation 38 (4), 1939-1947 2014
Citations: 24



Physico-chemical changes in retort processed kunda.
B Navajeevan, KJ Rao
2005
Citations: 23



Computer vision system for colour measurement-fundamentals and applications in food industry: a review
A Vyawahare, KJ Rao, CN Pagote
Research and Reviews: Journal of Food and Dairy Technology 1 (2), 22-31 2013
Citations: 22



Studies on utilization of Indian cottage cheese whey in wheat bread manufacture
N Divya, KJ Rao
Journal of food processing and preservation 34 (6), 975-992 2010
Citations: 21



Development of mint flavoured yoghurt spread
TS Kumar, P Arvindakshan, A Sangeetha, CN Pagote, KJ Rao
Asian Journal of Dairying & Foods Research 32 (1), 19-24 2013
Citations: 20



Moisture Sorption Behavior and Thermodynamic Properties of Gulabjamun Mix
HA Pushpadass, FME Emerald, B Chaturvedi, KJ Rao
Journal of Food Processing and Preservation 38 (6), 2192-2200 2014
Citations: 18



Analysis of Transient Heat and Mass Transfer during Deep‐Fat Frying of Pantoa
KC Neethu, MEE Franklin, HA Pushpadass, RR Menon, KJ Rao, BS Nath
Journal of Food Processing and Preservation 39 (6), 966-977 2015
Citations: 17



Application of computer vision systems in colour evaluation of kunda: a heat desiccated dairy product.
AS Vyawahare, KJ Rao
2011
Citations: 17



Studies on the influence of water activity (a_w) on the stability of foods - a critical appraisal.
HM Jayaprakasha, KJ Rao, WAL Kumar
1997
Citations: 17



A study on the effect of different hurdles on the rheological properties of fried paneer by response surface methodology
K Jayaraj Rao, GR Patil
Journal of food science and technology (Mysore) 38 (3), 207-212 2001
Citations: 16



Effect of different coagulants on the yield, sensory, instrumental colour and textural characteristics of cow's milk Paneer
R Kumar, D Mishra, H Sutariya, MB Chaudhary, KJ Rao
International journal of dairy technology 72 (4), 617-625 2019
Citations: 15



Study on the effect of packaging materials on the physico-chemical, microbiological and sensory quality of kunda
L Mahalingaiah, BV Venkateshaiah, S Kulkarni, KJ Rao
Journal of food science and technology 51, 1000-1005 2014
Citations: 15



Development of khoa powder based gulabjamun mix
PA Yawale, KJ Rao
Indian Journal of Dairy Science 65 (5) 2012
Citations: 15



Effect of heat treatment of milk on the sensory and rheological quality of dahi prepared from cow milk
S Shekhar, J Joe, R Kumar, J Jyothis, K Kumar, YA Priya, KJ Rao, ...
J Food Dairy Technol 1 (1), 9-15 2012
Citations: 15



Changes in textural characteristics of paneer in ready‐to‐eat canned paneer curry during storage
KJ Rao, GR Patil
Journal of texture studies 37 (2), 156-164 2006
Citations: 15



Studies on effect of oat and cheese incorporation on sensory and textural quality of short-dough type biscuit
KS Swapna, KJ Rao
Journal of food science and technology 53, 1505-1514 2016
Citations: 14