Concepedia
Statistics
Publications
28
Citations
1.8K
H-Index
19
Active since
1996
Affiliations
RMIT University(Current)
Victoria University
Commonwealth Scientific and Industrial Research Organisation
University of Hong Kong
Scientific Games (Australia)
Frank Sherkat is an author at RMIT University specializing in agriculture, food science, and food microbiology.
Publications per year
1996–2019
RHEOLOGY AND TEXTURE OF SET YOGURT AS AFFECTED BY INULIN ADDITION
Tatdao Paseephol, Darryl M. Small, Frank Sherkat · Journal of Texture Studies · 2008 · 235 citations · Full text
Agriculture, Food Science, Nutritional Sciences +17
Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios
Thanut Amatayakul, A.L. Halmos, Frank Sherkat et al. · International Dairy Journal · 2005 · 194 citations
Agriculture, Dairy Science, Food Science +16
Syneresis in set yogurt as affected by EPS starter cultures and levels of solids
Thanut Amatayakul, Frank Sherkat, Nagendra P. Shah · International Journal of Dairy Technology · 2006 · 184 citations
Agriculture, Dairy Science, Food Science +14
Cholesterol reduction mechanisms and fatty acid composition of cellular membranes of probiotic Lactobacilli and Bifidobacteria
Fatemeh Miremadi, Mutamed Ayyash, Frank Sherkat et al. · Journal of Functional Foods · 2014 · 166 citations · Full text
Life Sciences, Biochemistry, Microbiology +17
Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids
Thanut Amatayakul, Frank Sherkat, Nagendra P. Shah · Food Hydrocolloids · 2005 · 109 citations
Agriculture, Dairy Science, Food Science +17
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