Prafulla Salunke - Concepedia

Author

Prafulla Salunke

South Dakota State University ORCID

Also Known As

P. Salunke, Prafulla Salunke, Salunke, P.

Publications

442

Citations

H-Index

Concepts

All Affiliations

South Dakota State University Kansas State University

About

Prafulla Salunke is an author at South Dakota State University specializing in food technology, food processing, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	227
2	Engineering	5	5	149
3	Biochemistry	2	2	57
4	Medicine	1	1	29
5	Biomedical Engineering	1	1	38

Prafulla Salunke

Publications

332

Citations

H-Index

Page 1

	Year	Citations
Manufacture of modified milk protein concentrate utilizing injection of carbon dioxide Chenchaiah Marella, Prafulla Salunke, A. C. Biswas, Journal of Dairy Science Carbon DioxideBiomanufacturingBiotechnologyAlternative Protein SourceFood Engineering	2015	64
Microfiltration and Ultrafiltration Process to Produce Micellar Casein and Milk Protein Concentrates with 80% Crude Protein Content: Partitioning of Various Protein Fractions and Constituents Prafulla Salunke, Chenchaiah Marella, L. E. Metzger Dairy EngineeringProtein PurificationMilk ProteinPasteurized SmBiochemical Engineering	2021	42
Effect of hyaluronic acid on milk properties: Rheology, protein stability, acid and rennet gelation properties Suresh Sutariya, Prafulla Salunke Food Hydrocolloids Food ColloidMilk PropertiesEngineeringHyaluronic AcidFood Biophysics	2022	38
Functional characteristics of process cheese product as affected by milk protein concentrate and micellar casein concentrate at different usage levels Prafulla Salunke, L. E. Metzger International Dairy Journal NutritionProcess Cheese ProductMilk Protein ConcentrateFood AnalysisMicellar Casein Concentrate	2022	30
Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Unmelted texture Prafulla Salunke, Chenchaiah Marella, Jayendra K. Amamcharla, Journal of Dairy Science Food AnalysisBioanalysisFood TechnologyChromatographyHealth Sciences	2022	29
Functional properties of milk protein concentrate and micellar casein concentrate as affected by transglutaminase treatment Prafulla Salunke, L. E. Metzger Food Hydrocolloids EngineeringBiochemistryMilk Protein ConcentrateBiotechnologyMicellar Casein Concentrate	2022	28
Effect of Hyaluronic Acid and Kappa-Carrageenan on Milk Properties: Rheology, Protein Stability, Foaming, Water-Holding, and Emulsification Properties Suresh Sutariya, Prafulla Salunke Foods	2023	28
Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Melt and stretch properties Prafulla Salunke, Chenchaiah Marella, Jayendra K. Amamcharla, Journal of Dairy Science Rcn PowderEngineeringFood AnalysisFood BiophysicsImitation Cheese Products—melt	2022	22
Impact of transglutaminase treatment given to the skim milk before or after microfiltration on the functionality of micellar casein concentrate used in process cheese product and comparison with rennet casein Prafulla Salunke, L. E. Metzger International Dairy Journal Rennet CaseinBiotechnologyMicellar Casein ConcentrateFood EngineeringFood Processing	2022	21
Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate Ahmed R. A. Hammam, Rohit Kapoor, Prafulla Salunke, Foods NutritionEngineeringFunctional PropertyFood AnalysisFood Biophysics	2021	19

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