G. H. Meletharayil

Rheological properties and microstructure of high protein acid gels prepared from reconstituted milk protein concentrate powders of different protein contents

G. H. Meletharayil, Hasmukh A. Patel, Thom Huppertz · International Dairy Journal · 2015 · 61 citations

Materials Science, Biopolymer Gel, Food Colloid +7

Improvement of lactoferrin thermal stability by complex coacervation using soy soluble polysaccharides

Tiantian Lin, Younas Dadmohammadi, Seyed Mohammad Davachi et al. · Food Hydrocolloids · 2022 · 51 citations

Food Chemistry, Engineering, Lactoferrin Thermal Stability +7

Application of hydrodynamic cavitation to improve antioxidant activity in sorghum flour and apple pomace

Umesh Chandra Lohani, Kasiviswanathan Muthukumarappan, G. H. Meletharayil · Food and Bioproducts Processing · 2016 · 46 citations

Food Chemistry, Agricultural Chemistry, Food Bioactive Compound +6

Acid gelation of reconstituted milk protein concentrate suspensions: Influence of lactose addition

G. H. Meletharayil, Hasmukh A. Patel, L. E. Metzger et al. · International Dairy Journal · 2016 · 39 citations

Food Chemistry, Food Colloid, Engineering +10

Influence of hydrodynamic cavitation on the rheological properties and microstructure of formulated Greek-style yogurts

G. H. Meletharayil, L.E. Metzger, Hasmukh A. Patel · Journal of Dairy Science · 2016 · 37 citations · Full text