Ranjan Sharma - Concepedia

Author

Ranjan Sharma

Agriculture and Food

Also Known As

RANJAN SHARMA, Ranjan Sharma

Publications

759

Citations

H-Index

Concepts

All Affiliations

Agriculture and Food The University of Queensland Dairy Innovation Australia (Australia)Royal Agricultural University

About

Ranjan Sharma is an author at Agriculture and Food specializing in food engineering, biomolecular engineering, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	4	4	201
2	Health Sciences	2	2	63
3	Natural Sciences	2	2	203
4	Medicine	1	1	41
5	Public Health	1	1	41

Ranjan Sharma

Publications

708

Citations

H-Index

Page 1

	Year	Citations
Rheology, texture and microstructure of gelatin gels with and without milk proteins Zhihua Pang, Hilton C. Deeth, P. A. Sopade, Food Hydrocolloids Biopolymer GelFood ColloidMilk ProteinsRheologyFood Engineering	2013	163
Influence of transglutaminase treatment of skim milk on the formation of ε-(γ-glutamyl)lysine and the susceptibility of individual proteins towards crosslinking Ranjan Sharma, P. Chr. Lorenzen, K.B. Qvist International Dairy Journal Protein ChemistryGlycosylationBiochemistryIndividual Proteins TowardsProtein Folding	2001	141
Effects of emulsion droplet sizes on the crystallisation of milk fat Tuyen Truong, Nidhi Bansal, Ranjan Sharma, Food Chemistry Food ColloidEmulsion DropletFood EngineeringMilk FatFood Structure	2013	82
Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels Zhihua Pang, Hilton C. Deeth, Ranjan Sharma, Food Hydrocolloids Biopolymer GelMicrostructural PropertiesEngineeringRheologyFood Engineering	2014	74
Effect of limited hydrolysis on the interfacial rheology and foaming properties of β-lactoglobulin A Richard Ipsen, Jeanette Otte, Ranjan Sharma, Colloids and Surfaces B Biointerfaces Engineeringβ-Lactoglobulin ARheological PropertyLimited HydrolysisRheology	2001	64
Composition and Structure of Fat Globule Surface Layers in Recombined Milk Ranjan Sharma, Harjinder Singh, Michael W. Taylor Journal of Food Science Food ColloidBiochemistryNatural SciencesAbstract Protein CoverageCasein Micelles	1996	62
Susceptibility of an industrial α-lactalbumin concentrate to cross-linking by microbial transglutaminase Ranjan Sharma, M. Zakora, K.B. Qvist International Dairy Journal BiomanufacturingBiotransformationFood FermentationBiochemistryBacteriology	2002	41
Characteristics of oil–water emulsions stabilised by an industrial α-lactalbumin concentrate, cross-linked before and after emulsification, by a microbial transglutaminase Ranjan Sharma, M. Zakora, K.B. Qvist Food Chemistry Food ChemistryFood ColloidBiomanufacturingEngineeringBiochemical Engineering	2002	32
Effect of sulphydryl reagents on the heat stability of whey protein isolate Heni Wijayanti, Nidhi Bansal, Ranjan Sharma, Food Chemistry Food ChemistryWhey Protein IsolateEngineeringBiochemistryBiochemical Engineering	2014	31
Reduction of aggregation of β-lactoglobulin during heating by dihydrolipoic acid Heni Wijayanti, Hee‐Bok Oh, Ranjan Sharma, Journal of Dairy Research	2013	18

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