Concepedia

D. KARLESKIND

DK

Statistics

Publications

9

Citations

324

H-Index

9

Active since

1991

Affiliations

The Ohio State University(Current)

D. KARLESKIND is an author at The Ohio State University specializing in food engineering, health sciences, and food processing.

Top concepts

HealthFood EngineeringEngineeringFood ProcessingFood TechnologyBiomolecular EngineeringFood ChemistryProtein EngineeringBiotechnologyBiomanufacturing

Publications per year

1991–1996

9

Publications

9

Chemical, Microbiological and Sensory Properties of Plain Nonfat Yogurt

I. LAYE, D. KARLESKIND, C.V. Morr · Journal of Food Science · 1993 · 74 citations

Shelf Life, Food Packaging, Food Chemistry +17

Partial Replacement of Egg White Proteins with Whey Proteins in Angel Food Cakes

B. ARUNEPANLOP, C.V. Morr, D. KARLESKIND et al. · Journal of Food Science · 1996 · 62 citations

Food Chemistry, Nutrition, Health Sciences +14

Improving Acid Production in Soy‐Based Yogurt by Adding Cheese Whey Proteins and Mineral Salts

D. KARLESKIND, I. LAYE, Elizabeth Halpin et al. · Journal of Food Science · 1991 · 51 citations

Nutrition, Engineering, Acid Development +23

Foaming Properties of Lipid‐Reduced and Calcium‐Reduced Whey Protein Concentrates

D. KARLESKIND, I. LAYE, F.‐I. MEI et al. · Journal of Food Science · 1995 · 40 citations

Food Chemistry, Materials Science, Excellent Foaming Properties +11

Chemical Pretreatment and Microfiltration for Making Delipidized Whey Protein Concentrate

D. KARLESKIND, I. LAYE, F.‐I. MEI et al. · Journal of Food Science · 1995 · 35 citations

Chemical Pretreatment, Biomanufacturing, Engineering +14

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