Research output per year
Research output per year
Organization profile
Organization profile
The Midwest Dairy Foods Research Center focuses particularly on flavor development and functionality in cheese, improving the performance of cheese starter cultures through genetics, adding value to milk-based products with probiotics and nutraceuticals, improving shelf life of flavored milks, reducing undesirable taste of milk, improving functionality and controlling flavor attributes of milk fractionation components, and developing methods for effective and profitable uses of whey.
Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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Milk Whey Protein Fibrils—Effect of Stirring and Heating Time
Rathod, G. & Amamcharla, J., Feb 2024, In: Foods. 13, 3, 466.Research output: Contribution to journal › Article › peer-review
Open Access -
Development of spray dried functional milk protein concentrate containing whey proteins as fibrils
Rathod, G., Kapoor, R., Meletharayil, G. H. & Amamcharla, J. K., Oct 2023, In: International Dairy Journal. 145, 105719.Research output: Contribution to journal › Article › peer-review
1 Scopus citations -
Effect of bulk nanobubbles on ultrafiltration membrane performance: Physiochemical, rheological, and microstructural properties of the resulting skim milk concentrate dispersions
Babu, K. S. & Amamcharla, J. K., Jan 2023, In: Journal of Food Engineering. 337, 111238.Research output: Contribution to journal › Article › peer-review
2 Scopus citations