Kapoor R - Search Results

1

Annatto-entrapped casein-chitosan complexes improve whey color quality after acid coagulation of milk.

Celli GB, Ravanfar R, Kaliappan S, Kapoor R, Abbaspourrad A. Celli GB, et al. Among authors: kapoor r. Food Chem. 2018 Jul 30;255:268-274. doi: 10.1016/j.foodchem.2018.02.071. Epub 2018 Feb 14. Food Chem. 2018. PMID: 29571476

2

Invited review: Microfiltration-derived casein and whey proteins from milk.

Carter BG, Cheng N, Kapoor R, Meletharayil GH, Drake MA. Carter BG, et al. Among authors: kapoor r. J Dairy Sci. 2021 Mar;104(3):2465-2479. doi: 10.3168/jds.2020-18811. Epub 2021 Jan 15. J Dairy Sci. 2021. PMID: 33455742 Free article. Review.

3

Bioactives in bovine milk: chemistry, technology, and applications.

Lin T, Meletharayil G, Kapoor R, Abbaspourrad A. Lin T, et al. Among authors: kapoor r. Nutr Rev. 2021 Dec 8;79(Suppl 2):48-69. doi: 10.1093/nutrit/nuab099. Nutr Rev. 2021. PMID: 34879147 Free PMC article. Review.

4

Long-Term Lacticaseibacillus rhamnosus GG Storage at Ambient Temperature in Vegetable Oil: Viability and Functional Assessments.

Davachi SM, Dogan B, Khazdooz L, Zhang S, Khojastegi A, Fei Z, Sun H, Meletharayil G, Kapoor R, Simpson KW, Abbaspourrad A. Davachi SM, et al. Among authors: kapoor r. J Agric Food Chem. 2022 Aug 3;70(30):9399-9411. doi: 10.1021/acs.jafc.2c02953. Epub 2022 Jul 26. J Agric Food Chem. 2022. PMID: 35881537

5

Encapsulation and stabilization of lactoferrin in polyelectrolyte ternary complexes.

Lin T, Zhou Y, Dadmohammadi Y, Yaghoobi M, Meletharayil G, Kapoor R, Abbaspourrad A. Lin T, et al. Among authors: kapoor r. Food Hydrocoll. 2023 Dec;145:109064. doi: 10.1016/j.foodhyd.2023.109064. Epub 2023 Jul 11. Food Hydrocoll. 2023. PMID: 37545760 Free PMC article.

6

Synthesis of a Cation-Exchange Resin by Inverse Suspension Polymerization for Lactoferrin Extraction from Whey.

Khazdooz L, Zarei A, Meletharayil G, Kapoor R, Abbaspourrad A. Khazdooz L, et al. Among authors: kapoor r. ACS Omega. 2023 Aug 15;8(34):30966-30975. doi: 10.1021/acsomega.3c02599. eCollection 2023 Aug 29. ACS Omega. 2023. PMID: 37663523 Free PMC article.

7

Investigating the synergistic effects of high-pressure homogenization and pH shifting on the formation of tryptophan-rich nanoparticles.

Dong H, Yang L, Dadmohammadi Y, Li P, Lin T, He Y, Zhou Y, Li J, Meletharayil G, Kapoor R, Abbaspourrad A. Dong H, et al. Among authors: kapoor r. Food Chem. 2024 Feb 15;434:137371. doi: 10.1016/j.foodchem.2023.137371. Epub 2023 Sep 9. Food Chem. 2024. PMID: 37708572

8

Using transglutaminase to cross-link complexes of lactoferrin and α-lactalbumin to increase thermal stability.

Zhou Y, Lin T, Dadmohammadi Y, Li P, Dong H, Yang L, He Y, Meletharayil G, Kapoor R, Abbaspourrad A. Zhou Y, et al. Among authors: kapoor r. J Food Sci. 2024 Sep;89(9):5488-5502. doi: 10.1111/1750-3841.17182. Epub 2024 Aug 1. J Food Sci. 2024. PMID: 39088724

9

Fabrication and characterization of whey protein isolate-tryptophan nanoparticles by pH-shifting combined with heat treatment.

Yang L, Dong H, Wang J, Dadmohammadi Y, Zhou Y, Lin T, Khongkomolsakul W, Meletharayil G, Kapoor R, Abbaspourrad A. Yang L, et al. Among authors: kapoor r. Food Res Int. 2024 Nov;196:115031. doi: 10.1016/j.foodres.2024.115031. Epub 2024 Sep 3. Food Res Int. 2024. PMID: 39614541

10

Manufacture of process cheese products without emulsifying salts using acid curd and micellar casein concentrate.

Hammam ARA, Kapoor R, Metzger LE. Hammam ARA, et al. Among authors: kapoor r. J Dairy Sci. 2023 Jan;106(1):117-131. doi: 10.3168/jds.2022-22379. Epub 2022 Nov 7. J Dairy Sci. 2023. PMID: 36357208 Free article.

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