Prateek Sharma

Publications | Book Chapters

• Sharma, P., Martini, S., (2021). Milk Fat-Based Spreads: Encyclopedia of Dairy Sciences, 3rd edition. Elsevier
• Sharma, P., (2021). Milk Protein Concentrate (MPC) and Isolate (MPI): Encyclopedia of Dairy Sciences, 3rd edition. Elsevier
• Sharma, P., Martini, S., (2021). Modified Butters: Encyclopedia of Dairy Sciences, 3rd edition. Elsevier
• Sharma, P., (2021). Recombined and Reconstituted Products: Encyclopedia of Dairy Sciences, 3rd edition. Elsevier
• Sharma, P., (2021). Standardization of Fat and Protein: Encyclopedia of Dairy Sciences, 3rd edition. Elsevier
• Sharma, P., (2021). History of Dairy Processing, Technology and Products : Encyclopedia of Dairy Sciences, 3rd edition. Elsevier
• Sharma, P., (2021). CHEESE: Pasta-Filata Cheeses: Low-Moisture Part-Skim Mozzarella (Pizza Cheese) : Encyclopedia of Dairy Sciences, 3rd edition. Elsevier
• Sharma, P., (2021). Prebiotic and Probiotic Food Formulations: Food Formulation: Novel Ingredients and Processing Techniques. John Wiley & Sons Ltd.
• Sharma, P., (2015). Butter and fat spreads: Manufacture and quality assurance: Dairy Processing and Quality Assurance. Dairy Processing and Quality Assurance
• Sharma, P., (2015). Evaporated and Sweetened Condensed Milks. Dairy Processing and Quality Assurance

An asterisk (*) at the end of a publication indicates that it has not been peer-reviewed.

Publications | Journal Articles

Academic Journal

• Pace, N., Verma, A., Parhi, A., Sharma, P., (2023). The utility of a slice defect score method in understanding factors impacting the sliceability of commercial Cheddar cheese blocks. International Dairy Journal, doi: https://doi.org/10.1016/j.idairyj.2023.105865
• Alehosseini, A., Sheehan, J.J, Sharma, P., (2023). Application of a dairy-based model system for mathematical mapping of diffusion of salt within rennet induced micellar casein concentrate matrices. Journal of Food Engineering, 341:111263, doi: https://doi.org/10.1016/j.jfoodeng.2022.111263
• Palmer, K., Parhi, A., Shetty, A., Sunkesula, V., Sharma, P., (2023). Development of methodology for assessing flowability of milk protein powders using shear failure testing device. Journal of Food Engineering, 348, doi: https://doi.org/10.1016/j.jfoodeng.2023.111450
• Sangli, A.N, Hultmark, A., Aldinger, G., Rao, R., Johnson, D.M, Parhi, A., Sharma, P., (2022). Filament Extension Atomization Spraying of High Concentration Whey Suspensions: Volume 8: Fluids Engineering; Heat Transfer and Thermal Engineering. American Society of Mechanical Engineers, doi: http://dx.doi.org/10.1115/imece2022-97022
• Sharma, P., (2022). ADSA Foundation Scholar Award: Materials science approach to the study of mechanical and diffusion properties in cheese. Journal of Dairy Science, 105:6, 4711-4721.
• Lamichhane, P., Sharma, P., Kelly, A.L, Sheehan, J.J, (2022). Effect of chymosin‐induced hydrolysis of α _S1 ‐casein on the tribological behaviour of brine‐salted semihard cheeses. International Journal of Dairy Technology
• McMahon, D.J, Sorenson , K., Domek, M.D, Dai, X., Sharma, P., Oberg, T., Oberg, C.J, Gas production by Paucilactobacillus wasatchensis WDCO4 is increased in Cheddar cheese containing sodium gluconate . J. Dairy Sci., 105:5, doi: https://doi.org/10.3168/jds.2021-21617
• Alehosseini, A., Wall, C., Segat, A., Tiwari, B.K, Sharma, P., Kelly, A.L, Sheehan, J.J, (2022). A preliminary evaluation of the impact of pulsed electric field and high-pressure processing treatments on mobility of norbixin molecules through rennet-induced casein matrices. Journal of Food Process Engineering, 45:1
• Alehosseini, A., Sharma, P., Kelly, A.L, Sheehan, J.J, (2021). Characterization of norbixin and evaluation of its mobility through rennet-induced micellar casein concentrate gels as influenced by an electrical field. Innovative Food Science and Emerging Technologies, 74
• Zad Bagher Seighalani, F., McMahon, D.J, Sharma, P., (2021). Determinization of critical gel-sol transition temperature of Highly Concentrated Micellar Casein Concentrate gels using Multiple Waveform Rheological Technique. Food Hydrocolloids, doi: https://doi.org/10.1016/j.foodhyd.2021.106886
• Gaspard, S.J, Sharma, P., Fitzgerald, C., Tobin, J.T, O'Mahony, J.A, Kelly, A.L, Brodkorb, A., (2021). Influence of chaperone-like activity of caseinomacropeptide on the gelation behaviour of whey proteins at pH 6.4 and 7.2.. Food Hydrocolloids, 112, doi: https://doi.org/10.1016/j.foodhyd.2020.106249
• Lamichhane, P., Sharma, P., Kelly, A.L, Risbo, J., Rattray, F.P, Sheehan, J.J, (2021). Solubility of carbon dioxide in renneted casein matrices: Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio. Food Chemistry, 336
• Xia, X., Tobin, J.T, Sharma, P., Fenelon, M., McSweeney, P.L, Sheehan, J.J, (2020). Application of a cascade membrane filtration process to standardise serum protein depleted cheese milk for cheddar cheese manufacture. International Dairy Journal, 110
• Wankhede, V.P, Sharma, P., Hussain, S.A, Singh, R.R, (2020). Structure and stability of W<inf>1</inf>/O/W<inf>2</inf> emulsions as influenced by WPC and NaCl in inner aqueous phase. Journal of Food Science and Technology, 57:9, 3482-3492.
• Sharma, P., Segat, A., Kelly, A.L, Sheehan, J.J, (2020). Colorants in cheese manufacture: Production, chemistry, interactions, and regulation. Comprehensive Reviews in Food Science and Food Safety, 19:4, 1220-1242.
• Lamichhane, P., Sharma, P., Kennedy, D., Kelly, A.L, Sheehan, J.J, (2019). Microstructure and fracture properties of semi-hard cheese: Differentiating the effects of primary proteolysis and calcium solubilization. Food Research International, 125
• Sharma, P., Munro, P.A, Dessev, T.T, Wiles, P.G, Foegeding, E.A, (2018). Strain hardening and anisotropy in tensile fracture properties of sheared model Mozzarella cheeses. Journal of Dairy Science, 101:1, 123-134.
• Gupta, H., Kanawjia, S., Salooja, M., Sharma, P., Kumar, A., (2017). Physico-chemical and microbiological quality changes in cocoa and whey protein enriched functional dairy drink during storage. Indian Journal of Dairy Science, 70:3, 287--293.
• Gupta, H., Kanawjia, S., Saluja, M., Sharma, P., (2017). Storage induced changes in sensory characteristics and viscosity of cocoa and whey protein enriched functional dairy drink. Indian Journal of Dairy Science, 70:2, 178--185.
• Sharma, P., Munro, P.A, Gillies, G., Wiles, P.G, Dessev, T.T, (2017). Changes in creep behavior and microstructure of model Mozzarella cheese during working. LWT - Food Science and Technology, 83, 184-192.
• Sharma, P., Munro, P.A, Dessev, T.T, Wiles, P.G, (2016). Shear work induced changes in the viscoelastic properties of model Mozzarella cheese. International Dairy Journal, 56, 108-118.
• Sharma, P., Munro, P.A, Dessev, T.T, Wiles, P.G, Buwalda, R.J, (2016). Effect of shear work input on steady shear rheology and melt functionality of model Mozzarella cheeses. Food Hydrocolloids, 54, 266-277.
• Sharma, P., Dessev, T.T, Munro, P.A, Wiles, P.G, Gillies, G., Golding, M., James, B., Janssen, P., (2015). Measurement techniques for steady shear viscosity of Mozzarella-type cheeses at high shear rates and high temperature. International Dairy Journal, 47, 102-108.
• Bast, R., Sharma, P., Easton, H.K, Dessev, T.T, Lad, M., Munro, P.A, (2015). Tensile testing to quantitate the anisotropy and strain hardening of mozzarella cheese. International Dairy Journal, 44, 6-14.
• Gupta, H.R, Arora, K., Sharma, P., Kanawjia, S., (2013). Effect of temperature on snesory atributes of processed cheese during storage. Asian Journal of Dairying \& Foods Research, 32:1, 13--18.
• Gupta, H.R, Arora, K.L, Sharma, P., Kanawjia, S.K, (2013). Kinetics of various chemical changes during storage of processed cheese. Krishika- A research journal in Hindi, 2:1, 39-44.
• Gawande, K., Kolhekar, M., Kumari, M., Kapila, S., Sharma, P., Ali, S.A, Behare, P.V, (2011). Lactic acid bacteria based purified exopolysaccharide showed viscofying and hypercholesterolemic capabilites. Food Hydrocolloids for Health, 1, 100042.
• Sharma, P., Singh, R.R, Singh, A.K, Patel, A.A, Patil, G.R, (2009). Sorption isotherms and thermodynamics of water sorption of ready-to-use Basundi mix. LWT - Food Science and Technology, 42:1, 441-445.
• Patel, R., Mathur, R., Sheth, S., Patel, N., Sharma, P., (2006). Industrial Method of Ghee Making at Panchmahal Dairy, Godhra. Indian Dairyman, 58:8, 49.

An asterisk (*) at the end of a publication indicates that it has not been peer-reviewed.

Publications | Other

Other

• Sharma, P., (2012). A laboratory Manual on Condensed And Dried Milks. NDRI, KARNAL *

An asterisk (*) at the end of a publication indicates that it has not been peer-reviewed.