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Prateek Sharma
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Utah State University
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Nutrition, Dietetics, and Food Sciences
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Human and Clinical Nutrition
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Articles
Presentations
Articles
(16)
Article
Influence of Chaperone-Like Activity of Caseinomacropeptide on the Gelation Behaviour ...
Food Hyrdrocolloids (2020)
Sophie J. Gaspard, Prateek Sharma, Ciarán Fitzgerald, John T. Tobin, et al.
The effect of caseinomacropeptide (CMP) on the heat-induced denaturation and gelation of whey proteins (2.5–10%, w/v) at pH 6.4 and ...
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Article
Solubility of Carbon Dioxide in Renneted Casein Matrices: Effect of ...
Food Chemistry (2020)
Prabin Lamichhane, Prateek Sharma, Alan L. Kelly, Jens Risbo, et al.
The solubility of carbon dioxide (CO2) in the moisture and protein components of cheese matrices and the influence of changing ...
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Article
Application of a Cascade Membrane Filtration Process to Standardise Serum ...
International Dairy Journal (2020)
Xiaofeng Xia, John B. Tobin, Prateek Sharma, Mark Fenelon, et al.
A cascade membrane filtration process including microfiltration (MF), ultrafiltration (UF) and reverse osmosis (RO) was used to fractionate skim milk ...
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Article
Structure and Stability of W1/O/W2 Emulsions as Influenced ...
Journal of Food Science and Technology (New Delhi) (2020)
Vivek Prakash Wankhede, Prateek Sharma, Shaik Abdul Hussain and Ram Ran Bijoy Singh
Effect of WPC and NaCl in internal aqueous phase (W1) of W1/O/W2 type double emulsions was studied. Pre-emulsion and final ...
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Article
Colorants in Cheese Manufacture: Production, Chemistry, Interactions, and Regulation
Comprehensive Reviews in Food Science and Food Safety (2019)
Prateek Sharma, Annalisa Segat, Alan L. Kelly and Jeremiah J. Sheehan
Colored Cheddar cheeses are prepared by adding an aqueous annatto extract (norbixin) to cheese milk; however, a considerable proportion (∼20%) ...
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Article
Microstructure and Fracture Properties of Semi-Hard Cheese: Differentiating the Effects ...
Food Research International (2019)
Prabin Lamichhane, Prateek Sharma, Deirdre Kennedy, Alan L. Kelly, et al.
The individual roles of hydrolysis of αS1- and β-caseins, and calcium solubilization on the fracture properties of semi-hard cheeses, such ...
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Article
Strain Hardening and Anisotropy in Tensile Fracture Properties of Sheared ...
Journal of Dairy Science (2017)
Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev, Peter G. Wiles, et al.
We studied the tensile fracture properties of model Mozzarella cheeses with varying amounts of shear work input (3.3–73.7 kJ/kg). After ...
Link
Article
Changes in Creep Behaviour and Microstructure of Model Mozzarella Cheese ...
LWT- Food Science and Technology (2017)
Prateek Sharma, Peter A. Munro, Graeme Gillies, Peter G. Wiles, et al.
The effect of shear work input on the microstructure, fat particle size and creep behavior of model Mozzarella type cheeses ...
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Article
Physico-Chemical and Microbiological Quality Changes in Cocoa and Whey Protein ...
Indian Journal of Dairy Science (2017)
H. R. Gupta, S. K. Kanawjia, M. K. Salooja, Prateek Sharma, et al.
Cocoa and whey protein enriched functional dairy drink was subjected to storage studies at refrigeration temperature 4±1°C in the present ...
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Article
Storage Induced Changes in Sensory Characteristics and Viscosity of Cocoa ...
Indian Journal of Dairy Science (2017)
H. R. Gupta, S. K. Kanawjia, M. K. Saluja and Prateek Sharma
The functional dairy drink product developed in the present study was packaged in LDPE pouches stored at refrigeration temperature 4±1°C. ...
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Article
Shear Work Induced Changes in the Viscoelastic Properties of Model ...
International Dairy Journal (2016)
Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev and Peter G. Wiles
Three model Mozzarella type cheeses (full-fat, non-fat and full-fat with added tri-sodium citrate) were prepared by working cheese components together ...
Link
Article
Effect of Shear Work Input on Steady Shear Rheology and ...
Food Hyrdrocolloids (2015)
Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev, Peter G. Wiles, et al.
Model Mozzarella cheeses with varied amounts of shear work input were prepared by working molten cheese mass at 70 °C ...
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Article
Measurement Techniques for Steady Shear Viscosity of Mozzarella-Type Cheeses at ...
International Dairy Journal (2015)
Prateek Sharma, Tzvetelin T. Dessev, Peter A. Munro, Peter G. Wiles, et al.
While measuring steady shear viscosity of Mozzarella-type cheeses in a rotational rheometer at 70 °C, three main difficulties were encountered; ...
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Article
Tensile Testing to Quantitate the Anisotropy and Strain Hardening of ...
International Dairy Journal (2014)
Ramona Bast, Prateek Sharma, Hannah K.B. Easton, Tzvetelin T. Dessev, et al.
We explored anisotropy of mozzarella cheese: its presence is debated in the literature. Tensile testing proved a good method because ...
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Article
Kinetics of Various Chemical Changes During Storage of Processed Cheese
Krishika (2013)
H. R. Gupta, K. L. Arora, Prateek Sharma and S. K. Kanawjia
Three batches of processed cheese (PC) were manufactured by the standard procedure and packed aseptically in polystyrene (Sunpet) pet jars ...
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Article
Effect of Temperature on Sensory Attributes of Processed Cheese During ...
Asian Journal of Dairy and Food Research (2013)
H. R. Gupta, K. L. Arora, Prateek Sharma and S. K. Kanawjia
Sensory attributes of cheese is considered the most important parameter in quality evaluation which determines the consumers' acceptability. Processed cheese ...
Presentations
(10)
Presentation
Exploring the Potential of Laser Induced Breakdown Spectroscopy for Studying ...
Dairy-NIZO conference (2020)
Prateek Sharma, Maria P. Casado-Gavalda, Jeremiah J. Sheehan and C. Sullivan
Presentation
Application of Laser-Induced Breakdown Spectroscopy Technique for Studying Salt Diffusion ...
American Dairy Science Association 2020 virtual annual meeting (2020)
Prateek Sharma, Maria P. Casado-Gavalda, Jeremiah J. Sheehan and C. Sullivan
Salt dissolved in the aqueous phase of cheese, plays vital roles during cheese manufacture by manipulating protein-protein and protein-water interaction ...
Presentation
Modelling Inward Diffusion of Salt in Model Cheese Matrix Using ...
American Dairy Science Association 2020 virtual annual meeting (2020)
Prateek Sharma, Jeremiah J. Sheehan and J. Floury
Salt dissolved in the aqueous phase of cheese, diffuses slowly through the dense protein network and influences structure, texture and ...
Presentation
Shear Induced Changes in Rheology and Structure of a Model ...
2nd Food Structure and Functionality Forum Symposium – from Molecules to Functionality (2016)
Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev and Peter G. Wiles
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Presentation
Strain Hardening and Anisotropy During Tensile Testing of Sheared Model ...
9th CIGR Section VI International Technical Symposium (2015)
Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev, Peter G. Wiles, et al.
We studied the tensile fracture properties of model Mozzarella cheeses with varying amounts of shear work input (3.3–73.7 kJ/kg). After ...
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Presentation
Effect of Shear Work on Viscoelastic Properties, Structure and Melt ...
IFT Annual Meeting and Food Expo (2015)
Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev and Peter G. Wiles
Presentation
Effect of Accumulated Shear Work on the Rheology, Structure and ...
7th International Symposium of Food Rheology and Structure (2015)
Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev and Peter G. Wiles
Presentation
Food Structure Design for Optimum Functionality
NZ Conference of Chemical and Materials Engineering (2014)
Peter A. Munro, Ramona Bast, Tzvetelin T. Dessev and Prateek Sharma
Presentation
Techniques to Successfully Measure Steady Shear Viscosity of Mozzarella Cheese
IFT Annual Meeting and Food Expo (2014)
Prateek Sharma, Tzvetelin T. Dessev, Peter A. Munro, Graeme Gillies, et al.
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