Yogesh Khetra

发表

Delivery System for Functional Food Ingredients — A Review

S. Hati, Rameshwar Singh, S. Mandal, 2012 .

S. Arora, Yogesh Khetra, J. Sindhu, 2022, Reference Module in Food Science.

Effect of milk fat replacement by olive oil on quality attributes of Quarg type cheese during storage

S. Shekhar, Yogesh Khetra, S. Kanawjia, 2015 .

RESPONSE SURFACE ANALYSES FOR ADMINISTERING PRODUCTION OF WHEY PROTEIN HYDROLYSATE WITH HYPOTENSIVE AND ANTIOXIDANT BIOACTIVITY

B. Mann, Yogesh Khetra, S. Kanawjia, 2015 .

Encapsulation of dipeptidyl peptidase‐IV inhibitory peptides from alpha‐lactalbumin extracted from milk of Gir cows – A Bos indicus species

Yogesh Khetra, L. Sabikhi, P. A. Shelke, 2022, International Journal of Dairy Technology.

Engineering Tools in Milk-Based Beverages

Yogesh Khetra, L. Sabikhi, 2019, Milk-Based Beverages.

Electrolyzed Oxidized Water (EOW): Non-Thermal Approach for Decontamination of Food Borne Microorganisms in Food Industry

B. Singh, S. Vij, S. Hati, 2012 .

Green solvents, potential alternatives for petroleum based products in food processing industries

Yogesh Khetra, K. Khamrui, S. A. Hussain, 2022, Cleaner Chemical Engineering.

Effect of heat treatment on plasmin activity and bio-functional attributes of Cheddar cheese

Shamim Hossain, Rajender Kumar, Yogesh Khetra, 2020 .

Effect of Temperature and Microcrystalline Cellulose on Moisture Sorption Characteristics of Shredded Mozzarella Cheese

Yogesh Khetra, Mukesh Singh, S. Kanawjia, 2015 .

Production and characterization of milk protein concentrates 60 (MPC60) from buffalo milk

A. Singh, Yogesh Khetra, Neelam Upadhyay, 2018 .

Effect of Sodium and Its Substitution with Potassium on Desorption and Thermodynamic Properties of Cheddar Cheese

Yogesh Khetra, S. Kanawjia, R. Puri, 2017 .

Effect of Acacia Gum, NaCl, and Sucrose on Physical Properties of Lotus Stem Starch

B. S. Gill, Yogesh Khetra, R. Puri, 2014, International journal of food science.

Quality attributes of high protein ice cream prepared by incorporation of whey protein isolate

Yogesh Khetra, Suchismita Roy, S. A. Hussain, 2021, Applied Food Research.

Steady and Dynamic Rheological Properties of Cheese Dip: Effect of Milk Proteins, Fat and Cheddar Cheese

A. Debnath, G. Deshmukh, Yogesh Khetra, 2022, Measurement: Food.

Effect of skim milk addition and heat treatment on characteristics of cow milk Ricotta cheese manufactured from Cheddar cheese whey

Yogesh Khetra, L. Sabikhi, S. Ganguly, 2022, LWT.

Effect of emulsifier blend on quality attributes and storage of high protein buffalo milk ice cream

Yogesh Khetra, Suchismita Roy, S. A. Hussain, 2021 .

Development and Characterization of Probiotic Buffalo Milk Ricotta Cheese

Yogesh Khetra, L. Sabikhi, S. Ganguly, 2020 .

Effect of whey protein concentrate, sodium caseinate, Cheddar cheese, and milk fat on sensory and functional properties of cheese dip

A. Debnath, Yogesh Khetra, S. Kanawjia, 2017 .

Processing and Packaging of Dairy-Based Products

Latha Sabikhi, Yogesh Khetra, P. Narender Raju, 2018 .

Selection and optimization of salt replacer, flavour enhancer and bitter blocker for manufacturing low sodium Cheddar cheese using response surface methodology

Yogesh Khetra, S. Kanawjia, R. Puri, 2016 .

Bioactivity of cheddar cheese during ripening

Shamim Hossain, Yogesh Khetra, S. Ganguly, 2018 .

Effect of disodium phosphate and homogenization on physico-chemical and rheological properties of buffalo skim milk based ultrafiltered retentate

A. Singh, Yogesh Khetra, Neelam Upadhyay, 2019, Journal of Food Science and Technology.

Effect of change in pH, heat treatment and diafiltration on properties of medium protein buffalo milk protein concentrate

A. Singh, Yogesh Khetra, Neelam Upadhyay, 2019, Journal of Food Science and Technology.

Effect of potato starch on quality characteristics of shredded Mozzarella cheese during storage

Yogesh Khetra, Mukesh Singh, A. Giri, 2015, Journal of Food Science and Technology.

Buffalo Milk Cheese

S. Arora, Yogesh Khetra, 2017 .

Technological challenges in production of camel milk cheese and ways to overcome them – A review

Yogesh Khetra, L. Sabikhi, P. A. Shelke, 2022, International Dairy Journal.

Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham

R. Malhotra, Yogesh Khetra, K. Khamrui, 2016, Journal of Food Science and Technology.

Buffalo milk protein concentrate 60: Effect of skim milk heat treatment on its reconstitutability and functionality

A. Singh, Yogesh Khetra, Neelam Upadhyay, 2021 .

Using taste-induced saltiness enhancement for reducing sodium in Cheddar cheese: Effect on physico-chemical and sensorial attributes

R. Kumar, Yogesh Khetra, G. Meena, 2019, International Dairy Journal.

Homogenization and sodium hydrogen phosphate induced effect on physical and rheological properties of ultrafilterd concentrated milk

S. Arora, A. Singh, Yogesh Khetra, 2021, Journal of Food Science and Technology.

Effect of Ricotta matrix on viability of probiotic organism exposed to simulated gastro-intestinal (GI) digestion

Yogesh Khetra, S. Ganguly, Bhagwat Sameer Kisan, 2021 .

Effect of packaging materials on quality parameters of buffalo milk ricotta cheese

Shelke, Yogesh Khetra, S. Ganguly, 2019 .

Determination of functional, textural and colour properties of market Mozzarella cheese

P. Barnwal, Yogesh Khetra, L. N., 2020, Indian Journal of Dairy Science.

Study of the keeping quality of cheese dip stored in PET Bottles: Sensory, physicochemical, textural and microbiological aspects

Yogesh Khetra, S. Kanawjia, V. Bansal, 2021, Indian Journal of Dairy Science.

An assessment of the intact casein content in natural cheddar cheese to determine its suitability in processed cheeses with desired properties

Dushyant Chaudhary, Yogesh Khetra, G. Meena, 2022, Journal of Food Science and Technology.

Effect of casein to fat ratio of camel milk on solids losses in cheese whey and their recovery in camel milk cheese

Devendra Kumar, Yogesh Khetra, L. Sabikhi, 2022 .

Symbiotic fermentation study of Acetobacter orientalis and lactic acid bacteria for lactobionic acid enriched yoghurt production

S. Arora, Yogesh Khetra, G. Meena, 2023, Food Bioscience.

NONTHERMAL PLASMA TECHNOLOGY AND ITS POTENTIAL APPLICATIONS AGAINST FOODBORNE MICROORGANISMS

S. Vij, S. Hati, S. Mandal, 2012 .

α-Galactosidase Activity and Oligosaccharides Utilization by Lactobacilli during Fermentation of Soy Milk

R. Malik, S. Vij, S. Hati, 2014 .

Discordance between in silico & in vitro analyses of ACE inhibitory & antioxidative peptides from mixed milk tryptic whey protein hydrolysate

Yogesh Khetra, S. Kanawjia, A. Chatterjee, 2015, Journal of Food Science and Technology.

Properties of sweetened Indian yogurt (mishti dohi) as affected by added tryptic whey protein hydrolysate

Yogesh Khetra, S. Kanawjia, A. Chatterjee, 2015, Journal of Food Science and Technology.

Textural and Melting Properties of Processed Cheese Spread as Affected by Incorporation of Different Inulin Levels

Yogesh Khetra, S. Kanawjia, A. Giri, 2014, Food and Bioprocess Technology.

Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Yogesh Khetra, S. Kanawjia, R. Puri, 2015 .

Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese

Yogesh Khetra, S. Kanawjia, R. Puri, 2015 .

Sensory Preference Modeling of Probiotic Shrikhand Employing Soft Computing

R. Banerjee, G. Majumdar, Nitin Kumar, 2016, Agricultural Research.