| Manufacture of modified milk protein concentrate utilizing injection of carbon dioxide C Marella, P Salunke, AC Biswas, A Kommineni, LE Metzger Journal of Dairy Science 98 (6), 3577-3589, 2015 | 66 | 2015 |
| Microfiltration and ultrafiltration process to produce micellar casein and milk protein concentrates with 80% crude protein content: Partitioning of various protein fractions … P Salunke, C Marella, LE Metzger Dairy 2 (3), 367-384, 2021 | 27 | 2021 |
| Effect of hyaluronic acid on milk properties: Rheology, protein stability, acid and rennet gelation properties SG Sutariya, P Salunke Food Hydrocolloids 131, 107740, 2022 | 24 | 2022 |
| Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Melt and stretch properties P Salunke, C Marella, JK Amamcharla, K Muthukumarappan, LE Metzger Journal of Dairy Science, 2022 | 20 | 2022 |
| Functional characteristics of process cheese product as affected by milk protein concentrate and micellar casein concentrate at different usage levels P Salunke, LE Metzger International Dairy Journal 128, 105324, 2022 | 19 | 2022 |
| Chemical, microbiological, rheological and sensory characteristics of peda made by traditional and mechanized methods. HA Patel, PS Prafulla Salunke, PN Thakar | 16 | 2006 |
| Functional properties of milk protein concentrate and micellar casein concentrate as affected by transglutaminase treatment P Salunke, LE Metzger Food Hydrocolloids 137, 108367, 2023 | 14 | 2023 |
| Impact of transglutaminase treatment given to the skim milk before or after microfiltration on the functionality of micellar casein concentrate used in process cheese product … P Salunke, LE Metzger International Dairy Journal 128, 105317, 2022 | 13 | 2022 |
| Impact of transglutaminase on the functionality of milk protein concentrate and micellar casein concentrate P Salunke South Dakota State University, 2013 | 13 | 2013 |
| Comparative appraisal of quality of peda manufactured and sold in selected cities of Gujarat state HA Patel, P Salunke, PN Thakar M. Sc.(Agri.) Thesis submitted to Gujarat Agriculture University, Anand …, 1996 | 13 | 1996 |
| Compositional and functional characteristics of feta-type cheese made from micellar casein concentrate ARA Hammam, R Kapoor, P Salunke, LE Metzger Foods 11 (1), 24, 2021 | 12* | 2021 |
| Effect of hyaluronic acid and kappa-carrageenan on milk properties: Rheology, protein stability, foaming, water-holding, and emulsification properties SG Sutariya, P Salunke Foods 12 (5), 913, 2023 | 8 | 2023 |
| A review of oleogels applications in dairy foods B Chowdhury, A Sharma, FNU Akshit, MS Mohan, P Salunke, S Anand Critical Reviews in Food Science and Nutrition, 1-19, 2023 | 6 | 2023 |
| Use of capillary gel electrophoresis for quantification of individual milk proteins in ultra-and microfiltration retentate. P Salunke, C Materlla, LE Metzger | 5 | 2011 |
| Sensory profile of market shrikhand sold in Maharashtra state P Salunke, HA Patel, PN Thakar Indian journal of dairy science 59 (6), 363-368, 2006 | 5 | 2006 |
| Effect of storage of skim milk powder, nonfat dry milk and milk protein concentrate on functional properties K Shah, P Salunke, L Metzger Dairy 3 (3), 565-576, 2022 | 4 | 2022 |
| Impact of calcium reduction on the functional properties of milk protein concentrate 80. C Marella, A Kommineni, P Salunke, A Biswas | 4 | 2013 |
| Impact of transglutaminase on the functionality of micellar casein concentrate in process cheese product applications. P Salunke, LE Metzger | 4 | 2011 |
| Comparative studies on the physico-chemical properties of shrikhand manufactured by traders using traditional method with commercial dairies using traditional and mechanised method P SALUNKE, HA PATEL, A JAIN, PN Thakar Indian journal of dairy science 58 (5), 326-332, 2005 | 4 | 2005 |
| Microbiological quality of shrikhand sold in Maharashtra State P Salunke, HA Patel, PN Thakar Journal of Dairying, Foods and Home Sciences 24 (2), 150-152, 2005 | 4 | 2005 |
