| Year |
Citation |
Score |
| 2018 |
Wang Y, Mohan C, Guan J, Ravishankar C, Gunasekaran S. Chitosan and gold nanoparticles-based thermal history indicators and frozen indicators for perishable and temperature-sensitive products Food Control. 85: 186-193. DOI: 10.1016/J.Foodcont.2017.09.031 |
0.331 |
|
| 2017 |
Wang YC, Lu L, Gunasekaran S. Biopolymer/gold nanoparticles composite plasmonic thermal history indicator to monitor quality and safety of perishable bioproducts. Biosensors & Bioelectronics. 92: 109-116. PMID 28199952 DOI: 10.1016/J.Bios.2017.01.047 |
0.335 |
|
| 2017 |
Sritham E, Gunasekaran S. Enthalpy relaxation in sucrose-maltodextrin-sodium citrate bioglass Journal of Food Engineering. 211: 85-94. DOI: 10.1016/J.Jfoodeng.2017.04.032 |
0.773 |
|
| 2017 |
Sritham E, Gunasekaran S. FTIR spectroscopic evaluation of sucrose-maltodextrin-sodium citrate bioglass Food Hydrocolloids. 70: 371-382. DOI: 10.1016/J.Foodhyd.2017.04.023 |
0.75 |
|
| 2016 |
Nourbakhsh H, Madadlou A, Emam-Djomeh Z, Wang YC, Gunasekaran S, Mousavi ME. One-Pot Procedure for Recovery of Gallic Acid from Wastewater and Encapsulation within Protein Particles. Journal of Agricultural and Food Chemistry. PMID 26862880 DOI: 10.1021/Acs.Jafc.5B04867 |
0.32 |
|
| 2016 |
Liu Z, Sharara M, Gunasekaran S, Runge TM. Effects of Large-Scale Manure Treatment Processes on Pathogen Reduction, Protein Distributions, and Nutrient Concentrations Transactions of the Asabe. 59: 695-702. DOI: 10.13031/Trans.59.11227 |
0.303 |
|
| 2016 |
Tau T, Gunasekaran S. Thermorheological evaluation of gelation of gelatin with sugar substitutes Lwt - Food Science and Technology. 69: 570-578. DOI: 10.1016/J.Lwt.2016.02.015 |
0.385 |
|
| 2016 |
Sritham E, Gunasekaran S. Thermal evaluation of sucrose-maltodextrin-sodium citrate bioglass: Glass transition temperature Food Hydrocolloids. 60: 589-597. DOI: 10.1016/J.Foodhyd.2016.04.030 |
0.776 |
|
| 2016 |
Sritham E, Gunasekaran S. Insight into the property and behavior of saccharides in amorphous state International Food Research Journal. 23: 1700-1705. |
0.76 |
|
| 2015 |
Bagci PO, Wang YC, Gunasekaran S. A Simple and Green Route for Room-Temperature Synthesis of Gold Nanoparticles and Selective Colorimetric Detection of Cysteine. Journal of Food Science. 80: 2071-8. PMID 26239641 DOI: 10.1111/1750-3841.12974 |
0.316 |
|
| 2015 |
Yasri NG, Sundramoorthy AK, Gunasekaran S. Azo dye functionalized graphene nanoplatelets for selective detection of bisphenol A and hydrogen peroxide Rsc Advances. 5: 87295-87305. DOI: 10.1039/C5Ra16530J |
0.305 |
|
| 2015 |
Wang Y, Lu L, Gunasekaran S. Gold nanoparticle-based thermal history indicator for monitoring low-temperature storage Mikrochimica Acta. 182: 1305-1311. DOI: 10.1007/S00604-015-1451-6 |
0.348 |
|
| 2014 |
Ko S, Gunasekaran S. Evaluation of cheese meltability using convection and conduction melt profilers International Journal of Dairy Technology. 67: 194-201. DOI: 10.1111/1471-0307.12112 |
0.566 |
|
| 2014 |
Yang J, Nam Y, Lee S, Kim C, Koo Y, Chang W, Gunasekaran S. Paper-fluidic electrochemical biosensing platform with enzyme paper and enzymeless electrodes Sensors and Actuators B: Chemical. 203: 44-53. DOI: 10.1016/J.Snb.2014.06.077 |
0.317 |
|
| 2014 |
Gunasekaran S, Ko S. Rationales of Nano- and Microencapsulation for Food Ingredients Nano- and Microencapsulation For Foods. 43-64. DOI: 10.1002/9781118292327.ch3 |
0.47 |
|
| 2014 |
Ko S, Gunasekaran S. Controlled Release of Food Ingredients Nano- and Microencapsulation For Foods. 325-343. DOI: 10.1002/9781118292327.ch13 |
0.469 |
|
| 2013 |
Woo HD, Moon TW, Gunasekaran S, Ko S. Determining the gelation temperature of β-lactoglobulin using in situ microscopic imaging. Journal of Dairy Science. 96: 5565-74. PMID 23871379 DOI: 10.3168/Jds.2013-6786 |
0.566 |
|
| 2013 |
Altay F, Gunasekaran S. Gelling properties of gelatin-xanthan gum systems with high levels of co-solutes Journal of Food Engineering. 118: 289-295. DOI: 10.1016/J.Jfoodeng.2013.04.018 |
0.667 |
|
| 2013 |
Altay F, Gunasekaran S. Mechanical spectra and calorimetric evaluation of gelatin-xanthan gum systems with high levels of co-solutes in the glassy state Food Hydrocolloids. 30: 531-540. DOI: 10.1016/J.Foodhyd.2012.06.013 |
0.688 |
|
| 2013 |
Kim H, Kim BY, Gunasekaran S, Park JW, Yoon WB. Comparison of concentration dependence of mechanical modulus in two biopolymer gel systems using scaling analysis Food Science and Biotechnology. 22: 1601-1606. DOI: 10.1007/S10068-013-0256-9 |
0.303 |
|
| 2012 |
Lim S, Gunasekaran S, Imm JY. Gelatin-templated gold nanoparticles as novel time-temperature indicator. Journal of Food Science. 77: N45-9. PMID 22900571 DOI: 10.1111/J.1750-3841.2012.02872.X |
0.32 |
|
| 2012 |
Altay F, Gunasekaran S. Rheological evaluation of gelatin-xanthan gum system with high levels of co-solutes in the rubber-to-glass transition region Food Hydrocolloids. 28: 141-150. DOI: 10.1016/J.Foodhyd.2011.12.007 |
0.682 |
|
| 2012 |
Wang YC, Gunasekaran S. Spectroscopic and microscopic investigation of gold nanoparticle nucleation and growth mechanisms using gelatin as a stabilizer Journal of Nanoparticle Research. 14. DOI: 10.1007/S11051-012-1200-2 |
0.321 |
|
| 2010 |
Sun C, Gunasekaran S. Rheology and oxidative stability of whey protein isolate-stabilized menhaden oil-in-water emulsions as a function of heat treatment. Journal of Food Science. 75: C1-8. PMID 20492138 DOI: 10.1111/J.1750-3841.2009.01387.X |
0.544 |
|
| 2010 |
Solar O, Gunasekaran S. Rheological properties of rennet casein-whey protein gels prepared at different mixing speeds Journal of Food Engineering. 99: 338-343. DOI: 10.1016/J.Jfoodeng.2010.03.013 |
0.363 |
|
| 2010 |
Lin H, Gunasekaran S. Cow blood adhesive: Characterization of physicochemical and adhesion properties International Journal of Adhesion and Adhesives. 30: 139-144. DOI: 10.1016/J.Ijadhadh.2009.10.003 |
0.359 |
|
| 2010 |
Ko S, Gunasekaran S, Yu J. Self-indicating nanobiosensor for detection of 2,4-dinitrophenol Food Control. 21: 155-161. DOI: 10.1016/J.Foodcont.2009.05.006 |
0.519 |
|
| 2010 |
Saikhwan P, Mercadé-Prieto R, Chew YMJ, Gunasekaran S, Paterson WR, Wilson DI. Swelling and dissolution in cleaning of whey protein gels Food and Bioproducts Processing. 88: 375-383. DOI: 10.1016/J.Fbp.2010.09.006 |
0.347 |
|
| 2010 |
Lin H, Sritham E, Lim S, Cui Y, Gunasekaran S. Synthesis and characterization of PH-and salt-sensitive hydrogel based on chemically modified poultry feather protein isolate Journal of Applied Polymer Science. 116: 602-609. DOI: 10.1002/App.31590 |
0.766 |
|
| 2010 |
Lin H, Zhou J, Yingde C, Gunasekaran S. Synthesis and characterization of pH‐ and salt‐responsive hydrogels based on etherificated sodium alginate Journal of Applied Polymer Science. 115: 3161-3167. DOI: 10.1002/App.30408 |
0.326 |
|
| 2009 |
Mercadé-Prieto R, Gunasekaran S. Alkali cold gelation of whey proteins. Part II: Protein concentration. Langmuir : the Acs Journal of Surfaces and Colloids. 25: 5793-801. PMID 19435293 DOI: 10.1021/La804094N |
0.31 |
|
| 2009 |
Mercadé-Prieto R, Gunasekaran S. Alkali cold gelation of whey proteins. Part I: sol-gel-sol(-gel) transitions. Langmuir : the Acs Journal of Surfaces and Colloids. 25: 5785-92. PMID 19432494 DOI: 10.1021/La804093D |
0.325 |
|
| 2009 |
Kuo MI, Gunasekaran S. Effect of freezing and frozen storage on microstructure of Mozzarella and pizza cheeses Lwt - Food Science and Technology. 42: 9-16. DOI: 10.1016/J.Lwt.2008.07.003 |
0.57 |
|
| 2009 |
Solar O, Connelly RK, Gunasekaran S. Interactions between rennet casein and whey protein isolate during cooking in a torque rheometer Journal of Food Engineering. 95: 119-125. DOI: 10.1016/J.Jfoodeng.2009.04.019 |
0.335 |
|
| 2009 |
Ko S, Gunasekaran S. In situ microstructure evaluation during gelation of β-lactoglobulin Journal of Food Engineering. 90: 161-170. DOI: 10.1016/J.Jfoodeng.2008.06.030 |
0.569 |
|
| 2009 |
Sun C, Gunasekaran S. Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum Food Hydrocolloids. 23: 165-174. DOI: 10.1016/J.Foodhyd.2007.12.006 |
0.517 |
|
| 2008 |
Shi L, Zhou J, Gunasekaran S. Low Temperature Fabrication Of Zno-Whey Protein Isolate Nanocomposite Materials Letters. 62: 4383-4385. DOI: 10.1016/J.Matlet.2008.07.038 |
0.306 |
|
| 2008 |
Ko S, Gunasekaran S. Analysis of cheese melt profile using inverse-Hill function Journal of Food Engineering. 87: 266-273. DOI: 10.1016/J.Jfoodeng.2007.12.002 |
0.558 |
|
| 2008 |
Kaya A, Ko S, Gunasekaran S. Viscosity and Color Change During In Situ Solidification of Grape Pekmez Food and Bioprocess Technology. 4: 241-246. DOI: 10.1007/S11947-008-0169-4 |
0.577 |
|
| 2007 |
Lamsal BP, Koegel RG, Gunasekaran S. Some physicochemical and functional properties of alfalfa soluble leaf proteins Lwt - Food Science and Technology. 40: 1520-1526. DOI: 10.1016/J.Lwt.2006.11.010 |
0.358 |
|
| 2007 |
Gunasekaran S, Ko S, Xiao L. Use of whey proteins for encapsulation and controlled delivery applications Journal of Food Engineering. 83: 31-40. DOI: 10.1016/J.Jfoodeng.2006.11.001 |
0.557 |
|
| 2007 |
Ko S, Gunasekaran S. Error correction of confocal microscopy images for in situ food microstructure evaluation Journal of Food Engineering. 79: 935-944. DOI: 10.1016/J.Jfoodeng.2006.03.014 |
0.514 |
|
| 2007 |
Gunasekaran S, Yang HW. Optimization of pulsed microwave heating Journal of Food Engineering. 78: 1457-1462. DOI: 10.1016/J.Jfoodeng.2006.01.018 |
0.57 |
|
| 2007 |
Gunasekaran S, Yang HW. Effect of experimental parameters on temperature distribution during continuous and pulsed microwave heating Journal of Food Engineering. 78: 1452-1456. DOI: 10.1016/J.Jfoodeng.2006.01.017 |
0.56 |
|
| 2007 |
Sun C, Gunasekaran S, Richards MP. Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions Food Hydrocolloids. 21: 555-564. DOI: 10.1016/J.Foodhyd.2006.06.003 |
0.536 |
|
| 2007 |
Yoon WB, Gunasekaran S. Effect of temperature and concentration on rheological behavior of xanthan-carob mixed gels Biotechnology and Bioprocess Engineering. 12: 295-301. DOI: 10.1007/Bf02931107 |
0.357 |
|
| 2006 |
Ko S, Gunasekaran S. Preparation of sub-100-nm beta-lactoglobulin (BLG) nanoparticles. Journal of Microencapsulation. 23: 887-98. PMID 17390630 DOI: 10.1080/02652040601035143 |
0.535 |
|
| 2006 |
Altay F, Gunasekaran S. Influence of drying temperature, water content, and heating rate on gelatinization of corn starches. Journal of Agricultural and Food Chemistry. 54: 4235-45. PMID 16756352 DOI: 10.1021/Jf0527089 |
0.684 |
|
| 2006 |
Yoon WB, Gunasekaran S, Park JW. Characterization of thermorheological behavior of Alaska pollock and Pacific whiting surimi Journal of Food Science. 69: 338-343. DOI: 10.1111/J.1365-2621.2004.Tb13639.X |
0.359 |
|
| 2006 |
Subramanian R, Muthukumarappan K, Gunasekaran S. Linear viscoelastic properties of regular- and reduced-fat pasteurized process cheese during heating and cooling International Journal of Food Properties. 9: 377-393. DOI: 10.1080/10942910600596571 |
0.34 |
|
| 2006 |
Li J, Eleya MMO, Gunasekaran S. Gelation of whey protein and xanthan mixture: Effect of heating rate on rheological properties Food Hydrocolloids. 20: 678-686. DOI: 10.1016/J.Foodhyd.2005.07.001 |
0.315 |
|
| 2006 |
Gunasekaran S, Wang T, Chai C. Swelling of pH-sensitive chitosan–poly(vinyl alcohol) hydrogels Journal of Applied Polymer Science. 102: 4665-4671. DOI: 10.1002/App.24825 |
0.314 |
|
| 2006 |
Gunasekaran S, Xiao L, Eleya MMO. Whey protein concentrate hydrogels as bioactive carriers Journal of Applied Polymer Science. 99: 2470-2476. DOI: 10.1002/App.22838 |
0.328 |
|
| 2005 |
Lamsal BP, Koegel RG, Gunasekaran S. Gelation Of Alfalfa Soluble Leaf Proteins Transactions of the Asabe. 48: 2229-2235. DOI: 10.13031/2013.20070 |
0.347 |
|
| 2005 |
Yu C, Gunasekaran S. A systems analysis of pasta filata process during Mozzarella cheese making Journal of Food Engineering. 69: 399-408. DOI: 10.1016/J.Jfoodeng.2004.08.031 |
0.308 |
|
| 2004 |
Yoon WB, Gunasekaran S, Park JW. Evaluating Viscosity of Surimi Paste at Different Moisture Contents Applied Rheology. 14: 133-139. DOI: 10.1515/Arh-2004-0008 |
0.347 |
|
| 2004 |
Eleya MMO, Ko S, Gunasekaran S. Scaling and fractal analysis of viscoelastic properties of heat-induced protein gels Food Hydrocolloids. 18: 315-323. DOI: 10.1016/S0268-005X(03)00087-0 |
0.582 |
|
| 2004 |
Rathna GVN, Li J, Gunasekaran S. Functionally-modified egg white albumen hydrogels Polymer International. 53: 1994-2000. DOI: 10.1002/Pi.1611 |
0.347 |
|
| 2004 |
Wang T, Turhan M, Gunasekaran S. Selected properties of pH‐sensitive, biodegradable chitosan–poly(vinyl alcohol) hydrogel Polymer International. 53: 911-918. DOI: 10.1002/Pi.1461 |
0.313 |
|
| 2003 |
Kuo MI, Anderson ME, Gunasekaran S. Determining effects of freezing on pasta filata and non-pasta filata mozzarella cheeses by nuclear magnetic resonance imaging. Journal of Dairy Science. 86: 2525-36. PMID 12939076 DOI: 10.3168/Jds.S0022-0302(03)73847-8 |
0.582 |
|
| 2003 |
Kuo MI, Gunasekaran S. Effect of frozen storage on physical properties of pasta filata and nonpasta filata Mozzarella cheeses. Journal of Dairy Science. 86: 1108-17. PMID 12741534 DOI: 10.3168/Jds.S0022-0302(03)73693-5 |
0.586 |
|
| 2003 |
Subramanian R, Muthukumarappan K, Gunasekaran S. Effect Of Methocel As A Water Binder On The Linear Viscoelastic Properties Of Mozzarella Cheese During Early Stages Of Maturation Journal of Texture Studies. 34: 361-380. DOI: 10.1111/J.1745-4603.2003.Tb01069.X |
0.332 |
|
| 2002 |
Konuklar G, Gunasekaran S. Rennet-induced milk coagulation by continuous steady shear stress. Journal of Colloid and Interface Science. 250: 149-58. PMID 16290646 DOI: 10.1006/Jcis.2002.8321 |
0.305 |
|
| 2002 |
Ould Eleya MM, Gunasekaran S. Gelling properties of egg white produced using a conventional and a low-shear reverse osmosis process Journal of Food Science. 67: 725-729. DOI: 10.1111/J.1365-2621.2002.Tb10666.X |
0.372 |
|
| 2002 |
Turhan M, Sayar S, Gunasekaran S. Application of Peleg model to study water absorption in chickpea during soaking Journal of Food Engineering. 53: 153-159. DOI: 10.1016/S0260-8774(01)00152-2 |
0.3 |
|
| 2002 |
Turhan M, Gunasekaran S. Kinetics of in situ and in vitro gelatinization of hard and soft wheat starches during cooking in water Journal of Food Engineering. 52: 1-7. DOI: 10.1016/S0260-8774(01)00058-9 |
0.341 |
|
| 2001 |
Kuo MI, Gunasekaran S, Johnson M, Chen C. Nuclear magnetic resonance study of water mobility in pasta filata and non-pasta filata mozzarella. Journal of Dairy Science. 84: 1950-8. PMID 11573773 DOI: 10.3168/Jds.S0022-0302(01)74637-1 |
0.574 |
|
| 2001 |
Kuo MI, Wang YC, Gunasekaran S, Olson NF. Effect of heat treatments on the meltability of cheeses. Journal of Dairy Science. 84: 1937-43. PMID 11573771 DOI: 10.3168/Jds.S0022-0302(01)74635-8 |
0.594 |
|
| 2001 |
Yu C, Gunasekaran S. Correlation of dynamic and steady flow viscosities of food materials Applied Rheology. 11: 134-140. DOI: 10.1515/Arh-2001-0008 |
0.315 |
|
| 2001 |
Yang HW, Gunasekaran S. Temperature profiles in a cylindrical model food during pulsed microwave heating Journal of Food Science. 66: 998-1004. DOI: 10.1111/J.1365-2621.2001.Tb08225.X |
0.331 |
|
| 2001 |
Turhan M, Gunasekaran S, Lamsal BP. Drying Of Gelatinized Whole Wheat Drying Technology. 19: 333-342. DOI: 10.1081/Drt-100102908 |
0.314 |
|
| 2001 |
Sayar S, Turhan M, Gunasekaran S. Analysis of chickpea soaking by simultaneous water transfer and water–starch reaction Journal of Food Engineering. 50: 91-98. DOI: 10.1016/S0260-8774(00)00196-5 |
0.344 |
|
| 2000 |
Kuo MI, Wang YC, Gunasekaran S. A viscoelasticity index for cheese meltability evaluation. Journal of Dairy Science. 83: 412-7. PMID 10750096 DOI: 10.3168/Jds.S0022-0302(00)74897-1 |
0.584 |
|
| 1999 |
Muthukumarappan K, Wang Y, Gunasekaran S. Estimating Softening Point of Cheeses Journal of Dairy Science. 82: 2280-2286. DOI: 10.3168/Jds.S0022-0302(99)75476-7 |
0.308 |
|
| 1999 |
Muthukumarappan K, Wang Y, Gunasekaran S. Short Communication: Modified Schreiber Test for Evaluation of Mozzarella Cheese Meltability Journal of Dairy Science. 82: 1068-1071. DOI: 10.3168/Jds.S0022-0302(99)75328-2 |
0.315 |
|
| 1999 |
Turhan M, Gunasekaran S. Thermal properties of fuzzy and starch-coated cottonseeds Journal of Agricultural Engineering Research. 74: 185-191. DOI: 10.1006/Jaer.1999.0453 |
0.311 |
|
| 1998 |
Ni H, Gunasekaran S. A Computer Vision Method for Determining Length of Cheese Shreds Artificial Intelligence Review. 12: 27-37. |
0.378 |
|
| 1997 |
Subramanian R, Gunasekaran S. Small amplitude oscillatory shear studies on Mozzarella cheese part II. Relaxation spectrum Journal of Texture Studies. 28: 643-656. DOI: 10.1111/J.1745-4603.1997.Tb00144.X |
0.346 |
|
| 1997 |
Subramanian R, Gunasekaran S. Small amplitude oscillatory shear studies on mozzarella cheese part I. Region of linear viscoelasticity Journal of Texture Studies. 28: 633-642. DOI: 10.1111/J.1745-4603.1997.Tb00143.X |
0.362 |
|
| 1997 |
KILIC M, MUTHUKUMARAPPAN K, GUNASEKARAN S. KINETICS OF NONENZYMATIC BROWNING IN CHEDDAR CHEESE POWDER DURING STORAGE Journal of Food Processing and Preservation. 21: 379-393. DOI: 10.1111/J.1745-4549.1997.Tb00791.X |
0.344 |
|
| 1996 |
Ak MM, Gunasekaran S. Evaluating rheological properties of Mozzarella cheese by the squeezing flow method Journal of Texture Studies. 26: 695-711. DOI: 10.1111/J.1745-4603.1996.Tb00992.X |
0.325 |
|
| 1995 |
Ak MM, Gunasekaran S. Measuring Elongational Properties Of Mozzarella Cheese Journal of Texture Studies. 26: 147-160. DOI: 10.1111/J.1745-4603.1995.Tb00790.X |
0.342 |
|
| 1992 |
Muthukumarappan K, Gunasekaran S. Above-atmospheric hydration of corn Transactions of the American Society of Agricultural Engineers. 35: 1885-1889. DOI: 10.13031/2013.28811 |
0.305 |
|
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