# | Document title | Authors | Year | Source | Cited by |
1 | In vitro digestion of infant formula model systems: Influence of casein to whey protein ratio | Phosanam A., Phosanam A., Chandrapala J., Huppertz T., Huppertz T., Adhikari B., Zisu B. | 2021 | International Dairy Journal 117 | 21 |
2 | Effect of storage conditions on physicochemical and microstructural properties of skim and whole milk powders | Phosanam A., Phosanam A., Chandrapala J., Huppertz T., Huppertz T., Adhikari B., Zisu B. | 2020 | Powder Technology 372,pp. 394-403 | 18 |
3 | Changes in physicochemical and surface characteristics in model infant milk formula powder (IMF) during storage | Phosanam A., Phosanam A., Chandrapala J., Huppertz T., Huppertz T., Adhikari B., Zisu B. | 2020 | Drying Technology
| 13 |
4 | Storage stability of powdered dairy ingredients: a review | Phosanam A., Phosanam A., Chandrapala J., Zisu B., Adhikari B. | 2021 | Drying Technology
| 10 |
5 | Perspectives on Saponins: Food Functionality and Applications | Timilsena Y.P., Phosanam A., Stockmann R. | 2023 | International Journal of Molecular Sciences 24(17) | 5 |
6 | Changes in physicochemical and surface characteristics in milk protein powders during storage | Phosanam A., Phosanam A., Chandrapala J., Huppertz T., Huppertz T., Adhikari B., Zisu B. | 2020 | Drying Technology
| 3 |
7 | Stabilization of ginger essential oil Pickering emulsions by pineapple cellulose nanocrystals | Phosanam A., Phosanam A., Moreira J., Adhikari B., Adhikari A., Losso J.N. | 2023 | Current Research in Food Science 7 | 2 |
8 | Lysozyme-antimicrobial agent and applications | Losso J.N., Phosanam A., Adhikari A. | 2023 | Handbook of Egg Science and Technology ,pp. 481-494 | 0 |