Ministry of Education
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Dr Writdhama G Prasad

vidwan id: 247452
Male

Scientist, Dairy Technology Division
National Dairy Research Institute, Karnal

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Expertise

  • Food Science and Technology

Publications

Total Articles 13
Books 0
Proceedings 0

Publications

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Scopus

Citations 63
h-index 5

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Citations 50
h-index 4
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Community & Membership

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Bio

Functionality and Shelf Life Enhancement of Traditional Dairy Products

Personal Details

  • Male
  • Scientist , National Dairy Research Institute, Karnal
  • ICAR-National Dairy Research Institute, GT Road, Near Jewels Hotel, Nyaypuri
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Scientist Apr 2015 – Present
National Dairy Research Institute, Karnal | Dairy Technology Division

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Co-Authors (8)

Shaik Abdul

Dr Shaik Abdul Hussain

National Dairy Research Institute, Karnal

Ashish Kumar

Dr Ashish Kumar Singh

National Dairy Research Institute, Karnal

Jatindra Kumar

Prof Jatindra Kumar Sahu

N/A

Kaushik

Dr Kaushik Khamrui

National Dairy Research Institute, Karnal

Narender Raju

Dr Narender Raju Panjagari

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Pradip

Dr Pradip Behare

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Sumit

Dr Sumit Arora

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Yogesh

Dr Yogesh Khetra

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Scholarly Work

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Scholarly Publications

Recent innovations in functionality and shelf life enhancement of ghee, clarified butter fat

Open Access
review
Journal of Food Science and Technology. Year: 2023. Volume: 60 , Issue: 1 , Pages: 11-23 .
Authors: Kumbhare S. Prasad W, Khamrui K, Wani AD, Sahu JK
DOI 10.1007/s13197-021-05335-7
3 11

Comparative evaluation of in situ and ex-situ iron-complexing ability of exopolysaccharides producing lactic acid bacteria in whey medium

Open Access
Article
Year: 2021. Volume: 147 .
Authors: Maulik Patel ., Writdhama Prasad ., Harshita Naithani ., Basavaprabhu Haranahalli Nataraj ., Sumit Arora ., Pradip V. Behare .,
DOI 10.1016/j.lwt.2021.111598

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

Open Access
Article
Year: 2021. Volume: 150 .
Authors: Suchismita Roy ., Shaik Abdul Hussain ., Writdhama G. Prasad ., Yogesh Khetra .,
DOI 10.1016/j.lwt.2021.111903

Effect of oxygen tolerant probiotic strain, stabilizers and copper addition on the storage stability of Aloe vera supplemented synbiotic lassi

Open Access
Article
Future Foods. Year: 2021. Volume: 3 .
Authors: Ajay Kumar ., Shaik Abdul Hussain ., Writdhama Prasad ., Ashish Kumar Singh ., R.R.B. Singh .,
DOI 10.1016/j.fufo.2021.100021
5

Effect of hydrothermal treatment on physical properties of amaranth, an underutilized pseudocereal

Open Access
Article
Future Foods. Year: 2021. Volume: 3 .
Authors: Ashu Malik ., Kaushik Khamrui ., Writdhama Prasad .,
DOI 10.1016/j.fufo.2021.100027
1

Preparation of spray-dried curcumin microcapsules using a blend of whey protein with maltodextrin and gum arabica and its in-vitro digestibility evaluation

Open Access
Article
Food Bioscience. Year: 2021. Volume: 41 .
Authors: Sunil Meena ., Writdhama Prasad ., Kaushik Khamrui ., Surajit Mandal ., Suheela Bhat .,
DOI 10.1016/j.fbio.2021.100990
3 3

Storage stability of spray dried curcumin encapsulate prepared using a blend of whey protein, maltodextrin, and gum Arabic

Open Access
Article
JOURNAL OF FOOD PROCESSING AND PRESERVATION. Year: 2021. Volume: 45 , Issue: 5 .
Authors: Sunil Meena ., Shubham Gote ., Writdhama Prasad ., Kaushik Khamrui .,
DOI 10.1111/jfpp.15472

Influence of oat flour on pasting properties of flour blends, cooking quality and sensory attributes of vermicelli

Open Access
Article
Year: 2020. Volume: 44 , Issue: 2 , Pages: 70-84 .
Authors: Akanksha Pahwa ., Kaushik Khamrui ., Writdhama Prasad .,
DOI 10.35219/FOODTECHNOLOGY.2020.2.05
1 1