Prashant Mudgal

Mudgal, P., Daubert, C. R., Clare, D. A., & Foegeding, E. A. (2011). Effect of disulfide interactions and hydrolysis on the thermal aggregation of beta-lactoglobulin. Journal of Agricultural and Food Chemistry, 59(5), 1491–1497. https://doi.org/10.1021/jf101893v

Mudgal, P., Daubert, C. R., & Foegeding, E. A. (2011). Effects of protein concentration and CaCl2 on cold-set thickening mechanism of beta-lactoglobulin at low pH. International Dairy Journal, 21(5), 319–326. https://doi.org/10.1016/j.idairyj.2010.11.014

Mudgal, P., Daubert, C. R., & Foegeding, E. A. (2011). Kinetic study of beta-lactoglobulin thermal aggregation at low pH. Journal of Food Engineering, 106(2), 159–165. https://doi.org/10.1016/j.jfoodeng.2011.04.025

Mudgal, P., Daubert, C. R., & Foegeding, E. A. (2009). Cold-set thickening mechanism of beta-lactoglobulin at low pH: Concentration effects. Food Hydrocolloids, 23(7), 1762–1770. https://doi.org/10.1016/j.foodhyd.2009.03.009

Mudgal, P., Breidt, F., Lubkin, S. R., & Sandeep, K. P. (2006). Quantifying the significance of phage attack on starter cultures: a mechanistic model for population dynamics of phage and their hosts isolated from fermenting sauerkraut. Applied and Environmental Microbiology, 72(6), 3908–3915. https://doi.org/10.1128/AEM.02429-05