| Instrumental texture profile of reduced‐calorie Peda as a function of ingredients using response surface methodology GI Rathod, K Khamrui International Journal of Dairy Technology 68 (4), 543-549, 2015 | 20 | 2015 |
| Preparation of omega 3 rich oral supplement using dairy and non-dairy based ingredients G Rathod, N Kairam Journal of food science and technology 55 (2), 760-766, 2018 | 19 | 2018 |
| Invited review: Shelf-stable dairy protein beverages—Scientific and technological aspects R Singh, G Rathod, GH Meletharayil, R Kapoor, VM Sankarlal, ... Journal of Dairy Science 105 (12), 9327-9346, 2022 | 18 | 2022 |
| Process development for a novel milk protein concentrate with whey proteins as fibrils G Rathod, JK Amamcharla Journal of Dairy Science 104 (4), 4094-4107, 2021 | 13 | 2021 |
| Storage studies of flaxseed oil encapsulated by buttermilk solids R Kumar, L Sabikhi, G Rathod, N Chaudhary Food and Bioprocess Technology 13 (8), 1392-1404, 2020 | 8 | 2020 |
| Evaluation of physicochemical and functional attributes of whey powder incorporated with pomegranate peel extract CTM Kumar, S Mondal, WG Prasad, GS Rathod, HV Raghu, ... Food Chemistry Advances 1, 100088, 2022 | 7 | 2022 |
| Acid gelation properties of fibrillated model milk protein concentrate dispersions G Rathod, DL Boyle, JK Amamcharla Journal of Dairy Science 105 (6), 4925-4937, 2022 | 7 | 2022 |
| Effect of different ingredient levels on instrumental colour characteristic of dietetic peda RG Indrasinh, K Khamrui, S Mandal J Dairy Sci Technol 3, 7-16, 2014 | 5 | 2014 |
| Production and functional evaluation of nonfat dry milk with whey proteins as fibrils G Rathod, S Beckman, JK Amamcharla Journal of Dairy Science 106 (12), 8479-8492, 2023 | 2 | 2023 |
| Development of spray dried functional milk protein concentrate containing whey proteins as fibrils G Rathod, R Kapoor, GH Meletharayil, JK Amamcharla International Dairy Journal 145, 105719, 2023 | 2 | 2023 |
| Cost estimation and consumer acceptance studies of herbal burfi WG Prasad, K Khamrui, G Rathod, HR Gupta Indian Journal of Dairy Science 72 (2), 227-229, 2019 | 1 | 2019 |
| From block to shred: Understanding the factors influencing shreddability of mozzarella cheese G Rathod, S Sutariya, R Kumar, P Upreti, P Salunke, JK Amamcharla Journal of Dairy Science 108 (2), 1315-1325, 2025 | | 2025 |
| Shreddability parameters of various cheese samples J Amamcharla, G Rathod | | 2025 |
| Viscosity S Roy, G Rathod, J Amamcharla Plant-Based Proteins, 379-387, 2025 | | 2025 |
| Foaming Capacity and Stability S Roy, G Rathod, J Amamcharla Plant-Based Proteins, 315-322, 2025 | | 2025 |
| Milk protein concentrates and isolates, recent developments focusing on improving solubility G Rathod International Dairy Federation, 2024 | | 2024 |
| Freeze‐Drying of Dairy Products S Roy, G Rathod Freeze Drying of Food Products: Fundamentals, Processes and Applications …, 2024 | | 2024 |
| Milk Whey Protein Fibrils—Effect of Stirring and Heating Time G Rathod, J Amamcharla Foods 13 (3), 466, 2024 | | 2024 |
| Storage stability evaluation of conventional and reduced calorie peda (a dairy dessert) under different packaging conditions G Rathod, K Khamrui, W Prasad Food and Humanity 1, 1449-1457, 2023 | | 2023 |
| Process development for the manufacture of nonfat dry milk with whey proteins as fibrils G Rathod, S Beckman, J Amamcharla JOURNAL OF DAIRY SCIENCE 105, 345-345, 2022 | | 2022 |
