Research output per year
Research output per year
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Dive into the research topics where Gaurav Deshwal is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Collaborations and top research areas from the last five years
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Research output
- 11 Article
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Effect of calcium level of fat-free and full-fat cheese curds on the properties of processed cheese prepared therefrom with different calcium sequestering salts
Deshwal, G. K., Fenelon, M., Gómez-Mascaraque, L. G. & Huppertz, T., Jan 2025, In: International Dairy Journal. 160, 106081.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Properties of processed cheese made from cagliata cheese: Influence of fat content and ripening of cagliata cheese and homogenization of cheese milk
Deshwal, G. K., van der Meulen, L., Fenelon, M., Gómez-Mascaraque, L. G. & Huppertz, T., Jan 2025, In: Food Structure. 43, 10 p., 100406.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
A Review on the Production and Characteristics of Cheese Powders
Deshwal, G. K., Akshit, F. N. U., Altay, I. & Huppertz, T., Jul 2024, In: Foods. 13, 14, 2204.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Distribution of Salts in Milk and Cheese: Critical Methodological Aspects
Deshwal, G., van der Meulen, L. & Huppertz, T., 30 Oct 2024, In: Encyclopedia. 4, 4, p. 1629-1643Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Dynamic in situ microstructure evaluation of cheese melting: Understanding structure-rheological relationships under controlled temperature sweeps
Deshwal, G., Fenelon, M., Huppertz, T. & Gómez-Mascaraque, L. G., Jan 2024, In: Food Structure. 39, 100362.Research output: Contribution to journal › Article › Academic › peer-review
Open Access7 Citations (Scopus)
Projects
- 1 Active
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Pro-Cheese: Understanding the fundamental mechanisms affecting the microstructure and functional properties of processed cheese.
Deshwal, G. (PhD candidate) & Huppertz, T. (Promotor)
2/08/21 → …
Project: PhD