Srinivasan Damodaran

Recent Publications and Patents

Zhu, D. and Damodaran, S. (2012) Annatto in cheddar cheese-derived whey protein concentrate is primarily associated with milk fat globule membrane. J. Dairy Sci. 95, 614-617.


Damodaran, S. (2012) On the molecular mechanism of stabilization of protein by cosolvents: Role of Lifshitz Electrodynamic Forces. Langmuir 28, 9475-9486


Zhu, D. and Damodaran, S. (2013) Dairy lecithin from cheese whey fat globule membrane: Its extraction, composition, oxidative stability, and emulsifying properties. Journal of American Oil Chemist Society 90, 217-224.


Damodaran, S., and Agyare, K.K. (2013) Effect of microbial transglutaminase treatment on thermal stability and pH-solubility of heat-shocked whey protein isolate. Food Hydrocolloids 30, 12-18.


Bock, J.E. and Damodaran, S. (2013) Bran-induced changes in water structure and gluten conformation in model gluten dough studied by attenuated total reflectance Fourier transformed infrared spectroscopy. Food Hydrocolloids 31, 146-155.


Damodaran, S. and Arora, A. (2013) Off-flavor precursors in soy protein isolate and novel strategies for their removal. Annual Review of Food Science and Technollogy 4, 327-346.


Bock, J.E., Connelly, R.K., and Damodaran, S. (2013) Impact of bran addition on water properties and gluten secondary structure in wheat flour doughs studied by attenuated total reflectance Fourier transform infrared spectroscopy. Cereal Chemistry 90, 377-386.


Damodaran, S. (2013) Electrodynamic pressure modulation of protein stability in cosolvents. Biochemistry 52, 8363-8373.


Zhu, D., and Damodaran, S. (2014) Chemical phosphorylation improves strength and water resistance of soy flour-based wood adhesive. Journal of Applied Polymer Science 131: 40451.


Damodaran, S. (2015) Water at biological phase boundaries: Its role in interfacial activation of enzymes and metabolic pathways. Sub-cellular Biochemistry 71, 233-261.


Damodaran, S. (2015) Beyond the hydrophobic effect: Critical function of water at biological phase boundaries – A hypothesis. Advances in Colloid and Interface Science 221, 22-33.


Damodaran, S. and Zhu, D. (2016) A Formaldehyde-free Water-resistant Soy Flour based Adhesive for Plywood. Journal of American Oil Chemist Society 93, 1311-1318.


Damodaran, S. (2016) Water and ice relations in foods. In Fennema’s Food Chemistry, 5th Edition (Damodaran, S., and Parkin, K.L., Eds.), CRC Press, pp.19-90.


Damodaran, S. (2016) Amino acids, peptides, and proteins. In Fennema’s Food Chemistry, 5th Edition (Damodaran, S., and Parkin, K.L., Eds.), CRC Press, pp.235-356.


Li, Y., and Damodaran, S. (2016) In vitro Digestibility and IgE Reactivity of Enzymatically Cross-linked Heterologous Protein Polymers. Food Chemistry, 221, 1151-1157.


Damodaran, S., and Wang, S.Y. (2017) Ice Crystal Growth Inhibition by Peptides from Fish Gelatin Hydrolysate. Food Hydrocolloids 70, 46-56.


Chen, A., and Damodaran, S. (2017) Nanostructure and Functionality of Enzymatically Repolymerized Whey Protein Hydrolysate. Food Chemistry (accepted).


Li, Y. and Damodaran, S. (2017) A Two-step Enzymatic Modification Method to Reduce Immuno-reactivity of Milk Proteins. Food Chemistry, 237, 724-732.


Zhu, D., and Damodaran, S. (2017) Removal of off-flavor causing phospholipids and free fatty acids in soy protein isolates by concurrent treatment with phospholipase A2 and cyclodextrins. Food Chemistry (accepted, in press).


Liu, C., Damodaran, S., and Heinonen, M. (2017) Effect of transglutaminase treatment on physical and oxidative stability of emulsions with faba bean proteins. Journal of Agricultural and Food Chemistry (submitted, under review).


Zhao, L., and Damodaran, S. (2017) The Hofmeister order of anions on protein stability originates from their dispersion interaction with the protein phase. Nature Chemistry (submitted).


Patents Issued/submitted:

Damodaran, S. (2013) Method to separate lipids from cheese whey and fat free whey protein product formed thereby. U.S. Patent No. 8,431,174


Damodaran, S. and Arora, A. (2009) A process for removing off-flavor and phospholipids from soy protein isolate. US provisional patent application # WARF P090393US01


Damodaran, S., and Zhu, D. (2016) Soy flour-based wood adhesive composition. US Patent # 9,353,300 B2.


Lucey, J.A., Jarte, I., Smith, K. E., and Damodaran, S. (2017). Methods of removing lipid from a protein and lipid-containing material. US Patent No. 9560861 B2.


Damodaran, S. (2018) A two-step enzymatic process to reduce immune-reactivity of milk proteins. (Disclosed to WARF).