Mediwaththe, Anushka Thejangani Menike, Bogahawaththa, Dimuthu, Grewal, Manpreet Kaur, Chandrapala, Janage and Vasiljevic, Todor ORCID: 0000-0003-1395-7349 (2018) Structural changes of native milk proteins subjected to controlled shearing and heating. Food Research International, 114. 151 - 158. ISSN 0963-9969

Chandrapala, Janage, Wijayasinghe, Rangani and Vasiljevic, Todor ORCID: 0000-0003-1395-7349 (2016) Lactose crystallization as affected by presence of lactic acid and calcium in model lactose systems. Journal of Food Engineering, 178. 181 - 189. ISSN 0260-8774

Chandrapala, Janage, Chen, GQ, Kezia, K, Bowman, EG, Vasiljevic, Todor ORCID: 0000-0003-1395-7349 and Kentish, SE (2016) Removal of lactate from acid whey using nanofiltration. Journal of Food Engineering, 177. 59 - 64. ISSN 0260-8774

Chandrapala, Janage, Duke, Mikel ORCID: 0000-0002-3383-0006, Gray, Stephen ORCID: 0000-0002-8748-2748, Weeks, M, Palmer, M and Vasiljevic, Todor ORCID: 0000-0003-1395-7349 (2016) Nanofiltration and nanodiafiltration of acid whey as a function of pH and temperature. Separation and Purification Technology, 160. 18 - 27. ISSN 1383-5866

Chandrapala, Janage, Ong, Lydia, Zisu, B, Gras, SL, Ashokkumar, M and Kentish, SE (2016) The effect of sonication and high pressure homogenisation on the properties of pure cream. Innovative Food Science and Emerging Technologies, 33. 298 - 307. ISSN 1466-8564

Chandrapala, Janage (2016) Ultrasound Processing of Milk and Dairy Products. In: Handbook of Ultrasonics and Sonochemistry. Ashokkumar, M, ed. Springer, Singapore, pp. 1287-1320.

Wijayasinghe, Rangani, Vasiljevic, Todor ORCID: 0000-0003-1395-7349 and Chandrapala, Janage (2015) Water-lactose behavior as a function of concentration and presence of lactic acid in lactose model systems. Journal of Dairy Science, 98 (12). 8505 - 8514. ISSN 0022-0302

Chandrapala, Janage, Duke, Mikel ORCID: 0000-0002-3383-0006, Gray, Stephen ORCID: 0000-0002-8748-2748, Zisu, B, Weeks, M, Palmer, M and Vasiljevic, Todor ORCID: 0000-0003-1395-7349 (2015) Properties of acid whey as a function of pH and temperature. Journal of Dairy Science, 98 (7). 4352 - 4363. ISSN 0022-0302

Zisu, B and Chandrapala, Janage (2015) High Power Ultrasound Processing in Milk and Dairy Products. In: Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry. Datta, N and Tomasula, P, eds. IFST Advances in Food Science . Wiley, Chichester, West Sussex, England, pp. 149-179.

Jeswan Singh, M, Chandrapala, Janage, Udabage, P, McKinnon, I and Augustin, MA (2015) Heat-induced changes in the properties of modified skim milks with different casein to whey protein ratios. Journal of Dairy Research, 82 (2). 135 - 142. ISSN 0022-0299

Chandrapala, Janage and Leong, T (2014) Ultrasonic Processing for Dairy Applications: Recent Advances. Food Engineering Reviews, 7 (2). 143 - 158. ISSN 1866-7910

Koh, LLA, Nguyen, HTH, Chandrapala, Janage, Zisu, B, Ashokkumar, M and Kentish, SE (2014) The use of ultrasonic feed pre-treatment to reduce membrane fouling in whey ultrafiltration. Journal of Membrane Science, 453. 230 - 239. ISSN 0376-7388

Chandrapala, Janage, Martin, GJO, Kentish, SE and Ashokkumar, M (2014) Dissolution and reconstitution of casein micelle containing dairy powders by high shear using ultrasonic and physical methods. Ultrasonics Sonochemistry, 21 (5). 1658 - 1665. ISSN 1350-4177

Chandrapala, Janage, Zisu, Bogdan, Palmer, M, Kentish, SE and Ashokkumar, M (2014) Sonication of milk protein solutions prior to spray drying and the subsequent effects on powders during storage. Journal of Food Engineering, 141. 122 - 127. ISSN 0260-8774

Chandrapala, Janage, Bui, D, Kentish, S and Ashokkumar, M (2014) Heat stability and acid gelation properties of calcium-enriched reconstituted skim milk affected by ultrasonication. Journal of Dairy Research, 81 (2). 238 - 244. ISSN 0022-0299

Koh, LLA, Chandrapala, Janage, Zisu, B, Martin, GJO, Kentish, SE and Ashokkumar, M (2013) A comparison of the effectiveness of sonication, high shear mixing and homogenisation on improving the heat stability of whey protein solutions. Food and Bioprocess Technology, 7 (2). 556 - 566. ISSN 1935-5130