Hasil Pencarian - James A. O'Mahony

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  1. 1
    Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients

    Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients oleh Loreto Alonso-Miravalles, James A. O’Mahony

    Diterbitkan 2018-05-01
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  2. 2
    Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Based Young Child Formulae

    Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Based Young Child Formulae oleh Nicolas Malterre, Francesca Bot, James A. O’Mahony

    Diterbitkan 2023-04-01
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  3. 3
    Influence of Processing Temperature on Membrane Performance and Characteristics of Process Streams Generated during Ultrafiltration of Skim Milk

    Influence of Processing Temperature on Membrane Performance and Characteristics of Process Streams Generated during Ultrafiltration of Skim Milk oleh Ritika Puri, Upendra Singh, James A. O’Mahony

    Diterbitkan 2020-11-01
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  4. 4
    Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts

    Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts oleh Nadia Grasso, Loreto Alonso-Miravalles, James A. O’Mahony

    Diterbitkan 2020-02-01
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  5. 5
    Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder

    Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder oleh Ram R. Panthi, Francesca Bot, James A. O’Mahony

    Diterbitkan 2021-08-01
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  6. 6
    pH, the Fundamentals for Milk and Dairy Processing: A Review

    pH, the Fundamentals for Milk and Dairy Processing: A Review oleh Tugce Aydogdu, James A. O’Mahony, Noel A. McCarthy

    Diterbitkan 2023-06-01
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  7. 7
    An Experimental Study on the Dilute Phase Pneumatic Conveying of Fat-Filled Milk Powders: Particle Breakage

    An Experimental Study on the Dilute Phase Pneumatic Conveying of Fat-Filled Milk Powders: Particle Breakage oleh Fuweng Zhang, James A. O’Mahony, Song Miao, Kevin Cronin

    Diterbitkan 2023-02-01
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  8. 8
    The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulation

    The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulation oleh Bernard M. Corrigan, James A. O'Mahony, Mark A. Fenelon

    Diterbitkan 2023-12-01
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  9. 9
    Influence of Transglutaminase Crosslinking on Casein Protein Fractionation during Low Temperature Microfiltration

    Influence of Transglutaminase Crosslinking on Casein Protein Fractionation during Low Temperature Microfiltration oleh Ritika Puri, Francesca Bot, Upendra Singh, James A. O’Mahony

    Diterbitkan 2021-12-01
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  10. 10
    Compositional and Functional Considerations for Bovine-, Caprine- and Plant-Based Infant Formulas

    Compositional and Functional Considerations for Bovine-, Caprine- and Plant-Based Infant Formulas oleh Margaret E. Byrne, James A. O’Mahony, Tom F. O’Callaghan

    Diterbitkan 2021-12-01
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  11. 11
    Structural, Binding and Functional Properties of Milk Protein-Polyphenol Systems: A Review

    Structural, Binding and Functional Properties of Milk Protein-Polyphenol Systems: A Review oleh Tessa M. van de Langerijt, James A. O’Mahony, Shane V. Crowley

    Diterbitkan 2023-03-01
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  12. 12
    Cold Microfiltration as an Enabler of Sustainable Dairy Protein Ingredient Innovation

    Cold Microfiltration as an Enabler of Sustainable Dairy Protein Ingredient Innovation oleh Thomas C. France, Alan L. Kelly, Shane V. Crowley, James A. O’Mahony

    Diterbitkan 2021-09-01
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  13. 13
    Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins

    Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins oleh Loreto Alonso-Miravalles, Emanuele Zannini, Juergen Bez, Elke K. Arendt, James A. O’Mahony

    Diterbitkan 2020-04-01
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  14. 14
    Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures

    Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures oleh Thomas C. France, Francesca Bot, Alan L. Kelly, Shane V. Crowley, James A. O'Mahony

    Diterbitkan 2024-05-01
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  15. 15
    Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing

    Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing oleh Nicolas Malterre, Francesca Bot, Emilie Lerda, Elke K. Arendt, Emanuele Zannini, James A. O’Mahony

    Diterbitkan 2024-01-01
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  16. 16
    The Impact of pH on Fouling and Related Physicochemical Properties of Skim Milk Concentrate during Heat Treatment Using a Laboratory-Scale Fouling Rig

    The Impact of pH on Fouling and Related Physicochemical Properties of Skim Milk Concentrate during Heat Treatment Using a Laboratory-Scale Fouling Rig oleh Tara R. Murphy, Eoin W. Finnegan, Justyna Tarapata, Tom F. O’Callaghan, James A. O’Mahony

    Diterbitkan 2024-09-01
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  17. 17
    The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders

    The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders oleh David J. McSweeney, Valentyn Maidannyk, Sharon Montgomery, James A. O’Mahony, Noel A. McCarthy

    Diterbitkan 2020-02-01
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  18. 18
    Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients

    Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients oleh Nadia Grasso, Francesca Bot, Yrjo H. Roos, Shane V. Crowley, Elke K. Arendt, James A. O’Mahony

    Diterbitkan 2023-04-01
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  19. 19
    Rheological and Solubility Properties of Soy Protein Isolate

    Rheological and Solubility Properties of Soy Protein Isolate oleh Timothy D. O′Flynn, Sean A. Hogan, David F. M. Daly, James A. O′Mahony, Noel A. McCarthy

    Diterbitkan 2021-05-01
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  20. 20
    Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders

    Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders oleh Laura T. O’Donoghue, Md. Kamrul Haque, Sean A. Hogan, Fathima R. Laffir, James A. O’Mahony, Eoin G. Murphy

    Diterbitkan 2020-09-01
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