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Journal of Dairy Science|December 1, 2023
The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulationBernard M Corrigan, James A O'Mahony, Mark A FenelonJournal of Agricultural and Food Chemistry|March 18, 2009
Evaluation of two food grade proliposomes to encapsulate an extract of a commercial enzyme preparation by microfluidizationAlice B Nongonierma, Magdalena Abrlova, Mark A Fenelon, et al.Frontiers in Nutrition|January 30, 2023
Spectroscopic technologies and data fusion: Applications for the dairy industryElena Hayes, Derek Greene, Colm O'Donnell, et al.Food Chemistry|September 22, 2018
Dephosphorylation of caseins in milk protein concentrate alters their interactions with sodium hexametaphosphateOrla M Power, Mark A Fenelon, James A O'Mahony, et al.Food Chemistry|February 16, 2013
The physical characteristics and emulsification properties of partially dephosphorylated bovine β-caseinNoel A McCarthy, Alan L Kelly, James A O'Mahony, et al.Journal of Agricultural and Food Chemistry|September 25, 2014
Decoupling macronutrient interactions during heating of model infant milk formulasEoin G Murphy, Mark A Fenelon, Yrjö H Roos, et al.Foods (Basel, Switzerland)|January 17, 2020
Powder and Reconstituted Properties of Commercial Infant and Follow-On FormulasEoin G Murphy, Nicolas E Regost, Yrjö H Roos, et al.Journal of Food Science|March 16, 2012
Optimization of β-casein stabilized nanoemulsions using experimental mixture designPatrick G Maher, Mark A Fenelon, Yankun Zhou, et al.Journal of Dairy Science|September 24, 2018
Pilot-scale formation of whey protein aggregates determine the stability of heat-treated whey protein solutions-Effect of pH and protein concentrationAoife K Buggy, Jennifer J McManus, André Brodkorb, et al.Critical Reviews in Food Science and Nutrition|March 6, 2023
Unlocking the nutritional and functional potential of legume waste to produce protein ingredientsMohammad Hassan Kamani, Chaima Neji, Sinead M Fitzsimons, et al.Pageof 3