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Food Research International (Ottawa, Ont.)|October 11, 2025
The integration of membrane filtration in the infant milk formula industry with a particular focus on membrane-derived ingredients for infant nutritionThomas C France, Ger Ryan, Jonathan O'Regan, et al.Critical Reviews in Food Science and Nutrition|October 21, 2024
Current perspectives on the use of milk fat globule membrane in infant milk formulaThomas C France, Elaine Kennedy, Jonathan O'Regan, et al.Critical Reviews in Food Science and Nutrition|June 13, 2025
Artificial and reformed casein micelles as encapsulation vehicles: approaches and applicationsRomina Cippollini, Thomas C France, Thom Huppertz, et al.Foods (Basel, Switzerland)|September 28, 2021
Cold Microfiltration as an Enabler of Sustainable Dairy Protein Ingredient InnovationThomas C France, Alan L Kelly, Shane V Crowley, et al.Colloids and Surfaces. B, Biointerfaces|July 5, 2020
Physical and colloidal stability of conventional and micronised calcium citrate ingredient powders in the formulation of infant nutritional productsThomas C France, Giovanni Barone, Jonathan O'Regan, et al.Journal of Dairy Science|December 15, 2023
Physicochemical properties of micellar casein retentates generated at different microfiltration temperaturesThomas C France, Francesca Bot, Alan L Kelly, et al.Comprehensive Reviews in Food Science and Food Safety|September 1, 2025
Analytical Approaches for the Identification and Quantification of Key Non-Protein Nitrogen Components in Infant FormulaAikaterini Galani, Niamh Gowen, Thomas C France, et al.Journal of Dairy Science|January 17, 2026
Effect of filtration temperature on rennet and acid coagulation properties of reconstituted micellar casein concentratesBozhao Li, Thomas C France, James A O'Mahony, et al.Pageof 1