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Designing an Open-Source Interactive Simulation of Stokes’ Law

Journal of chemical education, 2023-09, Vol.100 (9), p.3626-3633

Crowley, Shane V.

2023

Volltextzugriff (PDF)

Rehydration characteristics of milk protein concentrate powders

Journal of food engineering, 2015-03, Vol.149, p.105-113

2015

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Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures

Journal of dairy science, 2024-05, Vol.107 (5), p.2721-2732

2024

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Parameters affecting the printability of 3D-printed processed cheese

Innovative food science & emerging technologies, 2021-08, Vol.72, p.102730, Article 102730

2021

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Rehydration Properties of Whey Protein Isolate Powders Containing Nanoparticulated Proteins

Dairy (Basel), 2021-12, Vol.2 (4), p.602-616

2021

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Influence of protein concentration on the physical characteristics and flow properties of milk protein concentrate powders

Journal of food engineering, 2014-08, Vol.135, p.31-38

2014

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Colloidal properties of protein complexes formed in β-casein concentrate solutions as influenced by heating and cooling in the presence of different solutes

Colloids and surfaces, B, Biointerfaces, 2019-02, Vol.174, p.343-351

2019

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Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems

Food chemistry, 2016-03, Vol.194, p.184-190

2016

Volltextzugriff (PDF)

The influence of milk with different compositions on the bioavailability of blackberry polyphenols in model sports nutrition beverages

International journal of dairy technology, 2023-11, Vol.76 (4), p.828-843

2023

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Effect of temperature on raw whole milk density and its potential impact on milk payment in the dairy industry

International journal of food science & technology, 2021-05, Vol.56 (5), p.2415-2422

2021

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Short communication: Multi-component interactions causing solidification during industrial-scale manufacture of pre-crystallized acid whey powders

Journal of dairy science, 2018-12, Vol.101 (12), p.10743-10749

2018

Volltextzugriff (PDF)

Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing

International journal of dairy technology, 2014-11, Vol.67 (4), p.474-482

2014

Volltextzugriff (PDF)

Development and evaluation of a processing sector model for butter manufacture using a mass balance technique at two dairy processing sites

International journal of dairy technology, 2021-02, Vol.74 (1), p.192-201

2021

Volltextzugriff (PDF)

Pilot‐scale production and physicochemical characterisation of spray‐dried nanoparticulated whey protein powders

International journal of dairy technology, 2021-08, Vol.74 (3), p.581-591

2021

Volltextzugriff (PDF)

Size classification of precipitated calcium phosphate using hydrocyclone technology for the recovery of minerals from deproteinised acid whey

International journal of dairy technology, 2019-02, Vol.72 (1), p.142-151

2019

Volltextzugriff (PDF)

Use of ultrafiltration to prepare a novel permeate for application in the functionality testing of infant formula ingredients

Separation and purification technology, 2015-02, Vol.141, p.294-300

2015

Volltextzugriff (PDF)

Solubility enhancement of milk protein isolate by sodium caseinate addition: Comparison between wet- and dry-blending approaches

International dairy journal, 2020-06, Vol.105, p.104661, Article 104661

2020

Volltextzugriff (PDF)

The influence of temperature on filtration performance and fouling during cold microfiltration of skim milk

Separation and purification technology, 2021-05, Vol.262, p.118256, Article 118256

2021

Volltextzugriff (PDF)

The effects of temperature and transmembrane pressure on protein, calcium and plasmin partitioning during microfiltration of skim milk

International dairy journal, 2021-03, Vol.114, p.104930, Article 104930

2021

Volltextzugriff (PDF)

The physicochemical properties and heat stability of milk fortified with blackberry juice and different casein-dominant ingredients

International dairy journal, 2024-03, Vol.150, p.105843, Article 105843

2024

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Influence of processing temperature on plasmin activity and proteolysis in process streams from cold microfiltration of skim milk

International dairy journal, 2023-05, Vol.140, p.105590, Article 105590

2023

Volltextzugriff (PDF)

The influence of sodium caseinate and β-casein concentrate on the physicochemical properties of casein micelles and the role of tea polyphenols in mediating these interactions

Food science & technology, 2022-01, Vol.154, p.112775, Article 112775

2022

Volltextzugriff (PDF)

Applications of micellar casein concentrate in 3D-printed food structures

Innovative food science & emerging technologies, 2022-12, Vol.82, p.103182, Article 103182

2022

Volltextzugriff (PDF)

Heat stability of reconstituted milk protein concentrate powders

International dairy journal, 2014-08, Vol.37 (2), p.104-110

2014

Volltextzugriff (PDF)

The impact of protein standardisation with liquid or powdered milk permeate on the rheological properties of skim milk concentrates

International dairy journal, 2021-08, Vol.119, p.104982, Article 104982

2021

Volltextzugriff (PDF)

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Designing an Open-Source Interactive Simulation of Stokes’ Law

Rehydration characteristics of milk protein concentrate powders

Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures

Parameters affecting the printability of 3D-printed processed cheese

Rehydration Properties of Whey Protein Isolate Powders Containing Nanoparticulated Proteins

Influence of protein concentration on the physical characteristics and flow properties of milk protein concentrate powders

Colloidal properties of protein complexes formed in β-casein concentrate solutions as influenced by heating and cooling in the presence of different solutes

Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems

The influence of milk with different compositions on the bioavailability of blackberry polyphenols in model sports nutrition beverages

Effect of temperature on raw whole milk density and its potential impact on milk payment in the dairy industry

Short communication: Multi-component interactions causing solidification during industrial-scale manufacture of pre-crystallized acid whey powders

Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing

Development and evaluation of a processing sector model for butter manufacture using a mass balance technique at two dairy processing sites

Pilot‐scale production and physicochemical characterisation of spray‐dried nanoparticulated whey protein powders

Size classification of precipitated calcium phosphate using hydrocyclone technology for the recovery of minerals from deproteinised acid whey

Use of ultrafiltration to prepare a novel permeate for application in the functionality testing of infant formula ingredients

Solubility enhancement of milk protein isolate by sodium caseinate addition: Comparison between wet- and dry-blending approaches

The influence of temperature on filtration performance and fouling during cold microfiltration of skim milk

The effects of temperature and transmembrane pressure on protein, calcium and plasmin partitioning during microfiltration of skim milk

The physicochemical properties and heat stability of milk fortified with blackberry juice and different casein-dominant ingredients

Influence of processing temperature on plasmin activity and proteolysis in process streams from cold microfiltration of skim milk

The influence of sodium caseinate and β-casein concentrate on the physicochemical properties of casein micelles and the role of tea polyphenols in mediating these interactions

Applications of micellar casein concentrate in 3D-printed food structures

Heat stability of reconstituted milk protein concentrate powders

The impact of protein standardisation with liquid or powdered milk permeate on the rheological properties of skim milk concentrates

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