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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

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Structural, Binding and Functional Properties of Milk Protein-Polyphenol Systems: A Review

Molecules (Basel, Switzerland), 2023-03, Vol.28 (5), p.2288

2023

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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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Cold Microfiltration as an Enabler of Sustainable Dairy Protein Ingredient Innovation

Foods, 2021-09, Vol.10 (9), p.2091

2021

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The Effect of Compositional Changes Due to Seasonal Variation on Milk Density and the Determination of Season-Based Density Conversion Factors for Use in the Dairy Industry

Foods, 2020-07, Vol.9 (8), p.1004

2020

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Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients

Foods, 2023-04, Vol.12 (7), p.1492

2023

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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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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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

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

2022

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Heat stability of reconstituted milk protein concentrate powders

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

2014

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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

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Designing an Open-Source Interactive Simulation of Stokes’ Law

Structural, Binding and Functional Properties of Milk Protein-Polyphenol Systems: A Review

Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures

Cold Microfiltration as an Enabler of Sustainable Dairy Protein Ingredient Innovation

The Effect of Compositional Changes Due to Seasonal Variation on Milk Density and the Determination of Season-Based Density Conversion Factors for Use in the Dairy Industry

Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients

Parameters affecting the printability of 3D-printed processed cheese

Rehydration Properties of Whey Protein Isolate Powders Containing Nanoparticulated Proteins

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

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

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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