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S

Shane V. Crowley

University College Cork

H指数:25

被引数:1,659

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Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures

JOURNAL OF DAIRY SCIENCE

IF4.4

2024-05-013

OAAI

Influence of protein and leucine on in vitro accessibility and apparent permeability of phenolic compounds in blackberry-dairy blends

FOOD BIOSCIENCE

IF5.9

2024-04-010

PRE

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

INTERNATIONAL DAIRY JOURNAL

IF3.4

2024-03-011

OAAI

Physicochemical properties of plant-based cheese alternatives fortified with calcium

钙强化的植物基奶酪替代品的理化特性

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-02-015

OAAI

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

INTERNATIONAL DAIRY JOURNAL

IF3.4

2023-05-012

OAAI

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

IF4.6

2023-03-0116

OAAI

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

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2022-12-017

PRE

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

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-017

OAAI

The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese

蛋白质浓度对基于鹰嘴豆的奶酪替代品的关键品质属性的影响

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2022-01-0120

OAAI

Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese

商业植物基块状产品作为奶酪替代品的组成和理化特性

IF8.2

2021-12-0148

OAAI

Parameters affecting the printability of 3D-printed processed cheese

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2021-08-0129

OAAI

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

INTERNATIONAL DAIRY JOURNAL

IF3.4

2021-08-018

OAAI

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

SEPARATION AND PURIFICATION TECHNOLOGY

IF9

2021-05-0128

OAAI

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

INTERNATIONAL DAIRY JOURNAL

IF3.4

2021-03-0119

OAAI

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

INTERNATIONAL DAIRY JOURNAL

IF3.4

2020-06-0116

OAAI

Self-association of bovine β-casein as influenced by calcium chloride, buffer type and temperature

FOOD HYDROCOLLOIDS

IF12.4

2019-03-0129

OAAI

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

IF5.6

2019-02-0118

OAAI

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

JOURNAL OF DAIRY SCIENCE

IF4.4

2018-12-016

OAAI

Rehydration behaviour of spray-dried micellar casein concentrates produced using microfiltration of skim milk at cold or warm temperatures

INTERNATIONAL DAIRY JOURNAL

IF3.4

2018-06-0126

OAAI

Pilot-scale ceramic membrane filtration of skim milk for the production of a protein base ingredient for use in infant milk formula

INTERNATIONAL DAIRY JOURNAL

IF3.4

2017-10-0143

OAAI