318 results on '"Fenelon, Mark"'
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2. Influence of citrate- and phosphate-based calcium sequestering salts on the disruption of casein micelles
3. The emulsifying properties of protein extracts from perennial ryegrass (Lolium perenne L.) depend on the extraction method
4. An automated platform for measuring infant formula powder rehydration quality using a collaborative robot integrated with computer vision
5. Determining the influence of fava bean pre-processing on extractability and functional quality of protein isolates
6. Impact of the extraction method on the composition and solubility of leaf protein concentrates from perennial ryegrass (Lolium perenne L.)
7. Dynamic in situ microstructure evaluation of cheese melting: Understanding structure-rheological relationships under controlled temperature sweeps
8. The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulation
9. Influence of pH, temperature and concentration of calcium sequestering salts on the solubilisation of individual caseins and minerals from rennet casein
10. Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening
11. Low temperature microfiltration of skim milk: Impact of membrane type, configuration and concentration factor on serum protein permeation efficiency
12. X-ray computerized microtomography and confocal Raman microscopy as complementary techniques to conventional imaging tools for the microstructural characterization of Cheddar cheese
13. Extraction of plant protein from green leaves: Biomass composition and processing considerations
14. Effect of heat treatment on whey protein-reduced micellar casein concentrate: A study of texture, proteolysis levels and volatile profiles of Cheddar cheeses produced therefrom
15. Suitability of nitrogen fractions determination to assess serum protein separation efficiency from a mass balance perspective during microfiltration of skim milk
16. Unlocking the nutritional and functional potential of legume waste to produce protein ingredients.
17. Soluble Salts in Processed Cheese Prepared with Citrate- and Phosphate-Based Calcium Sequestering Salts.
18. Process Instrumentation, Robotics, Wearables and Industry Internet of Things
19. Membranes and Membrane Processing (Reverse Osmosis and Nano/ultra/micro Filtration) Plants
20. Sustainable Processing: Energy Conservation in Dairy Processing
21. Seasonal and geographical impact on the Irish raw milk microbiota correlates with chemical composition and climatic variables
22. Effect of thermal treatment on serum protein reduced micellar casein concentrate: An evaluation of rennet coagulability, cheese composition and yield
23. Effect of β-casein reduction and high heat treatment of micellar casein concentrate on the rennet coagulation properties, composition and yield of Emmental cheese made therefrom
24. Innovations and prospects
25. Application of a cascade membrane filtration process to standardise serum protein depleted cheese milk for cheddar cheese manufacture
26. Seasonal and geographical impact on the Irish raw milk microbiota correlates with chemical composition and climatic variables.
27. Influence of sodium hexametaphosphate addition on the functional properties of milk protein concentrate solutions containing transglutaminase cross-linked proteins
28. Water sorption and hydration properties of high protein milk powders are influenced by enzymatic crosslinking and calcium chelation
29. Dynamic in situ microstructure evaluation of cheese melting: Understanding structure-rheological relationships under controlled temperature sweeps
30. Physicochemical properties and issues associated with trypsin hydrolyses of bovine casein-dominant protein ingredients
31. Effect of reducing daily herbage allowance during early lactation on composition and processing characteristics of milk from spring-calved herds
32. Modelling the changes in viscosity during thermal treatment of milk protein concentrate using kinetic data
33. Integration of high and low field 1H NMR to analyse the effects of bovine dietary regime on milk metabolomics and protein-bound moisture characterisation of the resulting mozzarella cheeses during ripening
34. Dephosphorylation of caseins in milk protein concentrate alters their interactions with sodium hexametaphosphate
35. Structural mechanism and kinetics of in vitro gastric digestion are affected by process-induced changes in bovine milk
36. Effect of pH and heat treatment on viscosity and heat coagulation properties of milk protein concentrate
37. Impact of the extraction method on the composition and solubility of leaf protein concentrates from perennial ryegrass (Lolium perenne L.)
38. Evaluation of methods for the reduction of contaminating host reads when performing shotgun metagenomic sequencing of the milk microbiome
39. Determination of Minerals in Soft and Hard Cheese Varieties by ICP-OES: A Comparison of Digestion Methods
40. The effects of fluidised bed and high shear mixer granulation processes on water adsorption and flow properties of milk protein isolate powder
41. List of Contributors
42. Whey Proteins in Infant Formula
43. Unlocking the nutritional and functional potential of legume waste to produce protein ingredients
44. A Review on the Effect of Calcium Sequestering Salts on Casein Micelles: From Model Milk Protein Systems to Processed Cheese
45. Spectroscopic technologies and data fusion: Applications for the dairy industry
46. Real-Time Measurement of Heat Stability of Skim Milk Using Attenuated Total Reflectance (Atr)-Ftir Spectroscopy
47. Effects of fluid bed agglomeration on the structure modification and reconstitution behaviour of milk protein isolate powders
48. Use of ultrafiltration to prepare a novel permeate for application in the functionality testing of infant formula ingredients
49. Effect of konjac glucomannan and soy soluble polysaccharides on the rheological, microstructural and syneretic properties of rennet gels
50. Stabilising effect of α-lactalbumin on concentrated infant milk formula emulsions heat treated pre- or post-homogenisation
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