검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
The effect of agglomerate integrity and blending formulation on the mechanical properties of whey protein concentrate powder tablets Schmidmeier C, Wen Y, Drapala KP, Dennehy T, McGuirke A, Cronin K, O'Mahony JA Journal of Food Engineering, 247, 160, 2019 |
| 2 |
Modelling the changes in viscosity during thermal treatment of milk protein concentrate using kinetic data Ho QT, Murphy KM, Drapala KP, Fenelon MA, O'Mahony JA, Tobin JT, McCarthy NA Journal of Food Engineering, 246, 179, 2019 |
| 3 |
Effect of 3D printing on the structure and textural properties of processed cheese Le Tohic C, O'Sullivan JJ, Drapala KP, Chartrin V, Chan T, Morrison AP, Kerry JP, Kelly AL Journal of Food Engineering, 220, 56, 2018 |
| 4 |
The use of inline high-shear rotor-stator mixing for preparation of high-solids milk protein-stabilised oil-in-water emulsions with different protein:fat ratios O'Sullivan JJ, Drapala KP, Kelly AL, O'Mahony JA Journal of Food Engineering, 222, 218, 2018 |
| 5 |
Monitoring of pilot-scale induction processes for dairy powders using inline and offline approaches O'Sullivan JJ, Schmidmeier C, Drapala KP, O'Mahony JA, Kelly AL Journal of Food Engineering, 197, 9, 2017 |