검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Water sorption and hydration properties of high protein milk powders are influenced by enzymatic crosslinking and calcium chelation Power OM, Maidannyk V, McSweeney DJ, Fenelon MA, O'Mahony JA, McCarthy NA Powder Technology, 364, 680, 2020 |
| 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 |
Dissolution of milk protein concentrate (MPC) powders by ultrasonication McCarthy NA, Kelly PM, Maher PG, Fenelon MA Journal of Food Engineering, 126, 142, 2014 |