Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Based Young Child Formulae by Nicolas Malterre, Francesca Bot, James A. O’Mahony

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Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients by Anna Mengozzi, Emma Chiavaro, Davide Barbanti, Francesca Bot

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Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder by Ram R. Panthi, Francesca Bot, James A. O’Mahony

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Influence of Transglutaminase Crosslinking on Casein Protein Fractionation during Low Temperature Microfiltration by Ritika Puri, Francesca Bot, Upendra Singh, James A. O’Mahony

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Use of Time-Resolved Fluorescence to Monitor Bioactive Compounds in Plant Based Foodstuffs by M. Adília Lemos, Katarína Sárniková, Francesca Bot, Monica Anese, Graham Hungerford

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Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions by Marcello Alinovi, Massimiliano Rinaldi, Maria Paciulli, Francesca Bot, Davide Barbanti, Emma Chiavaro

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Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures by Thomas C. France, Francesca Bot, Alan L. Kelly, Shane V. Crowley, James A. O'Mahony

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Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing by Nicolas Malterre, Francesca Bot, Emilie Lerda, Elke K. Arendt, Emanuele Zannini, James A. O’Mahony

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Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients by Nadia Grasso, Francesca Bot, Yrjo H. Roos, Shane V. Crowley, Elke K. Arendt, James A. O’Mahony

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The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products by Margaret E. Byrne, Elena Arranz, Francesca Bot, Laura G. Gómez-Mascaraque, John T. Tobin, James A. O’Mahony, Tom F. O’Callaghan

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