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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Influence of Processing Temperature on Membrane Performance and Characteristics of Process Streams Generated during Ultrafiltration of Skim Milk by Ritika Puri, Upendra Singh, James A. O’Mahony

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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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pH, the Fundamentals for Milk and Dairy Processing: A Review by Tugce Aydogdu, James A. O’Mahony, Noel A. McCarthy

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An Experimental Study on the Dilute Phase Pneumatic Conveying of Fat-Filled Milk Powders: Particle Breakage by Fuweng Zhang, James A. O’Mahony, Song Miao, Kevin Cronin

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The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulation by Bernard M. Corrigan, James A. O'Mahony, Mark A. Fenelon

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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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Compositional and Functional Considerations for Bovine-, Caprine- and Plant-Based Infant Formulas by Margaret E. Byrne, James A. O’Mahony, Tom F. O’Callaghan

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Structural, Binding and Functional Properties of Milk Protein-Polyphenol Systems: A Review by Tessa M. van de Langerijt, James A. O’Mahony, Shane V. Crowley

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Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins by Loreto Alonso-Miravalles, Emanuele Zannini, Juergen Bez, Elke K. Arendt, James A. O’Mahony

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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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Variations in Bovine Milk Proteins and Processing Conditions and Their Effect on Protein Digestibility in Humans: A Review of <i>In Vivo</i> and <i>In Vitro</i> Studies by Conor J. Fitzpatrick, Daniela Freitas, Tom F. O’Callaghan, James A. O’Mahony, André Brodkorb

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The Impact of pH on Fouling and Related Physicochemical Properties of Skim Milk Concentrate during Heat Treatment Using a Laboratory-Scale Fouling Rig by Tara R. Murphy, Eoin W. Finnegan, Justyna Tarapata, Tom F. O’Callaghan, 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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Rheological and Solubility Properties of Soy Protein Isolate by Timothy D. O′Flynn, Sean A. Hogan, David F. M. Daly, James A. O′Mahony, Noel A. McCarthy

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Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders by Laura T. O’Donoghue, Md. Kamrul Haque, Sean A. Hogan, Fathima R. Laffir, James A. O’Mahony, Eoin G. Murphy

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Proteolysis of lactoferrin and β-casein in complex coacervate and uncomplexed forms during in vitro infant gastrointestinal digestion by Jasper M. van der Schaaf, David A. Goulding, Jonathan O'Regan, Michael Affolter, James A. O'Mahony, Alan L. Kelly

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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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Fermented plant-based cream cheese analogues formulated using legume flours and avocado pulp by Anastasia Palatzidi, Olga Nikoloudaki, Ali Zein Alabiden Tlais, Emanuele Zannini, James A. O'Mahony, Effie Tsakalidou, Marco Gobbetti, Raffaella Di Cagno

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