O'Mahony JA - Search Results

1

Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk.

Mäkinen OE, Uniacke-Lowe T, O'Mahony JA, Arendt EK. Mäkinen OE, et al. Food Chem. 2015 Feb 1;168:630-8. doi: 10.1016/j.foodchem.2014.07.036. Epub 2014 Jul 14. Food Chem. 2015. PMID: 25172757

2

The physical characteristics and emulsification properties of partially dephosphorylated bovine β-casein.

McCarthy NA, Kelly AL, O'Mahony JA, Fenelon MA. McCarthy NA, et al. Food Chem. 2013 Jun 1;138(2-3):1304-11. doi: 10.1016/j.foodchem.2012.11.080. Epub 2012 Nov 28. Food Chem. 2013. PMID: 23411247

3

Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems.

Crowley SV, Dowling AP, Caldeo V, Kelly AL, O'Mahony JA. Crowley SV, et al. Food Chem. 2016 Mar 1;194:184-90. doi: 10.1016/j.foodchem.2015.07.077. Epub 2015 Jul 20. Food Chem. 2016. PMID: 26471542

4

Impact of glucose polymer chain length on heat and physical stability of milk protein-carbohydrate nutritional beverages.

Chen B, O'Mahony JA. Chen B, et al. Food Chem. 2016 Nov 15;211:474-82. doi: 10.1016/j.foodchem.2016.04.090. Epub 2016 Apr 29. Food Chem. 2016. PMID: 27283657

5

Effect of Phytosterols on the Crystallization Behavior of Oil-in-Water Milk Fat Emulsions.

Zychowski LM, Logan A, Augustin MA, Kelly AL, Zabara A, O'Mahony JA, Conn CE, Auty MA. Zychowski LM, et al. J Agric Food Chem. 2016 Aug 31;64(34):6546-54. doi: 10.1021/acs.jafc.6b01722. Epub 2016 Aug 23. J Agric Food Chem. 2016. PMID: 27476512

6

Addition of sodium caseinate to skim milk increases nonsedimentable casein and causes significant changes in rennet-induced gelation, heat stability, and ethanol stability.

Lin Y, Kelly AL, O'Mahony JA, Guinee TP. Lin Y, et al. J Dairy Sci. 2017 Feb;100(2):908-918. doi: 10.3168/jds.2016-11704. Epub 2016 Dec 14. J Dairy Sci. 2017. PMID: 27988112 Free article.

7

Characterisation of heat-induced protein aggregation in whey protein isolate and the influence of aggregation on the availability of amino groups as measured by the ortho-phthaldialdehyde (OPA) and trinitrobenzenesulfonic acid (TNBS) methods.

Mulcahy EM, Fargier-Lagrange M, Mulvihill DM, O'Mahony JA. Mulcahy EM, et al. Food Chem. 2017 Aug 15;229:66-74. doi: 10.1016/j.foodchem.2017.01.155. Epub 2017 Feb 2. Food Chem. 2017. PMID: 28372228 Free article.

8

Altering the physico-chemical and processing characteristics of high heat-treated skim milk by increasing the pH prior to heating and restoring after heating.

Lin Y, Kelly AL, O'Mahony JA, Guinee TP. Lin Y, et al. Food Chem. 2018 Apr 15;245:1079-1086. doi: 10.1016/j.foodchem.2017.11.063. Epub 2017 Nov 16. Food Chem. 2018. PMID: 29287325

9

Phytosterol crystallisation within bulk and dispersed triacylglycerol matrices as influenced by oil droplet size and low molecular weight surfactant addition.

Zychowski LM, Logan A, Augustin MA, Kelly AL, O'Mahony JA, Conn CE, Auty MAE. Zychowski LM, et al. Food Chem. 2018 Oct 30;264:24-33. doi: 10.1016/j.foodchem.2018.04.026. Epub 2018 Apr 12. Food Chem. 2018. PMID: 29853371

10

Dephosphorylation of caseins in milk protein concentrate alters their interactions with sodium hexametaphosphate.

Power OM, Fenelon MA, O'Mahony JA, McCarthy NA. Power OM, et al. Food Chem. 2019 Jan 15;271:136-141. doi: 10.1016/j.foodchem.2018.07.086. Epub 2018 Jul 29. Food Chem. 2019. PMID: 30236658

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