Effect of Milk Protein Standardization Using Different Methods on the Composition and Yields of Cheddar Cheese von Guinee, T. P, O'Kennedy, B. T, Kelly, P. M

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Stability to Oxidation of Spray-Dried Fish Oil Powder Microencapsulated Using Milk Ingredients von Keogh, M.K., O'Kennedy, B.T., Kelly, J., Auty, M.A., Kelly, P.M., Fureby, A., Haahr, A.-M.

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The application of microscopy and rheology to study the effect of milk salt concentration on the structure of acidified micellar casein systems von Auty, M.A.E., O'Kennedy, B.T., Allan-Wojtas, P., Mulvihill, D.M.

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The effect of casein/whey protein ratio and minerals on the rheology of fresh cheese gels using a model system von Kelly, P.M., O’Kennedy, B.T.

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The influence of milk pasteurization temperature and pH at curd milling on the composition, texture and maturation of reduced fat cheddar cheese von GUINEE, T P, FENELON, M A, MULHOLLAND, E O, O'KENNEDY, B T, O'BRIEN, N, REVILLE, W J

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Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids von Keogh, M.K. (National Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Republic of Ireland.), O'Kennedy, B.T

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Milk fat microencapsulation using whey proteins von Keogh, M.Kieran, O'Kennedy, Brendan T.

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THREE-POINT BENDING TEST FOR PREDICTION OF SENSORY TEXTURE IN PROCESSED CHEESE von EVERARD, C.D, O'CALLAGHAN, D.J, O'KENNEDY, B.T, O'DONNELL, C.P, SHEEHAN, E.M, DELAHUNTY, C.M

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Manual on Vitamin A Deficiency Disorders (VADD) (2012), 3rd edn, edited by D.S.McLaren, K.Kraemer, World Review of Nutrition and Dietetics, Vol. 103, edited by B. Koletzko, Sight a... von O'Kennedy, B. T.

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Seasonal Effects of Some Milk Powder Characteristics on the Rheology of Milk Chocolate von Twomey, M., Keogh, M. K., O'Kennedy, B. T., Mulvihill, D. M.

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thermostability of spray dried imitation coffee whiteners von Kelly, P.M, Oldfield, D.J, O'Kennedy, B.T

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Effect of Milk Composition on Selected Properties of Spray-Dried High-Fat and Skim-Milk Powders von Twomey, M., Keogh, M. K., O'Kennedy, B. T., Auty, M., Mulvihill, D. M.

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Surface activity properties of cysteine-substituted C-terminal melittin analogues von Ebeling, S.C., Kelly, S.M., O'Kennedy, B.T., Price, N.C., Sheehan, D.

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Influence of κ-Casein Genetic Variant on Rennet Gel Microstructure, Cheddar Cheesemaking Properties and Casein Micelle Size von Walsh, Catherine D, Guinee, Timothy P, Reville, William D, Harrington, Dermot, Murphy, John J, O’Kennedy, Brendan T, FitzGerald, Richard J

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The effects of composition and some processing treatments on the rennet coagulation properties of milk von Guinee, Timothy P, Gorry, Claire B, O'Callaghan, Donal J, O'Kennedy, Brendan T, O'Brie, Niamh, Fenelon, Mark A

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Rheology of sodium caseinate-gelatin mixtures von Keogh, M.K, Galazka, V.B, O'Kennedy, B.T, O'Callaghan, D.J

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Heat-induced denaturation/aggregation of β-lactoglobulin A and B: kinetics of the first intermediates formed von Croguennec, Thomas, O’Kennedy, Brendan T, Mehra, Raj

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Gel characteristics of beta-lactoglobulin, whey protein concentrate and whey protein isolate von Twomey, M, Keogh, M.K, Mehra, R, O'Kennedy, B.T

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Effect of Mineral Fortification on Textural and Oxidative Stability of Reduced-Fat Spreads von Stathopoulos, C.E., Chockchaisawasdee, S., Doyle, J., O'Kennedy, B.T., Mounsey, J.S.

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Effects of selected properties of ultrafiltered spray-dried milk powders on some properties of chocolate von Kieran Keogh, M., Murray, Cathriona A., O’Kennedy, Brendan T.

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