Bot F - Search Results

1

Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients.

Grasso N, Bot F, Roos YH, Crowley SV, Arendt EK, O'Mahony JA. Grasso N, et al. Among authors: bot f. Foods. 2023 Apr 1;12(7):1492. doi: 10.3390/foods12071492. Foods. 2023. PMID: 37048312 Free PMC article.

2

Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder.

Panthi RR, Bot F, O'Mahony JA. Panthi RR, et al. Among authors: bot f. Foods. 2021 Aug 23;10(8):1960. doi: 10.3390/foods10081960. Foods. 2021. PMID: 34441737 Free PMC article.

3

Influence of Transglutaminase Crosslinking on Casein Protein Fractionation during Low Temperature Microfiltration.

Puri R, Bot F, Singh U, O'Mahony JA. Puri R, et al. Among authors: bot f. Foods. 2021 Dec 18;10(12):3146. doi: 10.3390/foods10123146. Foods. 2021. PMID: 34945697 Free PMC article.

4

The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese.

Grasso N, Bot F, Roos YH, Crowley SV, Arendt EK, O'Mahony JA. Grasso N, et al. Among authors: bot f. Curr Res Food Sci. 2022 Oct 5;5:2004-2012. doi: 10.1016/j.crfs.2022.09.028. eCollection 2022. Curr Res Food Sci. 2022. PMID: 36324865 Free PMC article.

5

The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products.

Byrne ME, Arranz E, Bot F, Gómez-Mascaraque LG, Tobin JT, O'Mahony JA, O'Callaghan TF. Byrne ME, et al. Among authors: bot f. Foods. 2023 Mar 30;12(7):1469. doi: 10.3390/foods12071469. Foods. 2023. PMID: 37048290 Free PMC article.

6

Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Based Young Child Formulae.

Malterre N, Bot F, O'Mahony JA. Malterre N, et al. Among authors: bot f. Foods. 2023 Apr 22;12(9):1741. doi: 10.3390/foods12091741. Foods. 2023. PMID: 37174280 Free PMC article.

7

Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions.

Alinovi M, Rinaldi M, Paciulli M, Bot F, Barbanti D, Chiavaro E. Alinovi M, et al. Among authors: bot f. Foods. 2023 Jun 22;12(13):2447. doi: 10.3390/foods12132447. Foods. 2023. PMID: 37444185 Free PMC article.

8

Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures.

France TC, Bot F, Kelly AL, Crowley SV, O'Mahony JA. France TC, et al. Among authors: bot f. J Dairy Sci. 2024 May;107(5):2721-2732. doi: 10.3168/jds.2023-23918. Epub 2023 Dec 14. J Dairy Sci. 2024. PMID: 38101742 Free article.

9

Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing.

Malterre N, Bot F, Lerda E, Arendt EK, Zannini E, O'Mahony JA. Malterre N, et al. Among authors: bot f. Foods. 2024 Jan 16;13(2):283. doi: 10.3390/foods13020283. Foods. 2024. PMID: 38254582 Free PMC article.

10

Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients.

Mengozzi A, Chiavaro E, Barbanti D, Bot F. Mengozzi A, et al. Among authors: bot f. Gels. 2024 May 1;10(5):309. doi: 10.3390/gels10050309. Gels. 2024. PMID: 38786226 Free PMC article.

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