O'Mahony JA - 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: o mahony ja. Foods. 2023 Apr 1;12(7):1492. doi: 10.3390/foods12071492. Foods. 2023. PMID: 37048312 Free PMC article.

2

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

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

Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients.

Alonso-Miravalles L, O'Mahony JA. Alonso-Miravalles L, et al. Foods. 2018 May 7;7(5):73. doi: 10.3390/foods7050073. Foods. 2018. PMID: 29735905 Free PMC article.

5

Short communication: Multi-component interactions causing solidification during industrial-scale manufacture of pre-crystallized acid whey powders.

Drapala KP, Murphy KM, Ho QT, Crowley SV, Mulcahy S, McCarthy NA, O'Mahony JA. Drapala KP, et al. J Dairy Sci. 2018 Dec;101(12):10743-10749. doi: 10.3168/jds.2018-14836. Epub 2018 Oct 3. J Dairy Sci. 2018. PMID: 30292547 Free article.

6

Colloidal properties of protein complexes formed in β-casein concentrate solutions as influenced by heating and cooling in the presence of different solutes.

Crowley SV, Kelly AL, O'Mahony JA, Lucey JA. Crowley SV, et al. Colloids Surf B Biointerfaces. 2019 Feb 1;174:343-351. doi: 10.1016/j.colsurfb.2018.10.067. Epub 2018 Oct 28. Colloids Surf B Biointerfaces. 2019. PMID: 30472620

7

A sound approach: Exploring a rapid and non-destructive ultrasonic pulse echo system for vegetable oils characterization.

Yan J, Wright WMD, O'Mahony JA, Roos Y, Cuijpers E, van Ruth SM. Yan J, et al. Food Res Int. 2019 Nov;125:108552. doi: 10.1016/j.foodres.2019.108552. Epub 2019 Jul 12. Food Res Int. 2019. PMID: 31554084 Free article.

8

Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin.

Vogelsang-O'Dwyer M, Bez J, Petersen IL, Joehnke MS, Detzel A, Busch M, Krueger M, Ispiryan L, O'Mahony JA, Arendt EK, Zannini E. Vogelsang-O'Dwyer M, et al. Foods. 2020 Feb 21;9(2):230. doi: 10.3390/foods9020230. Foods. 2020. PMID: 32098081 Free PMC article.

9

The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders.

McSweeney DJ, Maidannyk V, Montgomery S, O'Mahony JA, McCarthy NA. McSweeney DJ, et al. Foods. 2020 Feb 22;9(2):236. doi: 10.3390/foods9020236. Foods. 2020. PMID: 32098298 Free PMC article.

10

Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts.

Grasso N, Alonso-Miravalles L, O'Mahony JA. Grasso N, et al. Foods. 2020 Feb 26;9(3):252. doi: 10.3390/foods9030252. Foods. 2020. PMID: 32110978 Free PMC article.

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