• Rehydration properties of regular and agglomerated milk protein concentrate powders produced using nitrogen gas injection prior to spray drying 

  McSweeney, David J.; Maidannyk, Valentyn; O'Mahony, James A.; McCarthy, Noel A. (Elsevier Ltd., 2021-03-20)

  This study evaluated the effect of high-pressure nitrogen (N2) gas injection prior to spray drying on the subsequent rehydration properties of regular and agglomerated milk protein concentrate (MPC) powders. Conductivity ...
• Comparative study of sugar extraction procedures for HPLC analysis and proposal of an ethanolic extraction method for plant-based high-protein ingredients 

  Hoehnel, Andrea; Salas García, Jairo; Coffey, Christine; Zannini, Emanuele; Arendt, Elke K. (John Wiley & Sons, Inc., 2021-03-11)

  Background: The increasing importance of plant‐based proteins in the food sector makes a reliable compositional analysis of plant‐based high‐protein ingredients a necessity. Specifically, the quantification of short‐chain ...
• Formulation, pilot-scale preparation, physicochemical characterisation and digestibility of a lentil protein-based model infant formula powder 

  Alonso-Miravalles, Loreto; Barone, Giovanni; Waldron, David; Bez, Juergen; Skejovic, Marcel; Iben, Joehnke; Petersen, Lykke; Zannini, Emanuele; Arendt, Elke K.; O'Mahony, James A. (Journal of the Science of Food and Agriculture, 2021-03-07)

  Background: Infant formula is a human milk substitute for consumption during the first months of life. The protein component of such products is generally of dairy origin. Alternative sources of protein, such as those of ...
• The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products 

  Botinestean, Cristina; Hossain, Mohammad; Mullen, Anne Maria; Kerry, Joseph P.; Hamill, Ruth M. (Elsevier Ltd., 2021-03-09)

  The food industry has been slow in harnessing technological developments to expand opportunities and benefit the community. One such opportunity is in the application of proteolytic enzymes to the development of softer-textured ...
• An update on water kefir 

  Lynch, Kieran M.; Wilkinson, Stuart; Daenen, Luk; Arendt, Elke K. (Elsevier B.V., 2021-03-03)

  Water kefir is a sparkling, slightly acidic fermented beverage produced by fermenting a solution of sucrose, to which dried fruits have been added, with water kefir grains. These gelatinous grains are a symbiotic culture ...

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