• Food and nutrient intakes and compliance with recommendations in school-aged children in Ireland: Findings from the National Children's Food Survey II (2017-18) and changes since 2003-04 

  Kehoe, Laura; Buffini, Maria; McNulty, Breige A.; Kearney, John; Flynn, Albert; Walton, Janette (Cambridge University Press, 2022-09-01)

  The childhood years represent a period of increased nutrient requirements during which a balanced diet is important to ensure optimal growth and development. The aim of this study was to examine food and nutrient intakes ...
• Approaches for improving the flowability of high-protein dairy powders post spray drying - a review 

  Hazlett, Ryan; Schmidmeier, Christiane; O'Mahony, James A. (Elsevier B.V., 2021)

  Challenges are commonly encountered in the bulk handling and application of high-protein dairy powders, and are strongly influenced by their poor flowability. Powder flowability can be defined as the ability of a powder ...
• The influence of temperature on filtration performance and fouling during cold microfiltration of skim milk 

  France, Thomas C.; Bot, Francesca; Kelly, Alan L.; Crowley, Shane V.; O'Mahony, James A. (Elsevier B.V., 2021)

  Changes in the physicochemical properties and distribution of constituents in skim milk during microfiltration (MF) at low temperature influence filtration performance and product composition. In this study, the influence ...
• Influence of chaperone-like activity of caseinomacropeptide on the gelation behaviour of whey proteins at pH 6.4 and 7.2 

  Gaspard, Sophie J.; Sharma, Prateek; Fitzgerald, Ciarán; Tobin, John T.; O'Mahony, James A.; Kelly, Alan L.; Brodkorb, André (Elsevier, 2021)

  The effect of caseinomacropeptide (CMP) on the heat-induced denaturation and gelation of whey proteins (2.5-10%, w/v) at pH 6.4 and 7.2, at a whey protein:CMP ratio of 1:0.9 (w/w), was investigated using differential ...
• Influence of low molecular weight surfactants on the stability of model infant formula emulsions based on hydrolyzed rice protein 

  Amagliani, Luca; O'Regan, Jonathan; Kelly, Alan L.; O'Mahony, James A. (Elsevier, 2022)

  The emulsifying properties of rice protein ingredients, and their behaviour in the presence of other non-protein emulsifiers, are essential to support food applications. The objective of this study was to investigate the ...

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