Zobrazeno 1 - 9
of 9
pro vyhledávání: '"David J. McSweeney"'
Autor:
Valentyn A. Maidannyk, David J. McSweeney, Sharon Montgomery, Valeria L. Cenini, Barry M. G. O’Hagan, Lucille Gallagher, Song Miao, Noel A. McCarthy
Publikováno v:
Foods, Vol 11, Iss 3, p 292 (2022)
Poor solubility of high protein milk powders can be an issue during the production of nutritional formulations, as well as for end-users. One possible way to improve powder solubility is through the creation of vacuoles and pores in the particle stru
Externí odkaz:
https://doaj.org/article/07a9cd56539d49499a8e81e14f7d97f7
Autor:
David J. McSweeney, Valentyn Maidannyk, Sharon Montgomery, James A. O’Mahony, Noel A. McCarthy
Publikováno v:
Foods, Vol 9, Iss 2, p 236 (2020)
This study investigated the physical and rehydration properties of milk protein concentrate (MPC) powders with five different protein contents (i.e., 38.9, 53.7, 63.6, 74.1, and 84.7%, w/w) prepared by recombining the ultrafiltration (UF) retentate a
Externí odkaz:
https://doaj.org/article/fb5d7f6f8ecc41acbdf59703060f4757
Autor:
Orla M. Power, Mark A. Fenelon, David J. McSweeney, Noel A. McCarthy, James A. O'Mahony, Valentyn Maidannyk
Publikováno v:
Powder Technology. 364:680-688
Calcium chelating agents, such as sodium hexametaphosphate (SHMP), can be added to milk protein solutions to aid in rehydration; however, this leads to a concomitant increase in solution viscosity due to micelle swelling/dissociation. Crosslinking ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3c72b996c0cd6dcd006908d36620df2
https://doi.org/10.1016/j.powtec.2020.01.075
https://doi.org/10.1016/j.powtec.2020.01.075
Publikováno v:
International Dairy Journal. 133:105403
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::227c3ad2f1fb8c48cd79a456ab6cd81e
https://doi.org/10.1016/j.idairyj.2022.105403
https://doi.org/10.1016/j.idairyj.2022.105403
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 measurements demonstrated a s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b5191d4c7bb83af3dcdbe560121b2ec
https://hdl.handle.net/10468/11249
https://hdl.handle.net/10468/11249
Autor:
Valentyn Maidannyk, Mark A.E. Auty, Noel A. McCarthy, Song Miao, Sharon Montgomery, Sean A. Hogan, David J. McSweeney
peer-reviewed Low and high protein dairy powders are prone to caking and sticking and can also be highly insoluble; with powder storage conditions an important factor responsible for such issues. The aim of this study focused on the bulk and surface
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19efc6b51e63315fc5f23b45f2b6d626
http://hdl.handle.net/11019/2169
http://hdl.handle.net/11019/2169
Publikováno v:
International Dairy Journal. 122:105116
Due to their excellent nutritional (e.g., high calcium) and functional (e.g., heat stability and gelation) properties, the use of protein-enriched, micellar casein-dominant dairy powders, including milk protein concentrate/isolate and micellar casein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56ed27b659e6565015e508d81b0888f6
https://doi.org/10.1016/j.idairyj.2021.105116
https://doi.org/10.1016/j.idairyj.2021.105116
Publikováno v:
Journal of Food Engineering. 293:110399
This study investigated the influence of injecting nitrogen (N2) gas under high pressure into milk protein concentrate (80%, w/w, protein; MPC) prior to spray drying and examining the physical and bulk handling properties of regular (non-agglomerated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e4a43426bc5b9ff0cc63a1b4be040c2
https://doi.org/10.1016/j.jfoodeng.2020.110399
https://doi.org/10.1016/j.jfoodeng.2020.110399
Autor:
Valeria L. Cenini, David J. McSweeney, George McKerr, Lucy Gallagher, Barry O'Hagan, Mark A.E. Auty, Noel A. McCarthy
Publikováno v:
Food Hydrocolloids. 108:105881
Composition and relative humidity (RH) can have a profound impact on the physical (flowability, stickiness) and functional (reconstitution) properties of milk powder (MP) and therefore its quality, storage stability and shelf-life. Conventional micro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f9ad781ce1b6762e53729df07e9f320
https://doi.org/10.1016/j.foodhyd.2020.105881
https://doi.org/10.1016/j.foodhyd.2020.105881