Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Jonathan J. O'Sullivan"'
Publikováno v:
Journal of Food Engineering. 243:57-69
Atomisation is an integral element of the spray-drying process, whereby a bulk liquid feed is converted to discrete droplets, greatly increasing the surface area of the feed liquid and thereby increasing considerably the achievable rates of evaporati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6517871821620d8baf68adb7aa799d8
https://doi.org/10.1016/j.jfoodeng.2018.08.027
https://doi.org/10.1016/j.jfoodeng.2018.08.027
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd1e7ff754a427bbfe5070521813cb6f
https://doi.org/10.2139/ssrn.3986984
https://doi.org/10.2139/ssrn.3986984
Lamellar gel networks are multiphase systems which form the basis of many cosmetic and pharmaceutical cream products, thanks to their superior stability compared to typical oil-in-water emulsions, and highly desirable rheological properties inferred
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe5352705433a9aec779f7fc2a1abb6b
http://hdl.handle.net/11585/855313
http://hdl.handle.net/11585/855313
Publikováno v:
Ultrasonics Sonochemistry. 48:218-230
Acoustic streaming phenomena of ultrasound propagation through liquid media was investigated experimentally employing particle image velocimetry (PIV). Parameters associated with the ultrasonic processor of ultrasonic amplitude (i.e., acoustic power)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::617d4fea9f33701d6862b8cd33e4f3c1
https://doi.org/10.1016/j.ultsonch.2018.05.037
https://doi.org/10.1016/j.ultsonch.2018.05.037
Autor:
Tony Chan, Joseph P. Kerry, Valentin Chartrin, Kamil P. Drapala, Alan L. Kelly, Jonathan J. O'Sullivan, Alan P. Morrison, Camille Le Tohic
Publikováno v:
Journal of Food Engineering. 220:56-64
Three-dimensional (3D) printing is a process whereby complex three-dimensional objects are generated. In this study, 3D printing was investigated for food applications, using a commercially available processed cheese as the printing material. After m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9bdfd24b5ba2b1cf86248150b320150e
https://doi.org/10.1016/j.jfoodeng.2017.02.003
https://doi.org/10.1016/j.jfoodeng.2017.02.003
Publikováno v:
Food Hydrocolloids. 71:299-310
This review surveys the most recent developments in low frequency, high power ultrasound for the functional modification of proteins derived from a number of food sources (e.g. dairy, animal, cereal, legume, tuber and fruit), and subsequently for the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::071fd532f5b96c1f10b9fe80f3b4b36b
https://doi.org/10.1016/j.foodhyd.2016.12.037
https://doi.org/10.1016/j.foodhyd.2016.12.037
Publikováno v:
Food Hydrocolloids. 71:282-289
The fabrication of protein-polysaccharide complexes via electrostatic interactions was investigated with a naturally cationic protein, potato protein isolate (PoPI), and an anionic polysaccharide, κ-carrageenan (κC), at unadjusted pH conditions. Mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4cdcfadc1c65308e763a170b6ca8485e
https://doi.org/10.1016/j.foodhyd.2016.11.031
https://doi.org/10.1016/j.foodhyd.2016.11.031
Autor:
Jonathan J. O'Sullivan, Bastiaan Vos, Shane V. Crowley, Jacob Krüse, Dara Fitzpatrick, Rachel Evans-Hurson, M. Rizwan Ahmed, Seán McSweeney, James A. O'Mahony
Publikováno v:
Food Hydrocolloids. 61:933-945
This study investigated the transfer of water into milk protein concentrate (MPC) powder particles using Broadband Acoustic Resonance Dissolution Spectroscopy (BARDS) as a detection method for the first time. BARDS analysis is based on an acoustic ph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7592a06375d79fec8437b576f598108a
https://doi.org/10.1016/j.foodhyd.2016.04.031
https://doi.org/10.1016/j.foodhyd.2016.04.031
Publikováno v:
Journal of Cereal Science. 69:77-84
The effect of ultrasound upon the physicochemical and emulsifying performance of wheat protein isolate (WhPI) and soy protein isolate (SPI) was investigated. Protein solutions (0.1–3 wt. %) were sonicated with an acoustic intensity of ∼34 W cm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ec1d0129b1b164b7f0db63af601e9b8
https://doi.org/10.1016/j.jcs.2016.02.013
https://doi.org/10.1016/j.jcs.2016.02.013
The emulsification of refined palm oil (RPO) in a continuous phase consisting of skim milk concentrate (SMC) and maltodextrin with a dextrose equivalent value of 17 (MD17) to produce fat-filled milk emulsions (FFMEs), was studied. A novel inline high
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::822ff4ac40ea1fe9d09f55b5edaa2829
https://hdl.handle.net/10468/4999
https://hdl.handle.net/10468/4999