Properties of sodium caseinate as affected by the β-casein phenotypes.

Autor: Daniloski D; Victoria University, Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Melbourne, Victoria 8001, Australia; Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996, Cork, Ireland., McCarthy NA; Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996, Cork, Ireland., Auldist MJ; Agriculture Victoria, Department of Jobs, Precincts and Regions, Ellinbank, Victoria 3821, Australia; University of Melbourne, Centre for Agricultural Innovation, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne, Victoria 3010, Australia., Vasiljevic T; Victoria University, Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Melbourne, Victoria 8001, Australia. Electronic address: todor.vasiljevic@vu.edu.au.

Publikováno v: Journal of colloid and interface science [J Colloid Interface Sci] 2022 Nov 15; Vol. 626, pp. 939-950. Date of Electronic Publication: 2022 Jul 06.

The Effect of High Protein Powder Structure on Hydration, Glass Transition, Water Sorption, and Thermomechanical Properties.

Autor: Maidannyk VA; Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland., McSweeney DJ; Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland.; School of Food and Nutritional Sciences, University College Cork, T12 K8AF Co. Cork, Ireland., Montgomery S; Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland., Cenini VL; School of Biomedical Sciences, University of Ulster, Coleraine BT52 1SA, UK., O'Hagan BMG; School of Biomedical Sciences, University of Ulster, Coleraine BT52 1SA, UK., Gallagher L; School of Biomedical Sciences, University of Ulster, Coleraine BT52 1SA, UK., Miao S; Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland., McCarthy NA; Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Jan 21; Vol. 11 (3). Date of Electronic Publication: 2022 Jan 21.

The Effect of Carnosol, Carnosic Acid and Rosmarinic Acid on the Oxidative Stability of Fat-Filled Milk Powders throughout Accelerated Oxidation Storage.

Autor: Tzima K; Department of Food BioSciences, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland.; UCD Institute of Food and Health, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland., Brunton NP; UCD Institute of Food and Health, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland., McCarthy NA; Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland., Kilcawley KN; Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland., Mannion DT; Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland., Rai DK; Department of Food BioSciences, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland.

Publikováno v: Antioxidants (Basel, Switzerland) [Antioxidants (Basel)] 2021 May 11; Vol. 10 (5). Date of Electronic Publication: 2021 May 11.

Effect of Diet on the Vitamin B Profile of Bovine Milk-Based Protein Ingredients.

Autor: Magan JB; Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland.; School of Food and Nutritional Sciences, University College Cork, T12 YT20 Cork, Ireland., O'Callaghan TF; Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland., Zheng J; The Metabolomics Innovation Centre, School of Biological Sciences, University of Alberta, Edmonton, AB T6G1C9, Canada., Zhang L; The Metabolomics Innovation Centre, School of Biological Sciences, University of Alberta, Edmonton, AB T6G1C9, Canada., Mandal R; The Metabolomics Innovation Centre, School of Biological Sciences, University of Alberta, Edmonton, AB T6G1C9, Canada., Hennessy D; Teagasc Animal and Grassland Research & Innovation Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland., Fenelon MA; Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland., Wishart DS; The Metabolomics Innovation Centre, School of Biological Sciences, University of Alberta, Edmonton, AB T6G1C9, Canada., Kelly AL; School of Food and Nutritional Sciences, University College Cork, T12 YT20 Cork, Ireland., McCarthy NA; Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2020 May 04; Vol. 9 (5). Date of Electronic Publication: 2020 May 04.

Water sorption and hydration in spray-dried milk protein powders: Selected physicochemical properties.

Autor: Maidannyk V; Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Co. Cork, Ireland., McSweeney DJ; Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Co. Cork, Ireland., Hogan SA; Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Co. Cork, Ireland., Miao S; Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Co. Cork, Ireland., Montgomery S; Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Co. Cork, Ireland., Auty MAE; Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Co. Cork, Ireland., McCarthy NA; Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Co. Cork, Ireland. Electronic address: noel.mccarthy@teagasc.ie.

Publikováno v: Food chemistry [Food Chem] 2020 Jan 30; Vol. 304, pp. 125418. Date of Electronic Publication: 2019 Aug 22.