O'Mahony JA - Search Results

1

Formulation, pilot-scale preparation, physicochemical characterization and digestibility of a lentil protein-based model infant formula powder.

Alonso-Miravalles L, Barone G, Waldron D, Bez J, Joehnke MS, Petersen IL, Zannini E, Arendt EK, O'Mahony JA. Alonso-Miravalles L, et al. J Sci Food Agric. 2022 Sep;102(12):5044-5054. doi: 10.1002/jsfa.11199. Epub 2021 Apr 9. J Sci Food Agric. 2022. PMID: 33682129

2

Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk.

Mäkinen OE, Uniacke-Lowe T, O'Mahony JA, Arendt EK. Mäkinen OE, et al. Food Chem. 2015 Feb 1;168:630-8. doi: 10.1016/j.foodchem.2014.07.036. Epub 2014 Jul 14. Food Chem. 2015. PMID: 25172757

3

Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems.

Crowley SV, Dowling AP, Caldeo V, Kelly AL, O'Mahony JA. Crowley SV, et al. Food Chem. 2016 Mar 1;194:184-90. doi: 10.1016/j.foodchem.2015.07.077. Epub 2015 Jul 20. Food Chem. 2016. PMID: 26471542

4

Effect of hydrolyzed whey protein on surface morphology, water sorption, and glass transition temperature of a model infant formula.

Kelly GM, O'Mahony JA, Kelly AL, O'Callaghan DJ. Kelly GM, et al. J Dairy Sci. 2016 Sep;99(9):6961-6972. doi: 10.3168/jds.2015-10447. Epub 2016 Jun 16. J Dairy Sci. 2016. PMID: 27320674 Free article.

5

Evaluation of Models for Temperature-Dependent Viscosity Changes in Dairy Protein Beverage Formulations During Thermal Processing.

Kelleher CM, O'Mahony JA, Kelly AL, O'Callaghan DJ, McCarthy NA. Kelleher CM, et al. J Food Sci. 2018 Apr;83(4):937-945. doi: 10.1111/1750-3841.14097. Epub 2018 Mar 25. J Food Sci. 2018. PMID: 29577287

6

Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients.

Alonso-Miravalles L, O'Mahony JA. Alonso-Miravalles L, et al. Foods. 2018 May 7;7(5):73. doi: 10.3390/foods7050073. Foods. 2018. PMID: 29735905 Free PMC article.

7

Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin.

Vogelsang-O'Dwyer M, Bez J, Petersen IL, Joehnke MS, Detzel A, Busch M, Krueger M, Ispiryan L, O'Mahony JA, Arendt EK, Zannini E. Vogelsang-O'Dwyer M, et al. Foods. 2020 Feb 21;9(2):230. doi: 10.3390/foods9020230. Foods. 2020. PMID: 32098081 Free PMC article.

8

Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts.

Grasso N, Alonso-Miravalles L, O'Mahony JA. Grasso N, et al. Foods. 2020 Feb 26;9(3):252. doi: 10.3390/foods9030252. Foods. 2020. PMID: 32110978 Free PMC article.

9

Influence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in α-lactalbumin.

Barone G, Moloney C, O'Regan J, Kelly AL, O'Mahony JA. Barone G, et al. Food Chem. 2020 Jul 1;317:126412. doi: 10.1016/j.foodchem.2020.126412. Epub 2020 Feb 13. Food Chem. 2020. PMID: 32113138

10

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance.

Vogelsang-O'Dwyer M, Petersen IL, Joehnke MS, Sørensen JC, Bez J, Detzel A, Busch M, Krueger M, O'Mahony JA, Arendt EK, Zannini E. Vogelsang-O'Dwyer M, et al. Foods. 2020 Mar 11;9(3):322. doi: 10.3390/foods9030322. Foods. 2020. PMID: 32168773 Free PMC article.

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