1. A casein hydrolysate increases GLP-1 secretion and reduces food intake. (30th June 2018) Authors: O'Halloran, Fiona; Bruen, Christine; McGrath, Brian; Schellekens, Harriët; Murray, Brian; Cryan, John F.; Kelly, Alan L.; McSweeney, Paul L.H.; Giblin, Linda Journal: Food chemistry Issue: Volume 252(2018) Page Start: 303 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A comparison of pilot-scale supersonic direct steam injection to conventional steam infusion and tubular heating systems for the heat treatment of protein-enriched skim milk-based beverages. (March 2019) Authors: Kelleher, Clodagh M.; Tobin, John T.; O'Mahony, James A.; Kelly, Alan L.; O'Callaghan, Donal J.; McCarthy, Noel A. Journal: Innovative food science & emerging technologies Issue: Volume 52(2019) Page Start: 282 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A preliminary evaluation of the impact of pulsed electric field and high‐pressure processing treatments on mobility of norbixin molecules through rennet‐induced casein matrices. (22nd December 2021) Authors: Alehosseini, Ali; Wall, Catherine; Segat, Annalisa; Tiwari, Brijesh K.; Sharma, Prateek; Kelly, Alan L.; Sheehan, Jeremiah J. Journal: Journal of food process engineering Issue: Volume 45:Number 1(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Alginate-based emulsion micro-gel particles produced by an external/internal O/W/O emulsion-gelation method: Formation, suspension rheology, digestion, and application to gel-in-gel beads. (November 2021) Authors: Lin, Duanquan; Kelly, Alan L.; Miao, Song Journal: Food hydrocolloids Issue: Volume 120(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Altering the physico-chemical and processing characteristics of high heat-treated skim milk by increasing the pH prior to heating and restoring after heating. (15th April 2018) Authors: Lin, Yingchen; Kelly, Alan L.; O'Mahony, James A.; Guinee, Timothy P. Journal: Food chemistry Issue: Volume 245(2018) Page Start: 1079 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Applications of micellar casein concentrate in 3D-printed food structures. (December 2022) Authors: Ross, Megan M.; Crowley, Shane V.; Kelly, Alan L. Journal: Innovative food science & emerging technologies Issue: Volume 82(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Atomisation technologies used in spray drying in the dairy industry: A review. (February 2019) Authors: O'Sullivan, Jonathan J.; Norwood, Eve-Anne; O'Mahony, James A.; Kelly, Alan L. Journal: Journal of food engineering Issue: Volume 243(2019) Page Start: 57 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Calcium fortification of a model infant milk formula system using soluble and insoluble calcium salts. (June 2021) Authors: Barone, Giovanni; O'Regan, Jonathan; Kelly, Alan L.; O'Mahony, James A. Journal: International dairy journal Issue: Volume 117(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Characterisation of the physicochemical properties of intact and hydrolysed rice protein ingredients. (July 2019) Authors: Amagliani, Luca; O'Regan, Jonathan; Schmitt, Christophe; Kelly, Alan L.; O'Mahony, James A. Journal: Journal of cereal science Issue: Volume 88(2019) Page Start: 16 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Characterization of norbixin and evaluation of its mobility through rennet-induced micellar casein concentrate gels as influenced by an electrical field. (December 2021) Authors: Alehosseini, Ali; Sharma, Prateek; Kelly, Alan L.; Sheehan, Jeremiah J. Journal: Innovative food science & emerging technologies Issue: Volume 74(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗