1. Effects of calcium chelating agents on the solubility of milk protein concentrate. (4th May 2017) Authors: McCarthy, Noel A; Power, Orla; Wijayanti, Heni B; Kelly, Philip M; Mao, Like; Fenelon, Mark A Journal: International journal of dairy technology Issue: Volume 70:Number 3(2017) Page Start: 415 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Sensory quality of unheated and heated Mozzarella‐style cheeses with different fat, salt and calcium levels. (27th November 2015) Authors: Henneberry, Sarah; O'Sullivan, Maurice G; Kilcawley, Kieran N; Kelly, Philip M; Wilkinson, Martin G; Guinee, Timothy P Journal: International journal of dairy technology Issue: Volume 69:Number 1(2016:Feb.) Page Start: 38 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗