1. Advanced dairy chemistry. Proteins : applied aspects / Volume 1B, ([2016]) Editors: McSweeney, P. L. H; O'Mahony, James A Record Type: Book Extent: 1 online resource (xvi, 498 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Controlling denaturation and aggregation of whey proteins during thermal processing by modifying temperature and calcium concentration. (15th March 2018) Authors: Joyce, Aoife M; Kelly, Alan L; O'Mahony, James A Journal: International journal of dairy technology Issue: Volume 71:Number 2(2018) Page Start: 446 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry‐heating conditions. (2nd June 2017) Authors: Mulcahy, Eve M; Park, Curtis W; Drake, MaryAnne; Mulvihill, Daniel M; O'Mahony, James A Journal: International journal of dairy technology Issue: Volume 71:Number 1(2018) Page Start: 216 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Evaluation of Models for Temperature‐Dependent Viscosity Changes in Dairy Protein Beverage Formulations During Thermal Processing. Issue 4 (25th March 2018) Authors: Kelleher, Clodagh M.; O'Mahony, James A; Kelly, Alan L.; O'Callaghan, Donal J.; McCarthy, Noel A. Journal: Journal of food science Issue: Volume 83:Issue 4(2018) Page Start: 937 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Flowability and wetting behaviour of milk protein ingredients as influenced by powder composition, particle size and microstructure. (15th November 2016) Authors: Silva, Juliana V C; O'Mahony, James A Journal: International journal of dairy technology Issue: Volume 70:Number 2(2017) Page Start: 277 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Formation and thermal and colloidal stability of oil‐in‐water emulsions stabilized using quinoa and lentil protein blends. (7th April 2021) Authors: Alonso‐Miravalles, Loreto; Zannini, Emanuele; Bez, Juergen; Arendt, Elke K; O'Mahony, James A Journal: Journal of the science of food and agriculture Issue: Volume 102:Number 12(2022) Page Start: 5077 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Formulation, pilot‐scale preparation, physicochemical characterization and digestibility of a lentil protein‐based model infant formula powder. (9th April 2021) Authors: Alonso‐Miravalles, Loreto; Barone, Giovanni; Waldron, David; Bez, Juergen; Joehnke, Marcel Skejovic; Petersen, Iben Lykke; Zannini, Emanuele; Arendt, Elke K; O'Mahony, James A Journal: Journal of the science of food and agriculture Issue: Volume 102:Number 12(2022) Page Start: 5044 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing. (31st July 2014) Authors: Crowley, Shane V; Kelly, Alan L; O'Mahony, James A Journal: International journal of dairy technology Issue: Volume 67:Number 4(2014:Nov.) Page Start: 474 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Improving the oxidative stability of model whey protein hydrolysate‐based infant formula emulsions with lecithin. (26th June 2018) Authors: Drapala, Kamil P; Mulvihill, Daniel M; O'Mahony, James A Journal: International journal of dairy technology Issue: Volume 71:Number 4(2018) Page Start: 966 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Influence of lecithin on the processing stability of model whey protein hydrolysate‐based infant formula emulsions. (25th June 2015) Authors: Drapala, Kamil P; Auty, Mark A E; Mulvihill, Daniel M; O'Mahony, James A Journal: International journal of dairy technology Issue: Volume 68:Number 3(2015:Aug.) Page Start: 322 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗