| Effect of 3D printing on the structure and textural properties of processed cheese C Le Tohic, JJ O'Sullivan, KP Drapala, V Chartrin, T Chan, AP Morrison, ... Journal of Food Engineering 220, 56-64, 2018 | 277 | 2018 |
| Controlled glycation of milk proteins and peptides: Functional properties JA O'Mahony, KP Drapala, EM Mulcahy, DM Mulvihill International Dairy Journal 67, 16-34, 2017 | 92 | 2017 |
| Influence of emulsifier type on the spray-drying properties of model infant formula emulsions KP Drapala, MAE Auty, DM Mulvihill, JA O’Mahony Food Hydrocolloids 69, 56-66, 2017 | 88 | 2017 |
| Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein–carbohydrate conjugation KP Drapala, MAE Auty, DM Mulvihill, JA O'Mahony Food research international 88, 42-51, 2016 | 74 | 2016 |
| Influence of lecithin on the processing stability of model whey protein hydrolysate‐based infant formula emulsions KP Drapala, MAE Auty, DM Mulvihill, JA O'Mahony International journal of dairy technology 68 (3), 322-333, 2015 | 60 | 2015 |
| Performance of whey protein hydrolysate–maltodextrin conjugates as emulsifiers in model infant formula emulsions KP Drapala, MAE Auty, DM Mulvihill, JA O'Mahony International Dairy Journal 62, 76-83, 2016 | 55 | 2016 |
| A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems KP Drapala, DM Mulvihill, JA O’Mahony Food structure 16, 27-42, 2018 | 50 | 2018 |
| Effect of pH and heat treatment on viscosity and heat coagulation properties of milk protein concentrate QT Ho, KM Murphy, KP Drapala, TF O'Callaghan, MA Fenelon, ... International Dairy Journal 85, 219-224, 2018 | 39 | 2018 |
| Whey Protein− Carbohydrate Conjugates JA O’Mahony, KP Drapala, EM Mulcahy, DM Mulvihill Whey Proteins, 249-280, 2019 | 28 | 2019 |
| Monitoring of pilot-scale induction processes for dairy powders using inline and offline approaches JJ O'Sullivan, C Schmidmeier, KP Drapala, JA O'Mahony, AL Kelly Journal of food engineering 197, 9-16, 2017 | 25 | 2017 |
| The use of inline high-shear rotor-stator mixing for preparation of high-solids milk protein-stabilised oil-in-water emulsions with different protein: fat ratios JJ O'Sullivan, KP Drapala, AL Kelly, JA O'Mahony Journal of food engineering 222, 218-225, 2018 | 23 | 2018 |
| Elucidation of factors responsible for formation of white flecks in reconstituted fat filled milk powders C Schmidmeier, C O’Gorman, KP Drapala, DS Waldron, JA O’Mahony Colloids and Surfaces A: Physicochemical and Engineering Aspects 575, 245-255, 2019 | 19 | 2019 |
| Improving the oxidative stability of model whey protein hydrolysate‐based infant formula emulsions with lecithin KP Drapala, DM Mulvihill, JA O'Mahony International Journal of Dairy Technology 71 (4), 966-974, 2018 | 19 | 2018 |
| Influence of protein standardisation media and heat treatment on viscosity and related physicochemical properties of skim milk concentrate KM Murphy, QT Ho, KP Drapala, GM Keena, MA Fenelon, JA O'Mahony, ... International dairy journal 81, 143-148, 2018 | 17 | 2018 |
| Modelling the changes in viscosity during thermal treatment of milk protein concentrate using kinetic data QT Ho, KM Murphy, KP Drapala, MA Fenelon, JA O'Mahony, JT Tobin, ... Journal of food engineering 246, 179-191, 2019 | 14 | 2019 |
| The impact of protein standardisation with liquid or powdered milk permeate on the rheological properties of skim milk concentrates P Tsermoula, KP Drapala, AM Joyce, K Hoare, SV Crowley, JA O'Mahony International Dairy Journal 119, 104982, 2021 | 7 | 2021 |
| The effect of agglomerate integrity and blending formulation on the mechanical properties of whey protein concentrate powder tablets C Schmidmeier, Y Wen, KP Drapala, T Dennehy, A McGuirke, K Cronin, ... Journal of food engineering 247, 160-167, 2019 | 6 | 2019 |
| Multi-component interactions causing solidification during industrial-scale manufacture of pre-crystallized acid whey powders KP Drapala, KM Murphy, QT Ho, SV Crowley, S Mulcahy, NA McCarthy, ... Journal of dairy science 101 (12), 10743-10749, 2018 | 5 | 2018 |
| Processing and stability of infant formula-based emulsions as affected by emulsifier type KP Drapala University College Cork, 2017 | 3 | 2017 |
| Continuous lactose hydrolysis in milk and other dairy products KP Drapala, SU Rehman, TP Doelman US Patent App. 18/252,398, 2024 | | 2024 |
Dr James A O'MahonySchool of Food and Nutritional Sciences, University College CorkAdresse e-mail validée de ucc.ie
