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	1.	Volatile release from whey protein isolate-pectin multilayer stabilized emulsions: effect of pH, salt, and artificial salivas. [electronic resource] by Mao, Like Roos, Yrjö H O'Callaghan, Donal J Miao, Song Producer: 20131231 In: Journal of agricultural and food chemistry vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Assessment of infant formula quality and composition using Vis-NIR, MIR and Raman process analytical technologies. [electronic resource] by Wang, Xiao Esquerre, Carlos Downey, Gerard Henihan, Lisa O'Callaghan, Donal O'Donnell, Colm Producer: 20180903 In: Talanta vol. 183 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of hydrolyzed whey protein on surface morphology, water sorption, and glass transition temperature of a model infant formula. [electronic resource] by Kelly, Grace M O'Mahony, James A Kelly, Alan L O'Callaghan, Donal J Producer: 20170329 In: Journal of dairy science vol. 99 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Evaluation of Models for Temperature-Dependent Viscosity Changes in Dairy Protein Beverage Formulations During Thermal Processing. [electronic resource] by Kelleher, Clodagh M O'Mahony, James A Kelly, Alan L O'Callaghan, Donal J McCarthy, Noel A Producer: 20180810 In: Journal of food science vol. 83 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Novel online sensor technology for continuous monitoring of milk coagulation and whey separation in cheesemaking. [electronic resource] by Fagan, Colette C Castillo, Manuel Payne, Fred A O'Donnell, Colm P Leedy, Megan O'Callaghan, Donal J Producer: 20071227 In: Journal of agricultural and food chemistry vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Modelling of sensory and instrumental texture parameters in processed cheese by near infrared reflectance spectroscopy. [electronic resource] by Blazquez, Carmen Downey, Gerard O'Callaghan, Donal Howard, Vincent Delahunty, Conor Sheehan, Elizabeth Everard, Colm O'Donnell, Colm P Producer: 20060518 In: The Journal of dairy research vol. 73 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)