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O'Kennedy, Brendan T
71  Ergebnisse:
Personensuche X
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1

Oxidative stability of tuna fat spreads (O/W/O emulsions) u..:

O'Dwyer, Sandra P. ; O'Beirne, David ; Ní Eidhin, Deirdre..
European Food Research and Technology.  237 (2013)  3 - p. 385-398 , 2013
Link: https://doi.org/10.1007/..
 
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2

Effect of monoglyceride self-assembled structure on emulsio..:

Mao, Like ; O'Kennedy, Brendan T. ; Roos, Yrjö H...
Food Research International.  48 (2012)  1 - p. 233-240 , 2012
Link: https://doi.org/10.1016/..
 
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3

Influence of dairy proteins on textural changes in high-pro..:

Hogan, Sean A. ; Chaurin, Valerie ; O'Kennedy, Brendan T..
International Dairy Journal.  26 (2012)  1 - p. 58-65 , 2012
Link: https://doi.org/10.1016/..
 
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4

Effects of Green Tea Extract and α‐Tocopherol on the Lipid ..:

Dwyer, Sandra P.O' ; O'Beirne, David ; Ní Eidhin, Deirdre.
Journal of Food Science.  77 (2012)  12 - p. , 2012
Link: https://doi.org/10.1111/..
 
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5

Oxidative stability of water/oil mixtures as influenced by ..:

Alexa, Raluca I. ; Mounsey, John S. ; O'Kennedy, Brendan T..
Food Chemistry.  129 (2011)  2 - p. 253-258 , 2011
Link: https://doi.org/10.1016/..
 
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6

Contributor contact details:

, In: Handbook of Food Proteins,
Phillips, Glyn O. ; Williams, Pete A. ; O'Kennedy, Brendan T.... - p. xi-xiv , 2011
Link: https://doi.org/10.1016/..
 
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7

Effect of κ-carrageenan on rheological properties, microstr..:

Alexa, Raluca I. ; Mounsey, John S. ; O'Kennedy, Brendan T..
LWT - Food Science and Technology.  43 (2010)  6 - p. 843-848 , 2010
Link: https://doi.org/10.1016/..
 
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8

The dominating effect of ionic strength on the heat-induced..:

O'Kennedy, Brendan T. ; Mounsey, John S.
International Dairy Journal.  19 (2009)  3 - p. 123-128 , 2009
Link: https://doi.org/10.1016/..
 
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9

Stability of β‐lactoglobulin/micellar casein mixtures on he..:

MOUNSEY, JOHN S ; O'KENNEDY, BRENDAN T
International Journal of Dairy Technology.  62 (2009)  4 - p. 493-499 , 2009
Link: https://doi.org/10.1111/..
 
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10

The effect of heating on β-lactoglobulin–chitosan mixtures ..:

Mounsey, John S. ; O'Kennedy, Brendan T. ; Fenelon, Mark A..
Food Hydrocolloids.  22 (2008)  1 - p. 65-73 , 2008
Link: https://doi.org/10.1016/..
 
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11

A rheological evaluation of concentrated casein systems as ..:

STATHOPOULOS, COSTAS E ; O'KENNEDY, BRENDAN T.
International Journal of Dairy Technology.  61 (2008)  4 - p. 397-402 , 2008
Link: https://doi.org/10.1111/..
 
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12

Contributor contact details:

, In: Chilled Foods,
Brown, Martyn ; Barney, David ; Bedford, Lynn... - p. xiii-xvi , 2008
Link: https://doi.org/10.1016/..
 
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13

Conditions limiting the influence of thiol–disulphide inter..:

Mounsey, John S. ; O'Kennedy, Brendan T.
International Dairy Journal.  17 (2007)  9 - p. 1034-1042 , 2007
Link: https://doi.org/10.1016/..
 
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14

Prediction of sensory textural properties from rheological ..:

Everard, Colm D ; O'Donnell, Colm P ; O'Callaghan, Donal J...
Journal of the Science of Food and Agriculture.  87 (2007)  4 - p. 641-650 , 2007
Link: https://doi.org/10.1002/..
 
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15

Effect of zinc fortifications on rheological properties and..:

Mounsey, John S. ; Stathopoulos, Costas E. ; Chockchaisawasdee, Suwimol...
European Food Research and Technology.  227 (2007)  3 - p. 675-681 , 2007
Link: https://doi.org/10.1007/..
 
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