Search Results - "Gee, Vivian L."

Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties by Ciron, Chr. Ian E., Gee, Vivian L., Kelly, Alan L., Auty, Mark A.E.

“…► Microfluidisation of milk (MM) modified the microstructure of low-fat yoghurts (LFY). ► Modification in microstructure improved the rheological and sensory…”
Get full text

Effect of microfluidization of heat-treated milk on rheology and sensory properties of reduced fat yoghurt by Ciron, Chr. Ian E., Gee, Vivian L., Kelly, Alan L., Auty, Mark A.E.

“…The effects of microfluidization at 150 MPa (MFz) and conventional homogenization at 20/5 MPa (CH) of heat-treated milk on the rheology and sensory properties…”
Get full text

Viscosity of model yogurt systems enriched with barley β-glucan as influenced by starter cultures by Gee, Vivian L., Vasanthan, Thava, Temelli, Feral

“…The effect of barley β-glucan (BG) on the growth of two yogurt starter cultures (SCs) each consisting of Streptococcus thermophilus and Lactobacillus…”
Get full text

Chemical composition and microstructure of milled barley fractions by Sullivan, Paul, O'Flaherty, John, Brunton, Nigel, Gee, Vivian L, Arendt, Elke, Gallagher, Eimear

“…Wholegrain barley and peeled and pearled barley were roller milled in a Bühler mill, each producing three fractions: endosperm, middlings and bran. These…”
Get full text

Optimising emulsion stability during processing of model infant formulae using factorial statistical design by McCarthy, Noel A, Gee, Vivian L, O'Mahony, James A, Kelly, Alan L, Fenelon, Mark A

“…This study examined the effects of total solids (TS), preheat treatment temperature, and first‐ and second‐stage homogenisation pressures on the stability of…”
Get full text

Effect of zinc fortifications on rheological properties and micro-structure of water-in-oil spreads containing κ-carrageenan by Mounsey, John S, Stathopoulos, Costas E, Chockchaisawasdee, Suwimol, O'Kennedy, Brendan T, Gee, Vivian L, Doyle, Jonathan

“…Work was undertaken to investigate the effect of zinc fortification (up to 15 mM) on the rheology, firmness and microstructure of water-in-oil spreads (60%…”
Get full text

Effect of protein content on the physical stability and microstructure of a model infant formula by McCarthy, Noel A., Gee, Vivian L., Hickey, Dara K., Kelly, Alan L., O'Mahony, James A., Fenelon, Mark A.

“…The effect of protein content (6.68–11.88 g protein 100 g−1 powder) on the microstructure and physical stability of dry infant formula was investigated at…”
Get full text

Effect of zinc fortifications on rheological properties and micro-structure of water-in-oil spreads containing [kappa]-carrageenan by Mounsey, John S, Stathopoulos, Costas E, Chockchaisawasdee, Suwimol, O'kennedy, Brendan T, Gee, Vivian L, Doyle, Jonathan

“…Work was undertaken to investigate the effect of zinc fortification (up to 15 mM) on the rheology, firmness and microstructure of water-in-oil spreads (60%…”
Get full text

Utilization of barley beta-glucan in dairy products by Gee, Vivian L

“…Beta-glucan is a soluble fiber component of barley grains that has been clinically shown to confer a number of health benefits. The present study investigated…”
Get full text