Search Results - "MOUNSEY, JOHN S"

Control of Heat-Induced Aggregation of Whey Proteins Using Casein by O'Kennedy, Brendan T, Mounsey, John S

“…The ability of αs1/β-casein and micellar casein to protect whey proteins from heat-induced aggregation/precipitation reactions and therefore control their…”
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Influence of pre-gelatinised maize starch on the rheology, microstructure and processing of imitation cheese by Mounsey, John S., O’Riordan, E. Dolores

“…Imitation cheeses were manufactured with increasing levels (0–9%, w/w) of pre-gelatinised maize starch in partial replacement of rennet casein. At increased…”
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The dominating effect of ionic strength on the heat-induced denaturation and aggregation of β-lactoglobulin in simulated milk ultrafiltrate by O'Kennedy, Brendan T., Mounsey, John S.

“…The denaturation/aggregation behaviour of heated (78 °C, 10 min) β-lactoglobulin (1%, w/w) was examined as a function of heating pH (5.0–7.0), in the presence…”
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Characteristics of imitation cheese containing native or modified rice starches by Mounsey, John S., O’Riordan, E.D.

“…Imitation cheese provides a useful model system to examine starch–protein interactions from a rheological and microstructural perspective. Imitation cheeses…”
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Conditions limiting the influence of thiol–disulphide interchange reactions on the heat-induced aggregation kinetics of β-lactoglobulin by Mounsey, John S., O’Kennedy, Brendan T.

“…The effects of calcium and N-ethylmaleimide addition on the heat-induced denaturation/aggregation of β-lactoglobulin at neutral pH were examined. Aggregation…”
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Oxidative stability of water/oil mixtures as influenced by the addition of free Cu2+ or Cu–alginate gel beads by Alexa, Raluca I., Mounsey, John S., O’Kennedy, Brendan T., Jacquier, Jean-Christophe

“…► Copper binds to alginate and forms Cu–alginate complexes; copper binding capacity of alginate increases with copper concentration. ► Low copper…”
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Effect of κ-carrageenan on rheological properties, microstructure, texture and oxidative stability of water-in-oil spreads by Alexa, Raluca I., Mounsey, John S., O'Kennedy, Brendan T., Jacquier, Jean C.

“…The effect of κ-carrageenan concentration (0-7.5 g kg −1) on the rheology, microstructure, texture and oxidative stability of water-in-oil (W/O) spreads (600 g…”
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Stability of β-lactoglobulin/micellar casein mixtures on heating in simulated milk ultrafiltrate at pH 6.0 by MOUNSEY, JOHN S, O'KENNEDY, BRENDAN T

“…The stability of β-lactoglobulin (β-lg)/micellar casein (MC) mixtures was examined on heating at pH 6.0 in increasing levels of lactose-free simulated milk…”
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Alteration of imitation cheese structure and melting behaviour with wheat starch by Mounsey, John S, O'Riordan, E. Dolores

“…Imitation cheeses were manufactured with increasing levels (0-20%, w/w) of native wheat starch in partial or total replacement of rennet casein protein. With…”
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Modification of imitation cheese structure and rheology using pre-gelatinised starches by Mounsey, John S., O’Riordan, E. Dolores

“…The rheological properties and microstructure of imitation cheeses containing 3%, w/w, pre-gelatinised maize, waxy-maize, wheat, potato or rice starches were…”
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Factors affecting the acid gelation of sodium caseinate by O’Kennedy, Brendan T., Mounsey, John S., Murphy, Fiona, Duggan, Elaine, Kelly, Philip M.

“…Acid gelation, turbidity and particle size development of dispersions of sodium caseinate and other protein fractions were studied. Sodium caseinate…”
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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%…”
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The effect of heating on β-lactoglobulin–chitosan mixtures as influenced by pH and ionic strength by Mounsey, John S., O’Kennedy, Brendan T., Fenelon, Mark A., Brodkorb, André

“…Work was undertaken to examine the effect of pH, ionic strength and temperature on the protein–polysaccharide complexation between the milk protein 1% (w/w)…”
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Influence of pre-gelatinised maize starch on the rheology, micro structure and processing of imitation cheese by MOUNSEY, John S, O'RIORDAN, E. Dolores

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Stability of [beta]-lactoglobulin/micellar casein mixtures on heating in simulated milk ultrafiltrate at pH 6.0 by MOUNSEY, JOHN S, O'KENNEDY, BRENDAN T

“…The stability of β-lactoglobulin (β-lg)/micellar casein (MC) mixtures was examined on heating at pH 6.0 in increasing levels of lactose-free simulated milk…”
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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%…”
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Oxidative stability of water/oil mixtures as influenced by the addition of free Cu 2+ or Cu-alginate gel beads by Alexa, Raluca I, Mounsey, John S, O'Kennedy, Brendan T, Jacquier, Jean-Christophe

“…The formation of Cu-alginate complexes and the impact of free or bound copper on the oxidative stability of model water/oil mixtures containing edible…”
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The effect of heating on β -lactoglobulm-chitosan mixtures as influenced by ph and ionic strength by MOUNSEY, John S, O'KENNEDY, Brendan T, FENELON, Mark A, BRODKORB, André

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