List of works - Donal J O'Callaghan

Application of image texture analysis for online determination of curd moisture and whey solids in a laboratory-scale stirred cheese vat.

scientific article published in August 2008

Application of mid-infrared spectroscopy to the prediction of maturity and sensory texture attributes of cheddar cheese.

scientific article published in April 2007

Assessment of infant formula quality and composition using Vis-NIR, MIR and Raman process analytical technologies

article

Comparison between red-green-blue imaging and visible-near infrared reflectance as potential process analytical tools for monitoring syneresis.

scientific article published in May 2010

Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis.

scientific article published in July 2007

Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology.

scientific article published in October 2007

Effect of hydrolyzed whey protein on surface morphology, water sorption, and glass transition temperature of a model infant formula.

scientific article published on 16 June 2016

Effect of increasing the protein-to-fat ratio and reducing fat content on the chemical and physical properties of processed cheese product

scientific article published on 29 August 2013

Effects of cutting intensity and stirring speed on syneresis and curd losses during cheese manufacture

scientific article published on 01 July 2008

Effects of hydrolysis on solid-state relaxation and stickiness behavior of sodium caseinate-lactose powders

scientific article published on 01 May 2012

Effects of milk composition, stir-out time, and pressing duration on curd moisture and yield

scientific article published on 01 June 2011

Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese

scientific article published in March 2007

Evaluation of Models for Temperature-Dependent Viscosity Changes in Dairy Protein Beverage Formulations During Thermal Processing.

scientific article published on 25 March 2018

Genetic polymorphism of bovine chymosin

scientific article published on 01 November 1986

Modelling of sensory and instrumental texture parameters in processed cheese by near infrared reflectance spectroscopy

scientific article published on 01 February 2006

Novel online sensor technology for continuous monitoring of milk coagulation and whey separation in cheesemaking.

scientific article published on 14 September 2007

Preliminary evaluation of endogenous milk fluorophores as tracer molecules for curd syneresis

scientific article published on 01 November 2011

Thermal stability of soy protein isolate and hydrolysate ingredients

scientific article published on 07 November 2007

Validation of a curd-syneresis sensor over a range of milk composition and process parameters.

scientific article published in November 2009

List of works by Donal J O'Callaghan