Alan L. Kelly

University College Cork

Author Statistics

Papers

Citation

H-Index

i-10 index

Research Trends

Author Order

Document Type

Co-Authors

James A. O’Mahony

University College Cork

Thom Huppertz

Wageningen University & Research

Patrick F. Fox

University College Cork

Paul L.H. McSweeney

University College Cork

Shane V. Crowley

University College Cork

Jeremiah J. Sheehan

Teagasc - The Irish Agriculture and Food Development Authority

John T. Tobin

Teagasc - The Irish Agriculture and Food Development Authority

Noel A. McCarthy

Teagasc - The Irish Agriculture and Food Development Authority

Jonathan O’Regan

University College Cork

Mark A.E. Auty

Mondelēz International (United Kingdom)

Cooperative Institutions

University College Cork

235

Teagasc - The Irish Agriculture and Food Development Authority

145

University College Dublin

National University of Ireland

Agriculture and Food

APC Microbiome Institute

Beaumont Hospital

Food for Health Ireland

Centre National de la Recherche Scientifique

University of Wisconsin–Madison

Author Statistics

Papers

Citation

H-Index

i-10 index

Research Field

Some Final Thoughts

Oxford University Press eBooks (2020)

Alan L. Kelly

Abstract This short final chapter draws together key conclusions from the preceding chapters to finish the book with some short conclusions. We reflect on the personal characteristics typical of a scientist and the way in which they are trained to know that their work is not complete until it has been passed on and made an impact, and how those who follow a career in science know that this is a key way in which their careers will be judged. The benefits of a career in science are considered, but placed alongside the responsibilities and expectations in terms of integrity and trust. Finally, the central role of communication in science, the theme for the book as a whole, is emphasized once again.

Theme (computing)

10.1093/oso/9780190936600.003.0011

Cite

Citations (0)

The effect of high pressure treatment on the functional and rheological properties of Mozzarella cheese

Innovative Food Science & Emerging Technologies (2002)

Ciara E. O’Reilly Patrick M. Murphy Alan L. Kelly Timothy P. Guinee Mark A.E. Auty

Mozzarella cheese

Matrix (chemical analysis)

Laser Microscopy

10.1016/s1466-8564(01)00054-6

Cite

Citations (50)

The physical characteristics and emulsification properties of partially dephosphorylated bovine β-casein

Food Chemistry (2012)

Noel A. McCarthy Alan L. Kelly James A. O’Mahony Mark A. Fenelon

Dephosphorylation

10.1016/j.foodchem.2012.11.080

Cite

Citations (34)

Isolation and characterisation of κ-casein/whey protein particles from heated milk protein concentrate and role of κ-casein in whey protein aggregation

International Dairy Journal (2017)

Sophie J. Gaspard Mark A.E. Auty Alan L. Kelly James A. O’Mahony André Brodkorb

Heat stability

Whey protein isolate

10.1016/j.idairyj.2017.05.012

Cite

Citations (34)

Composition and protein profile analysis of rice protein ingredients

Journal of Food Composition and Analysis (2017)

Luca Amagliani Jonathan O’Regan Alan L. Kelly James A. O’Mahony

Rice protein

Glutelin

Ingredient

Prolamin

10.1016/j.jfca.2016.12.026

Cite

Citations (185)

Proteolytic specificity of elastase on bovine αs1-casein

Food Chemistry (2000)

Thérèse Considine Á. Healy Alan L. Kelly Paul L.H. McSweeney

Proteolysis

Cleavage (geology)

Phosphate buffered saline

10.1016/s0308-8146(99)00217-4

Cite

Citations (49)

High pressure-induced denaturation of α-lactalbumin and β-lactoglobulin in bovine milk and whey: a possible mechanism

Journal of Dairy Research (2004)

Thom Huppertz Patrick F. Fox Alan L. Kelly

In this study, high pressure (HP)-induced denaturation of α-lactalbumin (α-la) and β-lactoglobulin (β-lg) in dairy systems was examined. In both milk and whey, β-lg was less baroresistant than α-la; both proteins were considerably more resistant to HP-induced denaturation in whey than in milk. HP-induced denaturation of α-la and β-lg increased with increasing proportion of milk in mixtures of milk and whey. Addition of a sulphydryl-oxidising agent, KIO 3 , to milk or whey increased HP-induced denaturation of β-lg, but reduced the denaturation of α-la. Denaturation of both α-la and β-lg was prevented by adding a sulphydryl-blocking agent, N-ethylmaleimide, to milk or whey prior to HP treatment, highlighting the crucial role of sulphydryl-disulphide interchange reactions in HP-induced denaturation of α-la and β-lg. Removal of colloidal calcium phosphate from milk also reduced HP-induced denaturation of α-la and β-lg significantly. The higher level of HP-induced denaturation of α-la and β-lg in milk than in whey may be the result of the abscence of the casein micelles and colloidal calcium phosphate from whey, which facilitate HP-induced denaturation of α-la and β-lg in milk.

Bovine milk

Alpha-lactalbumin

Denaturation (fissile materials)

Beta-lactoglobulin

10.1017/s0022029904000500

Cite

Citations (120)

The effect of plasmin activity and cold storage of cheese milk on the composition, ripening and functionality of mozzarella‐type cheese

International Journal of Dairy Technology (2002)

Joanne M Somers Timothy P. Guinee Alan L. Kelly

The effects of casein hydrolysis by plasmin on composition, ripening and functionality in mozzarella‐type cheese were studied. Milk was stored at 4°C for 0, 24 and 48 h, with and without added plasmin, before batch pasteurization and the manufacturing of mozzarella‐type cheese. In parallel experiments, the effects of incubation of milk with added plasmin for 2 h at 37°C prior to cheese manufacture and of an increase in the level of rennet added during cheesemaking were studied. Plasmin addition adversely affected the rennet coagulation properties of the milk and led to increased (two‐ to three‐fold) plasmin activity in cheese and greater plasmin‐associated hydrolysis of β‐casein to γ‐caseins during ripening. Melted cheese flow rate and stretchability increased over ripening and melting time decreased, but functional properties were not affected by either plasmin activity or cold storage. Overall, neither plasmin activity (at the levels studied) nor cold storage greatly affected the composition or functionality of mozzarella‐type cheese.

Rennet

Cheesemaking

Mozzarella cheese

Pasteurization

Cheese ripening

Proteolysis

10.1046/j.1471-0307.2002.00030.x

Cite

Citations (19)

Proteolytic pathways in bovine milk containing β-CN A1 or A2

International Dairy Journal (2025)

Nan Gai T. Uniacke‐Lowe Jonathan O’Regan David Goulding Michael Affolter