| Application of a cascade membrane filtration process to standardise serum protein depleted cheese milk for Cheddar cheese manufacture XX John Tobin, Mark Fenelon, Paul McSweeney, Jeremiah. J. Sheehan Internationa Dairy Journal, 2020 | 25 | 2020 |
| Effect of thermal treatment on serum protein reduced micellar casein concentrate: An evaluation of rennet coagulability, cheese composition and yield X Xia, JT Tobin, S Subhir, MA Fenelon, PLH McSweeney, JJ Sheehan International Dairy Journal 114, 104902, 2021 | 16 | 2021 |
| Texture, rheological properties and microstructure of soy protein gels coagulated by CaSO4 and the effect of soybean soluble polysaccharide on the gel performance X Xia, M Abdalhai, M Emmanuel, H Qian International Journal of Scientific & Engineering Research 6 (1), 117-121, 2015 | 9 | 2015 |
| Effect of heat treatment on whey protein-reduced micellar casein concentrate: A study of texture, proteolysis levels and volatile profiles of Cheddar cheeses produced therefrom X Xia, AL Kelly, JT Tobin, F Meng, MA Fenelon, B Li, PLH McSweeney, ... International Dairy Journal 129, 105280, 2022 | 7 | 2022 |
| Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review X Xia, JT Tobin, MA Fenelon, PLH Mcsweeney, JJ Sheehan International Journal of Dairy Technology 75 (1), 46-58, 2022 | 7 | 2022 |
| Effect of β-casein reduction and high heat treatment of micellar casein concentrate on the rennet coagulation properties, composition and yield of Emmental cheese made therefrom X Xia, JT Tobin, S Subhir, MA Fenelon, BM Corrigan, PLH McSweeney, ... International Dairy Journal 126, 105240, 2022 | 5 | 2022 |
| Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening X Xia, G Arju, A Taivosalo, T Lints, T Kriščiunaite, R Vilu, BM Corrigan, ... International Dairy Journal 138, 105540, 2023 | 1 | 2023 |
| Effect of high heat treatment and β-casein-reduction on the rennet coagulation and ripening of Cheddar and Emmental cheeses manufactured from micellar casein concentrate X Xia University College Cork, 2021 | | 2021 |
Jeremiah (JJ/Diarmuid) SheehanTeagasc Food Research Centre MooreparkVerified email at teagasc.ie
