Applications of novel technologies in processing of functional foodsKELLY, Alan L; ZEECE, Michael.Australian journal of dairy technology. 2009, Vol 64, Num 1, pp 12-15, issn 0004-9433, 4 p.Conference Paper

Proteomic Quantification of Disulfide-Linked Polymers in Raw and Heated Bovine MilkCHEVALIER, François; KELLY, Alan L.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 12, pp 7437-7444, issn 0021-8561, 8 p.Article

Studies of plasmin activity in wheyCRUDDEN, Anthony; KELLY, Alan L.International dairy journal. 2003, Vol 13, Num 12, pp 987-993, issn 0958-6946, 7 p.Article

Gelling Properties of Microparticulated Whey ProteinsDISSANAYAKE, Muditha; KELLY, Alan L; VASILJEVIC, Todor et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 11, pp 6825-6832, issn 0021-8561, 8 p.Article

Properties of casein micelles in high pressure-treated bovine milkHUPPERTZ, Thom; FOX, Patrick F; KELLY, Alan L et al.Food chemistry. 2004, Vol 87, Num 1, pp 103-110, issn 0308-8146, 8 p.Article

Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressureHUPPERTZ, Thom; FOX, Patrick F; KELLY, Alan L et al.Journal of dairy research. 2004, Vol 71, Num 4, pp 496-499, issn 0022-0299, 4 p.Article

High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other propertiesHAYES, Maurice G; KELLY, Alan L.Journal of dairy research. 2003, Vol 70, Num 3, pp 297-305, issn 0022-0299, 9 p.Article

Kinetics of changes in plasmin activity and proteolysis on heating milkCRUDDEN, Anthony; OLIVEIRA, Jorge C; KELLY, Alan L et al.Journal of dairy research. 2005, Vol 72, Num 4, pp 493-504, issn 0022-0299, 12 p.Article

Dissociation of caseins in high pressure-treated bovine milkHUPPERTZ, Thom; FOX, Patrick F; KELLY, Alan L et al.International dairy journal. 2004, Vol 14, Num 8, pp 675-680, issn 0958-6946, 6 p.Article

High pressure treatment of bovine milk: effects on casein micelles and whey proteinsHUPPERTZ, Thom; FOX, Patrick F; KELLY, Alan L et al.Journal of dairy research. 2004, Vol 71, Num 1, pp 97-106, issn 0022-0299, 10 p.Article

High pressure homogenisation of milk (b) effects on indigenous enzymatic activityHAYES, Maurice G; KELLY, Alan L.Journal of dairy research. 2003, Vol 70, Num 3, pp 307-313, issn 0022-0299, 7 p.Article

High pressure-induced denaturation of α-lactalbumin and β-lactoglobulin in bovine milk and whey: a possible mechanismHUPPERTZ, Thom; FOX, Patrick F; KELLY, Alan L et al.Journal of dairy research. 2004, Vol 71, Num 4, pp 489-495, issn 0022-0299, 7 p.Article

Contribution of plasmin to primary proteolysis during ripening of cheese: effect of milk heat treatment and cheese cooking temperatureSOMERS, Joanne M; KELLY, Alan L.Le Lait (Print). 2002, Vol 82, Num 2, pp 181-191, issn 0023-7302Article

Factors affecting the hydrolytic action of plasmin in milkCRUDDEN, Anthony; PATRICK; FOX, F et al.International dairy journal. 2005, Vol 15, Num 4, pp 305-313, issn 0958-6946, 9 p.Article

Plasmin activity and proteolysis in high pressure-treated bovine milkHUPPERTZ, Thom; FOX, Patrick F; KELLY, Alan L et al.Le Lait (Print). 2004, Vol 84, Num 3, pp 297-304, issn 0023-7302, 8 p.Article

Effects of high pressure on constituents and properties of milkHUPPERTZ, Thom; KELLY, Alan L; FOX, Patrick F et al.International dairy journal. 2002, Vol 12, Num 7, pp 561-572, issn 0958-6946, 12 p.Article

Susceptibility of the individual caseins in reconstituted skim milk to cross-linking by transglutaminase: influence of temperature, pH and mineral equilibriaHINZ, Katharina; HUPPERTZ, Thom; KELLY, Alan L et al.Journal of dairy research. 2012, Vol 79, Num 4, pp 414-421, issn 0022-0299, 8 p.Article

Effect of pretreatments and freezing rate on the firmness of potato tissue after a freeze-thaw cycleCARBONELL, Sergio; OLIVEIRA, Jorge C; KELLY, Alan L et al.International journal of food science & technology. 2006, Vol 41, Num 7, pp 757-767, issn 0950-5423, 11 p.Article

Kinetic studies of the thermal inactivation of plasmin in acid or sweet wheyCRUDDEN, Anthony; OLIVEIRA, Jorge C; KELLY, Alan L et al.International dairy journal. 2005, Vol 15, Num 12, pp 1245-1253, issn 0958-6946, 9 p.Article

Disruption and reassociation of casein micelles under high pressureHUPPERTZ, Thorn; KELLY, Alan L; DE KRUIF, Cornelis G et al.Journal of dairy research. 2006, Vol 73, Num 3, pp 294-298, issn 0022-0299, 5 p.Article

Solvent- mediated disruption of bovine casein micelles at alkaline pHVAIA, Betsy; SMIDDY, Mary A; KELLY, Alan L et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 21, pp 8288-8293, issn 0021-8561, 6 p.Article

The effect of plasmin activity and cold storage of cheese milk on the composition, ripening and functionality of mozzarella-type cheese = L'effet de l'activité plasmin et de l'entreposage au froid du lait sur la composition, l'affinage et la fonctionalité d'un fromage de type mozzarellaSOMERS, Joanne M; GUINEE, Timothy P; KELLY, Alan L et al.International journal of dairy technology. 2002, Vol 55, Num 1, pp 5-11, issn 1364-727XArticle

High pressure-induced inactivation of Qβ coliphage and c2 phage in oysters and in culture mediaSMIDDY, Mary; KELLY, Alan L; PATTERSON, Margaret F et al.International journal of food microbiology. 2006, Vol 106, Num 2, pp 105-110, issn 0168-1605, 6 p.Article

Use of nattokinase, a subtilisin-like serine proteinase, to accelerate proteolysis in Cheddar cheese during ripeningUPADHYAY, Vivek K; KELLY, Alan L; MCSWEENEY, Paul L. H et al.Le Lait (Print). 2006, Vol 86, Num 3, pp 227-240, issn 0023-7302, 14 p.Article

Potential applications of high pressure homogenisation in processing of liquid milkHAYES, Maurice G; FOX, Patrick F; KELLY, Alan L et al.Journal of dairy research. 2005, Vol 72, Num 1, pp 25-33, issn 0022-0299, 9 p.Article