| The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins JJ O'Sullivan, B Murray, C Flynn, I Norton Food Hydrocolloids 53, 141-154, 2016 | 536 | 2016 |
| Effect of 3D printing on the structure and textural properties of processed cheese C Le Tohic, JJ O'Sullivan, KP Drapala, V Chartrin, T Chan, AP Morrison, ... Journal of Food Engineering 220, 56-64, 2018 | 322 | 2018 |
| The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins JJ O'Sullivan, M Arellano, R Pichot, I Norton Food Hydrocolloids 42 (3), 386-396, 2014 | 191 | 2014 |
| Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review JJ O'Sullivan, M Park, J Beevers, RW Greenwood, IT Norton Food Hydrcolloids 71, 299-310, 2017 | 183 | 2017 |
| Atomisation technologies used in spray drying in the dairy industry: A review JJ O'Sullivan, E Norwood, JA O'Mahony, AL Kelly Journal of Food Engineering 243, 57-69, 2019 | 142 | 2019 |
| The effect of ultrasound upon the physicochemical and emulsifying properties of wheat and soy protein isolates JJ O'Sullivan, M Park, J Beevers Journal of Cereal Science 69, 77-84, 2016 | 142 | 2016 |
| Comparison of batch and continuous ultrasonic emulsification processes JJ O'Sullivan, B Murray, C Flynn, I Norton Journal of Food Engineering 167, 114-121, 2015 | 99 | 2015 |
| Comparative assessment of the effect of ultrasound treatment on protein functionality pre- and post-emulsification JJ O'Sullivan, J Beevers, M Park, R Greenwood, I Norton Colloids and Surfaces A: Physicochemical and Engineering Aspects 484, 89-98, 2015 | 78 | 2015 |
| New insights into the mechanism of rehydration of milk protein concentrate powders determined by Broadband Acoustic Resonance Dissolution Spectroscopy (BARDS) B Vos, S Crowley, JJ O'Sullivan, R Evans-Hurson, S McSweeney, J Kruse, ... Food Hydrocolloids 61, 933-945, 2016 | 37 | 2016 |
| Investigation of the fabrication and subsequent emulsifying capacity of potato protein isolate/κ-carrageenan electrostatic complexes JJ O'Sullivan, D Kurukji, IT Norton, F Spyropoulos Food Hydrocolloids 71, 282-289, 2017 | 29 | 2017 |
| Monitoring of pilot-scale induction processes for dairy powders using inline and offline approaches JJ O'Sullivan, C Schmidmeier, KP Drapala, JA O'Mahony, AL Kelly Journal of Food Engineering 197, 9-16, 2017 | 26 | 2017 |
| The use of inline high-shear rotor-stator mixing for preparation of high-solids milk-protein-stabilised oil-in-water emulsions with different protein:fat ratios JJ O'Sullivan, K Drapala, A Kelly, J O'Mahony Journal of Food Engineering 222, 218-225, 2018 | 25 | 2018 |
| Characterisation of flow behaviour and velocity induced by ultrasound using particle image velocimetry (PIV): Effect of fluid rheology, acoustic intensity and transducer tip size JJ O'Sullivan, CJU Espinoza, O Mihailova, F Alberini Ultrasonics Sonochemistry, 2018 | 21 | 2018 |
| Food Ingredients JJ O'Sullivan, J O'Mahony Reference Module in Food Science, 1-3, 2016 | 20 | 2016 |
| Understanding the effects of processing conditions on the formation of lamellar gel networks using a rheological approach GE Cunnigham, F Alberini, MJH Simmons, JJ O'Sullivan Chemical Engineering Science, 2021 | 16 | 2021 |
| Novel Ultrasonic Emulsification Technologies JJ O'Sullivan, I Norton Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality …, 2016 | 9 | 2016 |
| Protein Stabilised Submicron Emulsions JJ O'Sullivan, R Pichot, I Norton Gums and Stabilisers for the Food Industry 17: The Changing Face of Food …, 2014 | 7 | 2014 |
| Applications of ultrasound for the functional modification of proteins and submicron emulsion fabrication JJ O'Sullivan University of Birmingham, 2015 | 4 | 2015 |
| Investigating mixer-viscometer techniques for partially filled stirred tanks GE Cunningham, S Deshpande, MJH Simmons, JJ O'Sullivan Chemical Engineering Science, 2023 | 2 | 2023 |
| Colloidal, tribological and sensory properties of oral nutritional supplements F Bot, SV Crowley, JJ O'Sullivan, MG O'Sullivan, JA O'Mahony Italian Journal of Food Science 32 (4), 956-969, 2020 | 2 | 2020 |
Ian NortonProfessor of Chemical Engineering, University of Birminghambham.ac.uk üzerinde doğrulanmış e-posta adresine sahip
