- 2026
- The influence of diafiltration medium on protein partitioning and thermal stability of micellar casein retentates obtained by microfiltration of skim milk
T. C. France, A. L. Kelly, S. V. Crowley, J. A. O’MahonySSRN (preprint)
- Potential applications of dairy products, ingredients and formulations in 3D printing
M. M. Ross, A. L. Kelly, S. V. CrowleyFundamentals of 3D food printing and applications, 2nd edition (in press)
- 2024
- The physicochemical properties and heat stability of milk fortified with blackberry juice and different casein-dominant ingredients
T. M. van de Langerijt, T. R. Murphy, J. A. O'Mahony, S. V. CrowleyInternational Dairy Journal
- 2023
- Structural, binding and functional properties of milk protein-polyphenol systems: A review
T. M. van de Langerijt, J. A. O’Mahony, S. V. CrowleyMolecules
- Designing an open-source interactive simulation of Stokes' law
S. V. CrowleyJournal of Chemical Education
- Plant-based alternatives to cheese formulated using blends of zein- and chickpea-protein ingredients
N. Grasso, F. Bot, Y. H. Roos, S. V. Crowley, E. Arendt, J. A. O'MahonyFoods
- Physicochemical properties of plant-based cheese alternatives fortified with calcium
N. Grasso, Y. Roos, S. Crowley, J. A. O'MahonyLWT
- Physico-chemical properties of micellar casein retentates generated at different microfiltration temperatures
T. C. France, F. Bot, A. L. Kelly, S. V. Crowley, J. A. O'MahonyJournal of Dairy Science
- Influence of protein and leucine on in vitro accessibility and apparent permeability of phenolic compounds in blackberry dairy blends
T. M. van de Langerijt, Y. C. O'Callaghan, K. Tzima, C. C. Carey, A. Lucey, N. M. O'Brien, J. A. O'Mahony, D. K. Rai, S. V. CrowleyFood Bioscience
- Influence of processing temperature on plasmin activity and proteolysis in process streams from cold microfiltration of skim milk
T. C. France, A. L. Kelly, S. V. Crowley, J. A. O'MahonyInternational Dairy Journal
- The influence of milk with different compositions on the bioavailability of blackberry polyphenols in model sports nutrition beverages
T. M. van de Langerijt, Y. C. O'Callaghan, K. Tzima, A. Lucey, N. M. O'Brien, J. A. O'Mahony, D. K. Rai, S. V. CrowleyInternational Journal of Dairy Technology
- 2022
- Two-stage valve homogenisation enhances particle dispersion in milk protein concentrates during reconstitution and reduces heat-induced particle aggregation in resultant dispersions
E. Hebishy, M. Le Berre, S. Crowley, J. O'MahonyFrontiers in Food Science and Technology
- The influence of sodium caseinate and β-casein concentrate on the physicochemical properties of casein micelles and the role of tea polyphenols in mediating these interactions
T. M. van de Langerijt, J. A. O'Mahony, S. V. CrowleyLWT
- The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese
N. Grasso, F. Bot, Y. H. Roos, S. V. Crowley, E. K. Arendt, J. A. O'MahonyCurrent Research in Food Science
- Influence of microfiltration temperature on protein profile, mineral profile, thermal stability and rheological properties of micellar casein retentates
T. C. France, F. Bot, A. L. Kelly, S. V. Crowley, J. A. O’MahonyJournal of Dairy Science
- Fractionated casein ingredients–β-casein
J. M. van der Schaaf, S. V. Crowley, A. L. Kelly, J. A. O'MahonyReference Module in Food Science
- Enzymes indigenous to milk: Plasmin system in milk
T. C. France, S. V. Crowley, J. A. O'Mahony, A. L. KellyEncyclopedia of Dairy Sciences: Third edition
- Bovine milk
T. M. van de Langerijt, S. V. Crowley, J. A. O'Mahony, P. F. FoxEncyclopedia of Dairy Sciences: Third edition
- Applications of micellar casein concentrate in 3D-printed food structures
M. M. Ross, S. V. Crowley, A. L. KellyInnovative Food Science & Emerging Technologies
- 2021
- The influence of temperature on filtration performance and fouling during cold microfiltration of skim milk
T. C. France, F. Bot, A. L. Kelly, S. V. Crowley, J. A. O'MahonySeparation and Purification Technology
- The impact of protein standardisation with liquid or powdered milk permeate on the rheological properties of skim milk concentrates
P. Tsermoula, K. P. Drapala, A. M. Joyce, K. Hoare, S. V. Crowley, J. A. O'MahonyInternational Dairy Journal
- The effects of temperature and transmembrane pressure on protein, calcium and plasmin partitioning during microfiltration of skim milk
T. C. France, A. L. Kelly, S. V. Crowley, J. A. O'MahonyInternational Dairy Journal
- Rehydration properties of whey protein isolate powders containing nanoparticulated proteins
J. R. Guralnick, R. R. Panthi, V. L. Cenini, V. S. N. Mishra, B. M. G. O'Hagan, S. V. Crowley, J. A. O’MahonyDairy
- Pilot‐scale production and physicochemical characterisation of spray‐dried nanoparticulated whey protein powders
J. R. Guralnick, R. R. Panthi, F. Bot, V. L. Cenini, B. M. G. O’Hagan, S. V. Crowley, J. A. O’MahonyInternational Journal of Dairy Technology
- Parameters affecting the printability of 3D-printed processed cheese
M. M. Ross, S. V. Crowley, S. Crotty, J. Oliveira, A. P. Morrison, A. L. KellyInnovative Food Science & Emerging Technologies
- Milk: Introduction
S. V. Crowley, J. A. O'Mahony, P. F. Fox, T. M. van de LangerijtReference Module in Food Science
- Manufacture of milk and whey products: Milk minerals
S. V. CrowleyReference Module in Food Science
- Future opportunities and challenges in dairy enzymology
A. L. Kelly, S. V. Crowley, A. Crotty, F. Meng, L. B. LarsenAgents of Change: Enzymes in Milk and Dairy Products
- Effect of temperature on raw whole milk density and its potential impact on milk payment in the dairy industry
P. Parmar, N. Lopez‐Villalobos, J. T. Tobin, E. Murphy, F. Buckley, S. V. Crowley, A. L. Kelly, L. ShallooInternational Journal of Food Science & Technology
- Development and evaluation of a processing sector model for butter manufacture using a mass balance technique at two dairy processing sites
P. Parmar, N. Lopez‐Villalobos, J. T. Tobin, E. Murphy, S. V. Crowley, A. L. Kelly, L. ShallooInternational Journal of Dairy Technology
- Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese
N. Grasso, Y. H. Roos, S. V. Crowley, E. K. Arendt, J. A. O'MahonyFuture Foods
- Cold microfiltration as an enabler of sustainable dairy protein ingredient innovation
T. C. France, A. L. Kelly, S. V. Crowley, J. A. O’MahonyFoods
- Alchemical and cyborgian imaginings in technoscientific discourse relating to holistic turns in food processing and personalised nutrition
S. V. CrowleyMetaphor, Sustainability, Transformation
- 2020
- The effects of cow genetic group on the density of raw whole milk
P. Parmar, N. Lopez-Villalobos, J. T. Tobin, E. Murphy, F. Buckley, A. McDonagh, J. A. O’Mahony, S. V. Crowley, A. L. Kelly, L. ShallooIrish Journal of Agricultural and Food Research
- The effect of compositional changes due to seasonal variation on milk density and the determination of season-based density conversion factors for use in the dairy industry
P. Parmar, N. Lopez-Villalobos, J. T. Tobin, E. Murphy, A. McDonagh, S. V. Crowley, A. L. Kelly, L. ShallooFoods
- Solubility enhancement of milk protein isolate by sodium caseinate addition: Comparison between wet-and dry-blending approaches
F. Bot, S. V. Crowley, J. A. O'MahonyInternational Dairy Journal
- Role of milk fat in dairy products
D. S. Waldron, W. Hoffmann, W. Buchheim, D. J. McMahon, H. D. Goff, S. V. Crowley, C. Moloney, J. O’Regan, F. Giuffrida, I. C. TorresAdvanced Dairy Chemistry, Volume 2: Lipids
- Colloidal, tribological and sensory properties of oral nutritional supplements
F. Bot, S. V. Crowley, J. J. O'Sullivan, M. G. O'Sullivan, J. A. O'MahonyItalian Journal of Food Science
- 2019
- Size classification of precipitated calcium phosphate using hydrocyclone technology for the recovery of minerals from deproteinised acid whey
S. V. Crowley, M. S. Molitor, R. Kalscheuer, Y. Lu, A. L. Kelly, J. A. O'Mahony, J. A. LuceyInternational Journal of Dairy Technology
- Self-association of bovine β-casein as influenced by calcium chloride, buffer type and temperature
M. Li, M. A. E. Auty, S. V. Crowley, A. L. Kelly, J. A. O'Mahony, A. BrodkorbFood Hydrocolloids
- Potential applications of dairy products, ingredients and formulations in 3D printing
M. M. Ross, A. L. Kelly, S. V. CrowleyFundamentals of 3D food printing and applications, 1st edition
- Colloidal properties of protein complexes formed in β-casein concentrate solutions as influenced by heating and cooling in the presence of different solutes
S. V. Crowley, A. L. Kelly, J. A. O’Mahony, J. A. LuceyColloids and Surfaces B: Biointerfaces
- 2018
- Single use plastics versus consumerism in the case of snack food packaging; evolving societal norms, culture and tipping points
E. P. Byrne, N. P. Dunphy, G. Mullally, C. Sage, S. V. CrowleyInternational Sustainable Production and Consumption
- Rehydration behaviour of spray-dried micellar casein concentrates produced using microfiltration of skim milk at cold or warm temperatures
S. V. Crowley, E. Burlot, J. V. C. Silva, N. A. McCarthy, H. B. Wijayanti, M. A. Fenelon, A. L. Kelly, J. A. O'MahonyInternational Dairy Journal
- Multi-component interactions causing solidification during industrial-scale manufacture of pre-crystallized acid whey powders
K. P. Drapala, K. M. Murphy, Q. T. Ho, S. V. Crowley, S. Mulcahy, N. A. McCarthy, J. A. O'MahonyJournal of Dairy Science
- 2017
- The proteins of milk
S. V. Crowley, J. A. O’Mahony, P. F. FoxAchieving sustainable production of milk Volume 1
- Potential application of non-bovine milk in infant nutrition
S. V. Crowley, A. L. Kelly, J. A. Lucey, J. A. O'MahonyHandbook of Milk of Non-bovine Mammals, 2nd ed.
- Pilot-scale ceramic membrane filtration of skim milk for the production of a protein base ingredient for use in infant milk formula
N. A. McCarthy, H. B. Wijayanti, S. V. Crowley, J. A. O’Mahony, M. A. FenelonInternational Dairy Journal
- 2016
- The rehydration dilemma: Panel discussion on new analytical tools
R. Jeantet, S. Crowley, M. AutyIDF Concentration and Dried Milk Products Symposium
- Rehydration and solubility characteristics of high protein dairy powders
S. V. Crowley, A. L. Kelly, P. Schuck, R. Jeantet, J. A. O'Mahony - Physicochemical characterisation of protein ingredients prepared from milk by ultrafiltration or microfiltration for application in formulated nutritional products
S. V. CrowleyPhD thesis
- New insights into the mechanism of rehydration of milk protein concentrate powders determined by broadband acoustic resonance dissolution spectroscopy (BARDS)
B. Vos, S. V. Crowley, J. O'Sullivan, R. Evans-Hurson, S. McSweeney, J. Krüse, M. R. Ahmed, D. Fitzpatrick, J. A. O'MahonyFood Hydrocolloids
- Impact of α-lactalbumin: β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems
S. V. Crowley, A. P. Dowling, V. Caldeo, A. L. Kelly, J. A. O’MahonyFood Chemistry
- Drying: Effect on nutrients, composition and health
S. V. Crowley, J. A. O’Mahony - 3D dairy: Frontiers in personalized gastronomy
A. L. Kelly, C. L. Tohic, S. V. Crowley, J. J. O'SullivanThe World of Food Ingredients, 54-56
- 2015
- Use of ultrafiltration to prepare a novel permeate for application in the functionality testing of infant formula ingredients
S. V. Crowley, T. F. O’Callaghan, A. L. Kelly, M. A. Fenelon, J. A. O’MahonySeparation and Purification Technology
- Stability of milk protein concentrate suspensions to in-container sterilisation heating conditions
S. V. Crowley, M. Boudin, B. Chen, I. Gazi, T. Huppertz, A. L. Kelly, J. A. O'MahonyInternational Dairy Journal
- Rehydration characteristics of milk protein concentrate powders
S. V. Crowley, B. Desautel, I. Gazi, A. L. Kelly, T. Huppertz, J. A. O’MahonyJournal of Food Engineering
- Processing and protein-fractionation characteristics of different polymeric membranes during filtration of skim milk at refrigeration temperatures
S. V. Crowley, V. Caldeo, N. A. McCarthy, M. A. Fenelon, A. L. Kelly, J. A. O'MahonyInternational Dairy Journal
- 2014
- Influence of protein concentration on the physical characteristics and flow properties of milk protein concentrate powders
S. V. Crowley, I. Gazi, A. L. Kelly, T. Huppertz, J. A. O’MahonyJournal of Food Engineering
- Heat stability of reconstituted milk protein concentrate powders
S. V. Crowley, M. Megemont, I. Gazi, A. L. Kelly, T. Huppertz, J. A. O'MahonyInternational Dairy Journal
- Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing
S. V. Crowley, A. L. Kelly, J. A. O'MahonyInternational Journal of Dairy Technology
- 2014
- Influence of protein concentration on the physical characteristics and flow properties of milk protein concentrate powders
S. V. Crowley, I. Gazi, A. L. Kelly, T. Huppertz, J. A. O’MahonyJournal of Food Engineering
- Heat stability of reconstituted milk protein concentrate powders
S. V. Crowley, M. Megemont, I. Gazi, A. L. Kelly, T. Huppertz, J. A. O'MahonyInternational Dairy Journal
- Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing
S. V. Crowley, A. L. Kelly, J. A. O'MahonyInternational Journal of Dairy Technology
- 2015
- Use of ultrafiltration to prepare a novel permeate for application in the functionality testing of infant formula ingredients
S. V. Crowley, T. F. O’Callaghan, A. L. Kelly, M. A. Fenelon, J. A. O’MahonySeparation and Purification Technology
- Stability of milk protein concentrate suspensions to in-container sterilisation heating conditions
S. V. Crowley, M. Boudin, B. Chen, I. Gazi, T. Huppertz, A. L. Kelly, J. A. O'MahonyInternational Dairy Journal
- Rehydration characteristics of milk protein concentrate powders
S. V. Crowley, B. Desautel, I. Gazi, A. L. Kelly, T. Huppertz, J. A. O’MahonyJournal of Food Engineering
- Processing and protein-fractionation characteristics of different polymeric membranes during filtration of skim milk at refrigeration temperatures
S. V. Crowley, V. Caldeo, N. A. McCarthy, M. A. Fenelon, A. L. Kelly, J. A. O'MahonyInternational Dairy Journal
- 2016
- The rehydration dilemma: Panel discussion on new analytical tools
R. Jeantet, S. Crowley, M. AutyIDF Concentration and Dried Milk Products Symposium
- Rehydration and solubility characteristics of high protein dairy powders
S. V. Crowley, A. L. Kelly, P. Schuck, R. Jeantet, J. A. O'Mahony - Physicochemical characterisation of protein ingredients prepared from milk by ultrafiltration or microfiltration for application in formulated nutritional products
S. V. CrowleyPhD thesis
- New insights into the mechanism of rehydration of milk protein concentrate powders determined by broadband acoustic resonance dissolution spectroscopy (BARDS)
B. Vos, S. V. Crowley, J. O'Sullivan, R. Evans-Hurson, S. McSweeney, J. Krüse, M. R. Ahmed, D. Fitzpatrick, J. A. O'MahonyFood Hydrocolloids
- Impact of α-lactalbumin: β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems
S. V. Crowley, A. P. Dowling, V. Caldeo, A. L. Kelly, J. A. O’MahonyFood Chemistry
- Drying: Effect on nutrients, composition and health
S. V. Crowley, J. A. O’Mahony - 3D dairy: Frontiers in personalized gastronomy
A. L. Kelly, C. L. Tohic, S. V. Crowley, J. J. O'SullivanThe World of Food Ingredients, 54-56
- 2017
- The proteins of milk
S. V. Crowley, J. A. O’Mahony, P. F. FoxAchieving sustainable production of milk Volume 1
- Potential application of non-bovine milk in infant nutrition
S. V. Crowley, A. L. Kelly, J. A. Lucey, J. A. O'MahonyHandbook of Milk of Non-bovine Mammals, 2nd ed.
- Pilot-scale ceramic membrane filtration of skim milk for the production of a protein base ingredient for use in infant milk formula
N. A. McCarthy, H. B. Wijayanti, S. V. Crowley, J. A. O’Mahony, M. A. FenelonInternational Dairy Journal
- 2018
- Single use plastics versus consumerism in the case of snack food packaging; evolving societal norms, culture and tipping points
E. P. Byrne, N. P. Dunphy, G. Mullally, C. Sage, S. V. CrowleyInternational Sustainable Production and Consumption
- Rehydration behaviour of spray-dried micellar casein concentrates produced using microfiltration of skim milk at cold or warm temperatures
S. V. Crowley, E. Burlot, J. V. C. Silva, N. A. McCarthy, H. B. Wijayanti, M. A. Fenelon, A. L. Kelly, J. A. O'MahonyInternational Dairy Journal
- Multi-component interactions causing solidification during industrial-scale manufacture of pre-crystallized acid whey powders
K. P. Drapala, K. M. Murphy, Q. T. Ho, S. V. Crowley, S. Mulcahy, N. A. McCarthy, J. A. O'MahonyJournal of Dairy Science
- 2019
- Size classification of precipitated calcium phosphate using hydrocyclone technology for the recovery of minerals from deproteinised acid whey
S. V. Crowley, M. S. Molitor, R. Kalscheuer, Y. Lu, A. L. Kelly, J. A. O'Mahony, J. A. LuceyInternational Journal of Dairy Technology
- Self-association of bovine β-casein as influenced by calcium chloride, buffer type and temperature
M. Li, M. A. E. Auty, S. V. Crowley, A. L. Kelly, J. A. O'Mahony, A. BrodkorbFood Hydrocolloids
- Potential applications of dairy products, ingredients and formulations in 3D printing
M. M. Ross, A. L. Kelly, S. V. CrowleyFundamentals of 3D food printing and applications, 1st edition
- Colloidal properties of protein complexes formed in β-casein concentrate solutions as influenced by heating and cooling in the presence of different solutes
S. V. Crowley, A. L. Kelly, J. A. O’Mahony, J. A. LuceyColloids and Surfaces B: Biointerfaces
- 2020
- The effects of cow genetic group on the density of raw whole milk
P. Parmar, N. Lopez-Villalobos, J. T. Tobin, E. Murphy, F. Buckley, A. McDonagh, J. A. O’Mahony, S. V. Crowley, A. L. Kelly, L. ShallooIrish Journal of Agricultural and Food Research
- The effect of compositional changes due to seasonal variation on milk density and the determination of season-based density conversion factors for use in the dairy industry
P. Parmar, N. Lopez-Villalobos, J. T. Tobin, E. Murphy, A. McDonagh, S. V. Crowley, A. L. Kelly, L. ShallooFoods
- Solubility enhancement of milk protein isolate by sodium caseinate addition: Comparison between wet-and dry-blending approaches
F. Bot, S. V. Crowley, J. A. O'MahonyInternational Dairy Journal
- Role of milk fat in dairy products
D. S. Waldron, W. Hoffmann, W. Buchheim, D. J. McMahon, H. D. Goff, S. V. Crowley, C. Moloney, J. O’Regan, F. Giuffrida, I. C. TorresAdvanced Dairy Chemistry, Volume 2: Lipids
- Colloidal, tribological and sensory properties of oral nutritional supplements
F. Bot, S. V. Crowley, J. J. O'Sullivan, M. G. O'Sullivan, J. A. O'MahonyItalian Journal of Food Science
- 2021
- The influence of temperature on filtration performance and fouling during cold microfiltration of skim milk
T. C. France, F. Bot, A. L. Kelly, S. V. Crowley, J. A. O'MahonySeparation and Purification Technology
- The impact of protein standardisation with liquid or powdered milk permeate on the rheological properties of skim milk concentrates
P. Tsermoula, K. P. Drapala, A. M. Joyce, K. Hoare, S. V. Crowley, J. A. O'MahonyInternational Dairy Journal
- The effects of temperature and transmembrane pressure on protein, calcium and plasmin partitioning during microfiltration of skim milk
T. C. France, A. L. Kelly, S. V. Crowley, J. A. O'MahonyInternational Dairy Journal
- Rehydration properties of whey protein isolate powders containing nanoparticulated proteins
J. R. Guralnick, R. R. Panthi, V. L. Cenini, V. S. N. Mishra, B. M. G. O'Hagan, S. V. Crowley, J. A. O’MahonyDairy
- Pilot‐scale production and physicochemical characterisation of spray‐dried nanoparticulated whey protein powders
J. R. Guralnick, R. R. Panthi, F. Bot, V. L. Cenini, B. M. G. O’Hagan, S. V. Crowley, J. A. O’MahonyInternational Journal of Dairy Technology
- Parameters affecting the printability of 3D-printed processed cheese
M. M. Ross, S. V. Crowley, S. Crotty, J. Oliveira, A. P. Morrison, A. L. KellyInnovative Food Science & Emerging Technologies
- Milk: Introduction
S. V. Crowley, J. A. O'Mahony, P. F. Fox, T. M. van de LangerijtReference Module in Food Science
- Manufacture of milk and whey products: Milk minerals
S. V. CrowleyReference Module in Food Science
- Future opportunities and challenges in dairy enzymology
A. L. Kelly, S. V. Crowley, A. Crotty, F. Meng, L. B. LarsenAgents of Change: Enzymes in Milk and Dairy Products
- Effect of temperature on raw whole milk density and its potential impact on milk payment in the dairy industry
P. Parmar, N. Lopez‐Villalobos, J. T. Tobin, E. Murphy, F. Buckley, S. V. Crowley, A. L. Kelly, L. ShallooInternational Journal of Food Science & Technology
- Development and evaluation of a processing sector model for butter manufacture using a mass balance technique at two dairy processing sites
P. Parmar, N. Lopez‐Villalobos, J. T. Tobin, E. Murphy, S. V. Crowley, A. L. Kelly, L. ShallooInternational Journal of Dairy Technology
- Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese
N. Grasso, Y. H. Roos, S. V. Crowley, E. K. Arendt, J. A. O'MahonyFuture Foods
- Cold microfiltration as an enabler of sustainable dairy protein ingredient innovation
T. C. France, A. L. Kelly, S. V. Crowley, J. A. O’MahonyFoods
- Alchemical and cyborgian imaginings in technoscientific discourse relating to holistic turns in food processing and personalised nutrition
S. V. CrowleyMetaphor, Sustainability, Transformation
- 2022
- Two-stage valve homogenisation enhances particle dispersion in milk protein concentrates during reconstitution and reduces heat-induced particle aggregation in resultant dispersions
E. Hebishy, M. Le Berre, S. Crowley, J. O'MahonyFrontiers in Food Science and Technology
- The influence of sodium caseinate and β-casein concentrate on the physicochemical properties of casein micelles and the role of tea polyphenols in mediating these interactions
T. M. van de Langerijt, J. A. O'Mahony, S. V. CrowleyLWT
- The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese
N. Grasso, F. Bot, Y. H. Roos, S. V. Crowley, E. K. Arendt, J. A. O'MahonyCurrent Research in Food Science
- Influence of microfiltration temperature on protein profile, mineral profile, thermal stability and rheological properties of micellar casein retentates
T. C. France, F. Bot, A. L. Kelly, S. V. Crowley, J. A. O’MahonyJournal of Dairy Science
- Fractionated casein ingredients–β-casein
J. M. van der Schaaf, S. V. Crowley, A. L. Kelly, J. A. O'MahonyReference Module in Food Science
- Enzymes indigenous to milk: Plasmin system in milk
T. C. France, S. V. Crowley, J. A. O'Mahony, A. L. KellyEncyclopedia of Dairy Sciences: Third edition
- Bovine milk
T. M. van de Langerijt, S. V. Crowley, J. A. O'Mahony, P. F. FoxEncyclopedia of Dairy Sciences: Third edition
- Applications of micellar casein concentrate in 3D-printed food structures
M. M. Ross, S. V. Crowley, A. L. KellyInnovative Food Science & Emerging Technologies
- 2023
- Structural, binding and functional properties of milk protein-polyphenol systems: A review
T. M. van de Langerijt, J. A. O’Mahony, S. V. CrowleyMolecules
- Designing an open-source interactive simulation of Stokes' law
S. V. CrowleyJournal of Chemical Education
- Plant-based alternatives to cheese formulated using blends of zein- and chickpea-protein ingredients
N. Grasso, F. Bot, Y. H. Roos, S. V. Crowley, E. Arendt, J. A. O'MahonyFoods
- Physicochemical properties of plant-based cheese alternatives fortified with calcium
N. Grasso, Y. Roos, S. Crowley, J. A. O'MahonyLWT
- Physico-chemical properties of micellar casein retentates generated at different microfiltration temperatures
T. C. France, F. Bot, A. L. Kelly, S. V. Crowley, J. A. O'MahonyJournal of Dairy Science
- Influence of protein and leucine on in vitro accessibility and apparent permeability of phenolic compounds in blackberry dairy blends
T. M. van de Langerijt, Y. C. O'Callaghan, K. Tzima, C. C. Carey, A. Lucey, N. M. O'Brien, J. A. O'Mahony, D. K. Rai, S. V. CrowleyFood Bioscience
- Influence of processing temperature on plasmin activity and proteolysis in process streams from cold microfiltration of skim milk
T. C. France, A. L. Kelly, S. V. Crowley, J. A. O'MahonyInternational Dairy Journal
- The influence of milk with different compositions on the bioavailability of blackberry polyphenols in model sports nutrition beverages
T. M. van de Langerijt, Y. C. O'Callaghan, K. Tzima, A. Lucey, N. M. O'Brien, J. A. O'Mahony, D. K. Rai, S. V. CrowleyInternational Journal of Dairy Technology
- 2024
- The physicochemical properties and heat stability of milk fortified with blackberry juice and different casein-dominant ingredients
T. M. van de Langerijt, T. R. Murphy, J. A. O'Mahony, S. V. CrowleyInternational Dairy Journal
- 2026
- The influence of diafiltration medium on protein partitioning and thermal stability of micellar casein retentates obtained by microfiltration of skim milk
T. C. France, A. L. Kelly, S. V. Crowley, J. A. O’MahonySSRN (preprint)
- Potential applications of dairy products, ingredients and formulations in 3D printing
M. M. Ross, A. L. Kelly, S. V. CrowleyFundamentals of 3D food printing and applications, 2nd edition (in press)