Food science, Chromatography, Casein, Biochemistry and Rennet are his primary areas of study. The various areas that Alan L. Kelly examines in his Food science study include Microorganism and Micelle. His work carried out in the field of Chromatography brings together such families of science as Milk protein concentrate, Urea, Plasmin and Raw milk.
His Casein research incorporates elements of Cathepsin O, Cathepsin, Cathepsin A, Cathepsin B and Proteolysis. His work on Chymosin, Cathepsin D and Cathepsin C as part of his general Biochemistry study is frequently connected to Hypoallergenic, thereby bridging the divide between different branches of science. He interconnects Fermentation, Sensory analysis, Flavor, Starter and Bovine milk in the investigation of issues within Rennet.
His primary areas of study are Food science, Chromatography, Casein, Skimmed milk and Whey protein. His Food science research integrates issues from Plasmin and Proteolysis. His Chromatography research incorporates themes from Calcium, Milk protein concentrate, Hydrolysis, Dissociation and Particle size.
His study on Chymosin is often connected to Somatic cell count as part of broader study in Casein. His Whey protein research focuses on Denaturation and how it connects with Beta-lactoglobulin. Alan L. Kelly has included themes like Coagulation, Cheesemaking and Starter in his Rennet study.
The scientist’s investigation covers issues in Food science, Skimmed milk, Whey protein, Casein and Chemical engineering. His Food science research is multidisciplinary, relying on both Proteases and Proteolysis. Alan L. Kelly has researched Skimmed milk in several fields, including Starch, Microfiltration, Denaturation, Manufacturing process and Ingredient.
His research integrates issues of Calcium, Heat stability and Particle size in his study of Whey protein. His work on β casein as part of general Casein study is frequently connected to Texture, therefore bridging the gap between diverse disciplines of science and establishing a new relationship between them. His Protein calcium study integrates concerns from other disciplines, such as Chromatography and Casein micelles.
His main research concerns Food science, Whey protein, Skimmed milk, Casein and Animal science. He studies Milk protein, a branch of Food science. The concepts of his Whey protein study are interwoven with issues in Phosphate, Viscosity, Raw milk and Micelle.
His research in Skimmed milk intersects with topics in Hydrolysate, Rice protein, Starch and Retrogradation. His Casein research incorporates themes from Ripening, Calcium, Strain and Trisodium citrate. His research integrates issues of Yield, Phospholipid, Pasture and Choline in his study of Animal science.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
High‐pressure processing – effects on microbial food safety and food quality
Kiera M. Considine;Alan L. Kelly;Gerald F. Fitzgerald;Colin Hill.
Fems Microbiology Letters (2008)
High pressure processing of shellfish: A review of microbiological and other quality aspects
Laura W. Murchie;Malco Cruz-Romero;Joseph P. Kerry;Mark Linton.
Innovative Food Science and Emerging Technologies (2005)
Effects of high pressure on constituents and properties of milk
Thom Huppertz;Alan L Kelly;Patrick F Fox.
International Dairy Journal (2002)
High pressure treatment of bovine milk: effects on casein micelles and whey proteins.
Thom Huppertz;Patrick F Fox;Alan L Kelly.
Journal of Dairy Research (2004)
High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other properties.
Maurice G Hayes;Alan L Kelly.
Journal of Dairy Research (2003)
Response of Spores to High‐Pressure Processing
Elaine P. Black;Peter Setlow;Ailsa D. Hocking;Cynthia M. Stewart.
Comprehensive Reviews in Food Science and Food Safety (2007)
Indigenous enzymes in milk: Overview and historical aspects—Part 1
P.F. Fox;A.L. Kelly.
International Dairy Journal (2006)
Potential applications of high pressure homogenisation in processing of liquid milk
Maurice G Hayes;Patrick F Fox;Alan L Kelly.
Journal of Dairy Research (2005)
Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas)
M. Cruz-Romero;A.L. Kelly;J.P. Kerry.
Innovative Food Science and Emerging Technologies (2007)
High-Pressure Processing of Foods: An Overview
Eamonn Hogan;Alan L Kelly;Da-Wen Sun.
Emerging Technologies for Food Processing (2005)
If you think any of the details on this page are incorrect, let us know.
We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below: