2026 Alan L. Kelly: Biology and Biochemistry Researcher – H-Index, Publications & Awards

Discipline name	D-Index	World Ranking	Current World Ranking	National Ranking	Current National Ranking	Publications	Citations
Biology and Biochemistry	82	3726	3432	17	16	422	22478

Overview

Alan L. Kelly is affiliated with University College Cork in Ireland. The primary research focus spans Agricultural and Biological Sciences and Biochemistry, Genetics and Molecular Biology, with particular specialization in Food Science, Nutrition and Dietetics, Molecular Biology, Animal Science and Zoology, and Agronomy and Crop Science.

Their research topics concentrate on key areas including:

Proteins in Food Systems
Protein Hydrolysis and Bioactive Peptides
Microencapsulation and Drying Processes
Probiotics and Fermented Foods
Infant Nutrition and Health
Meat and Animal Product Quality
Milk Quality and Mastitis in Dairy Cows

Frequent publication venues for their work include:

International Dairy Journal
Journal of Dairy Science
Food Hydrocolloids
International Journal of Dairy Technology
Foods

They have collaborated extensively with several co-authors, including:

James A. O'Mahony (24 joint publications)
Jonathan O'Regan (16 joint publications)
Shane V. Crowley (15 joint publications)
T. Uniacke-Lowe (13 joint publications)
Jeremiah J. Sheehan (13 joint publications)

Among notable recent papers are:

"Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels," published in 2020 in Trends in Food Science & Technology
"Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads," published in 2020 in Food Hydrocolloids
"Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel beads during gelation," published in 2020 in Food Hydrocolloids
"The composition and physico-chemical properties of human milk: A review," published in 2021 in Trends in Food Science & Technology
"Compositional and functional properties of milk and dairy products derived from cows fed pasture or concentrate-based diets," published in 2021 in Comprehensive Reviews in Food Science and Food Safety

Alan L. Kelly has also contributed to book publications, including:

"Agents of Change" published by Springer Nature in 2021
"Handbook of Molecular Gastronomy Scientific Foundations, Educational Practices, and Culinary Applications" published by Dublin Institute of Technology in 2021

Best Publications

The composition, extraction, functionality and applications of rice proteins: A review

Luca Amagliani;Jonathan O'Regan;Alan L. Kelly;James A. O'Mahony

467
Citations
High‐pressure processing – effects on microbial food safety and food quality

Kiera M. Considine;Alan L. Kelly;Gerald F. Fitzgerald;Colin Hill

430
Citations
Composition and properties of bovine colostrum: a review

Brian A. McGrath;Patrick F. Fox;Paul L. H. McSweeney;Alan L. Kelly

373
Citations
High pressure processing of shellfish: A review of microbiological and other quality aspects

Laura W. Murchie;Malco Cruz-Romero;Joseph P. Kerry;Mark Linton

310
Citations
Effects of high pressure on constituents and properties of milk

Thom Huppertz;Alan L Kelly;Patrick F Fox

287
Citations
High pressure treatment of bovine milk: effects on casein micelles and whey proteins.

Thom Huppertz;Patrick F Fox;Alan L Kelly

282
Citations
Emulsion-based encapsulation and delivery systems for polyphenols

Wei Lu;Wei Lu;Alan L. Kelly;Song Miao

277
Citations
Indigenous enzymes in milk: Overview and historical aspects—Part 1

P.F. Fox;A.L. Kelly

268
Citations
High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other properties.

Maurice G Hayes;Alan L Kelly

267
Citations
Effect of 3D printing on the structure and textural properties of processed cheese

Camille Le Tohic;Camille Le Tohic;Jonathan J. O'Sullivan;Kamil P. Drapala;Valentin Chartrin;Valentin Chartrin

264
Citations
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Duanquan Lin;Duanquan Lin;Alan L. Kelly;Song Miao;Song Miao

233
Citations
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

232
Citations
High-Pressure Processing of Foods: An Overview

Eamonn Hogan;Alan L Kelly;Da-Wen Sun

232
Citations
Potential applications of high pressure homogenisation in processing of liquid milk

Maurice G Hayes;Patrick F Fox;Alan L Kelly

227
Citations
Chemistry, structure, functionality and applications of rice starch

Luca Amagliani;Jonathan O’Regan;Alan L. Kelly;James A. O’Mahony

217
Citations
Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts

C.I.E. Ciron;C.I.E. Ciron;V.L. Gee;A.L. Kelly;M.A.E. Auty

199
Citations
Composition and protein profile analysis of rice protein ingredients

Luca Amagliani;Jonathan O’Regan;Alan L. Kelly;James A. O’Mahony

195
Citations
Indigenous proteolytic enzymes in milk: A brief overview of the present state of knowledge

A.L. Kelly;F. O’Flaherty;P.F. Fox

193
Citations
High pressure-induced changes in bovine milk proteins: a review.

Thom Huppertz;Patrick F. Fox;Kees G. de Kruif;Alan L. Kelly

183
Citations
Use of Hydrostatic Pressure for Inactivation of Microbial Contaminants in Cheese

Ciara E. O'Reilly;Paula M. O'Connor;Alan L. Kelly;Thomas P. Beresford

176
Citations