Seamus O'Mahony

Lecturer in Food Science

University College Cork

Ireland

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About

Seamus O'Mahony is a Lecturer in Food Science at University College Cork, Ireland. His research focuses on the composition and sensory attributes of food products, including plant-based cheese analogues and infant formulas. He has published articles on protein digestibility, the physicochemical properties of milk during processing, and the formulation of emulsions utilizing plant proteins.

Articles (14)

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2025

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2024

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2024

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2024

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2023

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2023

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2023

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2023

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2023

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2021

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2021

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2020

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2020

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2020

Collaborators (4)

Elena Arranz

Assistant Professor (Food Science and Tecnology)

Universidad Autónoma de Madrid

SPAIN

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Tom O'Callaghan

Lecturer

University College Cork National University of Ireland

IRELAND

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Emanuele Zannini

Associate Professor

Sapienza University of Rome

ITALY

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Yrjö Roos

Professor Emeritus

University College Cork

IRELAND

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Seamus O'Mahony

Research Interests

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Articles (14)

Comparative Analysis of Composition, Texture, and Sensory Attributes of Commercial Forms of Plant-Based Cheese Analogue Products Available on the Irish Market

Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing

Variations in Bovine Milk Proteins and Processing Conditions and Their Effect on Protein Digestibility in Humans: A Review of <i>In Vivo</i> and <i>In Vitro</i> Studies

The Impact of pH on Fouling and Related Physicochemical Properties of Skim Milk Concentrate during Heat Treatment Using a Laboratory-Scale Fouling Rig

The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products

pH, the Fundamentals for Milk and Dairy Processing: A Review

Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Based Young Child Formulae

Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients

Structural, Binding and Functional Properties of Milk Protein-Polyphenol Systems: A Review

Compositional and Functional Considerations for Bovine-, Caprine- and Plant-Based Infant Formulas

Influence of Transglutaminase Crosslinking on Casein Protein Fractionation during Low Temperature Microfiltration

Influence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in α-lactalbumin

Influence of desialylation of caseinomacropeptide on the denaturation and aggregation of whey proteins

Influence of mechanical integrity during pneumatic conveying on the bulk handling and rehydration properties of agglomerated dairy powders

Collaborators (4)

Elena Arranz

Tom O'Callaghan

Emanuele Zannini

Yrjö Roos

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