| The composition, extraction, functionality and applications of rice proteins: A review L Amagliani, J O'Regan, AL Kelly, JA O'Mahony Trends in food science & technology 64, 1-12, 2017 | 483 | 2017 |
| Chemistry, structure, functionality and applications of rice starch L Amagliani, J O’Regan, AL Kelly, JA O’Mahony Journal of Cereal Science 70, 291-300, 2016 | 226 | 2016 |
| Composition and protein profile analysis of rice protein ingredients L Amagliani, J O’Regan, AL Kelly, JA O’Mahony Journal of Food Composition and Analysis 59, 18-26, 2017 | 188 | 2017 |
| Globular plant protein aggregates for stabilization of food foams and emulsions L Amagliani, C Schmitt Trends in Food Science & Technology 67, 248-259, 2017 | 137 | 2017 |
| On the foaming properties of plant proteins: Current status and future opportunities L Amagliani, JVC Silva, M Saffon, J Dombrowski Trends in Food Science & Technology 118, 261-272, 2021 | 71 | 2021 |
| Physical and flow properties of rice protein powders L Amagliani, J O’Regan, AL Kelly, JA O’Mahony Journal of food engineering 190, 1-9, 2016 | 62 | 2016 |
| Heat-induced gelation of micellar casein/plant protein oil-in-water emulsions JVC Silva, B Jacquette, L Amagliani, C Schmitt, T Nicolai, C Chassenieux Colloids and Surfaces A: Physicochemical and Engineering Aspects 569, 85-92, 2019 | 45 | 2019 |
| Heat-induced and acid-induced gelation of dairy/plant protein dispersions and emulsions C Schmitt, JVC Silva, L Amagliani, C Chassenieux, T Nicolai Current opinion in food science 27, 43-48, 2019 | 41 | 2019 |
| Characterisation of the physicochemical properties of intact and hydrolysed rice protein ingredients L Amagliani, J O'Regan, C Schmitt, AL Kelly, JA O'Mahony Journal of cereal science 88, 16-23, 2019 | 36 | 2019 |
| Plant proteins and their colloidal state C Schmitt, L Bovetto, J Buczkowski, GDO Reis, P Pibarot, L Amagliani, ... Current Opinion in Colloid & Interface Science 56, 101510, 2021 | 28 | 2021 |
| Influence of low molecular weight surfactants on the stability of model infant formula emulsions based on hydrolyzed rice protein L Amagliani, J O'Regan, AL Kelly, JA O'Mahony LWT 154, 112544, 2022 | 10 | 2022 |
| Influence of protein source on the morphology, physicochemical and flow properties of protein-based emulsion particles to be used as texture modulators L Amagliani, EB Sassi, J Buczkowski, C Schmitt Food Hydrocolloids 101, 105581, 2020 | 10 | 2020 |
| Influence of charged and non-charged co-solutes on the heat-induced aggregation of soy and pea proteins at pH 7.0 L Amagliani, TM van de Langerijt, C Morgenegg, L Bovetto, C Schmitt Food Hydrocolloids 137, 108392, 2023 | 7 | 2023 |
| High moisture extrusion processing of hemp protein ingredients as influenced by their composition and physicochemical properties L Amagliani, B Fanesi, G de Oliveira Reis, C Bovay, M Affolter, C Schmitt Science Talks 8, 100250, 2023 | 2 | 2023 |
| Plant proteins for dairy analogs L Amagliani, J Dombrowski Elsevier, 2024 | | 2024 |
| Foaming ingredient M Dupas-Langlet, VDM Meunier, CJE Schmitt, L Amagliani US Patent App. 18/248,395, 2023 | | 2023 |
| Plant-protein based texturized oil-in-water emulsions CJE Schmitt, M Saffon, J Buczkowski, L Amagliani, OF Castellani, ... US Patent 11,653,663, 2023 | | 2023 |
| Food or beverage product with agglomerated pea protein CJE Schmitt, L Amagliani, TM van de Langerjt US Patent App. 17/298,990, 2022 | | 2022 |
| Understanding, predicting and controlling the physicochemical functionality of rice protein ingredients L Amagliani University College Cork, 2016 | | 2016 |
Dr James A O'MahonySchool of Food and Nutritional Sciences, University College Cork在 ucc.ie 的电子邮件经过验证
Dr James A O'MahonySchool of Food and Nutritional Sciences, University College Cork在 ucc.ie 的电子邮件经过验证