John J. Fitzpatrick

机构：University College Cork · ORCID：0000-0003-4687-3977

发表论文 167 篇 · 总被引 4631 次 · h-index 34

代表论文

• Effect of spray freeze drying on the structural modification and rehydration characteristics of micellar casein powders (2022 · Innovative Food Science & Emerging Technologies · 被引 28)
• Dairy powder breakage: Mechanisms, characterization methods, impacted properties and influencing factors (2021 · Trends in Food Science & Technology · 被引 24)
• Enhanced rehydration behaviors of micellar casein powder: The effects of high hydrostatic pressure treatments on micelle structures (2021 · Food Research International · 被引 21)
• Updating insights into the rehydration of dairy-based powder and the achievement of functionality (2021 · Critical Reviews in Food Science and Nutrition · 被引 21)
• Breakage behaviour and functionality of spray-dried agglomerated model infant milk formula: Effect of proteins and carbohydrates content (2022 · Food Chemistry · 被引 12)
• Effect of calcium chelation on the physio-chemical characteristics and rehydration behavior of spray-dried casein-rich powder (2025 · Journal of Food Engineering · 被引 9)