John T. Tobin

Teagasc Food Research Centre - Food Chemistry and Technology Department

Moorepark

Ireland

  • Teagasc Food Research Centre - Food Chemistry and Technology Department

SCHOLARLY PAPERS

5

DOWNLOADS

190

TOTAL CITATIONS

3

Scholarly Papers (5)

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1.

A Mass and Energy Balance for Fractionation of Serum Proteins from Skim Milk by Ceramic Microfiltration

Number of pages: 23 Posted: 12 Nov 2021
Surabhi Subhir, Paul L.H. McSweeney, Mark A. Fenelon, Jonathan B. Magan and John T. Tobin
Teagasc Food Research Centre - Food Chemistry and Technology Department, University College Cork - School of Food and Nutritional Sciences, Teagasc Food Research Centre - Food Chemistry and Technology Department, Teagasc Food Research Centre - Food Chemistry and Technology Department and Teagasc Food Research Centre - Food Chemistry and Technology Department
Downloads 66 (728,903)

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milk, whey protein, microfiltration, mass balance, milk protein separation, serum protein removal

2.

Stabilisation of Evaporation and Spray Drying Processes with Municipal or Reverse Osmosis Water as an Entry Point for Chlorate During Manufacture of Skim Milk Powder

Number of pages: 23 Posted: 06 Sep 2022
William P. McCarthy, Eoin G. Murphy, Martin Danaher, Christine O'Connor and John T. Tobin
Teagasc Food Research Centre - Food Chemistry and Technology Department, Teagasc Food Research Centre - Food Chemistry and Technology Department, Teagasc Food Research Centre, Technological University Dublin and Teagasc Food Research Centre - Food Chemistry and Technology Department
Downloads 41 (912,467)

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Chlorate, Contamination, Powder Production, Spray Drying, Evaporation, LCMSMS, Food Safety, Water

3.

Low Temperature Microfiltration of Skim Milk: Impact of Membrane Type, Configuration and Concentration Factor on Serum Protein Permeation Efficiency

Number of pages: 21 Posted: 23 Jul 2022
Surabhi Subhir, Paul L.H. McSweeney, Mark A. Fenelon and John T. Tobin
Teagasc Food Research Centre - Food Chemistry and Technology Department, University College Cork - School of Food and Nutritional Sciences, Teagasc Food Research Centre - Food Chemistry and Technology Department and Teagasc Food Research Centre - Food Chemistry and Technology Department
Downloads 35 (970,855)
Citation 3

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Microfiltration, milk protein permeation, energy efficiency, TMP, VCF

4.

The Impact of Temperature on Flux, Protein Transmission and Energy Usage During Microfiltration of Skim Milk Using Polymeric Membranes

Number of pages: 25 Posted: 13 Mar 2023
Surabhi Subhir, Paul L.H. McSweeney, Eoin G. Murphy and John T. Tobin
Teagasc Food Research Centre - Food Chemistry and Technology Department, University College Cork - School of Food and Nutritional Sciences, Teagasc Food Research Centre - Food Chemistry and Technology Department and Teagasc Food Research Centre - Food Chemistry and Technology Department
Downloads 30 (1,024,170)

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microfiltration, processing temperature, protein transmission, fouling

5.

Impact of Genetic Variants on the Separation Efficiency Of Β-Lactoglobulin During the Microfiltration of Skim Milk

Number of pages: 21 Posted: 23 Jul 2024
Liam Kelly, William P. McCarthy, Surabhi Subhir, B. Horan, Seamus (James) A. O'Mahony and John T. Tobin
affiliation not provided to SSRN, Teagasc Food Research Centre - Food Chemistry and Technology Department, Teagasc Food Research Centre - Food Chemistry and Technology Department, affiliation not provided to SSRN, affiliation not provided to SSRN and Teagasc Food Research Centre - Food Chemistry and Technology Department
Downloads 18 (1,169,815)

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Ceramic microfiltration, genetic variation, membrane fouling, beta-lactoglobulin.