Kamil P. Drapala - Concepedia

Author

Kamil P. Drapala

University College Cork ORCID

Also Known As

K.P. Drapala, Kamil P Drapala, Kamil P. Drapala

Publications

953

Citations

H-Index

Concepts

All Affiliations

University College Cork Teagasc - The Irish Agriculture and Food Development Authority

About

Kamil P. Drapala is an author at University College Cork specializing in food engineering, health sciences, and food technology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	12	657
2	Engineering	6	6	415
3	Biochemistry	4	4	229
4	Natural Sciences	3	3	202
5	Medicine	2	2	161

Kamil P. Drapala

Publications

858

Citations

H-Index

Page 1

	Year	Citations
Effect of 3D printing on the structure and textural properties of processed cheese Camille Le Tohic, Jonathan O’Sullivan, Kamil P. Drapala, Journal of Food Engineering Materials ScienceEngineeringMechanical EngineeringFood MicrostructureFood Technology	2017	291
Controlled glycation of milk proteins and peptides: Functional properties James A. O’Mahony, Kamil P. Drapala, Eve M. Mulcahy, International Dairy Journal Protein ChemistryProtein GlycosylationFunctional PropertiesBiochemistryNatural Sciences	2016	111
Influence of emulsifier type on the spray-drying properties of model infant formula emulsions Kamil P. Drapala, Mark A.E. Auty, Daniel M. Mulvihill, Food Hydrocolloids Food ColloidSpray-drying PropertiesEmulsifier TypeFood EngineeringEmulsion	2017	90
Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein–carbohydrate conjugation Kamil P. Drapala, Mark A.E. Auty, Daniel M. Mulvihill, Food Research International Food ChemistryFood ColloidBiomanufacturingBiochemistryNatural Sciences	2016	74
Performance of whey protein hydrolysate–maltodextrin conjugates as emulsifiers in model infant formula emulsions Kamil P. Drapala, Mark A.E. Auty, Daniel M. Mulvihill, International Dairy Journal Food ChemistryFood ColloidBiomanufacturingWhey Protein Hydrolysate–maltodextrinFood Engineering	2016	52
Influence of lecithin on the processing stability of model whey protein hydrolysate‐based infant formula emulsions Kamil P. Drapala, Mark A.E. Auty, Daniel M. Mulvihill, International Journal of Dairy Technology Food ColloidModel WheyFormulation DevelopmentEmulsionFood Chemistry	2015	50
Effect of pH and heat treatment on viscosity and heat coagulation properties of milk protein concentrate Quang Tri Ho, Kevin Murphy, Kamil P. Drapala, International Dairy Journal EngineeringMilk Protein ConcentrateRheologyHeat Coagulation PropertiesFood Engineering	2018	47
Elucidation of factors responsible for formation of white flecks in reconstituted fat filled milk powders C. Schmidmeier, Cynthia O'Gorman, Kamil P. Drapala, Colloids and Surfaces A Physicochemical and Engineering Aspects Food ChemistryBiochemistryReconstituted FatWhite FlecksFood Engineering	2019	27
Influence of protein standardisation media and heat treatment on viscosity and related physicochemical properties of skim milk concentrate Kevin Murphy, Quang Tri Ho, Kamil P. Drapala, International Dairy Journal EngineeringHealth SciencesRheologyFood EngineeringFood Processing	2018	24
Monitoring of pilot-scale induction processes for dairy powders using inline and offline approaches Jonathan O’Sullivan, C. Schmidmeier, Kamil P. Drapala, Journal of Food Engineering Pilot-scale InductionEngineeringHealth SciencesIndustrial EngineeringAgricultural Economics	2016	22

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