Alan L. Kelly

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Duanquan Lin, Alan L. Kelly, Song Miao · Trends in Food Science & Technology · 2020 · 367 citations · Full text

Natural Sciences, Chemistry, Materials Science +17

Effect of 3D printing on the structure and textural properties of processed cheese

Camille Le Tohic, Jonathan O’Sullivan, Kamil P. Drapala et al. · Journal of Food Engineering · 2017 · 296 citations

Agriculture, Food Science, Materials Science +12

Emulsion-based encapsulation and delivery systems for polyphenols

Wei Lü, Alan L. Kelly, Song Miao · Trends in Food Science & Technology · 2015 · 295 citations · Full text

Pharmacy, Food Science, Pharmaceutics +14

Response of Spores to High‐Pressure Processing

Elaine P. Black, Peter Setlow, Ailsa D. Hocking et al. · Comprehensive Reviews in Food Science and Food Safety · 2007 · 255 citations

Life Sciences, Food Science, Microbiology +17

Indigenous enzymes in milk: Overview and historical aspects—Part 1

Patrick F. Fox, Alan L. Kelly · International Dairy Journal · 2006 · 255 citations

Agriculture, Dairy Science, Food Science +16