Papers: J Food Sci & Milchwissenschaft

Topcu, A., I. McKinnon and P.L.H. McSweeney (2008). Measurement of the oxidation-reduction potential of Cheddar cheese. Journal of Food Science 73, 198-203.

O’Mahony, J.A., P.L.H. McSweeney and J.A. Lucey (2008). Observations on the rheological and functional properties of model cheeses made using milk protein concentrate solutions with different ratios of as-:b-caseins. Milchwissenschaft 63, 145-148.