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Manuel Castillo
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Predicting cutting and clotting time of coagulating goat's milk using diffuse reflectance: effect of pH, temperature and enzyme concentration
M Castillo, FA Payne, CL Hicks, MB Lopez
International Dairy Journal 10 (8), 551-562, 2000
1352000
Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut
D Álvarez, YL Xiong, M Castillo, FA Payne, MD Garrido
Meat science 92 (1), 8-15, 2012
1262012
Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gels
M Castillo, JA Lucey, T Wang, FA Payne
International Dairy Journal 16 (2), 153-163, 2006
1032006
The effect of temperature and inoculum concentration on rheological and light scatter properties of milk coagulated by a combination of bacterial fermentation and chymosin …
M Castillo, JA Lucey, FA Payne
International Dairy Journal 16 (2), 131-146, 2006
1002006
Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations
G Nieto, M Castillo, YL Xiong, D Álvarez, FA Payne, MD Garrido
Meat Science 83 (1), 24-30, 2009
992009
Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters
D Álvarez, RM Delles, YL Xiong, M Castillo, FA Payne, J Laencina
LWT-Food Science and Technology 44 (6), 1435-1442, 2011
972011
On-line prediction of cheese making indices using backscatter of near infrared light
CC Fagan, M Castillo, CP O’Donnell, DJ O’Callaghan, FA Payne
International Dairy Journal 18 (2), 120-128, 2008
812008
Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation
CC Fagan, M Leedy, M Castillo, FA Payne, CP O’donnell, DJ O’Callaghan
Journal of Food Engineering 83 (1), 61-67, 2007
752007
Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology
CC Fagan, M Castillo, FA Payne, CP O’Donnell, DJ O’Callaghan
Journal of dairy science 90 (10), 4499-4512, 2007
742007
Novel online sensor technology for continuous monitoring of milk coagulation and whey separation in cheesemaking
CC Fagan, M Castillo, FA Payne, CP O’Donnell, M Leedy, ...
Journal of agricultural and food chemistry 55 (22), 8836-8844, 2007
742007
Effects of cutting intensity and stirring speed on syneresis and curd losses during cheese manufacture
CD Everard, DJ O’Callaghan, MJ Mateo, CP O’Donnell, M Castillo, ...
Journal of dairy science 91 (7), 2575-2582, 2008
652008
Influence of fat replacement by inulin on rheological properties, kinetics of rennet milk coagulation, and syneresis of milk gels
O Arango, AJ Trujillo, M Castillo
Journal of dairy science 96 (4), 1984-1996, 2013
572013
Comparison of total milk-clotting activity measurement precision using the Berridge clotting time method and a proposed optical method
N Tabayehnejad, M Castillo, FA Payne
Journal of food engineering 108 (4), 549-556, 2012
512012
Effect of milk fat concentration and gel firmness on syneresis during curd stirring in cheese-making
MJ Mateo, CD Everard, CC Fagan, CP O'Donnell, M Castillo, FA Payne, ...
International dairy journal 19 (4), 264-268, 2009
502009
Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis
CD Everard, DJ O’callaghan, CC Fagan, CP O’donnell, M Castillo, ...
Journal of dairy science 90 (7), 3162-3170, 2007
502007
Effect of protein and temperature on cutting time prediction in goats' milk using an optical reflectance sensor
M Castillo, FA Payne, CL Hicks, J Laencina, MB López
Journal of dairy research 70 (2), 205-215, 2003
502003
SEE PROFILE
CD Everard, M Castillo, FA Payne
50*
Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresis
NE Costa, DJ O’Callaghan, MJ Mateo, V Chaurin, M Castillo, JA Hannon, ...
International dairy journal 22 (1), 48-57, 2012
422012
Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscatter
MJ Mateo, DJ O'Callaghan, CD Everard, CC Fagan, M Castillo, FA Payne, ...
LWT-Food Science and Technology 42 (5), 950-955, 2009
402009
Influence of an artisanal lamb rennet paste on proteolysis and textural properties of Murcia al Vino cheese
E Ferrandini, MB López, M Castillo, J Laencina
Food chemistry 124 (2), 583-588, 2011
372011
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