Dr Amy Logan
Honorary (Fellow)
School of Agriculture, Food and Ecosystem Sciences
65 Scholarly works
0 Projects
HIGHLIGHTS
2026
Journal article
Linking glycosylation to the functional and health-promoting properties of dairy proteins
DOI: 10.1016/j.idairyj.2026.1066832026
Journal article
Sensory and Physicochemical Evaluation of Dairy-Like Plant-Based Milk Formulations Predicted by Machine Learning
DOI: 10.1111/1750-3841.711042026
Journal article
Oleosome extraction: Challenges, innovations, and opportunities for industrial applications
DOI: 10.1016/j.jfoodeng.2025.1127802026
Journal article
Valorising waste as nutrition: agro-industrial residues for healthier processed foods
DOI: 10.1093/trfood/vxag0102026
Journal article
Degradation Mechanisms, Encapsulation-Based Stabilization, and Analytical Detection of Vitamin A
DOI: 10.1002/aocs.701192025
Journal article
Physicochemical and perceived textural attributes of pea and skim milk protein hybrid yoghurts compared to commercial thickened fluids
DOI: 10.1016/j.afres.2025.1010852025
Journal article
Can Plant-Based Milk Alternatives Fully Replicate UHT Cow Milk? A Review of Sensory and Physicochemical Attributes
DOI: 10.3390/beverages11060171
RECENT SCHOLARLY WORKS
2025
Journal article
Assessing the impact of bacterial blends, crosslinking enzyme and storage times on volatile and non-volatile compound production in fermented pea protein emulsion gels
DOI: 10.1016/j.foodchem.2024.1420302025
Journal article
Effect of casein genetic variants and glycosylation on bovine milk foaming properties
DOI: 10.1111/1471-0307.131142024
Journal article
Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese
DOI: 10.1002/aocs.12831