manuel castillo

CURRICULUM VITAE

8 Refereed Publications (from 2009 to date)

1. Ferrandini, E., López, M. B., Castillo, M., Laencina, J. 2011. Influence of an artisanal lamb rennet paste on proteolysis and textural properties of Murcia al Vino cheese. Food Chemistry. 124 583-588.

2. Álvarez, D., Castillo, M., Payne, F. A., Cox, R. B., Xiong, Y. L. 2010. Application of light extinction to determine stability of beef emulsions. Journal of food Engineering. 96 309-315.

3. Álvarez, D., Xiong, Y. L., Castillo, M., Payne, F. A., Laencina, J. 2010. Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters. Journal of Food Engineering. Accepted.

4. Everard, C., O'Callaghan, D. J., Castillo, M., Payne, F. A., O'Donnell, C. P. 2010. Effects of milk composition, curd draining time and pressing duration on cheese curd moisture and yield. Journal of Dairy Science. Accepted.

5. Álvarez, D., Castillo, M., Xiong, Y. L., Payne, F. A. 2010. Prediction of beef meat emulsion quality with apparent light backscatter extinction. Food research International. Food Research International. 43 1260-1266.

6. Mateo, M. J., O'Callaghan, D. J., Everard, C. D., Castillo, M., Payne, F. A., O'Donnell, C. P. 2009. Validation of a curd-syneresis sensor over a range of milk composition and process parameters. Journal of Dairy Science. 92 5386-5395.

7. Mateo, M. J., O'Callaghan, D. J., Everard, C. D., Castillo, M., Payne, F. A., O'Donnell, C. P. 2009. Evaluation of online optical sensing techniques for monitoring curd moisture content and solids in whey during syneresis. Food Research International. 43 177-182.

8. Nieto, G., Castillo, M., Xiong, Y. L, Álvarez, D., Payne, F. A., Garrido, M. D. 2009. Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations. Meat Science. 83 24-30.

9. Fagan, C. C., O'Donnell, C. P., O'Callaghan, D. J., Castillo, M., Payne, F. A. 2009. Visible-near infrared spectroscopy sensor for predicting curd and whey composition during cheese processing. Sensing and Instrumentation for Food Quality and Safety. 3 62-69.

10. Mateo, M. J., O'Callaghan, D. J., Everard, C. D., Fagan, C. C., O'Donnell, C. P., Castillo, M., Payne, F. A. 2009. Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscattering. LWT - Food Science and Technology. 42 950-955.

11. Everard, C. D., O'Callaghan, D. J., Mateo, M. J., O'Donnell, C. P., Castillo, M., Payne, F. A. 2009. The use of colour parameters derived from an online fibre-optic sensor to monitor curd syneresis during cheesemaking. Journal of Food Engineering. 94 1-6.

12. Talens, C., O'Callaghan, D. J., Everard, C. D., Fagan, C. C., O'Donnell, C. P., Castillo, M., Payne, F.A. 2009. Evaluation of an improved tracer method to monitor cheese curd syneresis at varying milk fat levels in a cheese vat. Milchwissenschaft. 64 161-164.

13. Mateo, M. J., O'Callaghan, D. J., Everard, C. D., Fagan, C. C., O'Donnell, C. P., Castillo, M., Payne, F. A. 2009 Effect of milk fat concentration and gel firmness on syneresis during curd stirring in cheeses-making. International Dairy Journal, 19 264-268.

14. Álvarez, D., Castillo, M., Payne, F. A., Xiong, Y. L. 2009. A novel fiber optic sensor to monitor beef meat emulsion stability using visible light scattering. Meat Science, 81 456-466.