Whey microbeads as a matrix for the encapsulation and immobilisation of riboflavin and peptides von O’Neill, Graham J., Egan, Thelma, Jacquier, Jean Christophe, O’Sullivan, Michael, Dolores O’Riordan, E.

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Kinetics of immobilisation and release of tryptophan, riboflavin and peptides from whey protein microbeads von O’Neill, Graham J., Egan, Thelma, Jacquier, Jean Christophe, O’Sullivan, Michael, Dolores O’Riordan, E.

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Entrapment of proteins and peptides in chitosan-polyphosphoric acid hydrogel beads: A new approach to achieve both high entrapment efficiency and controlled in vitro release von Yuan, Dongdong, Jacquier, Jean Christophe, O'Riordan, E. Dolores

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Entrapment of protein in chitosan-tripolyphosphate beads and its release in an in vitro digestive model von Yuan, Dongdong, Jacquier, Jean Christophe, O'Riordan, E. Dolores

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Development of a first order derivative spectrophotometry method to rapidly quantify protein in the presence of chitosan and its application in protein encapsulation systems von Yuan, Dongdong, O'Riordan, E. Dolores, Jacquier, Jean Christophe

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Impact of feeding regimes and lactation stage on sensory attributes of Cheddar cheese von McGuinness, Lauren, Timlin, Mark, Murphy, John P., Hennessy, Deirdre, Fitzpatrick, Ellen, McCarthy, Kieran, O'Donovan, Michael, O'Callaghan, Tom F., Kilcawley, Kieran N., Dolores O'Riordan, E., Brodkorb, Andre, Sheehan, Jeremiah J., Feeney, Emma L.

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Alteration of imitation cheese structure and melting behaviour with wheat starch von Mounsey, John S, O'Riordan, E. Dolores

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Modification of imitation cheese structure and rheology using pre-gelatinised starches von Mounsey, John S., O’Riordan, E. Dolores

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Influence of processing parameters on the texture and microstructure of imitation cheese von Noronha, Nessa, O'Riordan, E. Dolores, O'Sullivan, Michael

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Impact of front-of-pack labels with nutrition and Grass-Fed claims on consumer perceptions and expected sensory and nutritional characteristics of Cheddar cheese – A comparative st... von McGuinness, Lauren, McCabe, Mairead, Kiernan, Celine, McCrickerd, Keri, Forde, Ciaran G., Dolores O'Riordan, E., Feeney, Emma L.

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Cold-set whey protein microgels as pH modulated immobilisation matrices for charged bioactives von Egan, Thelma, O’Riordan, Dolores, O’Sullivan, Michael, Jacquier, Jean-Christophe

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Altering the level of calcium changes the physical properties and digestibility of casein-based emulsion gels von McIntyre, Irene, O′Sullivan, Michael, O′Riordan, Dolores

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Optimisation of the extraction and processing conditions of chamomile ( Matricaria chamomilla L.) for incorporation into a beverage von Harbourne, Niamh, Jacquier, Jean Christophe, O’Riordan, Dolores

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Examination of the interrelationships between nutrition, environmental sustainability and food-processing: A concept study using model diets von Mulrooney, Steven L., Lyng, James G., O'Hara, Cathal, O'Sullivan, Aifric, O'Riordan, E. Dolores, Gibney, Eileen R.

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Effects of addition of phenolic compounds on the acid gelation of milk von Harbourne, Niamh, Jacquier, Jean Christophe, O’Riordan, Dolores

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Microencapsulating Properties of Sodium Caseinate von Hogan, Sean A, McNamee, Brian F, O'Riordan, E. Dolores, O'Sullivan, Michael

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Enhancing the bioaccessibility of vitamin D using mixed micelles – An in vitro study von Mulrooney, Steven L., O'Neill, Graham J., Brougham, Dermot F., O'Riordan, Dolores

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Influence of pre-gelatinised maize starch on the rheology, microstructure and processing of imitation cheese von Mounsey, John S., O’Riordan, E. Dolores

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Optimisation of the aqueous extraction conditions of phenols from meadowsweet ( Filipendula ulmaria L.) for incorporation into beverages von Harbourne, Niamh, Jacquier, Jean Christophe, O’Riordan, Dolores

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The effect of inhomogeneous quinine and hydrocolloid distributions on the bitterness of model gels von Hutchings, Scott C., O’Sullivan, Michael, Jacquier, Jean-Christophe, O’Riordan, Dolores

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