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Irene McIntyre

University College Dublin

5

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28

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Incorporation of bioactive dairy hydrolysate influences the stability and digestion behaviour of milk protein stabilised emulsions

2018 Food & Function
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Manipulating calcium level provides a new approach for the manufacture of casein-based food structures with different functionalities

2017 International Dairy Journal
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Monitoring the progression of calcium and protein solubilisation as affected by calcium chelators during small-scale manufacture of casein-based food matrices

2017 Food Chemistry
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Altering the level of calcium changes the physical properties and digestibility of casein-based emulsion gels.

2017 Food & Function
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Effects of calcium chelators on calcium distribution and protein solubility in rennet casein dispersions.

2016 Food Chemistry
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