T. Egan

发表

Cold-set whey protein microgels for the stable immobilization of lipids

J. Jacquier, T. Egan, Y. Rosenberg, 2013 .

Title Cold-set whey protein microgels containing immobilised lipid phases to modulate matrix digestion and release of a water-soluble bioactive Permalink

J. Jacquier, T. Egan, Y. Rosenberg, 2014 .

Cold-set whey protein microgels containing immobilised lipid phases to modulate matrix digestion and release of a water-soluble bioactive

J. Jacquier, T. Egan, Y. Rosenberg, 2014, Journal of microencapsulation.

Cold-set whey protein microgels as pH modulated immobilisation matrices for charged bioactives.

J. Jacquier, M. O’Sullivan, D. O'Riordan, 2014, Food chemistry.

In vitro and in vivo evaluation of whey protein hydrogels for oral delivery of riboflavin

J. Jacquier, E. O'Riordan, M. O’Sullivan, 2015 .

Correlation of sensory bitterness in dairy protein hydrolysates: Comparison of prediction models built using sensory, chromatographic and electronic tongue data.

J. Jacquier, M. O’Sullivan, D. O'Riordan, 2014, Talanta.

Whey microbeads as a matrix for the encapsulation and immobilisation of riboflavin and peptides.

J. Jacquier, M. O’Sullivan, T. Egan, 2014, Food chemistry.

Casein Hydrolysate with Glycemic Control Properties: Evidence from Cells, Animal Models, and Humans.

G. Cagney, J. Jacquier, E. Gibney, 2018, Journal of Agricultural and Food Chemistry.

Kinetics of immobilisation and release of tryptophan, riboflavin and peptides from whey protein microbeads.

J. Jacquier, M. O’Sullivan, T. Egan, 2015, Food chemistry.