Lucille Gallagher

发表

The Effect of High Protein Powder Structure on Hydration, Glass Transition, Water Sorption, and Thermomechanical Properties

S. Miao, V. Maidannyk, N. McCarthy, 2022, Foods.

A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope

G. McKerr, M. Auty, N. McCarthy, 2020 .