Author/Creator: Barry-Ryan, Catherine - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Barry-Ryan, Catherine

1. Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology. (December 2016)

Authors:: Caporaso, Nicola; Genovese, Alessandro; Burke, Róisín; Barry-Ryan, Catherine; Sacchi, Raffaele
Journal:: Food hydrocolloids
Issue:: Volume 61(2016:Dec.)
Page Start:: 66
Record Type:: Journal Article
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2. Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology. (December 2016)

Authors:: Caporaso, Nicola; Genovese, Alessandro; Burke, Róisín; Barry-Ryan, Catherine; Sacchi, Raffaele
Journal:: Food hydrocolloids
Issue:: Volume 61(2016:Dec.)
Page Start:: 66
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

3. Exploring Attitudes and Reactions to Unfamiliar Food Pairings: An Examination of the Underlying Motivations and the Impact of Culinary Education. Issue 2 (4th March 2021)

Authors:: Traynor, Mark; Moreo, Andrew; Cain, Lisa; Burke, Roisin; Barry-Ryan, Catherine
Journal:: Journal of culinary science & technology
Issue:: Volume 19:Issue 2(2021)
Page Start:: 115
Record Type:: Journal Article
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4. Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins. Issue 1 (22nd December 2015)

Authors:: Caporaso, Nicola; Genovese, Alessandro; Burke, Róisín; Barry-Ryan, Catherine; Sacchi, Raffaele
Journal:: Food & function
Issue:: Volume 7:Issue 1(2016)
Page Start:: 227
Record Type:: Journal Article
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