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Dr Elaine Duggan B.Sc., Ph.D.

Peer Reviewed Journals:

El-Bakry, M., Duggan, E., O¿Riordan, E.D. and O¿Sullivan, M. (2011) 'Casein Hydration and Fat Emulsification during Manufacture of Imitation Cheese, and Effects of Emulsifying Salts Reduction'. J Food Eng, . [DOI] [Details]
El-Bakry, M., Duggan, E., O¿Riordan, E.D. and O¿Sullivan, M (2011) 'Effect of chelating salt type on casein hydration and fat emulsification during manufacture and post-manufacture functionality of imitation cheese'. J Food Eng, . [DOI] [Details]
El-Bakry, M., Duggan, E., O¿Riordan, E.D. and O¿Sullivan, M. (2010) 'Effects of Emulsifying Salts Reduction on Imitation Cheese Manufacture and Functional Properties'. J Food Eng, . [DOI] [Details]
El-Bakry, M; Duggan, E.; O¿Riordan D. and O¿Sullivan M. (2010) 'Small scale process cheese manufacture using a Farinograph'. Lwt-Food Science and Technology, . [DOI] [Details]
Arimi, JM; Duggan, E; O'Sullivan, M; Lyng, JG; O'Riordan, ED (2010) 'Effect of water activity on the crispiness of a biscuit (Crackerbread): Mechanical and acoustic evaluation'. Food Research International, 43 (6):1650-1655. [Details]
Arimi, JM; Duggan, E; O'Sullivan, M; Lyng, JG; O'Riordan, E.D. (2010) 'Effect of protein:starch ratio on microwave expansion of imitation cheese-based product'. Food Hydrocolloids, . [DOI] [Details]

Conference Publications:

Arimi, J, Duggan, E., Lyng, G, O'Sullivan, M and O'Riordan D. (2009) Properties of a microwave expanded imitation cheese: mechanical, acoustic and sensory analysis European workshop on Food Engineering and Technology [Details]
El-Bakry M., Duggan E., O'Riordan E.D. and O'Sullivan M. (2008) Imitation Cheese Manufacture in a Semi-Micro Model System  38th Research ConferenceFood Nutrition and Consumer Science [Details]
El-Bakry M., Duggan E., O¿Riordan E.D. and O¿Sullivan M. (2008) Manufacture of Process Cheese with Reduced Sodium Levels 38th Research ConferenceFood Nutrition and Consumer Science [Details]
M. El-Bakry, E. Duggan, E.D. O¿Riordan and M. O¿Sullivan (2008) Low Sodium Process Cheese Manufacture First European Food Conference [Details]
Arimi, J.M, Duggan, E., O'Riordan, D., O'Sullivan, M and Lyng, J. (2007) Microwave expansion of a high fibre, high moisture and high protein dairy matrix Annual Meeting of the Institute of Food Technologists, Chicago, USA [Details]
Arimi, J.M, Duggan, E., O'Riordan, D., O'Sullivan, M and Lyng, J. (2007) Effect of fat: starch ratio on thermal properties, dielectric properties and microwave expansion of high protein dairy matrix Annual Meeting of the Institute of Food Technologists, Chicago, USA [Details]

Institute of Food and Health - UCD, Belfield, Dublin 4, Ireland. Tel : +353 (0)1 716-7148