Prof Joe Gallagher
PhD
Athro
Manylion Cyswllt
- Ebost: jbg@aber.ac.uk
- Swyddfa:IBERS Gogerddan
- Ffôn: +44 (0) 1970 823147
- Gwefan Personol: https://www.aber.ac.uk/en/ibers/crop-science-and-plant-breeding/bioeconomy/
- Proffil Porth Ymchwil (https://research.aber.ac.uk/en/persons/3ef9555b-dcd0-46b7-8b4d-94f935c50dbf)
An investigative study into the suitability of the Bradford assay for rapid protein determination in whey. / Giles, Holly; Gallagher, Joe; Warren-Walker, David et al.
In: Food Chemistry, Vol. 499, 147375, 15.01.2026.
In: Food Chemistry, Vol. 499, 147375, 15.01.2026.
Research output: Contribution to journal › Article › peer-review
Optimising α-Lactalbumin Recovery from Whey via Membrane Filtration: The Role of Transmembrane Pressure Across Membranes Varying in Polymer Type and Pore Size. / Giles, Holly; Hughes, Alun; Gallagher, Joe et al.
In: Food and Bioprocess Technology, Vol. 19, No. 4, 172, 30.04.2026.
In: Food and Bioprocess Technology, Vol. 19, No. 4, 172, 30.04.2026.
Research output: Contribution to journal › Article › peer-review
Analysing TCATA citation proportions as a tool to optimise temporal vocabulary selection: a case study of whey protein model beverages. / Giles, Holly; Bull, Stephanie P.; Lignou, Stella et al.
In: Food Quality and Preference, Vol. 133, 105628, 31.12.2025.
In: Food Quality and Preference, Vol. 133, 105628, 31.12.2025.
Research output: Contribution to journal › Article › peer-review
A systematic review of the factors affecting textural perception by older adults and their association with food choice and intake. / Giles, Holly; Zannidi, Dimitra; Clegg, Miriam E. et al.
In: Appetite, Vol. 214, 108202, 01.10.2025.
In: Appetite, Vol. 214, 108202, 01.10.2025.
Research output: Contribution to journal › Review Article › peer-review
Co-spray drying whey protein isolate with polysaccharides provides additional lubrication impacting the sensory profile of model beverages. / Giles, Holly; P Bull, Stephanie; Lignou, Stella et al.
In: Food Hydrocolloids, Vol. 160, 110778, 31.03.2025.
In: Food Hydrocolloids, Vol. 160, 110778, 31.03.2025.
Research output: Contribution to journal › Article › peer-review