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Richard J. (Dick) FitzGerald

Professor

University of Limerick

Ireland

Has grant

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Research Interests

Biochemistry

40%

Food Science

100%

Protein Chemistry

60%

Nutritional Biochemistry

60%

Antioxidant Activity

30%

Emulsification

30%

Starch Chemistry

30%

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Recent Grants

Grant: Close

Assessment of the potential of boarfish and blue whiting skin and bone co-products as a source of gelatin/protein

Open Date: 2016-03-01

Close Date: 2017-02-01

Grant: Close

Assessment of the potential of boarfish and blue whiting skin and bone co-products as a source of gelatin/protein

Open Date: 2016-03-01

Close Date: 2017-02-01

Grant: Close

Profiling and optimising chemical composition of red sea vegetables for enhanced bioactive yields

Open Date: 2014-01-01

Close Date: 2016-06-01

Grant: Close

Marine sourced peptides for glycaemic management

Open Date: 2014-01-01

Close Date: 2016-12-01

Grant: Close

Food for Health Ireland 2

Open Date: 2013-09-01

Close Date: 2017-10-01

Articles20

Technofunctional characterisation of a protein concentrate from the red seaweed, Palmaria palmata

Article Link

Year:

2025

Peptides IPVP and LPIA Induce Insulin Secretion in a 2-Tiered Caco-2-STC-1/BRIN-BD11 Cell Model

Article Link

Year:

2025

Blue Whiting (Micromesistius poutassou) Protein Hydrolysates Elicit Hydrolytic Enzyme-Dependent Improvements in Acute Postprandial Blood Glucose and Pancreatic Islet Health in a High-Fat Fed Diet-Induced Obese Mouse Model

Article Link

Year:

2025

An exploratory study on the perception of Irish adults older than 55 years towards protein-fortified foods

Article Link

Year:

2024

Antioxidative, Glucose Management, and Muscle Protein Synthesis Properties of Fish Protein Hydrolysates and Peptides

Article Link

Year:

2024

Key Factors Influencing Gelation in Plant vs. Animal Proteins: A Comparative Mini-Review

Article Link

Year:

2024

Purification and characterization of multifunctional peptides with in situ insulinotropic and antioxidative activity from a blue whiting (Micromesistius poutassou) protein hydrolysate

Article Link

Year:

2024

Optimisation of low temperature (8ᵒC) enzymatic hydrolysis of acid whey using design of experiments (DOE) for the generation of thermally stable whey protein hydrolysates

Article Link

Year:

2024

Fractionation of Brewer’s Spent Grain Using a Cascade Process for Carbohydrate Release and the Simultaneous Production of Protein and Fiber Fractions Targeting the Food Industry

Article Link

Year:

2024

Foaming and sensory properties of bovine milk protein isolate and its associated enzymatic hydrolysates

Article Link

Year:

2023

A Cell-Based Assessment of the Muscle Anabolic Potential of Blue Whiting (Micromesistius poutassou) Protein Hydrolysates

Article Link

Year:

2023

In Vitro Digestibility, Biological Activity, and Physicochemical Characterization of Proteins Extracted from Conventionally and Organically Cultivated Hempseed (Cannabis sativa L.)

Article Link

Year:

2023

Impact of Different Light Conditions on the Nitrogen, Protein, Colour, Total Phenolic Content and Amino Acid Profiles of Cultured Palmaria palmata

Article Link

Year:

2023

In Vivo and In Vitro Comparison of the DPP-IV Inhibitory Potential of Food Proteins from Different Origins after Gastrointestinal Digestion

Article Link

Year:

2022

Rehydration and water sorption behaviour of bovine milk protein isolate and its associated enzymatic hydrolysates

Article Link

Year:

2022

Impact of thermal inactivation conditions on the residual proteolytic activity and the viscosity properties of whey protein concentrate enzymatic hydrolysates

Article Link

Year:

2022

Contribution of Hydrolysis and Drying Conditions to Whey Protein Hydrolysate Characteristics and In Vitro Antioxidative Properties

Article Link

Year:

2022

Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates

Article Link

Year:

2022

Blue Whiting (Micromesistius poutassou) Protein Hydrolysates Increase GLP-1 Secretion and Proglucagon Production in STC-1 Cells Whilst Maintaining Caco-2/HT29-MTX Co-Culture Integrity

Article Link

Year:

2022

Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins

Article Link

Year:

2021

Collaborators13

Brian Carson

Lecturer in Exercise Physiology

University of Limerick

IRELAND

Benoit Cudennec

Associate Professor

Université de Lille

FRANCE

Nima Mohammadi

University of Limerick

IRELAND

Piet Nicolaas Luc Lens

Established Professor New Energy Technologies

National University of Ireland Galway

IRELAND

Maria Dermiki

Institute of Technology Sligo

IRELAND

Anthony Temitope Idowu

Assistant Professor in Food Science

University of Limerick

IRELAND

Christophe FLAHAUT

Associate Professor

FRANCE

Manuel Felix

Profesor Titular de Universidad

Universidad de Sevilla Escuela Técnica Superior de Ingeniería de Sevilla

SPAIN

Mohammadreza Khalesi

Assistant Professor

Dublin City University

IRELAND

Mahrokh Jamshidvand

Assistant Lecturer

Atlantic Technological University

IRELAND

Giorgia Spigno

Università Cattolica del Sacro Cuore

ITALY

Miryam Amigo-Benavent

Associate Professor B in Food Science

University of Limerick

IRELAND

Camille Dugardin

Assistant Professor in Biochemistry

Université de Lille

FRANCE

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