Richard J. (Dick) FitzGerald

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Professor

University of Limerick

Ireland

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Richard J. (Dick) FitzGerald is a Professor at the University of Limerick in Ireland. His research focuses on the functional properties of proteins and peptides, particularly their effects on insulin secretion, blood glucose management, and nutrition in various dietary contexts. Recent publications include studies on protein hydrolysates from blue whiting and red seaweed, as well as the health implications of protein-fortified foods for older adults. His work encompasses the technological characterization of food proteins and their nutritional impacts in health-related applications.

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

Richard J. (Dick) FitzGerald

Research Interests

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About

Recent Grants

Articles (20)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Collaborators (13)

Brian Carson

Benoit Cudennec

Nima Mohammadi

Piet Nicolaas Luc Lens

Maria Dermiki

Anthony Temitope Idowu

Christophe FLAHAUT

Manuel Felix

Mohammadreza Khalesi

Mahrokh Jamshidvand

Giorgia Spigno

Miryam Amigo-Benavent

Camille Dugardin

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