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Daniel Mulvihill


School of Food & Nutritional Sciences
University College Cork

T: +353 21 490 2650
E: D.Mulvihill@ucc.ie
Professor (Scale 2)
Dept of Food & Nutritional Sciences
University College Cork
Cork
Ireland

T: +353-21-490-3000
F: +353 21 490 3000
E: D.Mulvihill@ucc.ie
W: Web Page
">Web Page
Associate Professor of Food Chemistry
School of Food & Nutritional Sciences

T: +353 21 4902650

Daniel M. Mulvihill graduated with a First Class Honours B Sc (Dairying) from the Faculty of Dairy Science, University College Cork (UCC) in 1974. He completed a PhD on "Proteolysis of Caseins by Chymosins and Pepsins" under the supervision of Professor Patrick F. Fox in the Department of Dairy & Food Chemistry, UCC (1974 - 1978).

In 1978, Dr. Mulvihill was awarded a National University of Ireland Travelling Bursary and a Fullbright Travel Grant to pursue postdoctoral research under the direction of Professor Robert E. Feeney at the Department of Food Science, University of California Davis, California USA. 

Dr. Mulvihill returned to Ireland in 1979 as an Assistant Lecturer in the Department of Food Chemistry, UCC. He was promoted to College Lecturer in 1981, to Senior Lecturer in 1987 and to Associate Professor in 1995. He was Acting Head of the Department of Food Chemistry, UCC from January to September, 1998 and Acting Head of Subject, Food Chemistry, within the Department of Food Science and Technology until September, 1999. Professor Mulvihill has lectured on a variety of Food Chemistry Modules/topics within the teaching programme of the School of Food & Nutritional Sciences, UCC. 

Professor Mulvihill has led an active research group and he and his team of Postdoctoral Research Scientists, Research Assistants, Postgraduate Students, Senior Undergraduate Students and Collaborators have conducted research on the following topics for the past 30 years: 
Dairy/ Food Proteins
Food Protein Ingredient Recovery
Food Protein Ingredient Functionality/Applications
Food Protein - Pollysaccharide Mixed Systems

Professor Mulvihill and his group have published ~ 90 peer reviewed scientific papers in International Food Science/Technology Journals, ~ 20 Book Chapters and ~10 Conference Proceedings Papers and have one international patent application in the food protein ingredient recovery field. Professor Mulvihill has supervised or co-supervised 25 MSc Research students and 16 PhD students to completion; he also has extensive experience as a peer reviewer of scientific papers for numerous International Food Science/Technology Journals and he is on the Editorial Board of Food Hydrocolloids.

In 1985 Professor Mulvihill spent a period as a Visiting Research Fellow with the Research Group led by Professor John E. Kinsella, Department of Food Science, Cornell University, Ithaca, New York.  

Professor Mulvihill has over 30 years experience of interacting with Irish and International Food Companies and has conducted numerous research projects for these companies.   

Research Interests

Dairy/ Food Proteins
Food Protein Ingredient Recovery
Food Protein Ingredient Functionality/Applications
Food Protein - Pollysaccharide Mixed Systems

Book Chapters

YearPublication
(2011)'Milk Proteins: Caseins and Caseinates, Industrial Production and Compositional Standards'
Jonathan O`Regan, and Daniel M Mulvihill ; (2011) 'Milk Proteins: Caseins and Caseinates, Industrial Production and Compositional Standards' In: Encyclopaedia of Dairy Science, 3rd Edition. London: Elsevier Publishers. [Details]
(2009)'Milk Proteins'
J. O` Regan, M. P. Ennis and D. M. Mulvihill ; (2009) 'Milk Proteins' In: Handbook of Hydrocolloids 2nd Edition. Cambridge, UK and Florida, USA: Woodhead Publishing Ltd. and CRC Press LLC. [Details]
(2003)'Functional milk proteins: Production and utilization'
D.M. Mulvihill and M. P. Ennis; (2003) 'Functional milk proteins: Production and utilization' In: Advanced Dairy Chemistry 1 Proteins Third Edition Part B. New York, USA: Kluwer Academic/Plenum Publishers. [Details]
(2000)'The influence of different calcium-sequestering salts on the hydration characteristics of rennet casein in a simple model system'
M. P. Ennis, A Thornton and D. M. Mulvihill; (2000) 'The influence of different calcium-sequestering salts on the hydration characteristics of rennet casein in a simple model system' In: Gums and Stabilizers for the Food Industry - 10. Cambridge, UK: Royal Society of Chemistry. [Details]
(2000)'Milk Proteins'
M. P. Ennis and D. M. Mulvihill; (2000) 'Milk Proteins' In: Handbook of Hydrocolloids. Cambridge UK: Woodhead Publishing Ltd. [Details]
(1998)'A study of the hydration behaviour of rennet casein in calcium chelating salt solution using a rheological approach'
M. P. Ennis, M. M. O` Sullivan and D. M. Mulvihill; (1998) 'A study of the hydration behaviour of rennet casein in calcium chelating salt solution using a rheological approach' In: Gums and Stabilizers for the Food Industry - 9. Cambridge, UK: Royal Society of Chemistry. [Details]
(1995)'Effect of thermal processing on the coagulability of milk by acid'
D.M. Mulvihill and M.B. Grufferty; (1995) 'Effect of thermal processing on the coagulability of milk by acid' In: Heat Induced Changes in Milk, Second Edition. Brussels, Belgium: International Dairy Federation. [Details]
(1994)'Developments in the production of milk proteins'
D.M. Mulvihill and P.F. Fox; (1994) 'Developments in the production of milk proteins' In: New and Developing Sources of Food Proteins. London, UK: Chapman & Hall. [Details]
(1994)'Functional milk protein products'
D.M. Mulvihill; (1994) 'Functional milk protein products' In: Biochemistry of Milk Products . [Details]
(1994)'The influence of caseins on the rheology of  carrageenan gels'
M.G. Lynch and D.M. Mulvihill; (1994) 'The influence of caseins on the rheology of  carrageenan gels' In: Gums and Stabilizers for the Food Industry - 7. Oxford,UK: IRL Press at Oxford University Press. [Details]
(1992)'Production, functional properties and utilization of milk protein products'
D. M. Mulvihill ; (1992) 'Production, functional properties and utilization of milk protein products' In: Advanced Dairy Chemistry 1 Milk Proteins: Molecular, Physico chemical and Biological Aspects. London, UK: Elsevier Applied Science Publishers. [Details]
(1991)'Functional properties of blood proteins'
P.A. Morrissey, D.M. Mulvihill and Dolores O'Riordan; (1991) 'Functional properties of blood proteins' In: Developments in Food Proteins 7. London, UK: Elsevier Applied Science Publishers. [Details]
(1990)'Casein gels'
P.F. Fox and D.M. Mulvihill; (1990) 'Casein gels' In: Food Gels. London, UK: Elsevier Applied Science Publishers. [Details]
(1989)'Caseins and caseinates: Manufacture'
D.M. Mulvihill; (1989) 'Caseins and caseinates: Manufacture' In: Developments in Dairy Chemistry 4 Functional Milk Proteins. [Details]
(1989)'Physico chemical and functional properties of milk proteins'
D.M. Mulvihill and P.F. Fox; (1989) 'Physico chemical and functional properties of milk proteins' In: Developments in Dairy Chemistry 4 Functional Milk Proteins. [Details]
(1987)'Functional properties of muscle proteins'
P.A. Morrissey, D.M. Mulvihill and E. O'Neill; (1987) 'Functional properties of muscle proteins' In: Developments in Food Proteins. [Details]
(1984)'Factors affecting the quality of dairy products'
P.A. Morrissey, P.F. Fox and D.M. Mulvihill ; (1984) 'Factors affecting the quality of dairy products' In: Control of Food Quality and Food Analysis. [Details]
(1983)'Thermal denaturation of proteins in rennet casein whey'
M. Donovan and D.M. Mulvihill ; (1983) 'Thermal denaturation of proteins in rennet casein whey' In: Research in Food Science and Nutrition, Vol II, Basic Studies in Food Science. Proceedings of 6th International Congress of Food Science & Technology. [Details]
(1982)'Chemical and enzymatic modification of food proteins'
P.F. Fox, P.A. Morrissey and D.M. Mulvihill ; (1982) 'Chemical and enzymatic modification of food proteins' In: Developments in Food Proteins, I. [Details]
(1982)'Enzymes in wheat, flour and bread'
P.F. Fox and D.M. Mulvihill ; (1982) 'Enzymes in wheat, flour and bread' In: Advances in Cereal Science & Technology, Vol IV. [Details]

Peer Reviewed Journals

YearPublication
(2011)'Efficiency of a range of homogenisation technology in the emulsification and stabilization of cream liqueurs'
Sinead P. Heffernan, Alan L. Kelly, Daniel M.Mulvihill, Uwe Lambrich and Heike P. Schuchmann (2011) 'Efficiency of a range of homogenisation technology in the emulsification and stabilization of cream liqueurs'. Innovative Food Science & Emerging Technologies, 12 :628-634 [Details]
(2011)'Techniques for localization of konjac glucomannan in model milk protein-polysaccharide systems: Physico-chemical and microscopic investigations'
Aniket R. Abhyankar, Valérie Chaurin, Daniel. M. Mulvihill and Mark. A.E. Auty (2011) 'Techniques for localization of konjac glucomannan in model milk protein-polysaccharide systems: Physico-chemical and microscopic investigations'. Food Chemistry, 129 :1362-1368 [Details]
(2011)'Combined microscopic and dynamic rheological methods for studying the structural breakdown properties of whey protein gels and emulsion filled gels'
Aniket R. Abhyankar, Daniel M. Mulvihill, and Mark A. E. Auty ; (2011) 'Combined microscopic and dynamic rheological methods for studying the structural breakdown properties of whey protein gels and emulsion filled gels'. Food Hydrocolloids, 25 :275-282 [Details]
(2010)'Microstructural characterization of β-lactoglobulin - konjac glucomannan systems: Effect of NaCl concentration and heating conditions'
Abhyankar, Aniket; Mulvihill, Daniel M; Fenelon, Mark A; Auty, Mark AE; (2010) 'Microstructural characterization of β-lactoglobulin - konjac glucomannan systems: Effect of NaCl concentration and heating conditions'. Food Hydrocolloids, 24 :18-26 [Details]
(2010)'Heat stability and freeze thaw stability of oil in water emulsions stabilized by sodium caseinate-maltodextrin conjugates'
O'Regan, Jonathan; Mulvihill, Daniel M; (2010) 'Heat stability and freeze thaw stability of oil in water emulsions stabilized by sodium caseinate-maltodextrin conjugates'. Food Chemistry, 119 :182-190 [Details]
(2010)'Sodium caseinate-maltodextrin conjugate stabilized double emulsions: encapsulation and stability'
O'Regan, Jonathan; Mulvihill, Daniel M; (2010) 'Sodium caseinate-maltodextrin conjugate stabilized double emulsions: encapsulation and stability'. Food Research International, 43 :224-231 [Details]
(2010)'Sodium caseinate-maltodextrin conjugate hydrolysates: Preparation, characterisation and some functional properties'
O'Regan, Jonathan; Mulvihill, Daniel M; (2010) 'Sodium caseinate-maltodextrin conjugate hydrolysates: Preparation, characterisation and some functional properties'. Food Chemistry, 123 :21-31 [Details]
(2009)'Segregative interactions and competitive binding of Ca2+ in gelling mixtures of whey protein isolate with Na+ κ-carrageenan'
J. C. Harrington, E. A. Foegeding, D. M. Mulvihill & E. R. Morris ; (2009) 'Segregative interactions and competitive binding of Ca2+ in gelling mixtures of whey protein isolate with Na+ κ-carrageenan'. Food Hydrocolloids, 23 :468-489 [Details]
(2009)'Water soluble inner aqueous phase markers as indicators of the encapsulation properties of water-in-oil-in-water emulsions stabilized with sodium caseinate'
Jonathan O`Regan and Daniel M. Mulvihill ; (2009) 'Water soluble inner aqueous phase markers as indicators of the encapsulation properties of water-in-oil-in-water emulsions stabilized with sodium caseinate'. Food Hydrocolloids, 23 :2339-2345 [Details]
(2008)'Co-gels of whey protein isolate with crosslinked waxy maize starch: Analysis of solvent partition and phase structure by polymer blending laws'
Sinead M. Fitzsimons, Daniel M. Mulvihill and Edwin R. Morris ; (2008) 'Co-gels of whey protein isolate with crosslinked waxy maize starch: Analysis of solvent partition and phase structure by polymer blending laws'. Food Hydrocolloids, 22 :468-484 [Details]
(2008)'Segregative interactions between gelatin and polymerised whey protein'
Sinead M. Fitzsimons, Daniel M. Mulvihill and Edwin R. Morris ; (2008) 'Segregative interactions between gelatin and polymerised whey protein'. Food Hydrocolloids, 22 :485-491 [Details]
(2008)'Effect of lecithin and monoglycerides on the heat stability of a model infant formula emulsion'
Seamus L. McSweeney, Ruth Healy and Daniel M. Mulvihill ; (2008) 'Effect of lecithin and monoglycerides on the heat stability of a model infant formula emulsion'. Food Hydrocolloids, 22 :888-898 [Details]
(2008)'Large enhancement in thermogelation of whey protein isolate by incorporation of very low concentrations of guar gum'
Sinead M. Fitzsimons, Daniel M. Mulvihill and Edwin R. Morris ; (2008) 'Large enhancement in thermogelation of whey protein isolate by incorporation of very low concentrations of guar gum'. Food Hydrocolloids, 22 :576-586 [Details]
(2007)'Denaturation and aggregation processes in thermal gelation of whey proteins resolved by differential scanning calorimetry'
Sinead M. Fitzsimons, Daniel M. Mulvihill and Edwin R. Morris ; (2007) 'Denaturation and aggregation processes in thermal gelation of whey proteins resolved by differential scanning calorimetry'. Food Hydrocolloids, 21 :638-644 [Details]
(2005)'The application of microscopy and rheology to study the effect of milk salt concentration on the structure of acidified micellar casein systems'
M. A. E. Auty, B. T. O`Kennedy, P. Allan-Wojtas and D. M. Mulvihill ; (2005) 'The application of microscopy and rheology to study the effect of milk salt concentration on the structure of acidified micellar casein systems'. Food Hydrocolloids, 19 :101-109 [Details]
(2004)'The influence of pH on the heat-induced aggregation of model milk protein ingredient systems and model infant formula emulsions stabilized by milk protein ingredients'
Seamus L. McSweeney, Daniel M. Mulvihill and Daniel M O`Callaghan ; (2004) 'The influence of pH on the heat-induced aggregation of model milk protein ingredient systems and model infant formula emulsions stabilized by milk protein ingredients'. Food Hydrocolloids, 18 :109-125 [Details]
(2002)'Effect of milk composition on spray-dried high-fat milk powders and their use in chocolate'
M.K. Keogh, M. Twomey, B.T. O`Kennedy and D.M. Mulvihill ; (2002) 'Effect of milk composition on spray-dried high-fat milk powders and their use in chocolate'. Lait, 82 (*):531-539 [Details]
(2002)'The effect of cooking and washing temperature during pilot-scale rennet casein manufacture on hydration characteristics of the casein in disodium orthophosphate solution'
M.M. O`Sullivan, H. Singh, PA. Munro and D.M. Mulvihill; (2002) 'The effect of cooking and washing temperature during pilot-scale rennet casein manufacture on hydration characteristics of the casein in disodium orthophosphate solution'. International Journal of Dairy Technology, 55 (*):18-26 [Details]
(2002)'Influence of drier inlet temperature during pilot-scale manufacture of rennet casein on the hydration behaviour of the rennet casein in disodium orthophosphate solution'
M.M. O`Sullivan, H. Singh, P.A. Munro and D.M. Mulvihill; (2002) 'Influence of drier inlet temperature during pilot-scale manufacture of rennet casein on the hydration behaviour of the rennet casein in disodium orthophosphate solution'. International Journal of Dairy Technology, 55 (*):182-193 [Details]
(2002)'Seasonal effects of some milk powder characteristics on the rheology of milk chocolate'
M. Twomey, M. K. Keogh, B.T. O`Kennedy and D. M. Mulvihill ; (2002) 'Seasonal effects of some milk powder characteristics on the rheology of milk chocolate'. Irish Journal of Agricultural and Food Research, 41 (*):105-116 [Details]
(2001)'Influence of some physico-chemical characteristics, of commercial rennet caseins on the performed of the caseins in Mozzarella cheese analogue manufacture'
M.M. O`Sullivan and D.M. Mulvihill; (2001) 'Influence of some physico-chemical characteristics, of commercial rennet caseins on the performed of the caseins in Mozzarella cheese analogue manufacture'. International Dairy Journal, 11 (*):153-163 [Details]
(2001)'Rennet casein manufactured from seasonal milks: composition, hydyation behaviour and functional performance in pilot-scale manufacture of Mozzarella cheese analogues'
M. P. Ennis and D. M. Mulvihill; (2001) 'Rennet casein manufactured from seasonal milks: composition, hydyation behaviour and functional performance in pilot-scale manufacture of Mozzarella cheese analogues'. International Journal of Dairy Technology, 54 (*):23-28 [Details]
(2001)'Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products'
M. A. E. Auty, M. Twomey, T. P. Guinee and D. M. Mulvihill ; (2001) 'Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products'. Journal of Dairy Research, 68 :417-427 [Details]
(2001)'Direct in situ viability assessment of bacteria in probiotic dairy products using viability staining in conjunction with Confocal Scanning Laser Microscopy'
M. A. E. Auty, G. E. Gardiner, S. J. McBrearty, E. O. O`Sullivan, D. M, Mulvihill, J. K. Collins, G. F. Fitzgerald, C. Stanton and R. P. Ross; (2001) 'Direct in situ viability assessment of bacteria in probiotic dairy products using viability staining in conjunction with Confocal Scanning Laser Microscopy'. Applied and Environmental Microbiology, 67 :420-425 [Details]
(2000)'Effect of milk composition on selected properties of spray dried high fat and skim milk powders'
M Twomey, M. K. Keogh, B.T. O`Kennedy, M Auty and D. M. Mulvihill; (2000) 'Effect of milk composition on selected properties of spray dried high fat and skim milk powders'. Irish Journal of Agricultural and Food Research, 39 (*):79-93 [Details]
(2000)'Proteolysis in rennet casein based cheese analogues'
A. M. O`Malley, D.M. Mulvihill and T.K. Singh; (2000) 'Proteolysis in rennet casein based cheese analogues'. International Dairy Journal, 10 (*):743-753 [Details]
(2000)'The effect of varying the calcium-sequestering salt cation on the hydration behaviour of rennet caseins in a simple model system'
M. P. Ennis, J. J. O`Dowd, A Thornton and D. M. Mulvihill; (2000) 'The effect of varying the calcium-sequestering salt cation on the hydration behaviour of rennet caseins in a simple model system'. International Journal of Dairy Technology, 53 (*):41-44 [Details]
(1999)'Compositional characteristics of rennet caseins and hydration characteristics of the caseins in a model system as indicators of performance in Mozzarella cheese analogue manufacture'
M. P. Ennis and D. M. Mulvihill; (1999) 'Compositional characteristics of rennet caseins and hydration characteristics of the caseins in a model system as indicators of performance in Mozzarella cheese analogue manufacture'. Food Hydrocolloids, 13 (*):325-337 [Details]
(1999)'Thermal-gelation of commercial whey protein concentrate: Influence of pH 4.6-insoluble protein on thermal gelation'
P. Puyol, P. F. Cotter and D. M.Mulvihill; (1999) 'Thermal-gelation of commercial whey protein concentrate: Influence of pH 4.6-insoluble protein on thermal gelation'. International Journal of Dairy Technology, 52 (*):81-91 [Details]
(1999)'Maillard reaction contributes to variability in hydration characteristics of rennet casein in solutions of a calcium-sequestering salt'
M. P. Ennis and D. M. Mulvihill; (1999) 'Maillard reaction contributes to variability in hydration characteristics of rennet casein in solutions of a calcium-sequestering salt'. International Journal of Dairy Technology, 52 (*):156-160 [Details]
(1999)'Hydrolysis of porcine ß-casein by bovine plasmin and bovine chymosin'
D.P. Gallagher, T.K.Singh and D.M. Mulvihill; (1999) 'Hydrolysis of porcine ß-casein by bovine plasmin and bovine chymosin'. Zeitschrift fuer Lebensmittel-Untersuchung und Forschun, 208 (*):83-89 [Details]
(1999)'Dynamic confocal laser scanning microscopy (CLSM) methods for studying milk protein gelation and cheese melting. '
M.A.E. Auty, M.A. Fenlon, T.P. Guinee, C. Mullins and D.M. Mulvihill ; (1999) 'Dynamic confocal laser scanning microscopy (CLSM) methods for studying milk protein gelation and cheese melting. '. Scanning Microscopy International, 21 (*):299-304 [Details]
(1998)'The hydration behaviour of rennet casein in calcium chelating salt solution as determined using a rheological approach'
M. P. Ennis, M. M. O`Sullivan and D. M. Mulvihill; (1998) 'The hydration behaviour of rennet casein in calcium chelating salt solution as determined using a rheological approach'. Food Hydrocolloids, 12 (*):451-457 [Details]
(1997)'Chromatographic elution profiles,electrophoretic properties and free amino and sulphydryl group contents of commercial sodium caseinates. '
A.G. Lynch, D.M. Mulvihill, A.J.R. Law, J. Leaver and D.S. Horne; (1997) 'Chromatographic elution profiles,electrophoretic properties and free amino and sulphydryl group contents of commercial sodium caseinates. '. International Dairy Journal, 7 (*):213-220 [Details]
(1997)'Heat stability and renneting characteristics of milk systems containing bovine casein micelles and porcine or bovine ß-lactoglobulin'
D.P. Gallagher and D.M. Mulvihill; (1997) 'Heat stability and renneting characteristics of milk systems containing bovine casein micelles and porcine or bovine ß-lactoglobulin'. International Dairy Journal, 7 (*):221-228 [Details]
(1997)'Porcine milk Proteins: A review'
D. P. Gallagher, P. F. Cotter and D. M. Mulvihill ; (1997) 'Porcine milk Proteins: A review'. International Dairy Journal, 7 :99-118 [Details]
(1997)'Effect of sodium caseinate on the stability of cream liqueurs'
A. G. Lynch and D. M. Mulvihill ; (1997) 'Effect of sodium caseinate on the stability of cream liqueurs'. Journal of the Society of Dairy Technology, 50 :1-7 [Details]
(1996)'Rheology of iota-carrageenan gels containing casein'
M. G. Lynch and D. M. Mulvihill ; (1996) 'Rheology of iota-carrageenan gels containing casein'. Food Hydrocolloids, 10 :151-157 [Details]
(1996)'Porcine ß-lactoglobulin does not undergo thermally-induced gelation'
D. P. Gallagher, M. G. Lynch and D. M. Mulvihill ; (1996) 'Porcine ß-lactoglobulin does not undergo thermally-induced gelation'. Journal of Dairy Research, 63 :479-482 [Details]
(1996)'Heat stability characteristics of porcine milk and mixed porcine-bovine milk systems'
D. P. Gallagher, J. A. Lucey and D. M. Mulvihill ; (1996) 'Heat stability characteristics of porcine milk and mixed porcine-bovine milk systems'. International Dairy Journal, 6 :597-611 [Details]
(1995)'Non-size exclusion effects during gel permeation chromatography of milk protein hydrolysates on an FPLC Superose 12 column'
D. M. O'Callaghan, W. J. Donnelly, H. M. Slattery and D. M. Mulvihill ; (1995) 'Non-size exclusion effects during gel permeation chromatography of milk protein hydrolysates on an FPLC Superose 12 column'. Journal of Liquid Chromatography, 18 :1543-1562 [Details]
(1994)'Molecular forces involved in the formation and stabilization of heat induced actomyosin gels'
E. O'Neill, D.M. Mulvihill and P.A. Morrissey; (1994) 'Molecular forces involved in the formation and stabilization of heat induced actomyosin gels'. Meat Science, 30 (*):407-421 [Details]
(1994)'The influence of caseins on the rheology of ƒÙ carrageenan gels. '
M.G. Lynch and D.M. Mulvihill; (1994) 'The influence of caseins on the rheology of ƒÙ carrageenan gels. '. Food Hydrocolloids, 8 (*):317-329 [Details]
(1994)'Proteolytic and rheological changes during ageing of cheese analogues made from rennet casein'
D. M. Mulvihill and Alice McCarthy ; (1994) 'Proteolytic and rheological changes during ageing of cheese analogues made from rennet casein'. International Dairy Journal, 4 :15-23 [Details]
(1993)'Heat induced gelation of actomyosin. '
Eileen O'Neill, P.A. Morrissey and D.M. Mulvihill; (1993) 'Heat induced gelation of actomyosin. '. Meat Science, 33 (*):61-74 [Details]
(1993)'Developments in milk protein processing'
P. F. Fox and D. M. Mulvihill ; (1993) 'Developments in milk protein processing'. Food Science and Technology Today, 7 :152-161 [Details]
(1993)'Relationships between plasmin levels in rennet caseins and proteolytic and rheological changes on storage of cheese analogues made from these caseins'
D. M. Mulvihill and Alice McCarthy ; (1993) 'Relationships between plasmin levels in rennet caseins and proteolytic and rheological changes on storage of cheese analogues made from these caseins'. Journal of Dairy Research, 60 :431-438 [Details]
(1991)'Trends in the production and utilization of dairy protein products: Production'
D.M. Mulvihill; (1991) 'Trends in the production and utilization of dairy protein products: Production'. Csiro, Food Research Quarterly, 51 (*):145-157 [Details]
(1991)'Trends in the production and utilization of dairy protein products: Functional properties and utilization'
D.M. Mulvihill; (1991) 'Trends in the production and utilization of dairy protein products: Functional properties and utilization'. Csiro, Food Research Quarterly, 51 (*):65-73 [Details]
(1991)'Emulsifying and foaming properties of protein isolates prepared from heated milks'
M.B. Grufferty and D.M. Mulvihill ; (1991) 'Emulsifying and foaming properties of protein isolates prepared from heated milks'. Journal of the Society of Dairy Technology, 44 (*):13-19 [Details]
(1991)'Surface active and emulsifying properties of caseins/caseinates as influenced by state of aggregation'
D.M. Mulvihill and P.C. Murphy; (1991) 'Surface active and emulsifying properties of caseins/caseinates as influenced by state of aggregation'. International Dairy Journal, 1 (*):13-37 [Details]
(1991)'Mercaptoethanol, N ethylmaleimide, propylene glycol and urea effects on the rheological properties of thermally induced ß lactoglobulin gels at alkaline pH. '
D.M. Mulvihill, D. Rector and J.E. Kinsella; (1991) 'Mercaptoethanol, N ethylmaleimide, propylene glycol and urea effects on the rheological properties of thermally induced ß lactoglobulin gels at alkaline pH. '. Journal of Food Science, 56 (*):1331-1341 [Details]
(1990)'Effects of structuring and destructuring anionic ions on the rheological properties of thermally induced ß lactoglobulin gels'
D.M. Mulvihill, D. Rector and J.E. Kinsella (; (1990) 'Effects of structuring and destructuring anionic ions on the rheological properties of thermally induced ß lactoglobulin gels'. Food Hydrocolloids, 4 (*):267-276 [Details]
(1990)'Hydration related properties of protein isolates prepared from heated milks'
M. B. Grufferty and D. M. Mulvihill ; (1990) 'Hydration related properties of protein isolates prepared from heated milks'. Journal of the Society of Dairy Technology, 43 :99-103 [Details]
(1989)'The effects of salts on the rheological properties of plasma protein gels'
Dolores O'Riordan, P.A. Morrissey, J.E. Kinsella and D.M. Mulvihill ; (1989) 'The effects of salts on the rheological properties of plasma protein gels'. Food Chemistry, 34 (*):1-11 [Details]
(1989)'The effects of pH and heating on the surface activity of muscle proteins'
E. O'Neill, P.A. Morrissey and D.M. Mulvihill; (1989) 'The effects of pH and heating on the surface activity of muscle proteins'. Food Chemistry, 34 (*):295-307 [Details]
(1989)'Surface properties of muscle protein extracts'
Eileen O'Neill, D.M. Mulvihill and P.A. Morrissey; (1989) 'Surface properties of muscle protein extracts'. Meat Science, 25 (*):1-10 [Details]
(1989)'The surface active properties of myosin and its proteolytic fragments. '
Eileen O'Neill, D.M. Mulvihill and P.A. Morrissey ; (1989) 'The surface active properties of myosin and its proteolytic fragments. '. Meat Science, 26 (*):131-140 [Details]
(1989)'The effects of neutral salts and chemical reagents on the solubility and viscosity of plasma protein solutions'
Dolores O'Riordan, P.A. Morrissey and D.M. Mulvihill; (1989) 'The effects of neutral salts and chemical reagents on the solubility and viscosity of plasma protein solutions'. Sciences Des Aliments, 9 (*):463-472 [Details]
(1989)'Solubility characteristics of globin. '
Dolores O'Riordan, P.A. Morrissey and D.M. Mulvihill; (1989) 'Solubility characteristics of globin. '. Sciences Des Aliments, 9 (*):455-461 [Details]
(1989)'Surface active properties at the air water interface of ß casein and its fragments derived by plasmin proteolysis'
M. Wilson, D.M. Mulvihill, W.J. Donnelly and B.P. Gill ; (1989) 'Surface active properties at the air water interface of ß casein and its fragments derived by plasmin proteolysis'. Journal of Dairy Research, 56 (*):487-494 [Details]
(1989)'Study of the molecular forces involved in the gelation of plasma proteins at alkaline pH'
Dolores O'Riordan, D. M. Mulvihill, P. A. Morrissey and J. E. Kinsella ; (1989) 'Study of the molecular forces involved in the gelation of plasma proteins at alkaline pH'. Journal of Food Science, 54 :1202-1205 [Details]
(1989)'The surface active properties of muscle proteins'
E. O'Neill, P.A. Morrissey and D.M. Mulvihill ; (1989) 'The surface active properties of muscle proteins'. Food Chemistry, 35 (*):1-12 [Details]
(1988)'Hydration related properties of plasma proteins'
Dolores O'Riordan, P.A. Morrissey and D.M. Mulvihill; (1988) 'Hydration related properties of plasma proteins'. Sciences Des Aliments, 8 (*):315-324 [Details]
(1988)'Gelation of plasma proteins'
Dolores O'Riordan, J.E. Kinsella, D.M. Mulvihill and P.A. Morrissey; (1988) 'Gelation of plasma proteins'. Food Chemistry, 33 (*):203-214 [Details]
(1988)'Proteins recovered from acid whey/skim milk mixtures heated at alkaline pH values'
B.F. Murphy and D.M. Mulvihill . ; (1988) 'Proteins recovered from acid whey/skim milk mixtures heated at alkaline pH values'. Journal of The Society of Dairy Technology, 41 (1):22-26 [Details]
(1988)'Emulsifying and foaming properties of acidic caseins and sodium caseinate'
B. Mohanty, D.M. Mulvihill and P.F. Fox ; (1988) 'Emulsifying and foaming properties of acidic caseins and sodium caseinate'. Food Chemistry, 28 (*):17-30 [Details]
(1988)'Hydration related properties of caseins at pH 2.0 3.0'
B. Mohanty, D.M. Mulvihill and P.F. Fox (). ; (1988) 'Hydration related properties of caseins at pH 2.0 3.0'. Food Chemistry, 27 (*):225-236 [Details]
(1988)'Functionality of proteins in food'
P.F. Fox, E. O'Neill and D.M. Mulvihill; (1988) 'Functionality of proteins in food'. Irish Chemical News, * (Winter Issue):34-42 [Details]
(1987)'Gelation characteristics of whey proteins and ß lactoglobulin'
D.M. Mulvihill and J.E. Kinsella; (1987) 'Gelation characteristics of whey proteins and ß lactoglobulin'. Food Technology, 41 (9):102-111 [Details]
(1987)'Thermal denaturation and aggregation of whey proteins'
M. Donovan and D.M. Mulvihill; (1987) 'Thermal denaturation and aggregation of whey proteins'. Irish Journal of Food Science and Technology, 11 (*):87-100 [Details]
(1987)'Effects of chemical modification and sodium dodecyl sulphate binding on the thermostability of whey proteins. '
M. Donovan and D.M. Mulvihill; (1987) 'Effects of chemical modification and sodium dodecyl sulphate binding on the thermostability of whey proteins. '. Irish Journal of Food Science and Technology, 11 (*):77-85 [Details]
(1987)'Whey proteins and their thermal denaturation a review'
D.M. Mulvihill and M. Donovan; (1987) 'Whey proteins and their thermal denaturation a review'. Irish Journal of Food Science and Technology, 11 (*):43-75 [Details]
(1987)'Assessment of the functional properties of milk protein prod'
D. M. Mulvihill and P. F. Fox ; (1987) 'Assessment of the functional properties of milk protein prod'. International Dairy Federation Bulletin, 209 :3-11 [Details]
(1987)'Proteins recovered from milks heated at alkaline pH values'
M.B. Grufferty and D.M. Mulvihill ().; (1987) 'Proteins recovered from milks heated at alkaline pH values'. Journal of The Society of Dairy Technology, 40 (4):82-85 [Details]
(1985)'Characterization of nitrogen loss during the early stages of rennet casein manufacture. '
M.M. Hewedi, D.M. Mulvihill and P.F. Fox; (1985) 'Characterization of nitrogen loss during the early stages of rennet casein manufacture. '. Egyptian Journal of Dairy Science, 13 (*):217-226 [Details]
(1985)'Recovery of milk protein by ethanol precipitation'
M.M. Hewedi, D.M. Mulvihill and P.F. Fox; (1985) 'Recovery of milk protein by ethanol precipitation'. Irish Journal of Food Science and Technology, 9 (*):11-23 [Details]
(1982)'Milk proteins: molecular, colloidal and functional properties'
P.F. Fox and D.M. Mulvihill; (1982) 'Milk proteins: molecular, colloidal and functional properties'. Journal of Dairy Research, 49 (*):679-693 [Details]
(1980)'Proteolysis of Ąs1 casein by chymosin in dilute NaCl solutions and in Cheddar cheese'
D.M. Mulvihill and P.F. Fox; (1980) 'Proteolysis of Ąs1 casein by chymosin in dilute NaCl solutions and in Cheddar cheese'. Irish Journal of Food Science and Technology, 4 (*):13-23 [Details]
(1980)'Antifreeze glycoproteins from polar fish; effects of freezing conditions on co operative function'
D.M. Mulvihill, K.F. Geoghegan, Y. Yeh, K. Deremer, D.T. Osuga, F.C. Ward and R.E. Feeney; (1980) 'Antifreeze glycoproteins from polar fish; effects of freezing conditions on co operative function'. Journal of Biological Chemistry, 255 (*):659-662 [Details]
(1979)'Isolation and characterization of porcine ß casein'
D.M. Mulvihill and P.F. Fox; (1979) 'Isolation and characterization of porcine ß casein'. Biochimica Et Biophysica Acta, 578 (*):317-324 [Details]
(1979)'Proteolytic specifity of chymosins and pepsins on ß caseins'
D.M. Mulvihill and P.F. Fox; (1979) 'Proteolytic specifity of chymosins and pepsins on ß caseins'. Milchwissenschaft, 34 (*):680-683 [Details]
(1979)'Manufacture of coagulant free cheese with piglet gastric proteinase'
D.M. Mulvihill, T.M. Collier and P.F. Fox; (1979) 'Manufacture of coagulant free cheese with piglet gastric proteinase'. Journal of Dairy Science, 62 (*):1567-1569 [Details]
(1979)'Proteolytic specifity of chymosin on bovine ás1 casein'
D.M. Mulvihill and P.F. Fox; (1979) 'Proteolytic specifity of chymosin on bovine ás1 casein'. Journal of Dairy Research, 46 (*):641-651 [Details]
(1978)'Proteolysis of bovine ß casein by chymosin: influence of pH, urea and sodium chloride'
D.M. Mulvihill and P.F. Fox; (1978) 'Proteolysis of bovine ß casein by chymosin: influence of pH, urea and sodium chloride'. Irish Journal of Food Science and Technology, 2 (*):135-139 [Details]
(1977)'Selective denaturation of milk coagulants in 5 M urea'
D.M. Mulvihill and P.F. Fox (1977). ; (1977) 'Selective denaturation of milk coagulants in 5 M urea'. Journal of Dairy Research, [Details]
(1977)'Proteolysis of Ąs1 casein by chymosin: influence of pH and urea'
D.M. Mulvihill and P.F. Fox; (1977) 'Proteolysis of Ąs1 casein by chymosin: influence of pH and urea'. Journal of Dairy Research, 44 (*):533-540 [Details]
(2009)'Preparation, Characterisation and Selected Functional Properties of Sodium Caseinate-Maltodextrin Conjugates'
O'Regan, J, Mulvihill, DM; (2009) 'Preparation, Characterisation and Selected Functional Properties of Sodium Caseinate-Maltodextrin Conjugates'. Food Chemistry, 115 (4):1257-1267 [DOI] [Details]
(2009)'High-Pressure-Homogenised Cream Liqueurs: Emulsification and Stabilization Efficiency'
Heffernan, SP, Kelly, AL, Mulvihill, DM; (2009) 'High-Pressure-Homogenised Cream Liqueurs: Emulsification and Stabilization Efficiency'. Journal of Food Engineering, 95 (3):525-531 [DOI] [Details]
(2008)'Co-gels of whey protein isolate with crosslinked waxy maize starch: Analysis of solvent partition and phase structure by polymer blending laws'
Sinead M. Fitzsimons, Daniel M. Mulvihill and Edwin R. Morris (2008) 'Co-gels of whey protein isolate with crosslinked waxy maize starch: Analysis of solvent partition and phase structure by polymer blending laws'. Food Hydrocolloids, 22 (3):468-484 [Details]
(2009)'Segregative interactions and competitive binding of Ca2+ in gelling mixtures of whey protein isolate with Na+κ-carrageenan'
J.C. Harrington, E.A. Foegeding, D.M. Mulvihill and E.R. Morris (2009) 'Segregative interactions and competitive binding of Ca2+ in gelling mixtures of whey protein isolate with Na+κ-carrageenan'. Food Hydrocolloids, 23 (2):468-489 [Details]
(2008)'Large enhancements in thermogelation of whey protein isolate by incorporation of very low concentrations of guar gum'
Sinead M. Fitzsimons, Daniel M. Mulvihill and Edwin R. Morris (2008) 'Large enhancements in thermogelation of whey protein isolate by incorporation of very low concentrations of guar gum'. Food Hydrocolloids, 22 (4):576-586 [Details]
(2005)'The application of microscopy and rheology to study the effect of milk salt concentration on the structure of acidified micellar casein systems'
M.A.E. Auty, B.T. O’ Kennedy, P. Allan-Wojtas and D, M, Mulvihill; (2005) 'The application of microscopy and rheology to study the effect of milk salt concentration on the structure of acidified micellar casein systems'. Food Hydrocolloids, 19 (*):101-109 [Details]
(2004)'The influence of pH on the heat-induced aggregation of model milk protein ingredient systems and model infant formula emulsions stabilized by milk protein ingredients'
Seamus L. McSweeney, Daniel M. Mulvihill and Daniel M O`Callaghan ; (2004) 'The influence of pH on the heat-induced aggregation of model milk protein ingredient systems and model infant formula emulsions stabilized by milk protein ingredients'. Food Hydrocolloids, 18 (*):109-125 [Details]
(2001)'Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products'
M.A.E. Auty, M. Twomey, T.P. Guinee and D,M, Mulvihill; (2001) 'Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products'. Journal of Dairy Research, 68 (*):417-427 [Details]
(2001)'Direct in situ viability assessment of bacteria in probiotic dairy products using viability staining in conjunction with Confocal Scanning Laser Microscopy'
M.A.E. Auty, G.E. Gardiner, S.J. McBrearty, E.O. O’Sullivan, D,M, Mulvihill, J.K. Collins, G.F. Fitzgerald, C. Stanton and R.P. Ross; (2001) 'Direct in situ viability assessment of bacteria in probiotic dairy products using viability staining in conjunction with Confocal Scanning Laser Microscopy'. Applied and Environmental Microbiology, 67 (*):420-425 [Details]
(1988)'Gelation of ß lactoglobulin: Effects of sodium chloride and calcium chloride on the rheological and structural properties of gels'
D.M. Mulvihill and J.E. Kinsella; (1988) 'Gelation of ß lactoglobulin: Effects of sodium chloride and calcium chloride on the rheological and structural properties of gels'. Journal of Food Science, 53 (*):231-236 [Details]
(2008)'Segregative interactions between gelatin and polymerised whey protein'
Sinead M. Fitzsimons, Daniel M. Mulvihill and Edwin R. Morris (2008) 'Segregative interactions between gelatin and polymerised whey protein'. Food Hydrocolloids, 22 (3):485-491 [Details]

Conference Publications

YearPublication
(2000)Second International Symposium on Food Rheology and Structure; Institute of Food Science, ETH Zurich, Switzerland
M. Twomey, M. K. Keogh, B. T. O¿ Kennedy and D. M. Mulvihill ; (2000) Effect of selected properties of spray dried milk powders on the rheology of milk chocolate . In: P Fischer, I Marti and E J Windhab eds. Second International Symposium on Food Rheology and Structure; Institute of Food Science, ETH Zurich, Switzerland , pp.349-353 [Details]
(1997)Fifth Cheese Symposium; National Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
M. P. Ennis and D. M. Mulvihill ; (1997) Cheese analogues . In: T. M. Cogan, P. F. Fox and R. P. Ross eds. Fifth Cheese Symposium; National Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Ireland , pp.1-14 [Details]
(1997)John E. Kinsella Symposium; Food Proteins and Lipids
D. M. Mulvihill and M. B Grufferty ; (1997) Production of whey-protein-enriched products . In: S. Damodaran eds. John E. Kinsella Symposium; Food Proteins and Lipids Plenum Press, New York, , pp.77-93 [Details]
(1995)Fourth Cheese Symposium; National Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
D. M. Mulvihill ; (1995) Whey processing . In: T. M. Cogan, P. F. Fox and R. P. Ross eds. Fourth Cheese Symposium; National Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Ireland , pp.127-134 [Details]
(1994)Europel Symposium; Proteines Laitieres 1993, . ENILV, La Roche Sur Foron, France
D. M. Mulvihill ; (1994) Whey proteins: properties, industrial preparation and quality tests of products . In: J. Mathieu eds. Europel Symposium; Proteines Laitieres 1993, . ENILV, La Roche Sur Foron, France , pp.185-198 [Details]
(1991)First Food Ingredients Symposium; National Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
D. M. Mulvihill ; (1991) Whey Proteins as Food Ingredients . In: M. K. Keogh eds. First Food Ingredients Symposium; National Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Ireland , pp.62-73 [Details]
(1983)I.D.F. Symposium ; Physico chemical aspects of dehydrated protein rich milk products. Helsingor, Denmark
P. F. Fox and D. M. Mulvihill ; (1983) Functional properties of caseins, caseinates and casein co-precipitates . In: International Dairy Federation, Brussels, Belgium eds. I.D.F. Symposium ; Physico chemical aspects of dehydrated protein rich milk products. Helsingor, Denmark , pp.188-259 [Details]
(1983)I.D.F. Symposium; Physico chemical aspects of dehydrated protein rich milk products. Helsingor, Denmark
M. Canton and D. M. Mulvihill ; (1983) Functional properties of caseinates chemically modified by reductive alkylation of lysines with reducing sugars . In: International Dairy Federation, Brussels, Belgium eds. I.D.F. Symposium; Physico chemical aspects of dehydrated protein rich milk products. Helsingor, Denmark , pp.339-353 [Details]
(1997)Proceedings of the 28th Annual Food Science and Technology Research Conference, UCC
Lane, C.N., D.M. Mulvihill and P.L.H. McSweeney ; (1997) Prematuration of cheesemilk: influence of process parameters Proceedings of the 28th Annual Food Science and Technology Research Conference, UCC ucc, [Details]

Patents

 Patent NumberTitleInventorGranted
WO 95-34216Process for the fractionation of whey constituents. F.M. Stack, M. Hennessy, D.M. Mulvihill and B.T. O'Kennedy01-JAN-95

Conference Contributions

YearPublication
(1974)Presented papers/posters at numberous Conferences/Symposia,
D. Mulvihill and/or supervised students/researchers; (1974) *. [Oral Presentation], Presented papers/posters at numberous Conferences/Symposia, * , 01-OCT-74 - 03-NOV-10. [Details]

Employment

 EmployerPositionFrom / To
UCC Associate Professor of Food Chemistry: School of Food & Nutritional Sciences01-JAN-94 / 02-NOV-10
UCC Assistant Lecturer01-JAN-79 / 01-JAN-81
UCC College Lecturer01-JAN-81 / 01-JAN-86
UCC Statutory Lecturer01-JAN-87 / 31-DEC-93

Education

 YearInstitutionQualificationSubject
1978UCC PhDPhD (Food Chemistry)
1974UCC BSCBSc (Dairying)

Consultancy

 ClientDescription
General consultation provided to Internation and Irish Dairy/Food Industry companies and to my former graduate students working in Food Industries in Ireland and abroad

Journal Activities

 JournalRoleTo / From
Food Hydrocolloids Member of Editorial Board01-JAN-97 -
Food Hydrocolloids Referee-
Food Chemistry Referee-
Journal Of Dairy Research Referee-
International Dairy Journal Referee-
Journal Of Food Science Referee-
Journal Of Agriculture & Food Chemistry Referee-

Teaching Interests

Teaching Activities

Lecture in the following Modules:

FS 2003: Introductory Food Chemistry - Selected Topics in Physical Chemistry

FS 3002: Chemistry of Food Proteins 

FS 3005: Macromolecules and Rheology 

FS 3009/3019: Science and Technology of Food Products A/B 
  
FS 3602: Chemistry of Food Proteins 

FS 3605: Macromolecules and Rheology 

FS 4023: Food Biopolymer Ingredients and Mixtures

FS 4001: Research Project

FS 4003: Advanced Analytical Methods 

Research Supervision/Activity

Supervised or co-supervised 25 MSc students, 16 PhD students and numerous Postdoctoral Research Scientists and Research Assistants; many of these colleagues now have successful careers in Academia, Research Institutes and in the Food and Related Industries.

Author or co-author of 117 published peer reviewed research and review papers, book chapters and conference papers and co-author of one patent.

Attracted substantial research funding to the School/Department, much of this was from Irish and International Food Industries

Act as scientific referee for numerous scientific journals, editorial board member of one journal and invited PhD Extern Examiner on numerous occasions.



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