David W. Everett

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John BirchFood Science, University of OtagoVerificeret mail på otago.ac.nz
Ali Rashidinejad, PhDSenior Scientist/Massey UniversityVerificeret mail på massey.ac.nz
Indrawati OeyUniversity of OtagoVerificeret mail på otago.ac.nz
Rafael Jimenez-FloresEndowed Professor, The Ohio State UniversityVerificeret mail på osu.edu
Ofir BenjaminTel Hai CollegeVerificeret mail på telhai.ac.il
Phil BremerProfessor, Department of Food Science, University of OtagoVerificeret mail på otago.ac.nz
Shahin RoohinejadPrincipal Scientist at Zoom Essence Inc.Verificeret mail på zoomessence.com
Paul LH McSweeneyUniversity College CorkVerificeret mail på ucc.ie
P.F. FoxProfessor of Food ChemistryVerificeret mail på ucc.ie
Paul CotterCorkVerificeret mail på teagasc.ie
Elliot Paul GilbertLeader, Food Science, ANSTO; Instrument Scientist, Quokka (SANS), ANSTOVerificeret mail på ansto.gov.au
Zhi YangAsst.Prof. in Food Chemistry, University of Hawaii, ManoaVerificeret mail på hawaii.edu
Professor Aiqian YeMassey university, New ZealandVerificeret mail på massey.ac.nz
Mengxiao YangRiddet Institute, Massey UniversityVerificeret mail på massey.ac.nz
Andrea BuettnerFraunhofer IVV and Friedrich-Alexander-Universität Erlangen-NürnbergVerificeret mail på ivv.fraunhofer.de
Haotian ZhengAssistant Professor, North Carolina State University, RaleighVerificeret mail på ncsu.edu
Caroline ThumAgResearch LimitedVerificeret mail på agresearch.co.nz
Keith C. GordonUniversity of OtagoVerificeret mail på otago.ac.nz
Harjinder SinghDistinguished Professor, Massey University, New ZealandVerificeret mail på massey.ac.nz
David BurrittDepartment of Botany, The University of OtagoVerificeret mail på otago.ac.nz

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David W. Everett

Principal Investigator, Riddet Institute

Verificeret mail på massey.ac.nz - Startside

Cheese emulsions gels structure digestion


Titel Sortér efter henvisninger Sortér efter årstal Sortér efter titel	Citeret af Citeret af	År
Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt DW Everett, RE McLeod International Dairy Journal 15 (11), 1175-1183, 2005	328	2005
Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese A Rashidinejad, EJ Birch, D Sun-Waterhouse, DW Everett Food Chemistry 156, 176-183, 2014	251	2014
Cheese structure and current methods of analysis DW Everett, MAE Auty International Dairy Journal 18 (7), 759-773, 2008	232	2008
Using confocal laser scanning microscopy to probe the milk fat globule membrane and associated proteins S Gallier, D Gragson, R Jiménez-Flores, D Everett Journal of Agricultural and Food Chemistry 58 (7), 4250-4257, 2010	215	2010
Cheese: Chemistry, Physics and Microbiology PLH McSweeney, PF Fox, PD Cotter, DW Everett Cheese: Chemistry, Physics and Microbiology, 2017	171	2017
Bacterial inactivation in whole milk using pulsed electric field processing P Sharma, P Bremer, I Oey, DW Everett International Dairy Journal 35 (1), 49-56, 2014	155	2014
Composition and fatty acid distribution of bovine milk phospholipids from processed milk products S Gallier, D Gragson, C Cabral, R Jiménez-Flores, DW Everett Journal of Agricultural and Food Chemistry 58 (19), 10503-10511, 2010	131	2010
Effects of catechin on the phenolic content and antioxidant properties of low‐fat cheese A Rashidinejad, EJ Birch, D Sun‐Waterhouse, DW Everett International Journal of Food Science & Technology 48 (12), 2448-2455, 2013	123	2013
Composition of bovine milk fat globules by confocal Raman microscopy S Gallier, KC Gordon, R Jiménez-Flores, DW Everett International Dairy Journal 21 (6), 402-412, 2011	120	2011
Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers O Benjamin, P Silcock, M Leus, DW Everett Food hydrocolloids 27 (1), 109-118, 2012	118	2012
Formulation of oil-in-water β-carotene microemulsions: effect of oil type and fatty acid chain length S Roohinejad, I Oey, J Wen, SJ Lee, DW Everett, DJ Burritt Food Chemistry 174, 270-278, 2015	113	2015
Factors affecting the functionality of Mozzarella cheese MK Rowney, P Roupas, MW Hickey, DW Everett Australian Journal of Dairy Technology 54 (2), 94, 1999	110	1999
Salt-induced structural changes in 1-day old Mozzarella cheese and the impact upon free oil formation MK Rowney, P Roupas, MW Hickey, DW Everett International Dairy Journal 14 (9), 809-816, 2004	92	2004
The effect of homogenization and milk fat fractions on the functionality of Mozzarella cheese MK Rowney, MW Hickey, P Roupas, DW Everett Journal of Dairy Science 86 (3), 712-718, 2003	91	2003
Reduction of bacterial counts and inactivation of enzymes in bovine whole milk using pulsed electric fields P Sharma, I Oey, P Bremer, DW Everett International Dairy Journal 39 (1), 146-156, 2014	86	2014
Effect of pulsed electric field processing on the functional properties of bovine milk P Sharma, I Oey, DW Everett Trends in Food Science & Technology 35 (2), 87-101, 2014	86	2014
Emulsifying Properties of Legume Proteins Compared to β‐Lactoglobulin and Tween 20 and the Volatile Release from Oil‐in‐Water Emulsions O Benjamin, P Silcock, J Beauchamp, A Buettner, DW Everett Journal of Food Science 79 (10), E2014-E2022, 2014	85	2014
Antioxidant activity and recovery of green tea catechins in full-fat cheese following gastrointestinal simulated digestion A Rashidinejad, EJ Birch, DW Everett Journal of Food Composition and Analysis 48, 13-24, 2016	80	2016
Effect of pulsed electric field processing on carotenoid extractability of carrot purée S Roohinejad, DW Everett, I Oey International Journal of Food Science and Technology 49 (9), 2120-2127, 2014	79	2014
Neoliberalism and the academic as critic and conscience of society T Harland, T Tidswell, D Everett, L Hale, N Pickering Teaching in Higher Education 15 (1), 85-96, 2010	77	2010

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