David W. Everett

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Soavtorji

John BirchFood Science, University of OtagoPreverjeni e-poštni naslov na otago.ac.nz
Ali Rashidinejad, PhDSenior Scientist/Massey UniversityPreverjeni e-poštni naslov na massey.ac.nz
Indrawati OeyUniversity of OtagoPreverjeni e-poštni naslov na otago.ac.nz
Rafael Jimenez-FloresEndowed Professor, The Ohio State UniversityPreverjeni e-poštni naslov na osu.edu
Ofir BenjaminTel Hai CollegePreverjeni e-poštni naslov na telhai.ac.il
Phil BremerProfessor, Department of Food Science, University of OtagoPreverjeni e-poštni naslov na otago.ac.nz
Shahin RoohinejadPrincipal Scientist at Zoom Essence Inc.Preverjeni e-poštni naslov na zoomessence.com
Paul LH McSweeneyUniversity College CorkPreverjeni e-poštni naslov na ucc.ie
P.F. FoxProfessor of Food ChemistryPreverjeni e-poštni naslov na ucc.ie
Paul CotterCorkPreverjeni e-poštni naslov na teagasc.ie
Elliot Paul GilbertLeader, Food Science, ANSTO; Instrument Scientist, Quokka (SANS), ANSTOPreverjeni e-poštni naslov na ansto.gov.au
Zhi YangAsst.Prof. in Food Chemistry, University of Hawaii, ManoaPreverjeni e-poštni naslov na hawaii.edu
Professor Aiqian YeMassey university, New ZealandPreverjeni e-poštni naslov na massey.ac.nz
Mengxiao YangRiddet Institute, Massey UniversityPreverjeni e-poštni naslov na massey.ac.nz
Andrea BuettnerFraunhofer IVV and Friedrich-Alexander-Universität Erlangen-NürnbergPreverjeni e-poštni naslov na ivv.fraunhofer.de
Haotian ZhengAssistant Professor, North Carolina State University, RaleighPreverjeni e-poštni naslov na ncsu.edu
Caroline ThumAgResearch LimitedPreverjeni e-poštni naslov na agresearch.co.nz
Keith C. GordonUniversity of OtagoPreverjeni e-poštni naslov na otago.ac.nz
Harjinder SinghDistinguished Professor, Massey University, New ZealandPreverjeni e-poštni naslov na massey.ac.nz
David BurrittDepartment of Botany, The University of OtagoPreverjeni e-poštni naslov na otago.ac.nz

Spremljaj

David W. Everett

Principal Investigator, Riddet Institute

Preverjeni e-poštni naslov na massey.ac.nz - Domača stran

Cheese emulsions gels structure digestion


Naslov Razvrsti po navedbah Razvrsti po letniku Razvrsti po naslovu	Navedeno Navedeno	Leto
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	252	2014
Cheese structure and current methods of analysis DW Everett, MAE Auty International Dairy Journal 18 (7), 759-773, 2008	233	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	217	2010
Cheese: Chemistry, Physics and Microbiology PLH McSweeney, PF Fox, PD Cotter, DW Everett Cheese: Chemistry, Physics and Microbiology, 2017	172	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	157	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	124	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	114	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
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	93	2003
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
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	87	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	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
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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