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David W. Everett
David W. Everett
Principal Investigator, Riddet Institute
在 massey.ac.nz 的电子邮件经过验证 - 首页
标题
引用次数
引用次数
年份
Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt
DW Everett, RE McLeod
International Dairy Journal 15 (11), 1175-1183, 2005
3192005
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
2362014
Cheese structure and current methods of analysis
DW Everett, MAE Auty
International Dairy Journal 18 (7), 759-773, 2008
2292008
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
2002010
Cheese: chemistry, physics and microbiology
PLH McSweeney, PF Fox, PD Cotter, DW Everett
(No Title), 2017
1752017
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
1382014
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
1272010
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
1172013
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
1132011
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
1122012
Factors affecting the functionality of Mozzarella cheese
MK Rowney, P Roupas, MW Hickey, DW Everett
Australian Journal of Dairy Technology 54 (2), 94, 1999
1071999
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
1052015
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
922004
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
842003
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
832014
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
812014
Effect of pulsed electric field processing on carotenoid extractability of carrot purée
S Roohinejad, DW Everett, I Oey
International Journal of Food Science & Technology 49 (9), 2120-2127, 2014
782014
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
762016
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
762014
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
762010
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