David W. Everett

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John BirchFood Science, University of OtagoAdresse e-mail validée de otago.ac.nz
Indrawati OeyUniversity of OtagoAdresse e-mail validée de otago.ac.nz
Ali Rashidinejad, PhDSenior Scientist/Massey UniversityAdresse e-mail validée de massey.ac.nz
Rafael Jimenez-FloresEndowed Professor, The Ohio State UniversityAdresse e-mail validée de osu.edu
Ofir BenjaminTel Hai CollegeAdresse e-mail validée de telhai.ac.il
Phil BremerProfessor, Department of Food Science, University of OtagoAdresse e-mail validée de otago.ac.nz
Shahin RoohinejadPrincipal Scientist at Zoom Essence Inc.Adresse e-mail validée de zoomessence.com
Paul LH McSweeneyUniversity College CorkAdresse e-mail validée de ucc.ie
P.F. FoxProfessor of Food ChemistryAdresse e-mail validée de ucc.ie
Paul CotterCorkAdresse e-mail validée de teagasc.ie
Andrea BuettnerFraunhofer IVV and Friedrich-Alexander-Universität Erlangen-NürnbergAdresse e-mail validée de ivv.fraunhofer.de
Haotian ZhengAssistant Professor, Food Chemistry, North Carolina State University, RaleighAdresse e-mail validée de ncsu.edu
Elliot Paul GilbertLeader, Food Science, ANSTO; Instrument Scientist, Quokka (SANS), ANSTOAdresse e-mail validée de ansto.gov.au
Zhi YangSenior Lecturer, School of Food and Advanced Technology, Massey UniversityAdresse e-mail validée de massey.ac.nz
Professor Aiqian YeMassey university, New ZealandAdresse e-mail validée de massey.ac.nz
Mengxiao YangRiddet Institute, Massey UniversityAdresse e-mail validée de massey.ac.nz
Keith C. GordonUniversity of OtagoAdresse e-mail validée de chemistry.otago.ac.nz
Sundaram GunasekaranUniversity of Wisconsin-MadisonAdresse e-mail validée de wisc.edu
David BurrittDepartment of Botany, The University of OtagoAdresse e-mail validée de otago.ac.nz
Zahra(Raha) haddadian, PhDFonterra Research and Development CenterAdresse e-mail validée de fonterra.com

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David W. Everett

Principal Investigator, Riddet Institute

Adresse e-mail validée de massey.ac.nz - Page d'accueil

Cheese emulsions flavor structure digestion


Titre Trier par citations Trier par année Trier par titre	Citée par Citée par	Année
Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt DW Everett, RE McLeod International Dairy Journal 15 (11), 1175-1183, 2005	316	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	230	2014
Cheese structure and current methods of analysis DW Everett, MAE Auty International Dairy Journal 18 (7), 759-773, 2008	226	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	200	2010
Cheese: chemistry, physics and microbiology PLH McSweeney, PF Fox, PD Cotter, DW Everett (No Title), 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	134	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	123	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	113	2013
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	112	2012
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	112	2011
Factors affecting the functionality of Mozzarella cheese MK Rowney, P Roupas, MW Hickey, DW Everett Australian Journal of Dairy Technology 54 (2), 94, 1999	106	1999
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	104	2015
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	82	2003
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	79	2014
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	78	2014
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	76	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	75	2016
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	74	2010
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	73	2014

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