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2021 Journal Article Heat-induced inactivation of enzymes in milk and dairy products. A reviewDeeth, Hilton C. (2021). Heat-induced inactivation of enzymes in milk and dairy products. A review. International Dairy Journal, 121 105104, 105104. doi: 10.1016/j.idairyj.2021.105104 |
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2021 Journal Article The effects of casein and whey proteins on the rheological properties of calcium-induced skim milk gelsLin, L., Oh, H. E., Deeth, H. C. and Wong, M. (2021). The effects of casein and whey proteins on the rheological properties of calcium-induced skim milk gels. International Dairy Journal, 113 104893, 1-8. doi: 10.1016/j.idairyj.2020.104893 |
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2020 Journal Article Calcium-induced skim milk gels: impact of holding temperature and ionic strengthLin, L., Wong, M., Deeth, H. C. and Oh, H. E. (2020). Calcium-induced skim milk gels: impact of holding temperature and ionic strength. International Dairy Journal, 104 104657. doi: 10.1016/j.idairyj.2020.104657 |
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2020 Journal Article Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storageAl Bulushi, Ismail M., Guizani, Nejib, Ayyash, Mutamed, Al Za'abi, Mohammed, Abushelaibi, Aisha, Deeth, Hilton C., Al Kharousi, Zahra, Al Hamadani, Fathiya, Al Maskari, Salha and Alkalbani, Jamila (2020). Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storage. International Journal of Food Studies, 9 (1) A9, 238-250. doi: 10.7455/IJFS/9.1.2020.A9 |
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2020 Journal Article Processing and technology of dairy products: a special issueDeeth, Hilton and Kelly, Phil (2020). Processing and technology of dairy products: a special issue. Foods, 9 (3) 272, 272. doi: 10.3390/foods9030272 |
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2019 Journal Article Effect of heating temperatures and pH on interactions between goat milk proteinsMohammed, Awen I., Al-Saadi, Jasim M.S. and Deeth, Hilton C. (2019). Effect of heating temperatures and pH on interactions between goat milk proteins. Biochemical and Cellular Archives, 19, 2091-2096. doi: 10.35124/bca.2019.19.S1.2091 |
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2018 Journal Article Evaluation the spoilage and biogenic amines formation potential of marine Gram-positive bacteriaAl Bulushi, I. M., Poole, S., Deeth, H. C. and Dykes, G. A. (2018). Evaluation the spoilage and biogenic amines formation potential of marine Gram-positive bacteria. International Food Research Journal, 25 (5), 2143-2148. |
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2017 Journal Article Optimum Thermal Processing for Extended Shelf-Life (ESL) MilkDeeth, Hilton (2017). Optimum Thermal Processing for Extended Shelf-Life (ESL) Milk. Foods (Basel, Switzerland), 6 (11) 102, 1-21. doi: 10.3390/foods6110102 |
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2017 Journal Article Altering the casein to whey protein ratio to enhance structural characteristics and release of major yoghurt volatile aroma compounds of non-fat stirred yoghurtsChua, David, Deeth, Hilton C., Oh, H. Eustina and Bansal, Nidhi (2017). Altering the casein to whey protein ratio to enhance structural characteristics and release of major yoghurt volatile aroma compounds of non-fat stirred yoghurts. International Dairy Journal, 74, 63-73. doi: 10.1016/j.idairyj.2017.05.002 |
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2017 Journal Article Calcium-induced skim milk gels using different calcium saltsLin, L., Wong, M., Deeth, H. C. and Oh, H. E. (2017). Calcium-induced skim milk gels using different calcium salts. Food Chemistry, 245, 97-103. doi: 10.1016/j.foodchem.2017.10.081 |
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2017 Journal Article Magnesium in milkOh, H. Eustina and Deeth, Hilton C. (2017). Magnesium in milk. International Dairy Journal, 71, 89-97. doi: 10.1016/j.idairyj.2017.03.009 |
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2017 Journal Article Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurtPang, Zhihua, Deeth, Hilton, Yang, Hongshun, Prakash, Sangeeta and Bansal, Nidhi (2017). Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt. Journal of Dairy Science, 100 (5), 3436-3447. doi: 10.3168/jds.2016-11881 |
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2016 Journal Article Proteomics of major bovine milk proteins: novel insightsLe, Thao T., Deeth, Hilton C. and Larsen, Lotte B. (2016). Proteomics of major bovine milk proteins: novel insights. International Dairy Journal, 67, 2-15. doi: 10.1016/j.idairyj.2016.11.016 |
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2016 Journal Article Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurtPang, Zhihua, Deeth, Hilton, Prakash, Sangeeta and Bansal, Nidhi (2016). Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt. Journal of Food Engineering, 169 8284, 27-37. doi: 10.1016/j.jfoodeng.2015.08.007 |
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2016 Journal Article Blocked lysine in dairy products: formation, occurrence, analysis, and nutritional implicationsMehta, Bhavbhuti M. and Deeth, Hilton C. (2016). Blocked lysine in dairy products: formation, occurrence, analysis, and nutritional implications. Comprehensive Reviews in Food Science and Food Safety, 15 (1), 206-218. doi: 10.1111/1541-4337.12178 |
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2015 Journal Article Identification of the binding of β-lactoglobulin (β-Lg) with sulfhydryl (-SH) blocking reagents by polyacrylamide gel electrophoresis (PAGE) and electrospray ionisation/time of flight-mass spectrometry (ESI/TOF-MS)Wijayanti, Heni B., Waanders, Jennifer, Bansal, Nidhi and Deeth, Hilton C. (2015). Identification of the binding of β-lactoglobulin (β-Lg) with sulfhydryl (-SH) blocking reagents by polyacrylamide gel electrophoresis (PAGE) and electrospray ionisation/time of flight-mass spectrometry (ESI/TOF-MS). LWT - Food Science and Technology, 63 (2), 934-938. doi: 10.1016/j.lwt.2015.04.012 |
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2015 Journal Article Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gelsPang, Zhihua, Deeth, Hilton and Bansal, Nidhi (2015). Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels. Food Research International, 72, 62-73. doi: 10.1016/j.foodres.2015.02.009 |
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2015 Journal Article Change in molecular structure and dynamics of protein in milk protein concentrate powder upon ageing by solid-state carbon NMRHaque, Enamul, Bhandari, Bhesh R., Gidley, Michael J., Deeth, Hilton C. and Whittaker A. K. (2015). Change in molecular structure and dynamics of protein in milk protein concentrate powder upon ageing by solid-state carbon NMR. Food Hydrocolloids, 44, 66-70. doi: 10.1016/j.foodhyd.2014.09.022 |
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2015 Journal Article Practical consequences of calcium addition to and removal from milk and milk productsDeeth, Hilton C. and Lewis, Michael J. (2015). Practical consequences of calcium addition to and removal from milk and milk products. International Journal of Dairy Technology, 68 (1), 1-10. doi: 10.1111/1471-0307.12188 |
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2015 Journal Article Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zincAbdulghani, Atallah H., Prakash, Sangeeta, Ali, Mahmood Y. and Deeth, Hilton C. (2015). Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zinc. Dairy Science and Technology, 95 (1), 33-46. doi: 10.1007/s13594-014-0188-z |
