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2018 Conference Publication Effect of microfluidization on casein micelle size of bovine milkSinaga, H., Deeth, H. and Bhandari, B. (2018). Effect of microfluidization on casein micelle size of bovine milk. 1st International Conference on Agriculture, Environment and Food Security, AEFS 2017, Medan, Indonesia, 7-8 November 2017. Bristol, United Kingdom: Institute of Physics Publishing. doi: 10.1088/1755-1315/122/1/012084 |
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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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2017 Book High temperature processing of milk and milk productsDeeth, Hilton C. and Lewis, Michael J. (2017). High temperature processing of milk and milk products. Chichester, United Kingdom: Wiley Blackwell. doi: 10.1002/9781118460467 |
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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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2016 Book Chapter Protein stability in sterilised milk and milk productsDeeth, Hilton and Lewis, Mike (2016). Protein stability in sterilised milk and milk products. Advanced dairy chemistry: volume 1B: proteins: applied aspects. (pp. 247-286) edited by Paul L. H. McSweeney and James A. O'Mahony. New York, NY, United States: Springer. doi: 10.1007/978-1-4939-2800-2_10 |
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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 |
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2015 Journal Article Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gelsPang, Zhihua, Deeth, Hilton, Sharma, Ranjan and Bansal, Nidhi (2015). Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels. Food Hydrocolloids, 43, 340-351. doi: 10.1016/j.foodhyd.2014.06.005 |
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2015 Journal Article Influence of pre-heat temperature, pre-heat holding time and high-heat temperature on fouling of reconstituted skim milk during UHT processingPrakash, Sangeeta, Kravchuk, Olena and Deeth, Hilton (2015). Influence of pre-heat temperature, pre-heat holding time and high-heat temperature on fouling of reconstituted skim milk during UHT processing. Journal of Food Engineering, 153, 45-52. doi: 10.1016/j.jfoodeng.2014.12.009 |
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2014 Journal Article Effect of sulphydryl reagents on the heat stability of whey protein isolateWijayanti, Heni B., Bansal, Nidhi, Sharma, Ranjan and Deeth, Hilton C. (2014). Effect of sulphydryl reagents on the heat stability of whey protein isolate. Food Chemistry, 163, 129-135. doi: 10.1016/j.foodchem.2014.04.094 |
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2014 Journal Article Stability of Whey Proteins during Thermal Processing: A ReviewWijayanti, Heni B., Bansal, Nidhi and Deeth, Hilton C. (2014). Stability of Whey Proteins during Thermal Processing: A Review. Comprehensive Reviews in Food Science and Food Safety, 13 (6), 1235-1251. doi: 10.1111/1541-4337.12105 |
