Overview
Availability
- Emeritus Professor Hilton Deeth is:
- Available for supervision
Fields of research
Qualifications
- Bachelor (Honours) of Science (Advanced), The University of Queensland
- Doctor of Philosophy, The University of Queensland
- Bachelor of Economics, The University of Queensland
- Masters (Coursework) of Agricultural Studies, The University of Queensland
Works
Search Professor Hilton Deeth’s works on UQ eSpace
2018
Book Chapter
Non-thermal technologies: pulsed electric field technology and ultrasonication
Deeth, H. C. and Datta, N. (2018). Non-thermal technologies: pulsed electric field technology and ultrasonication. Reference module in food science. (pp. 1-12) edited by Geoffrey W. Smithers, Li Day, Pasquale Ferranti, Arnout Fischer, Maria Glibetic, Kai Knoerzer, Alvin Lee, Paul McSweeney, Gordon Robertson, Charles Schasteen, Neil Smith, David Tanner and Peter Varelis. London, United Kingdom: Elsevier/Academic Press.
2017
Journal Article
Optimum Thermal Processing for Extended Shelf-Life (ESL) Milk
Deeth, Hilton (2017). Optimum Thermal Processing for Extended Shelf-Life (ESL) Milk. Foods (Basel, Switzerland), 6 (11) 102, 1-21. doi: 10.3390/foods6110102
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 yoghurts
Chua, 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
2017
Journal Article
Calcium-induced skim milk gels using different calcium salts
Lin, 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
2017
Journal Article
Magnesium in milk
Oh, H. Eustina and Deeth, Hilton C. (2017). Magnesium in milk. International Dairy Journal, 71, 89-97. doi: 10.1016/j.idairyj.2017.03.009
2017
Journal Article
Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt
Pang, 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
2017
Book
High temperature processing of milk and milk products
Deeth, Hilton C. and Lewis, Michael J. (2017). High temperature processing of milk and milk products. Chichester, United Kingdom: Wiley Blackwell. doi: 10.1002/9781118460467
2016
Journal Article
Proteomics of major bovine milk proteins: novel insights
Le, 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
2016
Journal Article
Blocked lysine in dairy products: formation, occurrence, analysis, and nutritional implications
Mehta, 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
2016
Book Chapter
Protein stability in sterilised milk and milk products
Deeth, 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
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 yogurt
Pang, 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
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
2015
Journal Article
Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels
Pang, 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
2015
Journal Article
Change in molecular structure and dynamics of protein in milk protein concentrate powder upon ageing by solid-state carbon NMR
Haque, 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
2015
Journal Article
Practical consequences of calcium addition to and removal from milk and milk products
Deeth, 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
2015
Journal Article
Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zinc
Abdulghani, 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
2015
Journal Article
Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels
Pang, 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
2015
Journal Article
Influence of pre-heat temperature, pre-heat holding time and high-heat temperature on fouling of reconstituted skim milk during UHT processing
Prakash, 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
2014
Journal Article
Effect of sulphydryl reagents on the heat stability of whey protein isolate
Wijayanti, 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
2014
Journal Article
Stability of Whey Proteins during Thermal Processing: A Review
Wijayanti, 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
Funding
Past funding
Supervision
Availability
- Emeritus Professor Hilton Deeth is:
- Available for supervision
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Supervision history
Completed supervision
-
2014
Doctor Philosophy
Reducing aggregation of whey proteins during heating
Principal Advisor
Other advisors: Associate Professor Nidhi Bansal
-
2014
Doctor Philosophy
The effects of carbon dioxide on the physico-chemical and microbiological properties of skim milk and whey protein concentrates
Principal Advisor
Other advisors: Associate Professor Nidhi Bansal
-
2013
Doctor Philosophy
The interaction of ionic calcium and milk proteins during heat treatment
Principal Advisor
-
2012
Doctor Philosophy
Maillard reaction and protein cross-linking in milk powders during storage
Principal Advisor
Other advisors: Professor Bhesh Bhandari
-
2009
Doctor Philosophy
The Effect of Manufacturing Factors on Stirred Yogurt Properties
Principal Advisor
Other advisors: Professor Bhesh Bhandari
-
-
2007
Doctor Philosophy
OMEGA-3 FORTIFICATION OF SAUCES
Principal Advisor
-
2007
Doctor Philosophy
Foaming of milk
Principal Advisor
-
2004
Master Applied Science
Oil degradation in heat exchangers
Principal Advisor
-
2004
Doctor Philosophy
STALE FLAVOUR VOLATILES IN UHT MILK
Principal Advisor
-
2004
Master Philosophy
MODELLING THE EFFECTS ON MILK OF HIGH-HEAT TREATMENT AND SUBSEQUENT STORAGE
Principal Advisor
Other advisors: Emeritus Professor Ian Cameron
-
2014
Doctor Philosophy
Role of gelatin in low fat stirred yogurt and its possible replacement
Associate Advisor
Other advisors: Associate Professor Nidhi Bansal
-
2014
Doctor Philosophy
The effects of casein-to-whey protein ratio on the texture, rheology and flavour release of stirred yoghurt
Associate Advisor
Other advisors: Associate Professor Nidhi Bansal
-
2014
Doctor Philosophy
Molecular characterization of Bacillus licheniformis from dairy products
Associate Advisor
Other advisors: Professor Mark Turner
-
2014
Doctor Philosophy
Molecular Identification and Characterisation of Dominant Aerobic Sporeforming Bacteria from Dairy Products
Associate Advisor
Other advisors: Professor Mark Turner
-
2014
Doctor Philosophy
Size fractionation of casein micelles and characterization of their fundamental and functional properties
Associate Advisor
Other advisors: Professor Bhesh Bhandari, Associate Professor Nidhi Bansal
-
2011
Doctor Philosophy
Surface Characterisation Of Dairy Powder Particles
Associate Advisor
Other advisors: Professor Bhesh Bhandari, Professor Anh Nguyen
-
2011
Doctor Philosophy
Ageing induced solubility loss of milk protein concentrate powder: effect of protein conformational modifications, enthalpy relaxation and interaction with water
Associate Advisor
Other advisors: Professor Bhesh Bhandari, Professor Andrew Whittaker, Professor Mike Gidley
-
2010
Doctor Philosophy
Attachment and control of salmonella and listeria in shrimp
Associate Advisor
-
-
2009
Doctor Philosophy
Gram-positive bacteria in sub-tropical marine fish and their mesophilic spoilage potential
Associate Advisor
-
2005
Doctor Philosophy
ENVIRONMENTAL AND DIETARY EFFECTS ON MILK COMPOSITION AND CHEDDAR CHEESE YIELD
Associate Advisor
-
2004
Doctor Philosophy
MICROENCAPSULATION OF PROBIOTICS FOR YOGHURT FROM UHT MILK
Associate Advisor
Other advisors: Professor Bhesh Bhandari
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