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Optimum Thermal Processing for Extended Shelf-Life (ESL) Milk

Foods, 2017-11, Vol.6 (11), p.102

Deeth, Hilton

2017

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Stability of Whey Proteins during Thermal Processing: A Review

Comprehensive reviews in food science and food safety, 2014-11, Vol.13 (6), p.1235-1251

2014

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Whey Proteins: From Milk to Medicine

1, 2018

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Blocked Lysine in Dairy Products: Formation, Occurrence, Analysis, and Nutritional Implications

Comprehensive reviews in food science and food safety, 2016-01, Vol.15 (1), p.206-218

2016

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High temperature processing of milk and milk products

1st ed., 2017

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Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine Formation--A Review

Critical reviews in food science and nutrition, 2009-04, Vol.49 (4), p.369-377

2009

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Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels

Food hydrocolloids, 2015-01, Vol.43, p.340-351

2015

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Effects of High-Temperature Milk Processing

Encyclopedia (Basel, Switzerland), 2021-12, Vol.1 (4), p.1312-1321

Deeth, Hilton C.

2021

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Lipoprotein lipase and lipolysis in milk

International dairy journal, 2006-06, Vol.16 (6), p.555-562

Deeth, Hilton C.

2006

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The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria

International dairy journal, 2004-08, Vol.14 (8), p.737-743

2004

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Chemical and Physical Changes in Milk Protein Concentrate (MPC80) Powder during Storage

Journal of agricultural and food chemistry, 2011-05, Vol.59 (10), p.5465-5473

2011

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Effect of sulphydryl reagents on the heat stability of whey protein isolate

Food chemistry, 2014-11, Vol.163, p.129-135

2014

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Maillard Reaction and Protein Cross-Linking in Relation to the Solubility of Milk Powders

Journal of agricultural and food chemistry, 2011-12, Vol.59 (23), p.12473-12479

2011

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Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT- and conventionally treated milk during storage

Food science & technology, 2006-03, Vol.39 (2), p.177-183

2006

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Proteomic Analysis of Temperature-Dependent Changes in Stored UHT Milk

Journal of agricultural and food chemistry, 2011-03, Vol.59 (5), p.1837-1846

2011

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Rehydration process of milk protein concentrate powder monitored by static light scattering

Food hydrocolloids, 2009-10, Vol.23 (7), p.1958-1965

2009

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Volatile sulfur compounds in pasteurised and UHT milk during storage

Dairy science & technology, 2014, Vol.94 (3), p.241-253

2014

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Combining nonthermal technologies to control foodborne microorganisms

International Journal of Food Microbiology, 2003-12, Vol.89 (2), p.125-138

2003

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Storage induced changes to high protein powders: influence on surface properties and solubility

Journal of the science of food and agriculture, 2011-11, Vol.91 (14), p.2566-2575

2011

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Practical consequences of calcium addition to and removal from milk and milk products

International journal of dairy technology, 2015-02, Vol.68 (1), p.1-10

2015

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Quantification of lactosylation of whey proteins in stored milk powder using multiple reaction monitoring

Food chemistry, 2013-11, Vol.141 (2), p.1203-1210

2013

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The rheological properties of calcium-induced milk gels

Journal of food engineering, 2014-06, Vol.130, p.45-51

2014

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Heat-induced inactivation of enzymes in milk and dairy products. A review

International dairy journal, 2021-10, Vol.121, p.105104, Article 105104

Deeth, Hilton C.

2021

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A proteomic approach to detect lactosylation and other chemical changes in stored milk protein concentrate

Food chemistry, 2012-05, Vol.132 (1), p.655-662

2012

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Effects of nisin, EDTA and salts of organic acids on Listeria monocytogenes, Salmonella and native microflora on fresh vacuum packaged shrimps stored at 4 °C

Food microbiology, 2012-08, Vol.31 (1), p.43-50

2012

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Optimum Thermal Processing for Extended Shelf-Life (ESL) Milk

Stability of Whey Proteins during Thermal Processing: A Review

Whey Proteins: From Milk to Medicine

Blocked Lysine in Dairy Products: Formation, Occurrence, Analysis, and Nutritional Implications

High temperature processing of milk and milk products

Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine Formation--A Review

Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels

Effects of High-Temperature Milk Processing

Lipoprotein lipase and lipolysis in milk

The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria

Chemical and Physical Changes in Milk Protein Concentrate (MPC80) Powder during Storage

Effect of sulphydryl reagents on the heat stability of whey protein isolate

Maillard Reaction and Protein Cross-Linking in Relation to the Solubility of Milk Powders

Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT- and conventionally treated milk during storage

Proteomic Analysis of Temperature-Dependent Changes in Stored UHT Milk

Rehydration process of milk protein concentrate powder monitored by static light scattering

Volatile sulfur compounds in pasteurised and UHT milk during storage

Combining nonthermal technologies to control foodborne microorganisms

Storage induced changes to high protein powders: influence on surface properties and solubility

Practical consequences of calcium addition to and removal from milk and milk products

Quantification of lactosylation of whey proteins in stored milk powder using multiple reaction monitoring

The rheological properties of calcium-induced milk gels

Heat-induced inactivation of enzymes in milk and dairy products. A review

A proteomic approach to detect lactosylation and other chemical changes in stored milk protein concentrate

Effects of nisin, EDTA and salts of organic acids on Listeria monocytogenes, Salmonella and native microflora on fresh vacuum packaged shrimps stored at 4 °C

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