Dr. David W. Everett
Associate Professor of Food Science
Tel 64 3 479 7545
Fax 64 3 479 7567
Major Research Interests
- Colloid and surface chemistry of dairy products
- Physical chemistry of emulsions
- Cheese physics and chemistry
- Protein-polysaccharide interactions
- Rheology and food structure
- FOSC 301 Food Chemistry, Structure and Function
- FOSC 451 Advanced Food Chemistry
- FOSC 455 Research Methodologies
- FOSC 457 Fermentation Science and Technology
- FOSC 460 Co-operative Education Programme
- FOSC 480 Research Project
- FOSC 490 Research Project
- FOSC 495 Masters Thesis preparation
Research group members (left to right): Kalpana Kathriarachchi (Sri Lanka) is working on understanding how the milk fat globule membrane structure generates flavour in recombined milk cheese; Pankaj Sharma (India) is examining how pulsed electric fields affect enzymatic activity in milk systems; Haotian Zheng (China) is investigating volatile flavour partitioning of a milk fat globule system using gas chromatography and Raman confocal microscopy; Dr David Everett (Australia and New Zealand) group leader; Ali Rashidinejad (Iran), is finding out how added polyphenolic compounds are affected by the protein compounds in cheese; Charlotte Vincent (New Zealand) has just finished her thesis on volatile partitioning in emulsion filled cold-set whey protein gels; Vicky Lim (New Zealand) has just finished her thesis on the composition of the milk fat globule membrane; Shahin Roohinejad (Iran) is examining the impact of pulsed electric fields on extraction of carotenoids and bioactivity in emulsion systems; Ofir Benjamin (Israel) is researching on the release of volatile compounds from fat globules stabilized with beta-lactoglobulin under physical and chemical conditions found in the mouth, and recently completed his PhD; Mary Galley (not present; Canada) is finishing her thesis on predicting the functionality of Mozzarella cheese during ripening.
Confocal laser scanning microscope 3D image of a large milk fat globule from raw cream stained with 1,2-dioleoyl-sn-glycero-3-phosphoethanolamine-N-(lissamine rhodamine B sulfonyl). Image taken by Sophie Gallier at California Polytechnic State University. Journal of Agricultural and Food Chemistry 58(7):4250-4257 (2010).
Dr. Everett testing tongue pressure for calibrating the artificial model mouth developed by PhD candidate, Ofir Benjamin.
41.Sharma, P.,Oey, I., and Everett, D.W.Effect of pulsed electric field processing on the functional properties of milk. Trends in Food Science & Technology 35: 87-101 (2014).
40. Benjamin, O., Silcock, P., Beauchamp, J., Buettner, A., and Everett, D.W. Legume protein emulsifiers of low fat emulsions in comparison with beta-lactoglobulin: Effect of heat treatment and volatile release profile. Journal of Food Science (2014), in press.
39.Zheng, H., Jimenz-Flores, R., and Everett, D.W. Lateral lipid organization of bovine milk fat globule membran revealed by washing processes. Journal of Dairy Science (2014), DOI: 10.3168/jds.2014-7951.
38.Sharma, P., Oey, I., Bremer, P., and Everett, D.W. Reduction of bacterial counts and inactivation of enzymes in bovine whole milk using pulsed electric fields. International Dairy Journal 39: 146-156 (2014).
37.Roohinejad, S., Oey, I., Niven, B. and Everett, D.W. Evaluating the effectiveness of beta-carotene extraction from pulse electric field-treated carrot pomace using oil-in-water microemulsion. Food and Bioprocess Technology (2014), DOI: 10.1007/s11947-014-1334-6.
36.Zheng, H., Jimenz-Flores, R., Gragson, D., and Everett, D.W. Phospholipid Architecture of the Bovine Milk Fat Globule Membrane Using Giant Unilamellar Vesicles as a Model. Journal of Agricultural and Food Chemistry 62: 3236-3243 (2014).
35.Kathriarachchi, K. and Everett, D.W. Oxidation of aldehydes by xanthine oxidase on the surface of emulsions and washed milk fat globules. International Dairy Journal 37: 117-126 (2014).
34.Rashidinejad, A., Birch, E.J., Sun-Waterhouse, D., and Everett, D.W. Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese. Food Chemistry 156: 176-183 (2014).
33.Roohinejad, S., Oey, I., and Everett, D.W. Effect of pulsed electric field processing on carotenoid extractability of carrot pure .DOI:10.1111/ijfs.12510 International Journal of Food Science and Technology (2014).
32.Sharma, P., Bremer, P., Oey, I., and Everett, D.W. Bacterial inactivation in whole milk using pulsed electric field technology. International Dairy Journal 35: 49-56 (2014).
31.Everett, D.W., Guinee, T.P. and Johnson, M.E. Cheese structure and functionality (chapter 2.3). In: The importance of salt in the manufacturing and ripening of cheese. Special Issue. International Dairy Federation (2014). ISBN 978 90 822099 07.
30.Skeie, S., Ard, Y., Everett, D.W. Salt in cheese flavour (chapter 2.4). In: The importance of salt in the manufacturing and ripening of cheese. Special Issue. International Dairy Federation (2014). ISBN 978 90 822099 07.
29.Zheng, H., Jimenz-Flores, R., and Everett, D.W. The Bovine Milk Fat Globule Membrane Proteins Are Affected By Centrifugal Washing Processes. Journal of Agricultural and Food Chemistry 61: 8403-8411 (2013).
28.Rashidinejad, A.,Birch, E.J.,Sun-Waterhouse, D., and Everett, D.W.Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese. International Journal of Food Science and Technology 48: 2448-2455 (2013).
27.Zheng, H., Gordon, K.C., and Everett, D.W. Innovative application of confocal Raman microscopy to investigate the interaction between trans-2-hexenal and bovine milk fat globules. International Dairy Journal 32: 68-70 (2013).
26.Benjamin, O., Silcock, P., Beauchamp, J., Buettner, A., and Everett, D.W. Volatile release and structural stability of b-lactoglobulin primary and multilayer emulsions under simulated oral conditions. Food Chemistry 140: 124-134 (2013).
25.Benjamin, O., Silcock, P., Beauchamp, J., Buettner, A., and Everett, D.W. Tongue pressure and oral conditions affect volatile release from liquid systems in a model mouth. Journal of Agricultural and Food Chemistry 60: 9918-9927 (2012).
24.Benjamin, O., Lass, M., Silcock, P., and Everett, D.W. Effect of Pectin Adsorption on the Hydrophobic Binding Sites of beta-Lactoglobulin in Solution and in Emulsion Systems. International Dairy Journal 26: 36-40 (2012).
23.Benjamin, O., Silcock, P., Kieser J.A., Waddell, J.N., Swain, M.V., and Everett, D.W. Development of a model mouth containing an artificial tongue to measure the release of volatile compounds. Innovative Food Science and Emerging Technologies 15: 96-103 (2012).
22.Benjamin O., Silcock P., Leus M., Everett D.W. Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers. Food Hydrocolloids 27: 109-118 (2012).
21.Gallier, S., Gragson, D.,Jimnez-Flores, R., Everett, D.W. b-Casein-phospholipid monolayers as model systems to understand the lipid-protein interactions in the milk fat globule membrane. International Dairy Journal 22: 58-65 (2012).
20.Gallier, S., Gordon, K.,Jimnez-Flores, R., and Everett, D.W. Composition of Bovine Milk Fat Globules by Confocal Raman Microscopy. International Dairy Journal 21: 402-412 (2011).
19.Benjamin, O., Leus, M., and Everett, D.W. Static Headspace Analysis of Volatile Compounds Released Fromb-Lactoglobulin-Stabilized Emulsions Determined by the Phase Ratio Variation Method. Food Research International 44: 417-424 (2011).
18.Gallier, S., Gragson, D.,Jimnez-Flores, R., and Everett, D.W. Surface Characterization of Bovine Milk Phospholipid Monolayers by Langmuir Isotherms and Microscopic Techniques. Journal of Agricultural and Food Chemistry 58: 12275-12285 (2010).
17.Gallier, S., Gragson, D., Cabral, C., Rafael Jimnez-Flores, R., and Everett, D.W. Composition and Fatty Acid Distribution of Bovine Milk Phospholipids From Processed Milk Products. Journal of Agricultural and Food Chemistry 58: 10503-10511 (2010).
16.Gallier, S., Gragson, D., Jimnez-Flores, R., and Everett, D.W. Using Confocal Laser Scanning Microscopy to Probe the Milk Fat Globule Membrane and Associated Proteins. Journal of Agricultural and Food Chemistry 58: 4250-4257 (2010).
15.Harland, T.,Tidswell, T., Everett, D. Hale, L., Pickering, P. Neoliberalism and the academic as critic and conscience of society. Teaching in Higher Education 15: 85-96 (2010).
14.Everett D.W., and Auty, M. A. E. Cheese structure and current methods of analysis. International Dairy Journal 18: 759-773 (2008).
13.Everett, D.W. and McLeod, R.E.Interactions of polysaccharide stabilisers with casein micelles in skim-milk yoghurt. International Dairy Journal 15: 1175-1183 (2005).
12.Everett, D.W., Rowney, M.K., Hickey, M.W. and Roupas, P. Salt-induced structural changes in Mozzarella cheese and the impact upon free oil formation in ripening cheese. Lait 84: 539-549 (2004).
11 Rowney, M.K., Roupas, P., Hickey, M.W. and Everett, D.W. Salt-induced structural changes in one-day old Mozzarella cheese and the impact upon free oil formation. International Dairy Journal 14: 809-816 (2004).
10.Su, J. and Everett, D.W. Adsorption of beta-casein onto native milk fat globule, latex particle, and emulsion surfaces. Food Hydrocolloids 17: 529-537 (2003).
9.Rowney, M.K., Roupas, P., Hickey, M.W. and Everett, D.W. The effect of homogenization and milk fat fractions on the functionality of Mozzarella cheese. Journal of Dairy Science 86: 712-718 (2003).
8.Everett, D.W. Dairy Products. In: Encyclopedia of Food and Culture. S.H. Katz New York, Charles Scribner's Sons (2003) pp. 493-505. ISBN 978 0684 805685.
7.Everett, D.W. and Olson, N.F. Free oil and rheology of cheddar cheese containing fat globules stabilized with different proteins. Journal of Dairy Science 86: 755-763 (2003).
6.Rowney, M.K., Roupas, P., Hickey, M.W. and Everett, D.W. The effect of compression, stretching, and cooking temperature on free oil formation in mozzarella cheese. Journal of Dairy Science 86: 449-456 (2003).
5.Wijesundera, C., Drury, L., Muthukumarappan, K., Gunasekaran, S. and Everett, D.W. Elucidation of the effect of fat globule size and shape on Cheddar cheese flavour development using a fat-substituted cheese model. Australian Journal of Dairy Technology 55: 9-15 (2000).
4 Everett, D.W. and Olson, N.F. Dynamic rheology of renneted milk gels containing fat globules coated with different surfactants. Journal of Dairy Science 83:1203-1209 (2000).
3.Rowney, M., Roupas, P.,Hickey, M.W. and D.W. Everett. Factors affecting the functionality of mozzarella cheese. Australian Journal of Dairy Technology 54: 22-30 (1999).
2.Everett, D.W., Ding, K., Olson, N.F., and Gunasekaran, S. Applications of confocal microscopy to fat globule structure in cheese. In Chemistry of Structure/Function Relationships in Cheese. E.L. Malin and M.H. Tunick eds. New York, Plenum Press (1995) pp.321-330.ÊISBN: 0-306-44982-X.
1.Everett, D.W. and Jameson, G.W. Physicochemical aspects of cheddar cheese made from ultrafiltered milk. Australian Journal of Dairy Technology 48:20-29 (1993).
Colloid and Surface Chemistry and Physical Chemistry of Emulsions
- Determination of the conformation of protein stabilizing species on globular oil-water and polymer-water interfaces using selective enzymatic hydrolysis and dynamic laser light scattering techniques.
- Mechanism of formation of the native milk fat globule membrane layers. Isolation of major milk fat globule membrane components from bovine milk and investigating the mode of assembly onto polymer latex particles using dynamic light scattering.
- Flavour volatiles in food produced from colloidal surface reactions.
- Particle size analysis by dynamic and static laser light scattering.
Cheese Physics and Chemistry
- Effect of xanthine oxidase, and the native milk fat globule membrane, on production of volatile compounds in cheese
- Investigations into the effect on cheese flavour and texture by colloidal-size fat globules stabilized with different surfactant species, using solid phase micro-extraction (SPME) with GC-FID and GC-MS.
- Physical chemical factors that influence the melt behavior and free oil formation in Mozzarella cheese.
- Effect of ultra-small Microfluidized fat globules on cheese flavor and texture.
- Flavour of Cheddar and other aged cheeses containing fat from non-milk sources.
- Determination of the location of flavor-producing bacterial cells in cheese in relation to fat globules by fluorescent staining and concomitant observation using confocal laser scanning microscopy.
- Extraction of carrageenan from seaweed and functional characterization.
- Effect of polysaccharides on casein micelle stability.
Membership of Scientific and Professional Organizations
- Institute of Food Technologists
- American Dairy Science Association
- Sigma Xi Scientific Research Society
- New Zealand Institute of Food Science and Technology, (President 2013 - 2015)
Professional Positions Held
1998-1999 Science Liaison Manager, Australian Ingredient Centre, Melbourne, Australia.
1996-1998 Lecturer, Department of Food Science and Agribusiness, University of Melbourne, Australia.
1995-1996 Postdoctoral Research Fellow, Department of Food Science, University of Guelph, Canada.
1990-1995 Research Assistant, Center for Dairy Research, University of Wisconsin, Madison, USA.
1987-1990 Experimental Scientist, CSIRO Division of Food Technology, Melbourne, Australia.
1985-1987 Tutor, Department of Physical Chemistry, University of Sydney, Australia.
- Consultant to the dairy industry.
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