Doctor Michael Phillips

Journal Articles

• Kamran, F., Phillips, M. and Reddy, N. (2021), 'Functional properties of Australian blue lupin (Lupinus angustifolius) protein and biological activities of protein hydrolysates', Legume Science, vol 3, no 1 .
• Thompson, J., Pietsch, L., Phillips, M., Lennard, C., Fuller, S. and Spikmans, V. (2020), 'Assessment of evaporative and photochemical effects on asphaltene profiling of a heavy fuel oil', Environmental Forensics, vol 21, no 2 , pp 212 - 222.
• Thambiraj, S., Reddy, N., Phillips, M. and Koyyalamudi, S. (2019), 'Biological activities and characterization of polysaccharides from the three Australian Sweet Lupins', International Journal of Food Properties, vol 22, no 1 , pp 522 - 535.
• Thambiraj, S., Phillips, M., Koyyalamudi, S. and Reddy, N. (2018), 'Yellow lupin (Lupinus luteus L.) polysaccharides : antioxidant, immunomodulatory and prebiotic activities and their structural characterisation', Food Chemistry, vol 267 , pp 319 - 328.
• Salampessy, J., Reddy, N., Phillips, M. and Kailasapathy, K. (2017), 'Isolation and characterization of nutraceutically potential ACE-inhibitory peptides from leatherjacket (Meuchenia sp.) protein hydrolysates', LWT: Food Science and Technology, vol 80 , pp 430 - 436.
• Oliver, J., Sutton, A., Karu, N., Phillips, M., Markham, J., Peiris, P., Hilder, E. and Castignolles, P. (2015), 'Simple and robust monitoring of ethanol fermentations by capillary electrophoresis', Biotechnology and Applied Biochemistry, .
• Salampessy, J., Reddy, N., Kailasapathy, K. and Phillips, M. (2015), 'Functional and potential therapeutic ACE-inhibitory peptides derived from bromelain hydrolysis of trevally proteins', Journal of Functional Foods, vol 14 , pp 716 - 725.
• Moore, S., Kailasapathy, K., Phillips, M. and Jones, M. (2015), 'Development of a viability standard curve for microencapsulated probiotic bacteria using confocal microscopy and image analysis software', Journal of Microbiological Methods, vol 114 , pp 16 - 22.
• Thambiraj, S., Phillips, M., Koyyalamudi, S. and Reddy, N. (2015), 'Antioxidant activities and characterisation of polysaccharides isolated from the seeds of Lupinus angustifolius', Industrial Crops and Products, vol 74 , pp 950 - 956.
• Torno, K., Wright, B., Jones, M., Digman, M., Gratton, E. and Phillips, M. (2013), 'Real-time analysis of metabolic activity within Lactobacillus acidophilus by phasor fluorescence lifetime imaging microscopy of NADH', Current Microbiology, vol 66, no 4 , pp 365 - 367.
• Madziva, H., Phillips, M. and Kailasapathy, K. (2013), 'Encapsulated folic acid in Cheddar cheese reduce methionine-induced hyper-homocysteinemia in male BALB/c mice', Journal of Food & Nutritional Disorders, vol 2, no 5 .
• Darukaradhya, J., Phillips, M. and Kailasapathy, K. (2013), 'Effect of encapsulation on the survival of probiotic bacteria in the presence of starter and non-starter lactic acid bacteria in Cheddar cheese over a 6-month ripening period', International Journal of Fermented Foods, vol 2, no 1 , pp 15 - 28.
• Paturi, G., Phillips, M. and Kailasapathy, K. (2013), 'Gene expression profile in the small intestine of mice fed Lactobacillus acidophilus LAFTI L10', International Journal of Fermented Foods, vol 2, no 1 , pp 77 - 83.
• Iyer, C., Phillips, M. and Kailasapathy, K. (2013), 'Survival and release of probiotic bacteria from chitosan-coated alginate-starch capsules in mice gastro-intestinal tract and effect on faecal flora and immune parameters in mice', International Journal of Fermented Foods, vol 2, no 1 , pp 19 - 31.
• Anjani, K., Kailasapathy, K. and Phillips, M. (2012), 'Impact of alginate-chitosan encapsulated flavourzyme on peptide and amino acid profiles in Cheddar cheese', International Journal of Fermented Foods, vol 1, no 1 , pp 47 - 61.
• Paturi, G., Phillips, M. and Kailasapathy, K. (2010), 'Comparison of functional assay and microarray analysis for determination of Lactobacillus acidophilus LAFTI L10 induced gut immune responses in mice', Food Research International, vol 43, no 3 , pp 856 - 861.
• Pritchard, S., Phillips, M. and Kailasapathy, K. (2010), 'Identification of bioactive peptides in commercial cheddar cheese', Food Research International, vol 43, no 5 , pp 1545 - 1548.
• Salampessy, J., Phillips, M., Seneweera, S. and Kailasapathy, K. (2010), 'Release of antimicrobial peptides through bromelain hydrolysis of leatherjacket (Meuchenia sp.) insoluble proteins', Food Chemistry, vol 120, no 2 , pp 556 - 560.
• Pritchard, S., Phillips, M. and Kailasapathy, K. (2010), 'Identification of bioactive peptides in commercial Australian organic cheddar cheeses', Australian Journal of Dairy Technology, vol 65, no 3 , pp 170 - 173.
• Kailasapathy, K., Harmstorf, I. and Phillips, M. (2008), 'Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts', Lebensmittel-Wissenschaft & Technologie, vol 41, no 7 , pp 1317 - 1322.
• Paturi, G., Phillips, M. and Kailasapathy, K. (2008), 'Effect of probiotic strains Lactobacillus acidophilus LAFTI L10 and Lactobacillus paracasei LAFTI L26 on systemic immune functions and bacterial translocation in mice', Journal of Food Protection, vol 71, no 4 , pp 796 - 801.
• Paturi, G., Phillips, M., Jones, M. and Kailasapathy, K. (2007), 'Immune enhancing effects of Lactobacillus acidophilus LAFTI L10 and Lactobacillus paracasei LAFTI L26 in mice', International Journal of Food Microbiology, vol 115, no 1 , pp 115 - 118.
• Anjani, K., Kailasapathy, K. and Phillips, M. (2007), 'Microencapsulation of enzymes for potential application in acceleration of cheese ripening', International Dairy Journal, vol 17, no 1 , pp 79 - 86.
• Darukaradhya, J., Phillips, M. and Kailasapathy, K. (2006), 'Selective enumeration of Lactobacillus acidophilus, Bifidobacterium spp., starter lactic acid bacteria and non-starter lactic acid bacteria from Cheddar cheese', International Dairy Journal, vol 16, no 5 , pp 439 - 445.
• Madziva, H., Kailasapathy, K. and Phillips, M. (2006), 'Evaluation of alginate-pectin capsules in cheddar cheese as a food carrier for the delivery of folic acid', Lwt-Food Science And Technology, vol 39, no 2 , pp 146 - 151.
• Phillips, M., Kailasapathy, K. and Tran, L. (2006), 'Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese', International Journal of Food Microbiology, vol 108, no 2 , pp 276 - 280.
• Kailasapathy, K., Perera, C. and Phillips, M. (2006), 'Evaluation of Alginate-Starch Polymers for Preparation of Enzyme Microcapsules', International Journal of Food Engineering, vol 2, no 2 .
• Madziva, H., Kailasapathy, K. and Phillips, M. (2005), 'Alginate-pectin microcapsules as a potential for folic acid delivery in foods', Journal of Microencapsulation, vol 22, no 4 , pp 343 - 351.
• Iyer, C., Phillips, M. and Kailasapathy, K. (2005), 'Release studies of Lactobacillus casei strain Shirota from chitosan-coated alginate-starch microcapsules in ex vivo porcine gastrointestinal contents', Letters in Applied Microbiology, vol 41, no 6 , pp 493 - 497.