Lydia Ong

The effect of pH on the fat and protein within cream cheese and their influence on textural and rheological properties

Lydia Ong, Anita P Pax, Adabelle Ong, Jitraporn Vongsvivut, Mark J Tobin, Sandra E Kentish, Sally L Gras

Journal article  |  2020  |  Food Chemistry

The effect of variation in acid gel pH during cream cheese production was investigated. The gel microstructure was denser and chee..

Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milk

Bhanu Devnani, Lydia Ong, Sandra Kentish, Sally Gras

Journal article  |  2020  |  Food Chemistry

The effect of thermal treatment (45-95 ⁰C for 30 minutes) on the structure of almond milk proteins was assessed, as the unfolding ..

Formation of Cheddar cheese analogues using canola oil and ultrasonication – a comparison between single and double emulsion systems

Thomas SH Leong, Lydia Ong, Charitha J Gamlath, Sally L Gras, Muthupandian Ashokkumar, Gregory JO Martin

Journal article  |  2020  |  International Dairy Journal

Cheddar cheese analogues were produced from skim milk in which canola oil was emulsified using ultrasound to form either single (O..

Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties

F Lazzaro, A Bouchoux, J Raynes, R Williams, L Ong, E Hanssen, V Lechevalier, S Pezennec, HJ Cho, A Logan, S Gras, F Gaucheron

Journal article  |  2020  |  Food Hydrocolloids

The properties of casein micelles are known to be affected by modifications to the environment, such as variations in pH or the ad..

The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese

L Ong, P D’Incecco, L Pellegrino, HTH Nguyen, SE Kentish, SL Gras

Journal article  |  2020  |  Food Biophysics

Salting is an essential step in the production of Cheddar and other cheese varieties and is a well-studied process but the effect ..

Design and characterization of casein-whey protein suspensions via the pH-temperature-route for application in extrusion-based 3D-Printing

Kilian Daffner, Saumil Vadodaria, Lydia Ong, Stefan Nöbel, Sally Gras, Ian Norton, Tom Mills

Journal article  |  2020  |  Food Hydrocolloids

The current interest in individualized food through additive manufacturing has identified a need for more information on the formu..

The microstructure and textural properties of Australian cream cheese with differing composition

Phoebe E Macdougall, Lydia Ong, Martin Palmer, Sally L Gras

Journal article  |  2019  |  International Dairy Journal

Confocal laser scanning microscopy was used to compare the microstructure of six Australian commercial cream cheese products. The ..

The characterisation of Mozzarella cheese microstructure using high resolution synchrotron transmission and ATR-FTIR microspectroscopy

Anita P Pax, Lydia Ong, Jitraporn Vongsvivut, Mark J Tobin, Sandra E Kentish, Sally L Gras

Journal article  |  2019  |  Food Chemistry

Synchrotron Fourier transform infrared (S-FTIR) microspectroscopy allows the label-free examination of material microstructure but..

Impact of processing conditions on microstructure, texture and chemical properties of model cheese from sheep milk

A Aldalur, L Ong, MÁ Bustamante, SL Gras, LJR Barron

Journal article  |  2019  |  Food and Bioproducts Processing

Cutting and cooking settings have a strong effect on curd particle features, whey syneresis and cheese properties. In the present ..

Comparison of physical characteristics and dewatering behaviour between granular and floccular sludges generated from the same sewage source

Konrad Krysiak-Baltyn, Raul Cavalida, Ben Thwaites, Petra J Reeve, Peter J Scales, Ben Van den Akker, Lydia Ong, Gregory JO Martin, Anthony D Stickland, Sally L Gras

Journal article  |  2019  |  Journal of Water Process Engineering

Aerobic granular sludge can improve the efficacy of wastewater treatment in existing sequencing batch reactors (SBRs) compared to ..

A fluorescence in situ staining method for investigating spores and vegetative cells of Clostridia by confocal laser scanning microscopy and structured illuminated microscopy

P D'Incecco, L Ong, S Gras, L Pellegrino

Journal article  |  2018  |  Micron

Non-pathogenic spore-forming Clostridia are of increasing interest due to their application in biogas production and their capabil..

Small scale production of cream cheese: A comparison of batch centrifugation and cloth bag methods

Lydia Ong, Sandra E Kentish, Sally L Gras

Journal article  |  2018  |  International Dairy Journal

Cream cheese production is well established at large scale but an effective small scale process could facilitate higher throughput..

Effect of temperature on the microstructure of fat globules and the immunoglobulin-mediated interactions between fat and bacteria in natural raw milk creaming

P D'Incecco, L Ong, L Pellegrino, F Faoro, A Barbiroli, S Gras

Journal article  |  2018  |  Journal of Dairy Science

Natural creaming of raw milk is the first step in production of Grana Padano and Parmigiano Reggiano Protected Denomination of Ori..

Microstructure and physicochemical properties reveal differences between high moisture buffalo and bovine Mozzarella cheeses

Hanh TH Nguyen, Lydia Ong, Christelle Lopez, Sandra E Kentish, Sally L Gras

Journal article  |  2017  |  Food Research International

Mozzarella cheese is a classical dairy product but most research to date has focused on low moisture products. In this study, the ..

Effect of elevated temperature on the microstructure of full fat Cheddar cheese during ripening

Kevany Soodam, Lydia Ong, Ian B Powell, Sandra E Kentish, Sally L Gras

Journal article  |  2017  |  Food Structure

Elevated temperatures have been widely studied as a route to accelerate cheese ripening and decrease energy and storage requiremen..

A proteomic characterization shows differences in the milk fat globule membrane of buffalo and bovine milk

Hanh TH Nguyen, Lydia Ong, Ashfaqul Hoque, Sandra E Kentish, Nicholas Williamson, Ching-Seng Ang, Sally L Gras

Journal article  |  2017  |  Food Bioscience

The proteins of the milk fat globule membrane (MFGM) have a number of functions, such as the regulation of milk fat secretion and ..

Trace Analysis and Chemical Identification on Cellulose Nanofibers-Textured SERS Substrates Using the "Coffee Ring" Effect

Ruoyang Chen, Liyuan Zhang, Xu Li, Lydia Ong, Ye Gaung Soe, Neil Sinsua, Sally L Gras, Rico F Tabor, Xungai Wang, Wei Shen

Journal article  |  2017  |  ACS Sensors

Cheddar Cheese and Related Dry-Salted Cheese Varieties

Lydia Ong, Robert C Lawrence, John Gilles, Lawrence K Creamer, Vaughan L Crow, Howard A Heap, Craig G Honore, Keith A Johnston, Prabandha K Samal, Ian B Powell, Sally L Gras

Book Chapter  |  2017

The dynamics of the biological membrane surrounding the buffalo milk fat globule investigated as a function of temperature

Hanh TH Nguyen, Marie-Noelle Madec, Lydia Ong, Sandra E Kentish, Sally L Gras, Christelle Lopez

Journal article  |  2016  |  Food Chemistry

The biological membrane surrounding fat globules in milk (the MFGM) is poorly understood, despite its importance in digestion and ..

The effect of sonication and high pressure homogenisation on the properties of pure cream

Jayani Chandrapala, Lydia Ong, Bogdan Zisu, Sally L Gras, Muthupandian Ashokkumar, Sandra E Kentish

Journal article  |  2016  |  INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

An enzyme-responsive controlled release system based on a dual-functional peptide

X Li, S Burger, AJ O'Connor, L Ong, JA Karas, SL Gras

Journal article  |  2016  |  Chemical Communications

Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening

Kevany Soodam, Lydia Ong, Ian B Powell, Sandra E Kentish, Sally L Gras

Journal article  |  2015  |  Dairy Science & Technology

Effect of calcium chloride addition and draining pH on the microstructure and texture of full fat Cheddar cheese during ripening

Kevany Soodam, Lydia Ong, Ian B Powell, Sandra E Kentish, Sally L Gras

Journal article  |  2015  |  Food Chemistry

The addition of calcium chloride in combination with a lower draining pH to change the microstructure and improve fat retention in Cheddar cheese

Lydia Ong, Kevany Soodam, Sandra E Kentish, Ian B Powell, Sally L Gras

Journal article  |  2015  |  International Dairy Journal

Calcium chloride addition and the whey draining pH are known to impact on cheese making. The effect of 100 or 300 mg kg−1 calcium ..

Homogenisation improves the microstructure, syneresis and rheological properties of buffalo yoghurt

Hanh TH Nguyen, Lydia Ong, Sandra E Kentish, Sally L Gras

Journal article  |  2015  |  INTERNATIONAL DAIRY JOURNAL

Cellulose nanofibre textured SERS substrate

Liyuan Zhang, Xu Li, Lydia Ong, Rico F Tabor, Brianna A Bowen, Aeshin I Fernando, Azadeh Nilghaz, Gil Garnier, Sally L Gras, Xungai Wang, Wei Shen

Journal article  |  2015  |  Colloids and Surfaces A: Physicochemical and Engineering Aspects

Buffalo milk fat globules and their biological membrane: in situ structural investigations

Hanh TH Nguyen, Lydia Ong, Eric Beaucher, Marie-Noelle Madec, Sandra E Kentish, Sally L Gras, Christelle Lopez

Journal article  |  2015  |  Food Research International

Milk fat globules and their surrounding biological membrane (the MFGM) are not well understood despite the importance of these mil..

The Effect of Milk Protein Concentration on the Microstructure and Textural Properties of Full Fat Cheddar Cheese During Ripening

Kevany Soodam, Lydia Ong, Ian B Powell, Sandra E Kentish, Sally L Gras

Journal article  |  2014  |  Food and Bioprocess Technology

The Effect of Fermentation Temperature on the Microstructure, Physicochemical and Rheological Properties of Probiotic Buffalo Yoghurt

Hanh TH Nguyen, Lydia Ong, Sandra E Kentish, Sally L Gras

Journal article  |  2014  |  Food and Bioprocess Technology

The properties of buffalo and bovine milk differ and the procedures developed to make bovine yoghurt may require optimisation for ..

The Microstructure and Physicochemical Properties of Probiotic Buffalo Yoghurt During Fermentation and Storage: a Comparison with Bovine Yoghurt

Thi Hong Nguyen Hanh, Lydia Ong, Christophe Lefevre, Sandra Elizabeth Kentish, Sally Louise Gras

Journal article  |  2014  |  Food and Bioprocess Technology

The physicochemical and rheological properties of yoghurt made from unstandardised unhomogenised buffalo milk were investigated du..

The effect of calcium chloride addition on the microstructure and composition of Cheddar cheese

Lydia Ong, Raymond R Dagastine, Sandra E Kentish, Sally L Gras

Journal article  |  2013  |  International Dairy Journal

Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate.

Lydia Ong, Raymond R Dagastine, Sandra E Kentish, Sally L Gras

Journal article  |  2013  |  Foods

Milk protein is often standardised prior to cheese-making using low concentration factor ultrafiltration retentate (LCUFR) but the..

Rheological properties and microstructure of buffalo yoghurt

HTH Nguyen, L Ong, C Lefevre, SE Kentish, SL Gras

Conference Proceedings  |  2013

The effect of pH at renneting on the microstructure, composition and texture of Cheddar cheese

Lydia Ong, Raymond R Dagastine, Sandra E Kentish, Sally L Gras

Journal article  |  2012  |  Food Research International

Changes in morphological and nano-mechanical properties of the milk fat globule membrane during processing

Thakshila S Balasuriya, Lydia Ong, Sally L Gras, Raymond R Dagastine

Journal article  |  2012  |  RSC ADVANCES

Nano-mechanical properties of clay-armoured emulsion droplets

Sin-Ying Tan, Rico F Tabor, Lydia Ong, Geoffrey W Stevens, Raymond R Dagastine

Journal article  |  2012  |  Soft Matter

Coagulation temperature affects the microstructure and composition of full fat Cheddar cheese

Lydia Ong, Raymond R Dagastine, Mark AE Auty, Sandra E Kentish, Sally L Gras

Journal article  |  2011  |  Dairy Science & Technology

Folic Acid Conjugated Amino Acid-Based Star Polymers for Active Targeting of Cancer Cells

Adrian Sulistio, Justin Lowenthal, Anton Blencowe, Marie N Bongiovanni, Lydia Ong, Sally L Gras, Xiaoqing Zhang, Greg G Qiao

Journal article  |  2011  |  Biomacromolecules

Microstructure of milk gel and cheese curd observed using cryo scanning electron microscopy and confocal microscopy

Lydia Ong, Raymond R Dagastine, Sandra E Kentish, Sally L Gras

Journal article  |  2011  |  LWT - Food Science and Technology

Transmission electron microscopy imaging of the microstructure of milk in cheddar cheese production under different processing conditions

Lydia Ong, Raymond R Dagastine, Sandra E Kentish, Sally L Gras

Journal article  |  2010  |  Australian Journal of Dairy Technology

The Effect of Milk Processing on the Microstructure of the Milk Fat Globule and Rennet Induced Gel Observed Using Confocal Laser Scanning Microscopy

L Ong, RR Dagastine, SE Kentish, SL Gras

Journal article  |  2010  |  Journal of Food Science

Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles

L Ong, NP Shah

Journal article  |  2009  |  LWT - Food Science and Technology

Probiotic Cheddar Cheese: Influence of Ripening Temperatures on Proteolysis and Sensory Characteristics of Cheddar Cheeses

L Ong, NP Shah

Journal article  |  2009  |  Journal of Food Science

Release and identification of angiotensin-converting enzyme-inhibitory peptides as influenced by ripening temperatures and probiotic adjuncts in Cheddar cheeses

L Ong, NP Shah

Journal article  |  2008  |  LWT - Food Science and Technology

Influence of probiotic Lactobacillus acidophilus and L. helveticus on proteolysis, organic acid profiles, and ACE-inhibitory activity of cheddar cheeses ripened at 4, 8, and 12 degrees C.

L Ong, NP Shah

Journal article  |  2008  |  Journal of Food Science

The influence of adjunct bacteria on composition of cheeses, organic acid profiles, proteolysis, and ACE-inhibitory activity durin..

Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp.

L Ong, A Henriksson, NP Shah

Journal article  |  2007  |  International Dairy Journal

Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp

L Ong, A Henriksson, NP Shah

Journal article  |  2007  |  Dairy Science & Technology

Influence of probiotic organisms on proteolytic pattern, release of bioactive compounds and sensory attributes of Cheddar cheese

L ONG

Thesis / Dissertation  |  2007

Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp.

L Ong, A Henriksson, NP Shah

Journal article  |  2007  |  International Dairy Journal

Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid

L Ong, A Henriksson, NP Shah

Journal article  |  2006  |  International Dairy Journal