Lydia Ong

Industrial freezing and tempering for optimal functional properties in thawed Mozzarella cheese

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

Journal article  |  2023  |  FOOD CHEMISTRY

Mozzarella cheese was industrially frozen (-18 °C), stored for up to six months, tempered at 4 °C for one or three weeks and the s..

Sustainable plant-based protein sources and their extraction

Ane Aldalur, Bhanu Devnani, Lydia Ong, Sally L Gras

Book Chapter  |  2023

Effect of Ultrafiltered Milk on the Rheological and Microstructure Properties of Cream Cheese Acid Gels

Q Wu, L Ong, S Yao, SE Kentish, SL Gras

Journal article  |  2023  |  Food and Bioprocess Technology

The addition of ultrafiltered (UF) milk retentate is known to impact milk properties during mozzarella and cheddar cheese producti..

Physicochemical and rheological properties of commercial almond-based yoghurt alternatives to dairy and soy yoghurts

B Devnani, L Ong, SE Kentish, PJ Scales, SL Gras

Journal article  |  2022  |  Future Foods

Nutrient enrichment of dairy curd by incorporation of whole and ruptured microalgal cells (Nannochloropsis salina)

N Muñoz-Tebar, L Ong, CJ Gamlath, BS Yatipanthalawa, M Ashokkumar, SL Gras, MI Berruga, GJO Martin

Journal article  |  2022  |  Innovative Food Science and Emerging Technologies

This work investigated incorporation of Nannochloropsis salina into renneted dairy gels and curd. Whole and ruptured microalgal ce..

Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis

Mitali K Gupta, Damir D Torrico, Lydia Ong, Sally L Gras, Frank R Dunshea, Jeremy J Cottrell

Journal article  |  2022  |  FOODS

Yogurt, readily available in plant and dairy-based formulations, is widely consumed and linked with health benefits. This research..

Beta casein proteins-A comparison between caprine and bovine milk

Xu Li, Garrick WK Spencer, Lydia Ong, Sally L Gras

Journal article  |  2022  |  TRENDS IN FOOD SCIENCE & TECHNOLOGY

Background: Dairy products from a range of species, including caprine products, have been labelled as A2. Yet these simple terms d..

New Insights into Cheese Microstructure

Lydia Ong, Xu Li, Adabelle Ong, Sally L Gras

Journal article  |  2022  |  ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY

Microscopy is often used to assist the development of cheese products, but manufacturers can benefit from a much broader applicati..

Structure and functionality of almond proteins as a function of pH

Bhanu Devnani, Lydia Ong, Sandra Kentish, Sally L Gras

Journal article  |  2021  |  FOOD STRUCTURE-NETHERLANDS

Almond proteins have potential utility in a range of food and beverages but it is not clear how pH affects protein structure and f..

A microstructure toolbox for assessing cheese quality

Lydia Ong, SL Gras

Journal article  |  2021  |  Australian Dairy Foods