Lydia Ong

Effects of shredding on the functionality, microstructure and proteolysis of low-moisture mozzarella cheese

AP Pax, L Ong, SE Kentish, SL Gras

Journal article  |  2021  |  International Dairy Journal

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  |  2021  |  Food Hydrocolloids

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

Ageing and cathepsin inhibition affect the shrinkage of fibre fragments of bovine semitendinosus , biceps femoris and psoas major during heating

Rozita Vaskoska, Minh Ha, Lydia Ong, Gavin Kearney, Jason D White, Sally Gras, Robyn D Warner

Journal article  |  2021  |  Meat Science

This study examines the effects of ageing (1, 14 days), cathepsin inhibition (No or Yes) and temperature (25-90 °C) on the shrinka..

Characterising the influence of milk fat towards an application for extrusion-based 3D-printing of casein−whey protein suspensions via the pH−temperature-route

K Daffner, L Ong, E Hanssen, S Gras, T Mills

Journal article  |  2021  |  Food Hydrocolloids

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 ..

Imaging of dairy emulsionsviaa novel approach of transmission electron cryogenic microscopy using beam exposure

Kilian Daffner, Eric Hanssen, Ian Norton, Tom Mills, Lydia Ong, Sally L Gras

Journal article  |  2020  |  Soft Matter

Emulsions containing small fat and protein particles are difficult to differentiate but low dose transmission electron cryogenic m..

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 ..