Current Research activities
Cheese Microstructure (Food Texture Microstructure)
Functional Food (Probiotic)
Food Processing (Yoghurt Cheese Fermented Milk)
In the Dairy Innovation Australia Awards held in July 2012 for academics working in the dairy industry Dr Lydia Ong has won the award for Research Achievement Excellence (for individual research).
Find out more about Lydia Ong's experience
Lydia Ong's highlights
Lydia Ong's selected work
Formation of Cheddar cheese analogues using canola oil and ultrasonication – a comparison ..
Tailoring the structure of casein micelles through a multifactorial approach to manipulate..
Displaying the 23 most recent projects by Lydia Ong.
Displaying the 48 most recent scholarly works by Lydia Ong.
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 ..
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 ..
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 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 ..
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 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..
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..
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..
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
Honours, Awards and Fellowships
2019 ICM Agrifood Award
Outstanding Industry Engagement Award
Award of Research Achievement Excellence
Certificate of Excellence for the most valuable research team
Most Outstanding PhD Student Award
Young Scientist Award
Secomb Conference and Travel Grants to Orlando, US
Malcolm Bird Commemorative Award
Manfred Kroger Award - Graduate Paper Competition
Postgraduate Student Seminar Award
Australian Postgraduate Award
Kraft Food Technology Award - Outstanding Final Year Student
Dragon 100 Young Chinese Leaders
ECSS IAFoST - International Academy of Food Science and Technology Early Career Scientists
Research Fellow - Food Microstructure & Rheology
Dairy Industry Association of Australia
Australia Institute of Food Science and Technology
Food Science and Technology
Victoria University of Technology
BACHELOR OF APPLIED SCIENCE
Royal Melbourne Institute of Technology