Lydia Ong

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

Kilian Daffner, Lydia Ong, Eric Hanssen, Sally Gras, Tom Mills

Journal article  |  2021  |  FOOD HYDROCOLLOIDS

This study presents the design and characterisation of casein−whey protein suspensions (8.0/10.0% (w/w) casein and 2.0/2.5% (w/w) ..

Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre types

Rozita Vaskoska, Minh Ha, Lydia Ong, George Chen, Jason White, Sally Gras, Robyn Warner

Journal article  |  2021  |  MEAT SCIENCE

The effect of thermal protein denaturation on the structure and quality of muscles of different fibre types is not well understood..

Differences in Hedonic Responses, Facial Expressions and Self-Reported Emotions of Consumers Using Commercial Yogurts: A Cross-Cultural Study

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

Journal article  |  2021  |  FOODS

Hedonic scale testing is a well-accepted methodology for assessing consumer perceptions but is compromised by variation in volunta..

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

Anita P Pax, Lydia Ong, Sandra E Kentish, Sally L Gras

Journal article  |  2021  |  INTERNATIONAL DAIRY JOURNAL

Low-moisture mozzarella cheese (LMMC) is commonly shredded before packaging, however, the effects of shredding are not fully under..

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..

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..