Sally Gras

Formulation engineering of food systems for 3D-printing applications – A review

P Wilms, K Daffner, C Kern, SL Gras, MAI Schutyser, R Kohlus

Journal article  |  2021  |  Food Research International

The efficient development of extrusion-based 3D-printing requires flexibility in both formulation- and process design. This task r..

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..

Synthesis of N-Acetyllactosamine and N-Acetyllactosamine-Based Bioactives

M Karimi Alavijeh, AS Meyer, SL Gras, SE Kentish

Journal article  |  2021  |  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

N-Acetyllactosamine (LacNAc) or more specifically β-d-galactopyranosyl-1,4-N-acetyl-d-glucosamine is a unique acyl-amino sugar and..

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..

Hydrophobins and chaplins: Novel bio-surfactants for food dispersions a review

Mina Dokouhaki, Andrew Hung, Stefan Kasapis, Sally L Gras

Journal article  |  2021  |  TRENDS IN FOOD SCIENCE & TECHNOLOGY

Background: Food colloid stability is critical to many food properties and surfactants that can provide long-term stability agains..

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..