Sally Gras

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

Separation Technologies for Whey Protein Fractionation

GQ Chen, Y Qu, SL Gras, SE Kentish

Journal article  |  2023  |  Food Engineering Reviews

Whey is a by-product of cheese, casein, and yogurt manufacture. It contains a mixture of proteins that need to be isolated and pur..

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..

Atypical phase behaviour of quinoa protein isolate in mixture with maltodextrin

Marina Campos Assumpcao de Amarante, Thomas MacCalman, Stephen E Harding, Fotis Spyropoulos, Sally Gras, Bettina Wolf

Journal article  |  2022  |  FOOD RESEARCH INTERNATIONAL

Consumers are increasingly looking for new plant-based alternatives to substitute animal proteins in their diets but for some appl..

Digitally enabled approaches for the scale up of mammalian cell bioreactors

Masih Karimi Alavijeh, Irene Baker, Yih Yean Lee, Sally L Gras

Journal article  |  2022  |  Digital Chemical Engineering

With recent advances in digitisation and big data analytics, more pharmaceutical firms are adopting digital tools to achieve moder..

Bioactives from Whey: A Sustainable Approach to Enzymatic Production of Sialyl-N-acetyllactosamine

Masih Karimi Alavijeh, Birgitte Zeuner, Anne S Meyer, Sally L Gras, Sandra E Kentish

Journal article  |  2022  |  ACS SUSTAINABLE CHEMISTRY & ENGINEERING

The use of dairy whey to manufacture pharmaceutical products fosters sustainable environmental and economic development. This stud..

Digital technologies to assess yoghurt quality traits and consumers acceptability

Mitali K Gupta, Claudia Gonzalez Viejo, Sigfredo Fuentes, Damir D Torrico, Patrizia Camille Saturno, Sally L Gras, Frank R Dunshea, Jeremy J Cottrell

Journal article  |  2022  |  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

BACKGROUND: Sensory biometrics provide advantages for consumer tasting by quantifying physiological changes and the emotional resp..