Ong, Lydia - University of Melbourne - Department of Chemical & Biomolecular Engineering

研究领域

Cheese Microstructure (Food Texture Microstructure) Food Processing (Yoghurt Cheese Fermented Milk) Functional Food (Probiotic)

近期论文

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Li X, Burger S, O'Connor A, Ong L, Karas JA, Gras S. An enzyme-responsive controlled release system based on a dual-functional peptide. CHEMICAL COMMUNICATIONS. Royal Society of Chemistry. 2016, Vol. 52, Issue 29. Nguyen H, Madec M-N, Ong L, Kentish S, Gras S, Lopez C. The dynamics of the biological membrane surrounding the buffalo milk fat globule investigated as a function of temperature. FOOD CHEMISTRY. Elsevier. 2016, Vol. 204. Chandrapala J, Ong L, Zisu B, Gras S, Ashokkumar M, Kentish S. The effect of sonication and high pressure homogenisation on the properties of pure cream. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. Elsevier BV. 2016, Vol. 33. Nguyen H, Ong L, Beaucher E, Madec M-N, Kentish S, Gras S, Lopez C. Buffalo milk fat globules and their biological membrane: in situ structural investigations. FOOD RESEARCH INTERNATIONAL. Pergamon. 2015, Vol. 67. Zhang L, Li X, Ong L, Tabor RF, Bowen BA, Fernando AI, Nilghaz A, Garnier G, Gras S, Wang X, Shen W. Cellulose nanofibre textured SERS substrate. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS. Elsevier Science. 2015, Vol. 468. Soodam K, Ong L, Powell IB, Kentish S, Gras S. Effect of calcium chloride addition and draining pH on the microstructure and texture of full fat Cheddar cheese during ripening. FOOD CHEMISTRY. Elsevier. 2015, Vol. 181. Soodam K, Ong L, Powell IB, Kentish S, Gras S. Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening. 6th International Cheese Symposium. EDP Sciences. 2015, Vol. 95, Issue 5. Nguyen H, Ong L, Kentish S, Gras S. Homogenisation improves the microstructure, syneresis and rheological properties of buffalo yoghurt. 2nd IDF Symposium on Microstructure of Dairy Products / 5th IDF Symposium on Science and Technology of Fermented Milk. Elsevier BV. 2015, Vol. 46. Ong L, Soodam K, Kentish S, Powell IB, Gras S. The addition of calcium chloride in combination with a lower draining pH to change the microstructure and improve fat retention in Cheddar cheese. 2nd IDF Symposium on Microstructure of Dairy Products / 5th IDF Symposium on Science and Technology of Fermented Milk. Elsevier BV. 2015, Vol. 46. Nguyen H, Ong L, Kentish S, Gras S. The Effect of Fermentation Temperature on the Microstructure, Physicochemical and Rheological Properties of Probiotic Buffalo Yoghurt. Food and Bioprocess Technology. Springer Verlag. 2014, Vol. 7, Issue 9.