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Lydia Ong
Lydia Ong
Verified email at unimelb.edu.au
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Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on …
L Ong, A Henriksson, NP Shah
International Dairy Journal 16 (5), 446-456, 2006
3352006
Microstructure of milk gel and cheese curd observed using cryo scanning electron microscopy and confocal microscopy
L Ong, RR Dagastine, SE Kentish, SL Gras
LWT-Food Science and Technology 44 (5), 1291-1302, 2011
1592011
Release and identification of angiotensin-converting enzyme-inhibitory peptides as influenced by ripening temperatures and probiotic adjuncts in Cheddar cheeses
L Ong, NP Shah
LWT-Food Science and Technology 41 (9), 1555-1566, 2008
1592008
Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or …
L Ong, A Henriksson, NP Shah
International Dairy Journal 17 (1), 67-78, 2007
1542007
Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles
L Ong, NP Shah
LWT-Food Science and Technology 42 (7), 1260-1268, 2009
1532009
Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.
L Ong, A Henriksson, NP Shah
Le Lait 87 (2), 149-165, 2007
1302007
Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp.
L Ong, A Henriksson, NP Shah
International Dairy Journal 17 (8), 937-945, 2007
1262007
Folic acid conjugated amino acid-based star polymers for active targeting of cancer cells
A Sulistio, J Lowenthal, A Blencowe, MN Bongiovanni, L Ong, SL Gras, ...
Biomacromolecules 12 (10), 3469-3477, 2011
1242011
The effect of pH at renneting on the microstructure, composition and texture of Cheddar cheese
L Ong, RR Dagastine, SE Kentish, SL Gras
Food Research International 48 (1), 119-130, 2012
1102012
Influence of Probiotic Lactobacillus acidophilus and L. helveticus on Proteolysis, Organic Acid Profiles, and ACE‐Inhibitory Activity of cheddar Cheeses Ripened at …
L Ong, NP Shah
Journal of food science 73 (3), M111-M120, 2008
1102008
The effect of milk processing on the microstructure of the milk fat globule and rennet induced gel observed using confocal laser scanning microscopy
L Ong, RR Dagastine, SE Kentish, SL Gras
Journal of Food Science 75 (3), E135-E145, 2010
942010
The microstructure and physicochemical properties of probiotic buffalo yoghurt during fermentation and storage: a comparison with bovine yoghurt
HTH Nguyen, L Ong, C Lefèvre, SE Kentish, SL Gras
Food and Bioprocess Technology 7, 937-953, 2014
832014
Microstructure and composition of full fat Cheddar cheese made with ultrafiltered milk retentate
L Ong, RR Dagastine, SE Kentish, SL Gras
Foods 2 (3), 310-331, 2013
812013
Trace analysis and chemical identification on cellulose nanofibers-textured SERS substrates using the “coffee ring” effect
R Chen, L Zhang, X Li, L Ong, YG Soe, N Sinsua, SL Gras, RF Tabor, ...
ACS sensors 2 (7), 1060-1067, 2017
742017
Homogenisation improves the microstructure, syneresis and rheological properties of buffalo yoghurt
HTH Nguyen, L Ong, SE Kentish, SL Gras
International Dairy Journal 46, 78-87, 2015
712015
Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening
K Soodam, L Ong, IB Powell, SE Kentish, SL Gras
Dairy science & technology 95, 665-686, 2015
652015
Cellulose nanofibre textured SERS substrate
L Zhang, X Li, L Ong, RF Tabor, BA Bowen, AI Fernando, A Nilghaz, ...
Colloids and Surfaces A: Physicochemical and Engineering Aspects 468, 309-314, 2015
542015
Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milk
B Devnani, L Ong, S Kentish, S Gras
Food chemistry 325, 126901, 2020
532020
Probiotic cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses
L Ong, NP Shah
Journal of food science 74 (5), S182-S191, 2009
512009
Effect of calcium chloride addition and draining pH on the microstructure and texture of full fat Cheddar cheese during ripening
K Soodam, L Ong, IB Powell, SE Kentish, SL Gras
Food chemistry 181, 111-118, 2015
472015
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