Assessing the impact of bacterial blends, crosslinking enzyme and storage times on volatile and non-volatile compound production in fermented pea protein emulsion gels

Authors: Masiá, Carmen ^{a, b, c, d}, Fernández-Varela, Raquel ^e, Logan, Amy ^a, Bose, Utpal ^a, Stockmann, Regine ^a, Ong, Lydia ^d, Gras, Sally ^d, Jensen, Poul Erik ^b, Yazdi, Saeed Rahimi ^c, Gambetta, Joanna M ^{a, ⁎}

Source: In Food Chemistry 15 February 2025 465 Part 2

Dispersion conditions affect the physico-chemical and technofunctional properties of quinoa protein isolates precipitated with different acids

Authors: Campos Assumpção de Amarante, Marina ^{a, b, ⁎}, Ong, Lydia ^{b, c}, Spyropoulos, Fotis ^a, Gras, Sally ^{b, c}, Wolf, Bettina ^{a, ⁎⁎}

Source: In Food Hydrocolloids June 2025 163

Machine learning for the prediction of proteolysis in Mozzarella and Cheddar cheese

Authors: Golzarijalal, Mohammad, Ong, Lydia, Neoh, Chen R., Harvie, Dalton J.E., Gras, Sally L.

Source: In Food and Bioproducts Processing March 2024 144:132-144

Experimental investigation, numerical simulation and RSM modelling of the freezing and thawing of Mozzarella cheese

Authors: Golzarijalal, Mohammad, Ong, Lydia, Harvie, Dalton J.E., Gras, Sally L.

Source: In Food and Bioproducts Processing January 2024 143:143-157

The effect of calcium removal from skim milk by ion exchange on the properties of the ultrafiltration retentate

Authors: Wu, Qihui ^{a, b}, Ong, Lydia ^{a, b}, Chen, George Q. ^a, Varshney, Swati ^c, Hanssen, Eric ^{d, e}, Kentish, Sandra E. ^a, Gras, Sally L. ^{a, b, ⁎}

Source: In Food Research International November 2023 173 Part 1

Physicochemical and rheological properties of commercial almond-based yoghurt alternatives to dairy and soy yoghurts

Authors: Devnani, Bhanu ^{a, b}, Ong, Lydia ^{a, b}, Kentish, Sandra E ^a, Scales, Peter J ^a, Gras, Sally L ^{a, b, ⁎}

Source: In Future Foods December 2022 6

Nutrient enrichment of dairy curd by incorporation of whole and ruptured microalgal cells (Nannochloropsis salina)

Authors: Muñoz-Tebar, Nuria, Ong, Lydia, Gamlath, Charitha J., Yatipanthalawa, Bhagya S., Ashokkumar, Muthupandian, Gras, Sally L., Berruga, Maria Isabel, Martin, Gregory J.O.

Source: In Innovative Food Science and Emerging Technologies December 2022 82

Racial identity differences in pathways from sociocultural and objectification constructs to body satisfaction: The U.S. Body Project I

Authors: Frederick, David A., Schaefer, Lauren M., Hazzard, Vivienne M., Rodgers, Rachel F., Tylka, Tracy L., Ong, Lydia Q., Pennesi, Jamie-Lee, Convertino, Lexie, Parent, Michael C., Brown, Tiffany A., Compte, Emilio J., Cook-Cottone, Catherine P., Crerand, Canice E., Malcarne, Vanessa L., Nagata, Jason M., Perez, Marisol ^°, Pila, Eva, Kevin Thompson, J., Murray, Stuart B.

Source: In Body Image June 2022 41:140-155

Beta casein proteins – A comparison between caprine and bovine milk

Authors: Li, Xu, Spencer, Garrick W.K., Ong, Lydia, Gras, Sally L.

Source: In Trends in Food Science & Technology March 2022 121:30-43

Everyday Discrimination, Daily Affect, and Physical Symptoms During the COVID-19 Pandemic

Authors: Ong, Lydia Q., Klaiber, Patrick, DeLongis, Anita, Sin, Nancy L.

Source: Health psychology. 41(11):843-852

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN630486425&indx=1&recIds=ETOCRN630486425

Affect variability and physical health: The moderating role of mean affect.

Authors: Jenkins, Brooke N.^1,2,3 (AUTHOR) bjenkins@chapman.edu, Ong, Lydia Q.^1,4 (AUTHOR), Lee, Hee Youn¹ (AUTHOR), Ong, Anthony D.⁵ (AUTHOR), Boehm, Julia K.¹ (AUTHOR)

Source: Applied Psychology: Health & Well-Being. Nov2023, Vol. 15 Issue 4, p1637-1655. 19p.

Subject Terms: *AFFECT (Psychology), *CHRONIC diseases, *MIDDLE age

Structure and functionality of almond proteins as a function of pH

Authors: Devnani, Bhanu, Ong, Lydia, Kentish, Sandra, Gras, Sally L.

Source: In Food Structure October 2021 30

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

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

Source: In Food Hydrocolloids September 2021 118

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

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

Source: In International Dairy Journal June 2021 117

Design and characterization of casein–whey protein suspensions via the pH–temperature-route for application in extrusion-based 3D-Printing

Authors: Daffner, Kilian, Vadodaria, Saumil, Ong, Lydia, Nöbel, Stefan, Gras, Sally, Norton, Ian, Mills, Tom

Source: In Food Hydrocolloids March 2021 112

Formation of cheddar cheese analogues using canola oil and ultrasonication – A comparison between single and double emulsion systems

Authors: Leong, Thomas S.H., Ong, Lydia, Gamlath, Charitha J., Gras, Sally L., Ashokkumar, Muthupandian, Martin, Gregory J.O.

Source: In International Dairy Journal June 2020 105

Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties

Authors: Lazzaro, Fanny, Bouchoux, Antoine, Raynes, Jared, Williams, Roderick, Ong, Lydia, Hanssen, Eric, Lechevalier, Valérie, Pezennec, Stéphane, Cho, Hyun-Jung, Logan, Amy, Gras, Sally, Gaucheron, Frederic

Source: In Food Hydrocolloids April 2020 101

Industrial freezing and tempering for optimal functional properties in thawed Mozzarella cheese

Authors: Pax, Anita P., Ong, Lydia, Pax, Randolph A., Vongsvivut, Jitraporn, Tobin, Mark J., Kentish, Sandra E., Gras, Sally L.

Source: Food chemistry. 405(PB)

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100180371987.0x000001&indx=1&recIds=ETOCvdc_100180371987.0x000001

The microstructure and textural properties of Australian cream cheese with differing composition

Authors: Macdougall, Phoebe E., Ong, Lydia, Palmer, Martin V., Gras, Sally L.

Source: In International Dairy Journal December 2019 99

Impact of processing conditions on microstructure, texture and chemical properties of model cheese from sheep milk

Authors: Aldalur, Ane, Ong, Lydia, Bustamante, María Ángeles, Gras, Sally L., Barron, Luis Javier R.

Source: In Food and Bioproducts Processing July 2019 116:160-169