Dr Lydia Ong

  • Room: Level: 01 Room: 105
  • Building: David Penington Building
  • Campus: Parkville

Research interests

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

Biography

Current Research activities

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

In the Dairy Innovation Australia Awards held in July 2012 for academics working in the dairy industry Dr Lydia Ong has won the award for Research Achievement Excellence (for individual research).

Recent publications

  1. Nguyen H, Ong L, Hoque A, Kentish S, Williamson N, Ang C, Grasa SL. A proteomic characterization shows differences in the milk fat globule membrane of buffalo and bovine milk. FOOD BIOSCIENCE. Elsevier Science. 2017, Vol. 19.
  2. Nguyen H, Ong L, Lopez C, Kentish S, Gras S. Microstructure and physicochemical properties reveal differences between high moisture buffalo and bovine Mozzarella cheeses. Food Research International. Pergamon. 2017.
  3. Chen R, Zhang L, Li X, Ong L, Soe YG, Sinsua N, Gras S, Tabor RF, Wang X, Shen W. Trace Analysis and Chemical Identification on Cellulose Nanofibers-Textured SERS Substrates Using the "Coffee Ring" Effect. ACS SENSORS. American Chemical Society. 2017, Vol. 2, Issue 7.
  4. Li X, Burger S, O'Connor A, Ong L, Karas J, 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.
  5. Soodam K, Ong L, Powell IB, Kentish S, Gras S. Effect of elevated temperature on the microstructure of full fat Cheddar cheese during ripening. Food Structure. 2016.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Soodam K, Ong L, Powell IB, Kentish S, Gras S. The Effect of Milk Protein Concentration on the Microstructure and Textural Properties of Full Fat Cheddar Cheese During Ripening. Food and Bioprocess Technology. Springer Verlag. 2014, Vol. 7, Issue 10.

View a full list of publications on the University of Melbourne’s ‘Find An Expert’ profile