Publications
2020
Ong, L., Pax, A., Ong, A., Vongsvivut, J., Tobin, M., Kentish, S. E. & Gras, S. L. (2020) The effect of pH on the fat and protein within cream cheese and their influence on textural and rheological properties, Food Chemistry, https://doi.org/10.1016/j.foodchem.2020.127327
Daffner, K., Hanssen, E., Norton, I., Mills, T., Ong, L. & Gras, S. (2020) Imaging of dairy nanoemulsions via a novel approach of transmission electron cryogenic microscopy using beam exposure, Soft Matter, DOI: 10.1039/d0sm00582g,
Devnani, B., Ong, L., Kentish, S. E. & Gras, S. L. (2020) Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milk, Food Chemistry, https://doi.org/10.1016/j.foodchem.2020.126901,
Daffner, K., Vadodaria, S., Ong, L., Nöbel, S., Gras, S. L., Norton, I. & Mills, T. (2020) Design and characterization of casein-whey protein suspensions via the pH-temperature-route for application in extrusion-based 3D-Printing, Food Hydrocolloids, https://doi.org/10.1016/j.foodhyd.2020.105850
Lazzaro, F., Bouchoux, A., Raynes, J., Williams, R., Ong, L., Hanssen, E., Lechevalier, V., Pezennec, S., Cho, H.-J., Logan, A., Gras, S. L. & Gaucheron, F. (2020) Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties, Food Hydrocolloids, 101, 105414, https://doi.org/10.1016/j.foodhyd.2019.105414,
Wang, Q., Chen, G. Q. & Kentish, S. E. (2020) Isolation of lactoferrin and immunoglobulins from dairy whey by an electrodialysis with filtration membrane process. Separation and Purification Technology, 233, 115987, https://doi.org/10.1016/j.seppur.2019.115987,
Chen, G. Q., Gras, S. L. & Kentish, S. E. (2020) The application of forward osmosis to dairy processing. Separation and Purification Technology, 246, 116900. https://doi.org/10.1016/j.seppur.2020.116900,
Chen, G. Q., Gras, S. L. & Kentish, S. E. (2020) Eutectic freeze crystallisation of saline dairy effluent. Desalination, 480, https://doi.org/10.1016/j.desal.2020.114349,
Chen, G. Q., Wei, K., Hassanvand, A., Freeman, B. D. & Kentish, S. E. (2020) Single and binary ion sorption equilibria of monovalent and divalent ions in commercial ion exchange membranes, Water Research, 175, 115681. https://doi.org/10.1016/j.watres.2020.115681,
Talebi, S., Suarez, F., Chen, G. Q., Chen, X., Bathurst, K. & Kentish, S. E. (2020) Pilot study on the removal of lactic acid and minerals from acid whey using membrane technology, ACS Sustainable Chemistry & Engineering, 8, 7, 2742–2752, https://findanexpert.unimelb.edu.au/scholarlywork/1438148-pilot-study-on-the-removal-of-lactic-acid-and-minerals-from-acid-whey-using-membrane-technology
Leong, T. S. H., Ong, L., Gamlath, C. J., Gras, S. L., Ashokkumar, M. & Martin, G. J. O. (2020) Formation of Cheddar cheese analogues using canola oil and ultrasonication - A comparison between single and double emulsion systems. International Dairy Journal, https://doi.org/10.1016/j.idairyj.2020.104683,
Pathak, R., Leong, T. S. H., Martin, G. J. O. & Ashokkumar, M. (2020) Amino acid and secondary structure integrity of sonicated milk proteins. Australian Journal of Chemistry, https://doi.org/10.1071/CH19372
Li, W., Gamlath, C. J., Pathak, R., Martin, G. J. O. & Ashokkumar, M. (2020) Book chapter – Ultrasound – The physical and chemical effects integral to food processing. In: Reference Module in Food Science, Elsevier, https://doi.org/10.1016/B978-0-08-100596-5.22679-6
Truong, T. & Bhandari, B. (2020) Book chapter - Role of differentiated-size milk fat globules on the physical functionality of diary-fat structured products. In: Truong, T., Lopez, C., Prakash, S. & Bhandari, B. (Eds.) Dairy Fat Products and Functionality: Fundamental Science and Technology, (pp. 327–354), Springer, ISBN 978-3-030-41661-4.
Dhungana, P. & Bhandari, B. (2020) Book chapter - Dairy creams and related products. In: Truong, T., Lopez, C., Prakash, S. & Bhandari, B. (Eds.) Dairy Fat Products and Functionality: Fundamental Science and Technology, (pp. 431–452), Springer, ISBN 978-3-030-41661-4.
Panchal, B. & Bhandari, B. (2020) Book chapter - Butter and dairy fat spreads. In: Truong, T., Lopez, C., Prakash, S. & Bhandari, B. (Eds.) Dairy Fat Products and Functionality: Fundamental Science and Technology, (pp. 509–532), Springer, ISBN 978-3-030-41661-4.
Dhungana, P., Truong, T., Bansal, N. & Bhandari, B. (2020) Effect of fat globule size on the physicochemical properties of dairy cream powder produced by spray drying. Drying Technology, 1-13. https://doi.org/10.1080/07373937.2020.1758129.
Dhungana, P., Truong, T., Bansal, N. & Bhandari, B. (2020) Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams. International Dairy Journal. https://doi.org/10.1016/j.idairyj.2020.104671
Xiong, X., Ho, M. T., Bhandari, B. & Bansal, N. (2020) Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios. International Dairy Journal 104758, https://doi.org/10.1016/j.idairyj.2020.104758
Ho, T. M., Bhandari, B. R. & Bansal, N. (2020) Book chapter - Influence of milk fat on foam formation, foam stability and functionality of aerated dairy products. In: Truong, T., Lopez, C., Prakash, S. & Bhandari, B. (Eds.) Dairy Fat Products and Functionality: Fundamental Science and Technology, Springer, ISBN 978-3-030-41661-4.
2019
Ong, L., D’Incecco, P., Pellegrino, L., Nguyen, H. T. H., Kentish, S. E. & Gras, S. L. (2019) The effect of salt on the structure of individual fat globules and the microstructure of dry salted Cheddar cheese. Food Biophysics https://doi.org/10.1007/s11483-019-09606-x,
Aldalur, A., Ong, L., Bustamante, M. A., Gras, S. L. & Barron L. J. R. (2019) Impact of processing conditions on microstructure, texture and chemical properties of cheese from sheep milk. Food and Bioproducts Processing, 116, 160–169, https://doi.org/10.1016/j.fbp.2019.05.003,
Pax, A., Ong, L., Vongsvivut, J., Tobin, M. J., Kentish, S. E. & Gras, S. L. (2019) The characterization of Mozzarella cheese microstructure using high resolution synchrotron transmission and ATR-FTIR microspectroscopy. Food Chemistry, 291, 214–222, https://doi.org/10.1016/j.foodchem.2019.04.016
Macdougall, P. E., Ong, L., Palmer, M. V. & Gras, S. L. (2019) The microstructure and textural properties of Australian cream cheese with differing composition. International Dairy Journal, 99, 104548, https://doi.org/10.1016/j.idairyj.2019.104548,
Talebi, S., Chen, G. Q., Freeman, B., Suarez, F., Freckleton, A., Bathurst, K. & Kentish, S. E. (2019) Fouling and in-situ cleaning of ion-exchange membranes during the electrodialysis of fresh acid and sweet whey. Journal of Food Engineering, 246, 192–199, https://doi.org/10.1016/j.jfoodeng.2018.11.010,
Talebi, S., Kee, E., Chen, G. Q., Bathurst, K., Kentish, S. E. (2019) Utilisation of salty whey ultrafiltration permeate with electrodialysis. International Dairy Journal, 99, 104549, https://doi.org/10.1016/j.idairyj.2019.104549,
Hassanvand, A., Chen, G. Q., Webley, P. A. & Kentish, S.E. (2019) An investigation of the impact of fouling agents in capacitive and membrane capacitive deionisation. Desalination, 457, 96–102, https://doi.org/10.1016/j.desal.2019.01.031,
Chen, G. Q., Artemi, A., Lee, J., Gras, S. L. & Kentish, S. E. (2019) A pilot scale study on the concentration of milk and whey by forward osmosis. Separation and Purification Technology, 215, 652–659, https://doi.org/10.1016/j.seppur.2019.01.050,
Chen, G. Q., Leong, T. S. H., Kentish, S. E., Ashokkumar, M. & Martin, G. J. O. (2019) Chapter 8 – Membrane separations in the dairy industry. In: Galanakis, C. M. (Ed.) Separation of Functional Molecules in Food by Membrane Technology, (pp. 267–304), Academic Press, https://doi.org/10.1016/B978-0-12-815056-6.00008-5.
Munir, M., Nadeem, M., Qureshi, T. M.., Leong, T. S. H., Gamlath, C. J., Martin, G. J. O. & Ashokkumar, M. (2019) Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems – A review. Innovative Food Science and Technology, https://doi.org/10.1016/j.ifset.2019.102192, https://doi.org/10.1016/j.ifset.2019.102192
Truong, T., Palmer, M., Bansal, N. & Bhandari, B. (2019) Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fat. International Dairy Journal, 93, 45-56. https://doi.org/10.1016/j.idairyj.2019.02.001
Dhungana, P., Truong, T., Bansal, N. & Bhandari, B. (2019) Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizes. Food Research International, 123, 153–165. https://doi.org/10.1016/j.foodres.2019.04.054.
2018
Ong, L., Kentish, S. E. & Gras S. L. (2018) Small scale production of cream cheese: A comparison of batch centrifugation and cloth bag methods. International Dairy Journal, 81, 42-52, https://doi.org/10.1016/j.idairyj.2018.01.008,
D’Incecco, P., Ong, L., Gras, S. L. & Pellegrino, L. (2018) A fluorescence in situ staining method for investigating spores and vegetative cells of Clostridia by confocal laser scanning microscopy and structured illuminated microscopy. Micron, 110, 1–9, https://doi.org/10.1016/j.micron.2018.04.005,
D’Incecco, P., Ong, L., Pellegrino, L., Faoro, F., Barbiroli, A. & Gras, S. L. (2018) Effect of temperature on the microstructure of fat globules and the immunoglobulin-mediated interactions between fat and bacteria in natural raw milk creaming. Journal of Dairy Science, 101, 2984–2997, https://doi.org/10.3168/jds.2017-13580,
Chen, G. Q., Talebi, S., Gras, S. L., Weeks, M. & Kentish, S. E. (2018) A review of salty waste stream management in the Australian dairy industry. Journal of Environmental Management, 224, 406–413, https://doi.org/10.1016/j.jenvman.2018.07.056,
Hassanvand, A., Chen, G. Q., Webley, P. A. & Kentish, S.E. (2018) A comparison of multicomponent electrosorption in capacitive deionization and membrane capacitive deionization. Water Research, 131, 100–109, https://doi.org/10.1016/j.watres.2017.12.015,
Chen, G. Q., Gras, S. L. & Kentish, S. E. (2018) Separation technologies for salty wastewater reduction in the dairy industry, Separation and Purification Reviews, 48, 325–353, https://doi.org/10.1080/15422119.2018.1496452,
Leong, T. S. H., Martin, G. J. O. & Ashokkumar, M. (2018) Chapter 8 - Ultrasonic food processing, In: Proctor, A. (Ed.) Alternatives to Conventional Food Processing (2nd Edition, pp. 316–354), RSC Publishing.
Leong, T. S. H., Manickam, S., Martin, G. J. O., Li, W. & Ashokkumar, M. (2018) Ultrasonic production of nano-emulsions for bioactive delivery in drug and food applications, SpringerBriefs in Molecular Science, Springer, https://doi.org/10.1007/978-3-319-73491-0.
Leong, T. S. H., Zhou, M., Zhou, D., Ashokkumar, M. & Martin, G. J. O. (2018) The formation of double emulsions in skim milk using minimal food-grade emulsifiers - A comparison between ultrasonic and high pressure homogenisation efficiencies. Journal of Food Engineering, 219, 81–92, https://doi.org/10.1016/j.jfoodeng.2017.09.018,
Li, W., Leong, T. S. H., Ashokkumar, M. & Martin, G. J. O. (2018) A study of the effectiveness and energy efficiency of ultrasonic emulsification. Physical Chemistry Chemical Physics, 20, 86–96, https://doi.org/10.1039/C7CP07133G,
Gamlath, C. J., Leong, T. S.H., Ashokkumar, M. & Martin, G. J. O. (2018) The inhibitory roles of native whey proteins on the rennet gelation of bovine milk. Food Chemistry, 244, 36–43, https://doi.org/10.1016/j.foodchem.2017.10.029,
Leong, T. S. H., Walter, V., Gamlath, C. J., Yang, M., Martin, G. J. O. & Ashokkumar, M. (2018) Functionalized dairy streams: Tailoring protein functionality using sonication and heating. Ultrasonics Sonochemistry, 48, 499–508, https://doi.org/10.1016/j.ultsonch.2018.07.010,
Truong, T., Palmer, M., Bansal, N. & Bhandari, B. (2018) Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter. Journal of Food Engineering, 226, 9–21. https://doi.org/10.1016/j.jfoodeng.2018.01.012
Ho, V. T. T., Lo, R., Bansal, N. & Turner, M. S. (2018) Characterisation of Lactococcus lactis isolates from herbs, fruits and vegetables for use as biopreservatives against Listeria monocytogenes in cheese. Food Control, 85, 472–483, https://doi.org/10.1016/j.foodcont.2017.09.036
Lo, R., Ho, V. T. T., Bansal, N. & Turner, M. S. (2018) The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk. International Journal of Food Microbiology, 265, 30–39, https://doi.org/10.1016/j.ijfoodmicro.2017.10.029
Ho, T. M., Le, T. H. A., Yan, A., Bhandari, B. R., & Bansal, N. (2018) Foaming properties and foam structure of milk during storage. Food Research International, 116, 379–386. https://doi.org/10.1016/j.foodres.2018.08.051.
2017
Nguyen, H. T. H., Ong, L., Lopez, C., Kentish, S. E. & Gras, S. L. (2017) Microstructure and physicochemical properties reveal differences between high moisture buffalo and bovine Mozzarella cheeses. Food Research International, 102, 458–467, https://doi.org/10.1016/j.foodres.2017.09.032,
Ong, L., Powell, I. B., Lawrence, R. C., Gilles, J., Creamer, L. K., Crow, V. L., Heap, H. A., Honoré, C. G., Johnston, K. A., Samal, P. K. & Gras, S. L. (2017) Chapter 33 – Cheddar cheese and related dry-salted cheese varieties. In: McSweeney, P. L. H., Fox, P. F., Cotter, P. D. & Everett, D. (Eds.), Cheese: Chemistry, Physics and Microbiology (4th edition, volume 2, pp. 829-863), Academic Press.
Soodam, K., Ong, L., Powell, I. B., Kentish, S. E. & Gras, S. L. (2017) Effect of elevated temperature on the microstructure of full fat Cheddar cheese during ripening. Food Structure, 14, 8–16, https://doi.org/10.1016/j.foostr.2017.05.00,
Nguyen, H. T. H., Ong, L., Hoque, A., Kentish, S. E., Williamson, N. & Ang, C. S., Gras, S.L. (2017) A proteomic characterization shows differences in the milk fat globule membrane of buffalo and bovine milk. Food Bioscience, 19,7–16, https://doi.org/10.1016/j.fbio.2017.05.004,
Deng, H., Chen, G. Q., Gras, S. L. & Kentish, S.E. (2017) The effect of restriction membranes on mass transfer in an electrodialysis with filtration membrane process. Journal of Membrane Science, 526, 429–436, https://doi.org/10.1016/j.memsci.2016.12.054,
Hassanvand, A., Chen, G. Q., Webley, P. A. & Kentish, S. E. (2017) Improvement of MCDI operation and design through experiment and modelling: Regeneration with brine and optimum residence time. Desalination, 417, 36–51, https://doi.org/10.1016/j.desal.2017.05.004,
Hassanvand, A., Wei, K., Talebi, S., Chen, G. Q. & Kentish, S. E. (2017) The role of ion exchange membranes in membrane capacitive deionisation. Membranes, 7, 54, https://doi.org/10.3390/membranes7030054,
Kezia, K., Lee, J., Zisu, B., Chen, G. Q., Gras, S. L. & Kentish, S. E. (2017) Solubility of calcium phosphate in concentrated dairy effluent brines, Journal of Agricultural and Food Chemistry, 65, 4027–4034, https://doi.org/10.1021/acs.jafc.6b05792,
Kentish, S. E. (2017) Chapter 1 – Engineering principles of ultrasound technology. In: Bermudez-Aguirre, D. (Ed.) Ultrasound: Advances in Food Processing and Preservation, (1st edition, pp. 1–13), Academic Press.
Leong, T. S. H., Martin, G. J. O. & Ashokkumar, M. (2017) Ultrasonic encapsulation - A review. Ultrasonics Sonochemistry, 35(part B), 605–614, https://doi.org/10.1016/j.ultsonch.2016.03.017,
https://findanexpert.unimelb.edu.au/scholarlywork/1053402-ultrasonic-encapsulation---a-review
Leong, T. S. H., Ashokkumar, M. & and Martin, G. J. O. (2017) Preparation of water-in-oil-in-water emulsions by low frequency ultrasound using skim milk and sunflower oil. Food Hydrocolloids, 63, 685–695, https://doi.org/10.1016/j.foodhyd.2016.10.017,
Panchal, B. R., Truong, T., Prakash, S., Bansal, N. & Bhandari, B. (2017) Effect of fat globule size on the churnability of dairy cream. Food Research International, 99, 229-238. https://doi.org/10.1016/j.foodres.2017.05.027.
Truong, T., Palmer, M., Bansal, N. & Bhandari, B. (2017) Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat. Food Research International, 95, 82–90. https://doi.org/10.1016/j.foodres.2017.02.022.
Truong, T., Palmer, M., Bansal, N. & Bhandari, B. (2017) Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method. Food Chemistry, 237, 667-676. https://doi.org/10.1016/j.foodchem.2017.05.141.
Dhungana, P., Truong, T., Palmer, M., Bansal, N. & Bhandari, B. (2017) Size-based fractionation of native milk fat globules by two-stage centrifugal separation. Innovative Food Science & Emerging Technologies, 41, 235–243. https://doi.org/10.1016/j.ifset.2017.03.011.
Hussain, H., Truong, T., Bansal, N. & Bhandari, B. (2017) The effect of manipulating fat globule size on the stability and rheological properties of dairy creams. Food Biophysics, 12 (1), 1-10. https://doi.org/10.1007/s11483-016-9457-0.
Nguyen, P. T. M., Kravchuk, O., Bhandari, B. & Prakash, S. (2017) Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt. Food Hydrocolloids, 72, 90–104. https://doi.org/10.1016/j.foodhyd.2017.05.035
De Godoi, F. & Prakash, S. (2017) Tribo-rheology and sensory analysis of a dairy semi-solid. Food Hydrocolloids, 70, 240–250. https://doi.org/10.1016/j.foodhyd.2017.04.011.
2016
Nguyen, H. T. H., Madec, M.-N., Ong, L., Kentish, S. E., Gras, S. L. & Lopez, C. (2016) The dynamics of the biological membrane surrounding the buffalo milk fat globule investigated as a function of temperature. Food Chemistry, 204, 343–351, https://doi.org/10.1016/j.foodchem.2016.02.141,
Chandrapala, J., Ong, L., Zisu, B., Gras, S. L., Kentish, S. E. & Ashokkumar, M. (2016) The effect of sonication and high pressure homogenization on the properties of pure cream. Innovative Food Science & Emerging Technologies, 33, 297–307, https://doi.org/10.1016/j.ifset.2015.11.023,
Chandrapala, J., Chen, G. Q., Kezia, K., Bowman, E. G., Vasiljevic, T. & Kentish, S. E. (2016) Removal of lactate from acid whey using nanofiltration. Journal of Food Engineering, 177, 59–64, https://doi.org/10.1016/j.jfoodeng.2015.12.019,
Chen, G. Q., Eschbach, F. I. I., Weeks, M., Gras, S. L. & Kentish, S. E. (2016) Removal of lactic acid from acid whey using electrodialysis. Separation and Purification Technology, 158, 230–237, https://doi.org/10.1016/j.seppur.2015.12.016,
Kezia, K., Lee, J., Zisu, B., Weeks, M., Chen, G. Q., Gras, S.L. & Kentish, S. E. (2016) Crystallisation of minerals from concentrated saline dairy effluent. Water Research, 101, 300–308, https://doi.org/10.1016/j.watres.2016.05.074,
Chandrapala, J., Ong, L., Zisu, B., Gras, S. L., Ashokkumar, M. & Kentish, S. (2016) The effect of sonication and high pressure homogenisation on the properties of pure cream. Innovative Food Science & Emerging Technologies, 33, 298–307, https://doi.org/10.1016/j.ifset.2015.11.023,
Truong, T., Palmer, M., Bansal, N. & Bhandari, B. (2016) Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products. Cham, Switzerland: Springer International Publishing. https://doi.org/10.1007/978-3-319-23877-7.
Nguyen, P. T. M., Nguyen, T. A. H., Bhandari, B. & Prakash, S. (2016) Comparison of solid substrates to differentiate the lubrication property of dairy fluids by tribological measurement. Journal of Food Engineering, 185, 1–8, https://doi.org/10.1016/j.jfoodeng.2016.03.026
Nguyen, P. T. M., Bhandari, B. & Prakash, S. (2016) Tribological method to measure lubricating properties of dairy products. Journal of Food Engineering, 168, 27–34. https://doi.org/10.1016/j.jfoodeng.2015.07.011.
2015
Soodam, K., Ong, L., Powell, I.B., Kentish, S. E. & Gras, S. L. (2015) Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening. Dairy Science and Technology, 95(5), 665–686, https://doi.org/10.1007/s13594-015-0250-5,
Soodam, K., Ong, L., Powell, I. B., Kentish, S. E. & Gras, S. L. (2015) Effect of calcium chloride addition and draining pH on the microstructure and texture of full fat Cheddar cheese during ripening. Food Chemistry, 181, 111–118, https://doi.org/10.1016/j.foodchem.2015.01.135,
Ong, L., Soodam, K., Kentish, S. E., Powell, I. B. & Gras, S. L. (2015) The addition of calcium chloride in combination with a lower draining pH to change the microstructure and improve fat retention in Cheddar cheese. International Dairy Journal, 46, 53–62, https://doi.org/10.1016/j.idairyj.2014.07.003,
Nguyen, H. T. H., Ong, L., Kentish, S. E. & Gras, S. L. (2015) Homogenisation improves the microstructure, syneresis and rheological properties of buffalo yoghurt. International Dairy Journal, 46, 78–87, https://doi.org/10.1016/j.idairyj.2014.08.003,
Nguyen, H. T. H., Ong, L., Kentish, S. E., Gras, S. L. & Lopez, C. (2015) Buffalo milk fat globules and their biological membrane: in situ structural investigations. Food Research International, 67, 35–43, https://doi.org/10.1016/j.foodres.2014.10.022,
Kezia, K., Lee, J., Weeks, M. & Kentish, S. E. (2015) Direct contact membrane distillation for the concentration of saline dairy effluent. Water Research, 81, 167–177, https://doi.org/10.1016/j.watres.2015.05.042,
Hu, K., Dickson, J. M. & Kentish, S. E. (2015) Chapter 1 – Microfiltration for casein and serum protein separation. In: Hu, K. & Dickson, J.M. (Eds.) Membrane Processing for Dairy Ingredient Separation, (pp. 1–34), Oxford, UK: John Wiley & Sons, Ltd.
Kentish, S. E. & Rice, G. (2015) Chapter 5 – Demineralisation of dairy streams and dairy mineral recovery using nanofiltration. In: Hu, K. & Dickson, J.M. (Eds.) Membrane Processing for Dairy Ingredient Separation, (pp.112–138), Oxford, UK: John Wiley & Sons, Ltd., https://doi.org/10.1002/9781118590331.ch5.
Truong, T., Morgan, G. P., Bansal, N., Palmer, M. & Bhandari, B. (2015) Crystal structures and morphologies of fractionated milk fat in nanoemulsions. Food Chemistry, 171, 157–167. https://doi.org/10.1016/j.foodchem.2014.08.113.
2014
Soodam, K., Ong, L., Kentish, S. E., Powell, I. B. & Gras, S. L. (2014) The effect of milk protein concentration on the microstructure and textural properties of full fat Cheddar cheese during ripening. Food and Bioprocess Technology, 7, 2912–2922, https://doi.org/10.1007/s11947-014-1342-6,
Nguyen, H. T. H., Ong, L., Kentish, S. E. & Gras, S. L. (2014) The effect of fermentation temperature on the physiochemical, rheological properties and microstructure of buffalo yoghurt. Food and Bioprocess Technology, 7, 2538–2548, https://doi.org/10.1007/s11947-014-1278-x,
Nguyen, H. T. H., Ong, L., Kentish, S. E. & Gras, S. L. (2014) The microstructure and physicochemical properties of probiotic buffalo yoghurt during fermentation and storage: A comparison with bovine yoghurt. Food and Bioprocess Technology, 7, 937–953, https://doi.org/10.1007/s11947-013-1082-z,
Kentish, S. E. & Feng, H. (2014) Applications of power ultrasound in food processing. Annual Review of Food Science and Technology, 5, 263–284, https://doi.org/10.1146/annurev-food-030212-182537