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 (In press).

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, https://doi.org/10.1039/x0xx00000x (In press).

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Nguyen, H. T. H., Ong, L., Hoque, A., Kentish, S. E., Williamson, N. & Ang, C. S. (2017) A proteomic characterization shows differences in the milk fat globule membrane of buffalo and bovine milk. Food Bioscience, 19,7–16.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Kentish, S. E. & Feng, H. (2014) Applications of power ultrasound in food processing. Annual Review of Food Science and Technology, 5, 263–284.