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. Krysiak-Baltyn K, Cavalida R, Thwaites B, Reeve PJ, Scales P, Van Den Akker B, Ong L, Martin G, Stickland A, Gras S. Comparison of physical characteristics and dewatering behaviour between granular and floccular sludges generated from the same sewage source. Journal of Water Process Engineering. 2019, Vol. 29. DOI: 10.1016/j.jwpe.2019.100785
  2. D'Incecco P, Ong L, Gras S, Pellegrino L. A fluorescence in situ staining method for investigating spores and vegetative cells of Clostridia by confocal laser scanning microscopy and structured illuminated microscopy. MICRON. Pergamon. 2018, Vol. 110. DOI: 10.1016/j.micron.2018.04.005
  3. D'Incecco P, Ong L, Pellegrino L, Faoro F, Barbiroli A, Gras S. 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. American Dairy Science Association. 2018, Vol. 101, Issue 4. DOI: 10.3168/jds.2017-13580
  4. Ong L, Kentish S, Gras S. Small scale production of cream cheese: A comparison of batch centrifugation and cloth bag methods. INTERNATIONAL DAIRY JOURNAL. Elsevier BV. 2018, Vol. 81. DOI: 10.1016/j.idairyj.2018.01.008
  5. Nguyen H, Ong L, Hoque A, Kentish S, Williamson N, Ang C, Gras S. A proteomic characterization shows differences in the milk fat globule membrane of buffalo and bovine milk. FOOD BIOSCIENCE. Elsevier Science. 2017, Vol. 19. DOI: 10.1016/j.fbio.2017.05.004
  6. Ong L, Lawrence RC, Gilles J, Creamer LK, Crow VL, Heap HA, Honore CG, Johnston KA, Samal PK, Powell IB, Gras S. Cheddar Cheese and Related Dry-Salted Cheese Varieties. CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY, VOL 1-2, 4TH EDITION. Academic Press. 2017. Editors: McSweeney PLH, Fox PF, Cotter PD, Everett DW. DOI: 10.1016/B978-0-12-417012-4.00033-8
  7. 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-NETHERLANDS. Elsevier Science. 2017, Vol. 14. DOI: 10.1016/j.foostr.2017.05.003
  8. 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, Vol. 102. DOI: 10.1016/j.foodres.2017.09.032
  9. 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. DOI: 10.1021/acssensors.7b00403
  10. 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. DOI: 10.1039/c5cc10480g
  11. 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. DOI: 10.1016/j.foodchem.2016.02.141
  12. 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. DOI: 10.1016/j.ifset.2015.11.023
  13. 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. DOI: 10.1016/j.foodres.2014.10.022
  14. 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. DOI: 10.1016/j.colsurfa.2014.12.056
  15. 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. DOI: 10.1016/j.foodchem.2015.01.135

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