Gras SL - Search Results

1

The characterisation of Mozzarella cheese microstructure using high resolution synchrotron transmission and ATR-FTIR microspectroscopy.

Pax AP, Ong L, Vongsvivut J, Tobin MJ, Kentish SE, Gras SL. Pax AP, et al. Among authors: gras sl. Food Chem. 2019 Sep 1;291:214-222. doi: 10.1016/j.foodchem.2019.04.016. Epub 2019 Apr 4. Food Chem. 2019. PMID: 31006461

2

Facile pretreatment of Bacillus circulans beta-galactosidase increases the yield of galactosyl oligosaccharides in milk and lactose reaction systems.

Gosling A, Alftrén J, Stevens GW, Barber AR, Kentish SE, Gras SL. Gosling A, et al. Among authors: gras sl. J Agric Food Chem. 2009 Dec 23;57(24):11570-4. doi: 10.1021/jf9018596. J Agric Food Chem. 2009. PMID: 19921828

3

The effect of milk processing on the microstructure of the milk fat globule and rennet induced gel observed using confocal laser scanning microscopy.

Ong L, Dagastine RR, Kentish SE, Gras SL. Ong L, et al. Among authors: gras sl. J Food Sci. 2010 Apr;75(3):E135-45. doi: 10.1111/j.1750-3841.2010.01517.x. J Food Sci. 2010. PMID: 20492286

4

Effect of the substrate concentration and water activity on the yield and rate of the transfer reaction of β-galactosidase from Bacillus circulans.

Gosling A, Stevens GW, Barber AR, Kentish SE, Gras SL. Gosling A, et al. Among authors: gras sl. J Agric Food Chem. 2011 Apr 13;59(7):3366-72. doi: 10.1021/jf104397w. Epub 2011 Mar 4. J Agric Food Chem. 2011. PMID: 21375323

5

Folic acid conjugated amino acid-based star polymers for active targeting of cancer cells.

Sulistio A, Lowenthal J, Blencowe A, Bongiovanni MN, Ong L, Gras SL, Zhang X, Qiao GG. Sulistio A, et al. Among authors: gras sl. Biomacromolecules. 2011 Oct 10;12(10):3469-77. doi: 10.1021/bm200604h. Epub 2011 Sep 2. Biomacromolecules. 2011. PMID: 21854075

6

Effect of calcium chloride addition and draining pH on the microstructure and texture of full fat Cheddar cheese during ripening.

Soodam K, Ong L, Powell IB, Kentish SE, Gras SL. Soodam K, et al. Among authors: gras sl. Food Chem. 2015 Aug 15;181:111-8. doi: 10.1016/j.foodchem.2015.01.135. Epub 2015 Feb 13. Food Chem. 2015. PMID: 25794728

7

The dynamics of the biological membrane surrounding the buffalo milk fat globule investigated as a function of temperature.

Nguyen HTH, Madec MN, Ong L, Kentish SE, Gras SL, Lopez C. Nguyen HTH, et al. Among authors: gras sl. Food Chem. 2016 Aug 1;204:343-351. doi: 10.1016/j.foodchem.2016.02.141. Epub 2016 Feb 24. Food Chem. 2016. PMID: 26988511

8

An enzyme-responsive controlled release system based on a dual-functional peptide.

Li X, Burger S, O'Connor AJ, Ong L, Karas JA, Gras SL. Li X, et al. Among authors: gras sl. Chem Commun (Camb). 2016 Apr 14;52(29):5112-5. doi: 10.1039/c5cc10480g. Epub 2016 Mar 21. Chem Commun (Camb). 2016. PMID: 26998533

9

Crystallisation of minerals from concentrated saline dairy effluent.

Kezia K, Lee J, Zisu B, Weeks M, Chen G, Gras S, Kentish S. Kezia K, et al. Water Res. 2016 Sep 15;101:300-308. doi: 10.1016/j.watres.2016.05.074. Epub 2016 May 26. Water Res. 2016. PMID: 27267478

10

Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate.

Ong L, Dagastine RR, Kentish SE, Gras SL. Ong L, et al. Among authors: gras sl. Foods. 2013 Jul 18;2(3):310-331. doi: 10.3390/foods2030310. Foods. 2013. PMID: 28239117 Free PMC article.

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