Ong L - Search Results

1

Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase.

Masiá C, Ong L, Logan A, Stockmann R, Gambetta J, Jensen PE, Rahimi Yazdi S, Gras S. Masiá C, et al. Among authors: ong l. Soft Matter. 2023 Dec 20;20(1):133-143. doi: 10.1039/d3sm01001e. Soft Matter. 2023. PMID: 38054382

2

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. J Food Sci. 2010 Apr;75(3):E135-45. doi: 10.1111/j.1750-3841.2010.01517.x. J Food Sci. 2010. PMID: 20492286

3

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: ong l. Biomacromolecules. 2011 Oct 10;12(10):3469-77. doi: 10.1021/bm200604h. Epub 2011 Sep 2. Biomacromolecules. 2011. PMID: 21854075

4

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: ong l. 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

5

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: ong l. 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

6

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: ong l. Chem Commun (Camb). 2016 Apr 14;52(29):5112-5. doi: 10.1039/c5cc10480g. Epub 2016 Mar 21. Chem Commun (Camb). 2016. PMID: 26998533

7

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. Foods. 2013 Jul 18;2(3):310-331. doi: 10.3390/foods2030310. Foods. 2013. PMID: 28239117 Free PMC article.

8

Trace Analysis and Chemical Identification on Cellulose Nanofibers-Textured SERS Substrates Using the "Coffee Ring" Effect.

Chen R, Zhang L, Li X, Ong L, Soe YG, Sinsua N, Gras SL, Tabor RF, Wang X, Shen W. Chen R, et al. Among authors: ong l. ACS Sens. 2017 Jul 28;2(7):1060-1067. doi: 10.1021/acssensors.7b00403. Epub 2017 Jul 11. ACS Sens. 2017. PMID: 28750529

9

Microstructure and physicochemical properties reveal differences between high moisture buffalo and bovine Mozzarella cheeses.

Nguyen HTH, Ong L, Lopez C, Kentish SE, Gras SL. Nguyen HTH, et al. Among authors: ong l. Food Res Int. 2017 Dec;102:458-467. doi: 10.1016/j.foodres.2017.09.032. Epub 2017 Sep 11. Food Res Int. 2017. PMID: 29195973

10

Effect of temperature on the microstructure of fat globules and the immunoglobulin-mediated interactions between fat and bacteria in natural raw milk creaming.

D'Incecco P, Ong L, Pellegrino L, Faoro F, Barbiroli A, Gras S. D'Incecco P, et al. Among authors: ong l. J Dairy Sci. 2018 Apr;101(4):2984-2997. doi: 10.3168/jds.2017-13580. Epub 2018 Feb 3. J Dairy Sci. 2018. PMID: 29398025 Free article.

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