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Industrial freezing and tempering for optimal functional properties in thawed Mozzarella cheese.

Pax AP, Ong L, Pax RA, Vongsvivut J, Tobin MJ, Kentish SE, Gras SL. Pax AP, et al. Food Chem. 2023 Mar 30;405(Pt B):134933. doi: 10.1016/j.foodchem.2022.134933. Epub 2022 Nov 12. Food Chem. 2023. PMID: 36410214

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. 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

The effect of pH on the fat and protein within cream cheese and their influence on textural and rheological properties.

Ong L, Pax AP, Ong A, Vongsvivut J, Tobin MJ, Kentish SE, Gras SL. Ong L, et al. Among authors: pax ap. Food Chem. 2020 Dec 1;332:127327. doi: 10.1016/j.foodchem.2020.127327. Epub 2020 Jun 15. Food Chem. 2020. PMID: 32615380

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