Dairy innovation publications
2023
Chen, G.Q., Qu, Y., Gras, S.L., Kentish, S.E., Separation Technologies for Whey Protein Fractionation, Food Engineering Reviews, 2023, https://doi.org/10.1007/s12393-022-09330-2
Invited book chapter on Applications of Membrane Technology in the Dairy Industry, In Handbook of Membrane Separations, Chemical, Pharmaceutical, Food and Biotechnological Applications, Eidted by Anil K. Pabby, Syed S.H.Rizvi, Ana Maria Sastre
Aldalur, A., Devnani, B., Ong, L., Gras, S.L. Chapter 3 - Sustainable plant-based protein sources and their extraction, In Engineering Plant-Based Food Systems, Prakash, S., Bhandari, B., Gaiani, C. (Eds). Elsevier, 2023, pp. 29-60. https://doi.org/10.1016/B978-0-323-89842-3.00004-X
Wu., Q., Ong, O., Yao, S., Kentish, S.E., Gras, S.L., Effect of Ultrafiltered Milk on the Rheological and Microstructure Properties of Cream Cheese Acid Gels, Food and Bioprocess Technology 2023, https://doi.org/10.1007/s11947-022-02991-1
2022
Pax, A.P., Ong, L., Pax, R.A., Vongsvivut, J., Tobin, M.J., Kentish, S.E., Gras, S.L., Industrial freezing and tempering for optimal functional properties in thawed Mozzarella cheese, Food Chemistry, 2022 https://doi.org/10.1016/j.foodchem.2022.134933
Gupta, M.K.; Torrico, D.D.; Ong, L.; Gras, S.L.; Dunshea, F.R.; Cottrell, J.J. Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis. Foods 2022, 11, 463. https://doi.org/10.3390/foods11030463
Gupta, M.K., Viejo, C.G., Fuentes, S., Torrico, D.D., Saturno, P.C., Gras, S.L., Dunshea, F.R., Cottrell, J.J. Digital technologies to assess yoghurt quality traits and consumers acceptability, Journal of the Science of Food and Agriculture, 2022. https://doi.org/10.1002/jsfa.11911
Ong, L., Li, X., Ong, A., Gras, S.L., New Insights into Cheese Microstructure, Annual Review of Food Science and Technology, 13, 89–115, 2022, https://doi.org/10.1146/annurev-food-032519-051812
Li, X., Spencer, G.W.K., Ong. L., Gras, S.L., Beta casein proteins – a comparison between caprine and bovine milk, Trends in Food Science & Technology, 121, 30-43, 2022. https://doi.org/10.1016/j.tifs.2022.01.023
M Palmer, X Li, G Spencer, L Ong, S Gras, 2022 Food science: A2 or not A2?: A cautionary tale in dairy (goat) science, Food Australia 74 (3), 26-28.
Devnani, B.,Ong, L., Kentish, S.E., Scales, P.J., Gras, S.L., Physicochemical and rheological properties of commercial almond-based yoghurt alternatives to dairy and soy yoghurts, Future Foods 2022, 6, 100185, https://doi.org/10.1016/j.fufo.2022.100185
2021
Ong., L., Gras., S.L., A microstructure toolbox for assessing cheese quality, Australian Dairy Foods | Dairy Industry Association of Australia | Published : June/July 2021.
Devnani, B., Ong, L., Kentish, S., Gras, S.L., Structure and functionality of almond proteins as a function of pH, Food Structure-Netherlands, 30, 100229, 2021, https://doi.org/10.1016/j.foostr.2021.100229
Pax, A.P.; Ong, L., Kentish, S.E., Gras, S.L., Effects of shredding on the functionality, microstructure and proteolysis of low-moisture mozzarella cheese, International Dairy Journal, 117, 104979, 2021, https://doi.org/10.1016/j.idairyj.2021.104979
Gupta, M., Torrico, D.D., Hepworth, G., Gras, S.L., Ong, L., Cottrell, J.J., Dunshea, F.R., Differences in Hedonic Responses, Facial Expressions and Self-Reported Emotions of Consumers Using Commercial Yogurts: A cross-cultural study, Foods, 2021, 10, 1237. https://doi.org/10.3390/foods10061237
Daffner, K., Ong, L., Hanssen, E., Gras, S. & Mills, T. (2021). Characterising the influence of milk fat towards an application for extrusion-based 3D-printing of casein-whey protein suspensions via the pH- temperature-route. Food Hydrocolloids, 118 pp. 11. https://doi.org/10.1016/j.foodhyd.2021.106642
Alavijeh, M. K., Meyer, A., Gras, S. & Kentish, S. (2021). Synthesis of N-Acetyllactosamine and N- Acetyllactosamine-Based Bioactives. Journal of Agricultural & Food Chemistry, 69(27), pp. 7501-7525. doi:10.1021/acs.jafc.1c00384
Gupta, M., Torrico, D. D., Hepworth, G., Gras, S. L., Ong, L., Cottrell, J. J. & Dunshea, F. R. (2021). Differences in Hedonic Responses, Facial Expressions and Self-Reported Emotions of Consumers Using Commercial Yogurts: A Cross-Cultural Study. Foods, 10(6), pp. 17-. https://doi.org/10.3390/foods10061237
Talebi, S., Garthe, M., Roghmans, F., Chen, G. Q. & Kentish, S. E. (2021). Lactic Acid and Salt Separation Using Membrane Technology. Membranes, 11(2), pp. 15-. https://doi.org/10.3390/membranes11020107
2020
Alavijeh, M. K., Meyer, A. S., Gras, S. L. & Kentish, S. E. (2020). Improving beta-Galactosidase- Catalyzed Transglycosylation Yields by Cross-Linked Layer-by-Layer Enzyme Immobilization. ACS Sustainable Chemistry & Engineering 8(43), pp. 16205-16216. doi:10.1021/acssuschemeng.0c05186,
Chen, G. Q., Gras, S. L. & Kentish, S. E. (2020) The application of forward osmosis to dairy processing. Separation and Purification Technology, 246, 116900.
Alavijeh, M.K., Meyer, A.S., Gras, S. & Kentish S. (2020) The role of cations in regulating reaction pathways driven by Bacillus circulans β-galactosidase. Chemical Engineering Journal 395, https://doi.org/10.1016/j.cej.2020.125067,
A Artemi, GQ Chen, SE Kentish, J Lee (2020) Pilot scale concentration of cheese whey by forward osmosis: A short-cut method for evaluating the effective pressure driving force. Separation and Purification Technology, https://doi.org/10.1016/j.seppur.2020.117263
Chen, X., Chen, G., Wang, Q., Xu, T. & Kentish, S. (2020). Transforming salty whey into cleaning chemicals using electrodialysis with bipolar membranes. Desalination, 492 https://doi.org/10.1016/j.desal.2020.114598,
Artemi, A., Chen, G. Q., Kentish, S. E. & Lee, J. (2020). The relevance of critical flux concept in the concentration of skim milk using forward osmosis and reverse osmosis. Journal of Membrane Science, 611 https://doi.org/10.1016/j.memsci.2020.118357
Gamlath, C., Leong, T., Ashokkumar, M. & Martin, G. (2020). Incorporating whey protein aggregates produced with heat and ultrasound treatment into rennet gels and model non-fat cheese systems. Food Hydrocolloids, 109 https://doi.org/10.1016/j.foodhyd.2020.106103
Haribabu, M., Dunstan, D. E., Martin, G. J., Davidson, M. R. & Harvie, D. J. (2020). Simulating the ultrafiltration of whey proteins isolate using a mixture model. Journal of Membrane Science, 613 https://doi.org/10.1016/j.memsci.2020.118388
Munir, M., Nadeem, M., Mahmood Qureshi, T., Gamlath, C. J., Martin, G. J., Hemar, Y. & Ashokkumar, M. (2020). Effect of sonication, microwaves and high-pressure processing on ACE- inhibitory activity and antioxidant potential of Cheddar cheese during ripening. Ultrasonics Sonochemistry, 67 https://doi.org/10.1016/j.ultsonch.2020.105140
2019
Dokouhaki, M., Prime, E., Qiao, G., Kasapis, S., Day, L. & Gras, S. (2019). Structural-rheological characteristics of Chaplin E peptide at the air/water interface; a comparison with β-lactoglobulin and β- casein. International Journal of Biological Macromolecules 144 https://doi.org/10.1016/j.ijbiomac.2019.12.075