Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Lydia Ong

Showing results (1-10 of 21) with videos related to

Pageof 3
Sort By:
Food Chemistry|May 11, 2020
Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milkBhanu Devnani, Lydia Ong, Sandra Kentish, et al.
Annual Review of Food Science and Technology|March 25, 2022
New Insights into Cheese MicrostructureLydia Ong, Xu Li, Adabelle Ong, et al.
Foods (Basel, Switzerland)|February 28, 2017
Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk RetentateLydia Ong, Raymond R Dagastine, Sandra E Kentish, et al.
Food Chemistry|March 22, 2015
Effect of calcium chloride addition and draining pH on the microstructure and texture of full fat Cheddar cheese during ripeningKevany Soodam, Lydia Ong, Ian B Powell, et al.
Soft Matter|January 23, 2025
Imaging of dairy emulsions <i>via</i> a novel approach of transmission electron cryogenic microscopy using beam exposureKilian Daffner, Eric Hanssen, Ian Norton, et al.
Food Chemistry|July 19, 2024
Modulation of physico-chemical and technofunctional properties of quinoa protein isolate: Effect of precipitation acidMarina Campos Assumpção de Amarante, Lydia Ong, Fotis Spyropoulos, et al.
Meat Science|May 8, 2021
Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre typesRozita Vaskoska, Minh Ha, Lydia Ong, et al.
Food Chemistry|June 22, 2024
Modulation of cream cheese physicochemical and functional properties with ultrafiltration and calcium reductionQihui Wu, Lydia Ong, Ane Aldalur, et al.
Food Research International (Ottawa, Ont.)|December 3, 2017
Microstructure and physicochemical properties reveal differences between high moisture buffalo and bovine Mozzarella cheesesHanh T H Nguyen, Lydia Ong, Christelle Lopez, et al.
Meat Science|November 10, 2020
Ageing and cathepsin inhibition affect the shrinkage of fibre fragments of bovine semitendinosus, biceps femoris and psoas major during heatingRozita Vaskoska, Minh Ha, Lydia Ong, et al.
Pageof 3

Showing results (1-10 of 21) with videos related to

Sort By:
Pageof 3
Food Chemistry|May 11, 2020
Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milkBhanu Devnani, Lydia Ong, Sandra Kentish, et al.
Annual Review of Food Science and Technology|March 25, 2022
New Insights into Cheese MicrostructureLydia Ong, Xu Li, Adabelle Ong, et al.
Foods (Basel, Switzerland)|February 28, 2017
Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk RetentateLydia Ong, Raymond R Dagastine, Sandra E Kentish, et al.
Food Chemistry|March 22, 2015
Effect of calcium chloride addition and draining pH on the microstructure and texture of full fat Cheddar cheese during ripeningKevany Soodam, Lydia Ong, Ian B Powell, et al.
Soft Matter|January 23, 2025
Imaging of dairy emulsions <i>via</i> a novel approach of transmission electron cryogenic microscopy using beam exposureKilian Daffner, Eric Hanssen, Ian Norton, et al.
Food Chemistry|July 19, 2024
Modulation of physico-chemical and technofunctional properties of quinoa protein isolate: Effect of precipitation acidMarina Campos Assumpção de Amarante, Lydia Ong, Fotis Spyropoulos, et al.
Meat Science|May 8, 2021
Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre typesRozita Vaskoska, Minh Ha, Lydia Ong, et al.
Food Chemistry|June 22, 2024
Modulation of cream cheese physicochemical and functional properties with ultrafiltration and calcium reductionQihui Wu, Lydia Ong, Ane Aldalur, et al.
Food Research International (Ottawa, Ont.)|December 3, 2017
Microstructure and physicochemical properties reveal differences between high moisture buffalo and bovine Mozzarella cheesesHanh T H Nguyen, Lydia Ong, Christelle Lopez, et al.
Meat Science|November 10, 2020
Ageing and cathepsin inhibition affect the shrinkage of fibre fragments of bovine semitendinosus, biceps femoris and psoas major during heatingRozita Vaskoska, Minh Ha, Lydia Ong, et al.
Pageof 3