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Lydia Ong

Showing results (11-20 of 21) with videos related to

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Food Chemistry|April 23, 2019
The characterisation of Mozzarella cheese microstructure using high resolution synchrotron transmission and ATR-FTIR microspectroscopyAnita P Pax, Lydia Ong, Jitraporn Vongsvivut, et al.
Food Chemistry|March 19, 2016
The dynamics of the biological membrane surrounding the buffalo milk fat globule investigated as a function of temperatureHanh T H Nguyen, Marie-Noëlle Madec, Lydia Ong, et al.
Foods (Basel, Switzerland)|February 15, 2022
Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural AnalysisMitali K Gupta, Damir D Torrico, Lydia Ong, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
The effect of calcium removal from skim milk by ion exchange on the properties of the ultrafiltration retentateQihui Wu, Lydia Ong, George Q Chen, et al.
Foods (Basel, Switzerland)|June 2, 2021
Differences in Hedonic Responses, Facial Expressions and Self-Reported Emotions of Consumers Using Commercial Yogurts: A Cross-Cultural StudyMitali Gupta, Damir D Torrico, Graham Hepworth, et al.
Food Chemistry|July 3, 2020
The effect of pH on the fat and protein within cream cheese and their influence on textural and rheological propertiesLydia Ong, Anita P Pax, Adabelle Ong, et al.
Soft Matter|December 6, 2023
Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminaseCarmen Masiá, Lydia Ong, Amy Logan, et al.
Biomacromolecules|August 23, 2011
Folic acid conjugated amino acid-based star polymers for active targeting of cancer cellsAdrian Sulistio, Justin Lowenthal, Anton Blencowe, et al.
Food Chemistry|November 21, 2022
Industrial freezing and tempering for optimal functional properties in thawed Mozzarella cheeseAnita P Pax, Lydia Ong, Randolph A Pax, et al.
ACS Sensors|July 29, 2017
Trace Analysis and Chemical Identification on Cellulose Nanofibers-Textured SERS Substrates Using the "Coffee Ring" EffectRuoyang Chen, Liyuan Zhang, Xu Li, et al.
Pageof 3

Showing results (11-20 of 21) with videos related to

Sort By:
Pageof 3
Food Chemistry|April 23, 2019
The characterisation of Mozzarella cheese microstructure using high resolution synchrotron transmission and ATR-FTIR microspectroscopyAnita P Pax, Lydia Ong, Jitraporn Vongsvivut, et al.
Food Chemistry|March 19, 2016
The dynamics of the biological membrane surrounding the buffalo milk fat globule investigated as a function of temperatureHanh T H Nguyen, Marie-Noëlle Madec, Lydia Ong, et al.
Foods (Basel, Switzerland)|February 15, 2022
Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural AnalysisMitali K Gupta, Damir D Torrico, Lydia Ong, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
The effect of calcium removal from skim milk by ion exchange on the properties of the ultrafiltration retentateQihui Wu, Lydia Ong, George Q Chen, et al.
Foods (Basel, Switzerland)|June 2, 2021
Differences in Hedonic Responses, Facial Expressions and Self-Reported Emotions of Consumers Using Commercial Yogurts: A Cross-Cultural StudyMitali Gupta, Damir D Torrico, Graham Hepworth, et al.
Food Chemistry|July 3, 2020
The effect of pH on the fat and protein within cream cheese and their influence on textural and rheological propertiesLydia Ong, Anita P Pax, Adabelle Ong, et al.
Soft Matter|December 6, 2023
Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminaseCarmen Masiá, Lydia Ong, Amy Logan, et al.
Biomacromolecules|August 23, 2011
Folic acid conjugated amino acid-based star polymers for active targeting of cancer cellsAdrian Sulistio, Justin Lowenthal, Anton Blencowe, et al.
Food Chemistry|November 21, 2022
Industrial freezing and tempering for optimal functional properties in thawed Mozzarella cheeseAnita P Pax, Lydia Ong, Randolph A Pax, et al.
ACS Sensors|July 29, 2017
Trace Analysis and Chemical Identification on Cellulose Nanofibers-Textured SERS Substrates Using the "Coffee Ring" EffectRuoyang Chen, Liyuan Zhang, Xu Li, et al.
Pageof 3