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DR LYDIA ONG



Contact Details

Organization: Chemical and Biomolecular Engineering
Position: RESEARCH FELLOW - FOOD MICROSTRUCTURE & RHEOLOGY
Email:
Work: 83442256
Room: 103
Level: 01
Building: David Pennington Building
Campus: Parkville

Research Expertise and International Linkages

Research Expertise

Research Interest Key Words Country of Expertise
Cheese Microstructure Food Texture Microstructure Australia
Functional Food Probiotic Australia
Food Processing Yoghurt Cheese Fermented Milk Australia

Qualifications, Honours, Fellowships and Other Awards

Qualifications

Title Institution Date Awarded Abbreviation
BACHELOR OF APPLIED SCIENCE Royal Melbourne Institute of Technology 31-Dec-2002
Food Science and Technology Victoria University of Technology 16-Jun-2008

Memberships

Membership Type Membership Body Description Start Date End Date
Member Australia Institute of Food Science and Technology Member 05-Jan-2005
Member Dairy Industry Association of Australia Member 15-Sep-2008

Other Awards

Award Type Awarding Body Comments Date Awarded
Other (Award) Australia Institute of Food Science and Technologist Malcolm Bird Commemorative Award 27-Jun-2007
Other (Award) Institute of Food Technologist Manfred Kroger Award -Graduate Paper Competition 28-Jun-2006
Prize Faculty of Health Engineering & Science, Victoria University Secomb Conference and Travel Grants to US 26-Jul-2007
Prize School of Molecular Sciences, Victoria University Postgraduate Student Seminar Award 15-Dec-2005
Scholarship Victoria University Australian Postgraduate Award 03-Mar-2004
Medal Royal Melbourne Institute of Technology Food Technology Award - Outstanding Final Year Student 20-Apr-2003
Prize Dragon Foundation Dragon 100 Young Chinese Leaders 15-Aug-2002
Other (Award) International Union of Food Science and Technology (IUFoST) Young Scientist Award 19-Oct-2008

Government Research Classifications

Research Fields, Courses and Discipline Classifications

Socio-Economic Objective Classifications

Publications

Publications produced at the University of Melbourne and reported in the Annual Publications Collection and 'Research Report' since 2001. The Themis Publications module, released in November 2006, allows additional publications from previous institutions and publications from past years to be entered.

Publications in 2009

Journal Articles

  • Probiotic Cheddar Cheese: Influence of Ripening Temperatures on Proteolysis and Sensory Characteristics of Cheddar Cheese
    Year: 2009
    Journal: Journal of Food Science
    Volume: 74
    Issue: 5
    Page numbers: 182-191
    Author(s):
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  • Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles
    Year: 2009
    Journal: LWT - Food Science and Technology
    Volume: 42
    Issue: 1
    Page numbers: 1260-1268
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Publications in 2008

Journal Articles

  • Influence of Ripening Temperatures and Probiotic Adjuncts on the in vitro Angiotensin Converting Enzyme-inhibitory Activity of Cheddar Cheeses


    Year: 2008
    Journal: LWT - Food Science and Technology
    Volume: 41
    Issue: 1
    Page numbers: 1555-1566
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  • Influence of Probiotic Lactobacillus acidophilus and Lb. helveticus on Proteolysis, Organic Acid Profiles and ACE-inhibitory Activity of Cheddar Cheese Ripened at 4, 8 and 12 C
    Year: 2008
    Journal: Journal of Food Science
    Volume: 73
    Issue: 1
    Page numbers: 111-120
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Publications in 2007

Journal Articles

  • Isolation and Purification of Angiotensin-I-Converting Enzyme Inhibitory Peptides from Cheddar Cheeses with the addition of Probiotic Lactobacillus Casei or L. Paracasei


    Year: 2007
    Journal: Dairy Science & Technology
    Volume: 87
    Issue: 1
    Page numbers: 149-165
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  • Proteolytic Pattern and Organic Acid Profiles of Probiotic Cheddar Cheese as Influenced by Probiotic Strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei and Bifidobacterium sp.


    Year: 2007
    Journal: International Dairy Journal
    Volume: 17
    Issue: 1
    Page numbers: 67-78
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  • Chemical Analysis and Sensory Evalution of Cheddar Cheeses Produced with Lactobacillus Acidophilus, Lb. casei, Lb. Paracasei and Bifidobacterium sp
    Year: 2007
    Journal: International Dairy Journal
    Volume: 17
    Issue: 1
    Page numbers: 937-945
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Publications in 2006

Journal Articles

  • Development of Probiotic Cheddar Cheese Containing Lactobacillus Acidophilus, Lb. casei, Lb. paracasei, Bifidobacterium sp. and the influence of these bacteria on proteolytic patterns and production of organic acid


    Year: 2006
    Journal: International Dairy Journal
    Volume: 16
    Issue: 1
    Page numbers: 446-456
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