| Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on … L Ong, A Henriksson, NP Shah International Dairy Journal 16 (5), 446-456, 2006 | 334 | 2006 |
| Microstructure of milk gel and cheese curd observed using cryo scanning electron microscopy and confocal microscopy L Ong, RR Dagastine, SE Kentish, SL Gras LWT-Food Science and Technology 44 (5), 1291-1302, 2011 | 156 | 2011 |
| Release and identification of angiotensin-converting enzyme-inhibitory peptides as influenced by ripening temperatures and probiotic adjuncts in Cheddar cheeses L Ong, NP Shah LWT-Food Science and Technology 41 (9), 1555-1566, 2008 | 155 | 2008 |
| Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles L Ong, NP Shah LWT-Food Science and Technology 42 (7), 1260-1268, 2009 | 153 | 2009 |
| Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or … L Ong, A Henriksson, NP Shah International Dairy Journal 17 (1), 67-78, 2007 | 153 | 2007 |
| Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. L Ong, A Henriksson, NP Shah Le Lait 87 (2), 149-165, 2007 | 126 | 2007 |
| Folic acid conjugated amino acid-based star polymers for active targeting of cancer cells A Sulistio, J Lowenthal, A Blencowe, MN Bongiovanni, L Ong, SL Gras, ... Biomacromolecules 12 (10), 3469-3477, 2011 | 124 | 2011 |
| Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp. L Ong, A Henriksson, NP Shah International Dairy Journal 17 (8), 937-945, 2007 | 124 | 2007 |
| The effect of pH at renneting on the microstructure, composition and texture of Cheddar cheese L Ong, RR Dagastine, SE Kentish, SL Gras Food Research International 48 (1), 119-130, 2012 | 110 | 2012 |
| Influence of Probiotic Lactobacillus acidophilus and L. helveticus on Proteolysis, Organic Acid Profiles, and ACEInhibitory Activity of cheddar Cheeses Ripened at … L Ong, NP Shah Journal of food science 73 (3), M111-M120, 2008 | 109 | 2008 |
| The effect of milk processing on the microstructure of the milk fat globule and rennet induced gel observed using confocal laser scanning microscopy L Ong, RR Dagastine, SE Kentish, SL Gras Journal of Food Science 75 (3), E135-E145, 2010 | 94 | 2010 |
| The microstructure and physicochemical properties of probiotic buffalo yoghurt during fermentation and storage: a comparison with bovine yoghurt HTH Nguyen, L Ong, C Lefèvre, SE Kentish, SL Gras Food and Bioprocess Technology 7, 937-953, 2014 | 80 | 2014 |
| Microstructure and composition of full fat Cheddar cheese made with ultrafiltered milk retentate L Ong, RR Dagastine, SE Kentish, SL Gras Foods 2 (3), 310-331, 2013 | 78 | 2013 |
| Trace analysis and chemical identification on cellulose nanofibers-textured SERS substrates using the “coffee ring” effect R Chen, L Zhang, X Li, L Ong, YG Soe, N Sinsua, SL Gras, RF Tabor, ... ACS sensors 2 (7), 1060-1067, 2017 | 71 | 2017 |
| Homogenisation improves the microstructure, syneresis and rheological properties of buffalo yoghurt HTH Nguyen, L Ong, SE Kentish, SL Gras International Dairy Journal 46, 78-87, 2015 | 67 | 2015 |
| Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening K Soodam, L Ong, IB Powell, SE Kentish, SL Gras Dairy science & technology 95, 665-686, 2015 | 63 | 2015 |
| Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milk B Devnani, L Ong, S Kentish, S Gras Food chemistry 325, 126901, 2020 | 51 | 2020 |
| Cellulose nanofibre textured SERS substrate L Zhang, X Li, L Ong, RF Tabor, BA Bowen, AI Fernando, A Nilghaz, ... Colloids and Surfaces A: Physicochemical and Engineering Aspects 468, 309-314, 2015 | 51 | 2015 |
| Probiotic cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses L Ong, NP Shah Journal of food science 74 (5), S182-S191, 2009 | 49 | 2009 |
| The effect of fermentation temperature on the microstructure, physicochemical and rheological properties of probiotic buffalo yoghurt HTH Nguyen, L Ong, SE Kentish, SL Gras Food and Bioprocess Technology 7, 2538-2548, 2014 | 47 | 2014 |
