Associate Professor Marie Wong staff profile picture

Contact details +64 (09) 414 0800  ext. 43656

Associate Professor Marie Wong

Associate Professor

Massey Institute of Food Science and Technology

Programme Director Bachelor of Food Technology

College of Sciences

Auckland Campus Leader

School of Engineering and Advanced Technology

Professional

Contact details

  • Ph: DDI +64 9 443 9757
    Location: 44.11, 44
    Campus: Albany

Research Expertise

Research Interests

Food Technology and Engineering

Fruit and Vegetables

Fats and Oils

Extraction Processes

Dairy Science

Thematics

Health and Well-being, Future Food Systems

Area of Expertise

Field of research codes
Engineering (090000): Food Engineering (090802): Food Processing (090805): Food Sciences (090800): Food Sciences not elsewhere classified (090899)

Keywords

Food Process Engineering

Research Projects

Summary of Research Projects

Position Current Completed
Not Specified 1 0
Project Leader 7 49
Team Member 1 1

Completed Projects

Project Title: Behaviour of a-lactalbumin, b-lactoglobulin and k-casein upon addition of low concentrations of a reducing agent to skim milk

Date Range: 2012 - 2012

Funding Body: Use MINBIE -- Ministry of Science and Innovation

Project Team:

Research Outputs

Journal

Yang, S., Hallett, I., Rebstock, R., Oh, HE., Kam, R., Woolf, AB., . . . Wong, M. (2018). Cellular Changes in “Hass” Avocado Mesocarp During Cold-Pressed Oil Extraction. JAOCS, Journal of the American Oil Chemists' Society. 95(2), 229-238
[Journal article]Authored by: Wong, M.
Lin, L., Wong, M., Deeth, HC., & Oh, HE. (2018). Calcium-induced skim milk gels using different calcium salts. Food Chemistry. 245, 97-103
[Journal article]Authored by: Wong, M.
Nguyen, NHA., Anema, SG., Guyomarc'h, F., Wong, M., & Havea, P. (2015). The effect of the addition of thiol reagents to heated milk on protein interactions and acid gelation properties. International Dairy Journal. 42, 42-50
[Journal article]Authored by: Wong, M.
Nguyen, NHA., Wong, M., Guyomarc'h, F., Havea, P., & Anema, SG. (2014). Effects of non-covalent interactions between the milk proteins on the rheological properties of acid gels. International Dairy Journal. 37(2), 57-63
[Journal article]Authored by: Wong, M.
Nguyen, NHA., Wong, M., Havea, P., Guyomarc'H, F., & Anema, SG. (2013). The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent. Food Chemistry. 138(2-3), 1604-1609
[Journal article]Authored by: Wong, M.
Nguyen, NHA., Wong, M., Havea, P., Guyomarc'h, F., & Anema, SG. (2013). The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent. Food Chemistry. 138(2), 1604-1609
[Journal article]Authored by: Wong, M.
Nguyen, NHA., Anema, SG., Havea, P., Guyomarc'h, F., & Wong, M. (2012). Effect of adding low levels of β-mercaptoethanol on the disulphide bonds of κ-casein and β-lactoglobulin solutions. International Dairy Journal. 26(1), 78-82
[Journal article]Authored by: Wong, M.
Nguyen, NHA., Wong, M., Anema, SG., Havea, P., & Guyomarc'h, F. (2012). Effects of adding low levels of a disulfide reducing agent on the disulfide interactions of β-lactoglobulin and κ-Casein in skim milk. Journal of Agricultural and Food Chemistry. 60(9), 2337-2342
[Journal article]Authored by: Wong, M.
Wong, M., Ashton, OBO., McGhie, TK., Requejo-Jackman, C., Wang, Y., & Woolf, AB. (2011). Influence of proportion of skin present during malaxing on pigment composition of cold pressed avocado oil. JAOCS, Journal of the American Oil Chemists' Society. 88(9), 1373-1378
[Journal article]Authored by: Wong, M.
Stonehouse, W., Pauga, MR., Kruger, R., Thomson, CD., Wong, M., & Kruger, MC. (2011). Consumption of salmon v. salmon oil capsules: Effects on n-3 PUFA and selenium status. British Journal of Nutrition. 106(8), 1231-1239
[Journal article]Authored by: Kruger, M., Kruger, R., Wong, M.
Overington, AR., Wong, M., & Harrison, JA. (2011). Effect of feed pH and non-volatile dairy components on flavour concentration by pervaporation. Journal of Food Engineering. 107(1), 60-70 Retrieved from http://www.sciencedirect.com/science/article/pii/S0260877411003013
[Journal article]Authored by: Harrison, J., Wong, M.
Oh, HE., Wong, M., Pinder, DN., & Anema, SG. (2011). Comparison of pressure treatment and heat treatment of skim milk with added starch on subsequent acid gelation of milk. LWT - Food Science and Technology. 44(4), 1189-1198
[Journal article]Authored by: Wong, M.
Wong, M., Requejo-Jackman, C., & Woolf, A. (2010). What is unrefined, extra virgin cold-pressed avocado oil?. INFORM - International News on Fats, Oils and Related Materials. 21(4)
[Journal article]Authored by: Wong, M.
Overington, AR., Wong, M., Harrison, JA., & Ferreira, LB. (2009). Estimation of mass transfer rates through hydrophobic pervaporation membranes. Separation Science and Technology. 44(4), 787-816
[Journal article]Authored by: Harrison, J., Wong, M.
Oh, HE., Anema, SG., Pinder, DN., & Wong, M. (2009). Effects of different components in skim milk on high-pressure-induced gelatinisation of waxy rice starch and normal rice starch. Food Chemistry. 113(1), 1-8
[Journal article]Authored by: Wong, M.
Oh, HE., Hemar, Y., Anema, SG., Wong, M., & Neil Pinder, D. (2008). Effect of high-pressure treatment on normal rice and waxy rice starch-in-water suspensions. Carbohydrate Polymers. 73(2), 332-343
[Journal article]Authored by: Wong, M.
Overington, A., Wong, M., Harrison, J., & Ferreira, L. (2008). Concentration of dairy flavour compounds using pervaporation. International Dairy Journal. 18(8), 835-848
[Journal article]Authored by: Harrison, J., Wong, M.
Oh, HE., Pinder, DN., Hemar, Y., Anema, SG., & Wong, M. (2008). Effect of high-pressure treatment on various starch-in-water suspensions. Food Hydrocolloids. 22(1), 150-155
[Journal article]Authored by: Wong, M.
Oh, HE., Wong, M., Pinder, DN., Hemar, Y., & Anema, SG. (2007). Effect of pH adjustment at heating on the rheological properties of acid skim milk gels with added potato starch. International Dairy Journal. 17(12), 1384-1392
[Journal article]Authored by: Wong, M.
Oh, HE., Anema, SG., Wong, M., Pinder, DN., & Hemar, Y. (2007). Effect of potato starch addition on the acid gelation of milk. International Dairy Journal. 17(7), 808-815
[Journal article]Authored by: Wong, M.
Ashton, OBO., Wong, M., McGhie, TK., Vather, R., Wang, Y., Requejo-Jackman, C., . . . Woolf, AB. (2006). Pigments in avocado tissue and oil. Journal of Agricultural and Food Chemistry. 54(26), 10151-10158
[Journal article]Authored by: Wong, M.
Requejo Jackman, C., Wong, M., Wang, Y., McGhie, T., Petley, M., & Woolf, AB. (2005). The good oil on avocado cultivars - a preliminary evaluation. The Orchardist. , 54-58
[Journal article]Authored by: Wong, M.
Requejo, C., Wong, M., Mcghie, T., Eyres, L., Boyd, L., & Woolf, AB. (2003). Cold pressed avocado oil: A healthy development. The Orchardist. , 56-58
[Journal article]Authored by: Wong, M.
Woolf, AB., Clark, CR., Terander, E., Phetsomphou, V., Hofshi, R., Arpaia, L., . . . White, A. (2003). Measuring avocado maturity: Ongoing developments. The Orchardist. 76(4), 40-45
[Journal article]Authored by: Wong, M.
Richardson-Harman, NJ., Stevens, R., Walker, S., Gamble, J., Miller, M., Wong, M., . . . McPherson, A. (2000). Mapping consumer perceptions of creaminess and liking for liquid dairy products. Food Quality and Preference. 11(3), 239-246
[Journal article]Authored by: Wong, M.
Wong, M., & Winger, RJ. (1999). Direct osmotic concentration for concentrating liquid foods. Food Australia. 51(5), 200-205
[Journal article]Authored by: Wong, M.
Wong, M., & Stanton, DW. (1993). Effect of removal of amino acids and phenolic compounds on non-enzymic browning in stored kiwifruit juice concentrates. LWT - Food Science and Technology. 26(2), 138-144
[Journal article]Authored by: Wong, M.
Wong, M., Stanton, DW., & Burns, DJW. (1992). Effect of initial oxidation on ascorbic acid browning in stored kiwifruit juice and model concentrates. LWT - Food Science and Technology. 25(6), 574-578
[Journal article]Authored by: Wong, M.
WONG, M., & STANTON, DW. (1989). Nonenzymic Browning in Kiwifruit Juice Concentrate Systems during Storage. Journal of Food Science. 54(3), 669-673
[Journal article]Authored by: Wong, M.

Book

Lee, SJ., Yuan, Q., Teo, A., Goh, KKT., & Wong, M. (2018). Nanoemulsions. In Emulsion-based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety. (pp. 181 - 230).
[Chapter]Authored by: Lee, S., Wong, M.
Lee, SJ., & Wong, M. (2014). Nano- and Microencapsulation of Phytochemicals. In Nano- and Microencapsulation for Foods. (pp. 117 - 165).
[Chapter]Authored by: Lee, S., Wong, M.
Lee, SJ., & wong, M. (2014). Nano- and microencapsulation of phytochemicals. In HS. Kwak (Ed.) Nano- and Microencapsulation for Foods. (pp. 119 - 166). : Wiley-Blackwell
[Chapter]Authored by: Lee, S., Wong, M.
Lee, SJ., & Wong, M. (2014). Nano- and microencapsulation for foods. : Wiley-Blackwell
[Chapter]Authored by: Wong, M.
Wong, M., Eyres, L., & Ravetti, L. (2012). Modern Aqueous Oil Extraction - Centrifugation Systems for Olive and Avocado Oils. In WE. Farr, & A. Proctor (Eds.) Green Vegetable Oil Processing. (pp. 19 - 51). Urbana, Illonois: AOCS Press
[Chapter]Authored by: Wong, M.
Woolf, A., Wong, M., Eyres, L., McGhie, T., Lund, C., Olsson, S., . . . Requejo-Jackman, C. (2009). Avocado Oil. In Gourmet and Health-Promoting Specialty Oils. (pp. 73 - 125).
[Chapter]Authored by: Wong, M.
Wong, M., Ashton, O., Requejo Jackman, C., Mcghie, T., White, A., Eyres, L., . . . Woolf, A. (2008). Avocado oil: The color of quality. In . Culver, . C, . A, . Wrolstad, . R, & . E (Eds.) Color Quality of Fresh and Processed Foods. (pp. 328 - 349). USA: American Chemical Society
[Chapter]Authored by: Wong, M.
Woolf, A., Requejo Jackman, C., Lund, C., Mcghie, T., Olsson, S., Eyres, L., . . . Wong, M. (2007). Avocado oil and other niche culinary oils in New Zealand. In CJ. O'Connor (Ed.) Handbook of Australasian Edible Oils. (pp. 12 - 37). Auckland, NZ: Oils and Fats Specialist Group of NZIC
[Chapter]Authored by: Wong, M.

Report

Hendriks, G., Wong, M., & Eyres, L.(2002). Olivado TBG report. Palmerston North, NZ: Institute of Food, Nutrition, and Human Health, Massey University
[Technical Report]Authored by: Wong, M.

Conference

Wong, M., Yang, S., Hallett, I., Fraser, HE., & Woolf, AB. (2017, November). New methods to monitor cell integrity during cold-pressed avocado oil extraction. Presented at Food Industry Forum by the University Consortium of Food Science and Nutrition. Zheijiang Gongshang University, Hangzhou, China.
[Conference Oral Presentation]Authored by: Wong, M.
Woolf, AB., Clark, C., Carr, B., Wong, M., & Fullerton, B. (2017, September). Delivering benefits to small-holder farmers in Kenya through cold pressed avocado oil. Presented at AAOCS Biennial Conference. Barossa, Australia.
[Conference Oral Presentation]Authored by: Wong, M.Contributed to by: Wong, M.
Yang, S., Hallet, I., Fraser, HE., Woolf, AB., & Wong, M. (2017). Changes in olive (Olea europaea) cell structure during oil extraction. Poster session presented at the meeting of AAOCS Biennial Conference. Barossa, Australia
[Conference Poster]Authored by: Wong, M.Contributed to by: Wong, M.
Yang, S., Hallet, I., Fraser, HE., Woolf, AB., & Wong, M. (2017, September). Cell structure changes during cold-pressed Hass avocado (Persea americana) oil extraction. Presented at AAOCS Biennial Conference. Barossa, Australia.
[Conference Oral Presentation]Authored by: Wong, M.Contributed to by: Wong, M.
Yang, S., Hallett, I., Oh, HE., Woolf, AB., & Wong, M. (2017). Impact of fruit ripening on cellular structure during avocado oil extraction. Poster session presented at the meeting of NZIFST Conference 2017. Nelson, New Zealand
[Conference Poster]Authored by: Wong, M.
McCormick, D., Grigor, J., Jirangrat, W., & Wong, M. (2016). Sensory characteristics of vanilla extracts. Poster session presented at the meeting of The New Zealand Institute of Food Science & Technology. Rotorua, New Zealand
[Conference Poster]Authored by: Wong, M.
Yang, S., Wong, M., Woolf, A., & Hallett, I. (2016). Microstructural changes during cold-pressed oil extraction of 'Hass' avocado (Persea americana 'Hass'). Poster session presented at the meeting of NZIFST Annual Conference. Rotorua, New Zealand
[Conference Poster]Authored by: Wong, M.
Yang, S., Woolf, A., Hallett, I., Oh, E., & Wong, M. (2016). Effect of fruit ripeness on microstructural changes and oil yield during cold-pressed oil extraction of 'Hass' avocado (Persea Americana 'Hass'). Poster session presented at the meeting of Lipids, Nutraceuticals and Healthy Diets throughout the Life Cycle. Nelson, New Zealand
[Conference Poster]Authored by: Wong, M.
Lin, L., Wong, M., Deeth, HC., & Oh, HE. (2016, July). Calcium- induced milk gels: effect of calcium source on rheological properties. Presented at NZIFST Conference. Rotorua, New Zealand.
[Conference Oral Presentation]Authored by: Wong, M.
Oh, HE., Lin, L., Deeth, HC., & Wong, M. (2016, November). Factors affecting calcium‐induced gelation of milk. Presented at NIZO Dairy Conference - Asia Pacific. Singapore.
[Conference Oral Presentation]Authored by: Wong, M.
Yuan, Q., Lee, SJ., & Wong, M. (2016). Formation of nano-and microemulsionsby the dilution of emulsions: Effect of oil and surfactant type. Poster session presented at the meeting of NZIFST conference. Rotorua, New Zealand
[Conference Poster]Authored by: Lee, S., Wong, M.Contributed to by: Lee, S.
Yuan, Q., Lee, SJ., & Wong, M. (2016). Properties and stability of oil-in-water emulsions: Effect of emulsifier type (sodium caseinate, gum arabic and Tween 80). Poster session presented at the meeting of NZIFST Conference. Rotorua, New Zealand
[Conference Poster]Authored by: Lee, S., Wong, M.Contributed to by: Lee, S.
Lin, L., Wong, M., Deeth, HC., & Oh, HE. (2016). Effect of adding various calcium salts on calcium distribution and rheological properties of milk. Poster session presented at the meeting of 2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality. Singapore
[Conference Poster]Authored by: Wong, M.
Wong, M., & Eyres, L. (2014, July). Virgin rapeseed oil: A culinary oil for Canterbury. Presented at NZIFST Annual Conference:Challenges into Opportunities. Christchurch, New Zealand.
[Conference Oral Presentation]Authored by: Wong, M.
Wong, M., & Eyres, L. (2014). Virgin Rapeseed Oil: a new culinary oil for Canterbury. , NZIFST Annual Conference:Challenges into Opportunities.
[Conference Abstract]Authored by: Wong, M.
Nguyen, NHA., Guyomarch, F., Wong, M., & Anema, S. (2013). Effects of modifying the protein interactions in heated skim milk on the properties of acid milk gels.. Poster session presented at the meeting of , Sao Paulo School of Advanced Science: Advances in Molecular Structuring of Food Materials. Sao Paulo, Brazil
[Conference Poster]Authored by: Wong, M.
Wong, M., Grigor, J., Hutchings, S., Fan, C., Boggiss, J., & Boggiss, G. (2013). Vanilla extracts from Vanilla planifolia grown in Tonga. Poster session presented at the meeting of Vanilla 2013. New Jersey, Untied States of America
[Conference Poster]Authored by: Wong, M.
Nguyen, NHA., Havea, P., Guyomarch, F., Wong, M., & Anema, SG. (2012). Behaviour of whey protein and κ-casein upon addition of low concentrations of β–mercaptoethanol to skim milk. Poster session presented at the meeting of 4th HOPE Meeting, Japan Society for the Promotion of Science. Tsukuba, Japan
[Conference Poster]Authored by: Wong, M.
Nguyen, NHA., Guyomarch, F., Wong, M., Havea, P., & Anema, SG. (2012). Effects of modifying thiol-disulphide interactions in skim milk on the rheological properties of acid gels.. Poster session presented at the meeting of 14th Food Colloids Conference- Creation and Breakdown of Structure. Copenhagen, Denmark
[Conference Poster]Authored by: Wong, M.
Nguyen, NHA., Guyomarch, F., Wong, M., Havea, P., & Anema, SG. (2012). Protein interactions and rheological properties of skim milk heated in the presence of a reducing agent. Poster session presented at the meeting of Chemical Reactions in Food Conference. Prague, Czech Republic
[Conference Poster]Authored by: Wong, M.
Requejo-Jackman, C., Wong, M., Hall, M., Olsson, S., Harker, R., Beresford, M., . . . Woolf, A. (2012, March). Maturity Indices for New Zealand Olive Growers. Presented at Olives New Zealand Annual Conference. Sudima Hotel, Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Wong, M.Contributed to by: Wong, M.
Wong, M. (2012, September). New Zealand Extra Virgin Olive Oil. Presented at Foodtech Packtech. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Wong, M.
Nguyen, NHA., Anema, SG., Guyomarch, F., Havea, P., & Wong, M. (2011, September). Interactions of β-Lactoglobulin and κ-casein after addition of low levels of a disulphide reducing agent. Presented at 7th NIZO Dairy Conference. Flavour and Texture:Innovations in Dairy. Papendal, The Netherlands.
[Conference Oral Presentation]Authored by: Wong, M.
Nguyen, NHA., Anema, SG., Guyomarch, F., Havea, P., & Wong, M. (2011). Interactions of β-Lactoglobulin and κ-casein after addition of low levels of a disulphide reducing agent. , 7th NIZO Dairy Conference. Flavour and Texture:Innovations in Dairy
[Conference Abstract]Authored by: Wong, M.
Wong, M., Ogwaro, J., Requejo-Jackman, C., Farrell, M., Olsson, S., Beresford, M., . . . Woolf, A. (2011, November). Phenolic profile and sensory attributes of New Zealand 'Frantoio" olive oil - influence of maturity. Presented at 2011 AAOCS Biennial Conference. Adelaid, Australia.
[Conference Oral Presentation]Authored by: Wong, M.
Wong, M., Ogwaro, J., Requejo-Jackman, C., Farrell, M., Olsson, S., Beresford, M., . . . Woolf, A. (2011). Phenolic profile and sensory attributes of New Zealand 'Frantoio" olive oil - influence of maturity. In 'Fats and Oils - Industry, Innovation and Health'(pp. 20 - 20). , 2011 AAOCS 2011 Biennial Workshop Australia: AOCS
[Conference Abstract]Authored by: Wong, M.
Wong, M., Ogwaro, J., Requejo-Jackman, C., Farrell, M., Olsson, S., Beresford, M., . . . Woolf, A. (2011, September). Phenolic profile and sensory attributes of New Zealand 'Frantoio' olive oil. Presented at 9th Euro Fed Lipid Congress. Rotterdam, The Netherlands.
[Conference Oral Presentation]Authored by: Wong, M.
Wong, M., Ogwaro, J., Requejo-Jackman, C., Farrell, M., Olsson, S., Beresford, M., . . . Woolf, A. (2011). Phenolic profile and sensory attributes of New Zealand "Frantoio" olive oil. In Oils, Fats and Lipids for a Health and Sustainable World, 9th Euro Fed Lipid Congress The Netherlands: European Federation for the Science and Technology of Lipids
[Conference Abstract]Authored by: Wong, M.
Requejo-Jackman, C., Wong, M., Ogwaro, J., Farrell, M., Olsson, S., Beresford, M., . . . Woolf, A.(2011, November 9). Maturity indices for New Zealand Olive Growers. In 'Fats and Oils - Industry, Innovation and Health', The 2011 Biennial Workshop 'Fats and Oils - Industry, Innovation and Health'
[Conference Abstract]Authored by: Wong, M.
Requejo-Jackman, C., Wong, M., Ogwaro, J., Farrell,, M., Olsson, S., Beresford, M., . . . Woofe, A. (2011). Maturity indices for New Zealand olive growers. In 'Fats and Oils - Industry, Innovation and Health'(pp. 20 - 20). , The 2011 Biennial Workshop 'Fats and Oils - Industry, Innovation and Health' Australia: AAOCS
[Conference Abstract]Authored by: Wong, M.
Nguyen, N., Anema, S., Guyomarc'h, F., Havea, P., & Wong, M. (2011). β-Lactoglobulin and Χ-casein disulphide interactions after controlled addition of a disulphide reducing agent. Poster session presented at the meeting of Science to Reality New Zealand and Beyond NZIFST Conference 2011
[Conference Poster]Authored by: Wong, M.
Ahmad, N., Wong, M., Lee, S-J., Winger, RJ., & Lang, D. (2011). Kinetic studies of meat protein by kiwifruit enzymes. Poster session presented at the meeting of New Zealand Institute of Food Science and Technology [NZIFST] Conference: Science to Reality: New Zealand and Beyond. Rotorua, New Zealand
[Conference Poster]Authored by: Lee, S., Wong, M.
Ahmad, N., Wong, M., Lee, SJ., Winger, RJ., & Lang, D. (2011). Kinetic studies of meat protein by kiwifruit enzymes. In NZIFST Conference 2011(pp. 25 - 25). , Science to Reality New Zealand and Beyond NZIFST Conference 2011 New Zealand: NZFIST
[Conference Abstract]Authored by: Lee, S., Wong, M.
Nguyen, N., Anema, S., Guyomarc'h, F., Havea, P., & Wong, M. (2011). β-Lactoglobulin and Χ-casein disulphide interactions after controlled addition of a disulphide reducing agent. In NZIFST Conference 2011(pp. 24 - 24). , Science to Reality New Zealand and Beyond NZIFST Conference 2011 New Zealand: NZIFST
[Conference Abstract]Authored by: Wong, M.
Ogwaro, J., Requejo Jackman, C., Perera, C., Farrell, M., Olsson, S., Beresford, M., . . . Woolf, A. (2010, June). Extra virgin olive oil (EVOO) in New Zealand - Maturity at harvest significantly impact on composition and quality of the oil. Presented at The New Zealand Institute of Food Science and Technology Conference. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Wong, M.
Ogwaro, J., Requejo Jackman, C., Perera, C., Farrell, M., Olsson, S., Beresford, M., . . . Woolf, A. (2010). Extra virgin olive oil (EVOO) in New Zealand - Maturity at harvest significantly impact on composition and quality of the oil. In The New Zealand Institute of Food Science and Technology Conference(pp. 20 - 20). : The New Zealand Institute of Food Science and Technology
[Conference Abstract]Authored by: Wong, M.
Law, M., Mutukumira, A., Wong, M., & Conway, H. (2010). Ultrafiltration (UF) process development for the production of camembert cheese. Poster session presented at the meeting of The New Zealand Institute of Food, Science and Technology Conference. Auckland, New Zealand
[Conference Poster]Authored by: Mutukumira, A., Wong, M.
Redman, C., Wong, M., O'Donoghue, E., & Huffman, L. (2010). Broccoli juice - colour and compositional changes during refrigerated storage. In Proceedings of New Zealand Institute of Food Science and Technology Conference(pp. 25 - 25). : New Zealand Institute of Food Science and Technology
[Conference Abstract]Authored by: Wong, M.
Redman, C., Wong, M., O'Donoghue, E., & Huffman, L. (2010, June). Broccoli juice - colour and compositional changes during refrigerated storage. Presented at Inspiration - Prosperity New Zealand Institute of Food Science and Technology Conference. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Wong, M.
Law, MH., Mutukumira, AN., Wong, M., & Conway, H. (2010). Ultrafiltration (UF) process development for the production of camembert cheese. In The New Zealand Institute of Food Science and Technology Conference 2010: Inspiration to prosperity(pp. 31 - 31). : the New Zealand Institute of Food Science and Technology Inc
[Conference Abstract]Authored by: Mutukumira, A., Wong, M.
Requejo Jackman, C., Wong, M., Olsson, S., McGhie, T., Lund, C., Eyres, L., . . . Woolf, A. (2009). Cold pressed avocado oil-impact of pre-processing factors. , World Congress on Oils and Fats & 28th ISF Congress
[Conference Abstract]Authored by: Wong, M.
Wong, M., Farrell, M., Olsson, S., Beresford, M., Harker, FR., Wang, YC., . . . Requejo Jackman, C. (2009). Effect of olive oil maturity at harvest on quality of extra virgin olive oil in New Zealand. In World Congress on Oils and Fats & 28th ISF Congress(pp. 79 - 79). : Australian Olive Assn.
[Conference Abstract]Authored by: Wong, M.
Requejo Jackman, C., Wong, M., Olsson, S., McGhie, T., Lund, C., Eyres, L., . . . Woolf, A. (2009). Cold pressed avocado oil-impact of pre-processing factors. In World Congress on Oils and Fats & 28th ISF Congress(pp. 60 - 61). : AOF, ISF, Australian Olive Association Ltd.
[Conference Abstract]Authored by: Wong, M.
Wong, M., Farrell, M., Olsson, S., Beresford, M., Harker, FR., Wang, Y., . . . Requejo Jackman, C. (2009). Effect of olive maturity at harvest on quality of extra virgin olive oil in New Zealand. , World Congress on Oils and Fats & 28th ISF Congress
[Conference Abstract]Authored by: Wong, M.
Wong, M., Farrell, M., Olsson, S., McGhie, T., Beresford, M., Harker, R., . . . Requejo Jackman, C. (2009, October). SFF olive oil project harvest maturity for extra virgin olive oil. Presented at Olives New Zealand Conference. Wellington, NZ.
[Conference Oral Presentation]Authored by: Wong, M.
Stonehouse, W., Pauga, MR., Kruger, R., Thomson, C., Wong, M., Wang, Y., . . . Kruger, MC. (2009). N-3 pufa selenium status from consumption of farmed salmon compared to salmon oil capsules. Poster session presented at the meeting of 19th International Congress of Nutrition. Bangkok, Thailand
[Conference Poster]Authored by: Kruger, M., Kruger, R., Wong, M.
Stonehouse, W., Pauga, M., Kruger, R., Thomson, CD., Wong, M., Wang, Y., . . . Kruger, MC. (2009). N-3 PUFA AND SELENIUM STATUS FROM CONSUMPTION OF FARMED SALMON COMPARED TO SALMON OIL CAPSULES. In ANNALS OF NUTRITION AND METABOLISM Vol. 55 (pp. 157 - 157). : KARGER
[Conference Abstract]Authored by: Kruger, M., Kruger, R., Wong, M.
Redman, C., Wong, M., & O'Donoghue, E. (2009). Broccoli juice - Colour and compositional changes during conventional thermal processing. Poster session presented at the meeting of IFT09 - Annual Meeting + Food Expo. Anaheim Convention Center - Anaheim/OC CA
[Conference Poster]Authored by: Wong, M.
Redman, C., Wong, M., & O'Donoghue, E. (2009). Broccoli juice - Colour and compositional changes during conventional thermal processing. In IFT 09 - Annual Meeting + Food Expo(pp. 192 - 192). : Institute of Food Technologists
[Conference Abstract]Authored by: Wong, M.
Wong, M., McIntyre, L., & Duizer, L. (2009). Industry-funded undergraduate research projects in food science and technology - a Massey University perspective. Poster session presented at the meeting of Food Elements - Putting the pieces together. Christchurch Convention Centre, NZ
[Conference Poster]Authored by: Wong, M.
Wong, M., McIntyre, L., & Duizer, L. (2009). Industry-funded undergraduate research projects in food science and technology - a Massey University perspective. In Food Elements - Putting the pieces together(pp. 55 - 55). : PALL - Food and Beverage - Formula Foods - Orica Chemnet
[Conference Abstract]Authored by: Wong, M.
Pauga, MR., Kruger, R., Wong, M., Wang, YC., Kruger, MC., & Stonehouse, W. (2008, December). Omega-3 PUFA status from farmed salmon compared to salmon oil capsules. Presented at The Nutrition Society of New Zealand Annual Conference. Christchurch, New Zealand.
[Conference Oral Presentation]Authored by: Kruger, M., Kruger, R., Wong, M.
Chollangi, A., Bennett, RJ., & Wong, M. (2008). Concentration of whole milk using hollow fibre vs. spiral wound ultrafiltration membranes.. Poster session presented at the meeting of Food Sustainability NZIFST Conference.. Rotorua
[Conference Poster]Authored by: Wong, M.
McIntyre, L., Wong, M., & Duizer, LM. (2008). Industry funded undergraduate research projects a New Zealand perspective.. Poster session presented at the meeting of 1st International ISEKI_Food Conference. Portugal
[Conference Poster]Authored by: Wong, M.
McIntyre, L., Wong, M., & Duizer, LM. (2008). Industry funded undergraduate research projects a New Zealand perspective. In 1st International ISEKI_Food Conference(pp. 92 - 92). : ISEKI_Food network
[Conference Abstract]Authored by: Wong, M.
Pauga, M., Kruger, R., Wong, M., Wang, Y., Morton, RH., Kruger, MC., . . . Stonehouse, W. (2008). Omega-3 PUFA status from farmed salmon compared with salmon oil capsules. Poster session presented at the meeting of Functional Foods & Edible Oils 2008 Conference. Auckland, NZ
[Conference Poster]Authored by: Kruger, M., Kruger, R., Wong, M.
Pauga, M., Kruger, R., Wong, M., Morton, RH., Kruger, MC., & Stonehouse, W. (2008). Omega-3 PUFA status from farmed salmon compared with salmon oil capsules.. In Proceedings of the Functional Foods & Edible Oils 2008 Conference(pp. 29 - 29). : University of Auckland
[Conference Abstract]Authored by: Kruger, M., Kruger, R., Wong, M.
Jettanaporsumran, M., & Wong, M. (2008). Co-pigmentation reactions of boysenberry juice. Poster session presented at the meeting of Functional Foods & Edible Oils 2008 Conference. Auckland, NZ
[Conference Poster]Authored by: Wong, M.
Jettanaporsumran, M., & Wong, M. (2008). Co-pigmentation reactions of boysenberry juice. In Proceedings of the Functional Foods & Edible Oils 2008 Conference(pp. 27 - 27). : University of Auckland
[Conference Abstract]Authored by: Wong, M.
Overington, AR., Wong, M., Harrison, JA., & Ferreria, L. (2008). Effect of dairy fat on pervaporative flavour compound concentration. Poster session presented at the meeting of NZIFST Conference 2008: Food Sustainability. Rotorua, New Zealand
[Conference Poster]Authored by: Harrison, J., Wong, M.
Overington, AR., Wong, M., Harrison, JA., & Ferreria, L. (2008). Effect of dairy fat on pervaporative flavour compound concentration. In Proceedings of the NZIFST Conference 2008: Food Sustainability: NZ Institute of Food Science & Technology Inc
[Conference Abstract]Authored by: Harrison, J., Wong, M.
Oh, HE., Wong, M., Anema, SG., & Pinder, DN. (2008). High pressure-induced gelatinisation of normal and waxy rice starches in skim milk. , NZIFST Conference 2008: Food Sustainability: The NZ Institute of Food Science and Technology Inc
[Conference Abstract]Authored by: Wong, M.
Oh, HE., Wong, M., Anema, SG., & Pinder, DN. (2008). High pressure-induced gelatinisation of normal and waxy rice starches in skim milk. In Proceedings of the NZIFST Conference 2008: Food Sustainablity: The NZ Institute of Food Science and Technology Inc
[Conference Abstract]Authored by: Wong, M.
Chollangi, A., Bennett, RJ., & Wong, M. (2008). Concentration of whole milk using hollow fibre vs. spirl wound ultrafiltration membranes. In Proceedings of the NZIFST Conference 2008: Food Sustainability: NZ Institute of Food Science & Technology Inc
[Conference Abstract]Authored by: Wong, M.
Chollangi, A., Bennett, RJ., & Wong, M. (2008). Concentration of whole milk using hollow fibre vs. spirl wound ultrafiltration membranes. Poster session presented at the meeting of NZIFST Conference 2008: Food Sustainability. Rotorua, New Zealand
[Conference Poster]Authored by: Wong, M.
Overington, AR., Wong, M., Harrison, JA., & Ferreria, L. (2008, June). Effect of food solution characteristics on flavour concentration by pervaporation. Presented at NZIFST Conference 2008: Food Sustainability. Rotorua, New Zealand.
[Conference Oral Presentation]Authored by: Harrison, J., Wong, M.
Overington, AR., Wong, M., Harrison, JA., & Ferreria, L. (2008). Effect of food solution characteristics on flavour concentration by prevaporation. In Proceedings of the NZIFST Conference 2008: Food Sustainability: NZ Institute of Food Science & Technology Inc
[Conference Abstract]Authored by: Harrison, J., Wong, M.
Oh, HE., Wong, M., Anema, SG., & Pinder, DN. (2008). Acid gelation of skim milk with different starches after high-pressure treatment. , STARCH 2008: Structure and Functionality: University of Nottingham
[Conference Abstract]Authored by: Wong, M.
Oh, HE., Wong, M., Anema, SG., & Pinder, DN. (2008). Acid gelation of skim milk with different starches after high-pressure treatment. In Proceedings of STARCH 2008: Structure and Functionality: University of Nottingham
[Conference Abstract]Authored by: Wong, M.
Overington, AR., Wong, M., Harrison, JA., & Ferreria, L. (2008). Effect of feed solution characteristics on flavour concentration by pervaporation. , International Congress on Membranes and Membrane Processes: ICOM
[Conference Abstract]Authored by: Harrison, J., Wong, M.
Overington, AR., Wong, M., Harrison, JA., & Ferreria, L. (2008). Effect of feed solution characteristics on flavour concentration by pervaporation. In ICOM 2008 Oral Presentation Proceedings from the International Congress: ICOM
[Conference Abstract]Authored by: Harrison, J., Wong, M.
Oh, HE., Anema, SG., Wong, M., & Pinder, DN. (2007). High-pressure-induced gelatinisation of normal and waxy rice starches in skim milk. In 2007 AACC International Annual Meeting(pp. A25). : AACC International [Cereal Foods World Supplement, Vol. 52, No. 4]
[Conference Abstract]Authored by: Wong, M.
Overington, A., Wong, M., Harrison, JA., & Ferreira, L. (2007). Modelling of pervaporation for concentration of flavour compounds. In 6th International Membrane Science and Technology Conference(pp. 105). : UNESCO Centre for Membrane Science and Technology
[Conference Abstract]Authored by: Harrison, J., Wong, M.
Overington, A., Wong, M., Harrison, JA., & Ferreira, L. (2007). Concentration of dairy flavour compounds using pervaporation. In 5th NIZO Dairy Conference(pp. unpaged - 1). : Elsevier
[Conference Abstract]Authored by: Harrison, J., Wong, M.
Overington, A., Wong, M., Harrison, JA., & Ferreira, L. (2007). Concentration of dairy flavour compounds using pervaporation. Poster session presented at the meeting of 5th NIZO Dairy Conference. Papendal, The Netherlands
[Conference Poster]Authored by: Harrison, J., Wong, M.
Overington, A., Wong, M., Harrison, JA., & Ferreira, L. (2007). Modelling of pervaporation for concentration of flavour compounds. , 6th International Membrane Science and Technology Conference (IMSTEC 07)
[Conference Abstract]Authored by: Harrison, J., Wong, M.
Oh, HE., Anema, SG., Pinder, DN., & Wong, M. (2007). Acid gelation of skim milk with different starches after high-pressure treatment. Poster session presented at the meeting of New Zealand Institute of Food Science and Technology Conference. Wellington, NZ
[Conference Poster]Authored by: Wong, M.
Oh, HE., Anema, SG., Wong, M., Pinder, DN., & Hemar, Y. (2007). High-pressure-induced gelatinisation of normal and waxy rice starches. In New Zealand Institute of Food Science and Technology Conference(pp. 38). : New Zealand Institute of Food Science and Technology
[Conference Abstract]Authored by: Wong, M.
Oh, HE., Anema, SG., Pinder, DN., Hemar, Y., & Wong, M. (2007). High-pressure-induced starch gelatinisation and its application in dairy systems. , Milk Proteins II: From Molecules to Mozzarella
[Conference Abstract]Authored by: Wong, M.
Oh, HE., Anema, SG., Wong, M., Pinder, DN., & Hemar, Y. (2006). Effect of high pressure treatment on the behaviour of waxy and normal rice starches. Poster session presented at the meeting of 3rd Innovative Food Centre Conference. Melbourne, VIC
[Conference Poster]Authored by: Wong, M.
Oh, HE., Anema, SG., Wong, M., Pinder, DN., & Hemar, Y. (2006). Effect of high pressure treatment on the behaviour of waxy and normal rice starches. In 3rd Innovative Foods Centre Conference(pp. 34). : Food Science Australia
[Conference Abstract]Authored by: Wong, M.
Oh, HE., Anema, SG., Wong, M., Pinder, DN., & Hemar, Y. (2006). Effect of high pressure treatment on the rheological behaviour of different starches. (pp. unpaged). , 8th International Hydrocolloids Conference: NTNU
[Conference Abstract]Authored by: Wong, M.
Oh, HE., Anema, SG., Wong, M., Pinder, DN., & Hemar, Y. (2006). Effect of high pressure treatment on the rheological behaviour of different starches. In 8th International Hydrocolloids Conference: NTNU
[Conference Abstract]Authored by: Wong, M.
Wong, M., Batalla Orlinga Ashton, O., Mcghie, T., Requejo Jackman, C., Eyres, L., Sherpa, N., . . . Woolf, A. (2006). Avocado oil: The color of quality. (pp. unpaged). , 231st American Chemical Society National Meeting: ACS
[Conference Abstract]Authored by: Wong, M.
Wong, M., Ashton, O., Requejo-Jackman, C., McGhie, T., White, A., Eyres, L., . . . Woolf, A. (2008). Avocado oil: The color of quality. In ACS Symposium Series Vol. 983 (pp. 328 - 349).
[Conference Abstract]Authored by: Wong, M.
Wong, M. (2005, November). Making new functional foods. Presented at New Trends in Functional Foods. Takapuna, Auckland, NZ.
[Conference Oral Presentation]Authored by: Wong, M.
Requejo Tapia, C., Woolf, AB., Lund, C., White, A., Wong, M., Mcghie, T., . . . Eyres, L. (2004). Cold pressed oil from avocados - Key postharvest factors. (pp. 79 - 79). , 6th Australian Horticultural Conference: Harnessing the Potential of Horticulture in the Asian-Pacific Region Nambour, QLD: Australian Society of Horticultural Science
[Conference Abstract]Authored by: Wong, M.
Wong, M., Requejo, C., Mcghie, T., Wang, Y., Eyres, L., & Woolf, A. (2004, November). Recent research on the health components in cold pressed avocado oil. Presented at Fats and Oils - Their Role in Food and Health, AOCS 2004 Biennial Workshop. Adelaide, SA.
[Conference Oral Presentation]Authored by: Wong, M.
Wong, M., Sherpa, N., & Eyres, L. (2003, November). Evaluation of the oxidative stability of oils. Presented at Pacific Lipids 2003. Auckland, NZ.
[Conference Oral Presentation]Authored by: Wong, M.
Wong, M., & Yang, MF. (2000). Pervaporation for aroma recovery and concentration. In XDC. Ed (Ed.) Food Engineering Association of New Zealand 2000 Technical Conference. (pp. 29 - 32). NZ
[Conference Paper in Published Proceedings]Authored by: Wong, M.
Wong, M.Interactions of β-Lactoglobulin and κ-casein after addition of low levels of a disulphide reducing agent.
[Conference Oral Presentation]Authored by: Wong, M.

Other

Wong, M., & Boggiss, J. (2014, June). Heilala Vanilla and Massey. In KiwiNet 2014 Research Commercialisation Awards – Finalists’ Presentation.
[Oral Presentation]Authored by: Wong, M.
Wong, M. (2013, February). Massey’s Collaboration with Heilala Vanilla - The Pod Squad. In BCC Seminar, Riddet Building, Massey University, Palmerston North..
[Oral Presentation]Authored by: Wong, M.
Wong, M., & Eyres, L. (2013, November). NZ Extra Virgin Olive Oil and Your Health – The Facts. In Waiheke Olive & Artisan Food Festival, Rangihoua Estate, Waiheke Island, Auckland..
[Oral Presentation]Authored by: Wong, M.Contributed to by: Wong, M.
Wong, M. (2012, March). The extraction process and chemistry of olive oil. In Olives to Oils Processor Course, Olives NZ, Parkhill Olive Estate, Northland, New Zealand.
[Oral Presentation]Authored by: Wong, M.
Requejo-Jackman, C., Wong, M., Hall, M., Olsson, S., Harker, R., Beresford, M., . . . Woolf, A. (2012, March). Maturity indices for New Zealand olive growers. In Olives to Oils Processor Course, Olives NZ, Parkhill Olive Estate, Northland, New Zealand.
[Oral Presentation]Authored by: Wong, M.
Wong, M. (2012, August). Olive, Avocado and Other Boutique Oils. In Oils & Fats Technology Update and Teach-in. Oils and Fats Specialist Group of NZIC, Massey University, Auckland, New Zealand.
[Oral Presentation]Authored by: Wong, M.
Wong, M., Requejo-Jackman, C., & Woolf, A. (2012, September). New Zealand Extra Virgin Olive Oil. In FoodTech PackTech, Epsom Show Grounds, Auckland, New Zealand..
[Oral Presentation]Authored by: Wong, M.
Wong, M. (2012, August). Olive, Avocado & Other Boutique Oils. In Oils & Fats Technology Update and Teach-In. : Oils & Fats Specialist Group of NZIC.
[Oral Presentation]Authored by: Wong, M.
Wong, M. (2010, April). Earth to oils, the process and the chemistry. In ONZ Growers & Processor Course. Presented at Hastings, New Zealand.
[Oral Presentation]Authored by: Wong, M.
Requejo Jackman, C., Farrell, M., Olsson, S., Beresford, M., Harker, R., Wohlers, M., . . . Wong, M. (2009, April). SFF olive oil project progress - year 1 and year 2 harvest maturity for extra virgin olive oil. In Olive Oil Processing Course - Alfa Laval. Presented at Parkhill Estate, Whangapiro Valley, NZ.
[Oral Presentation]Authored by: Wong, M.
Wong, M. (2005, May). Technological aspects of phytosterols in foods. : Institute of Food, Nutrition and Human Health, Massey University.
[Oral Presentation]Authored by: Wong, M.

Supervision and Teaching

Summary of Doctoral Supervision

Position Current Completed
Supervisor 3 4
Co-supervisor 2 0

Courses Coordinated

Current Doctoral Supervision

Supervisor of:

  • Shuo Yang - Doctor of Philosophy
    Understanding avocado fruit ripening and maturity with respect to improving avocado oil extraction, quality and healthfulness.
  • Liangjue Lin - Doctor of Philosophy
    A study on the mechanisms of calcium-induced gelation in skin milk
  • Dayna McCormick - Doctor of Philosophy
    Vanilla Extract Improvement

Co-supervisor of:

  • Quan Yuan - Doctor of Philosophy
    Nano- and micro delivery systems for bioactive compounds by low energy emulsification methods

Completed Doctoral Supervision

Supervisor of:

  • 2017 - Noriza Ahmad - Doctor of Philosophy
    Beef Hydrolisis by Zyactinase Enzymes
  • 2014 - Nguyen Nguyen - Doctor of Philosophy
    The effects of systematically enhancing or inhibiting thiol-disulphide exchange reactions in milk systems on the protein interactions and the rheological properties of acid milk gels
  • 2009 - Hyunah Oh - Doctor of Philosophy
    High pressure-induced starch gelatinisation and its application in a dairy system
  • 2009 - Amy Overington - Doctor of Philosophy
    Concentration of dairy flavours using pervaporation

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