College of Sciences staff

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

CoS - Administration and Management

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
Project Leader 6 44
Team Member 0 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

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: Fraser, H., 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: Fraser, H., 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: Fraser, H., 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: Fraser, H., 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: Fraser, H., 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: Fraser, H., 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: White, A., 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., & 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

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
[Conference Poster]Authored by: Fraser, H., 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
[Conference Oral Presentation]Authored by: Fraser, H., 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
[Conference Oral Presentation]Authored by: Fraser, H., 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: Fraser, H., 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, Jamesburg, New Jersey, U.S.A. Crowne Plaza, Jamesburg, New Jersey, USA
[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 4 3
CoSupervisor 1 0

Courses Coordinated

  • 141.759 Food Technology Project
  • 280.371 Process Engineering Operations
  • 280.372 Reaction Technologies and Process Modelling

Current Doctoral Supervision

Supervisor of:

  • Shuo Yang - PhD
    Understanding avocado fruit ripening and maturity with respect to improving avocado oil extraction, quality and healthfulness.
  • Liangjue Lin - PhD
    Calcium-Induced Gelation Of Milk For The Development Of Novel Textured Foods
  • Dayna McCormick - PhD
    Vanilla Extract Improvement

CoSupervisor of:

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

Completed Doctoral Supervision

Supervisor of:


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