Παρακολούθηση
Tuyen Truong
Tuyen Truong
School of Science, RMIT University
Η διεύθυνση ηλεκτρονικού ταχυδρομείου έχει επαληθευτεί στον τομέα rmit.edu.au
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Nanobubbles: Fundamental characteristics and applications in food processing
KKT Phan, T Truong, Y Wang, B Bhandari
Trends in Food Science & Technology 95, 118-130, 2020
1332020
Effects of emulsion droplet sizes on the crystallisation of milk fat
T Truong, N Bansal, R Sharma, M Palmer, B Bhandari
Food chemistry 145, 725-735, 2014
942014
Effects of crystallisation of native phytosterols and monoacylglycerols on foaming properties of whipped oleogels
T Truong, S Prakash, B Bhandari
Food chemistry 285, 86-93, 2019
752019
Microencapsulation of flaxseed oil using polyphenol-adducted flaxseed protein isolate-flaxseed gum complex coacervates
LB Pham, B Wang, B Zisu, T Truong, B Adhikari
Food Hydrocolloids 107, 105944, 2020
742020
Effects of high-temperature fluidized bed drying and tempering on kernel cracking and milling quality of Vietnamese rice varieties
TT Tuyen, V Truong, S Fukai, B Bhandari
Drying Technology 27 (3), 486-494, 2009
652009
Crystal structures and morphologies of fractionated milk fat in nanoemulsions
T Truong, GP Morgan, N Bansal, M Palmer, B Bhandari
Food chemistry 171, 157-167, 2015
602015
Effect of milk fat globule size on the physical functionality of dairy products
T Truong, M Palmer, N Bansal, B Bhandari
Springer, 2016
582016
Investigating the impact of ultrasound pretreatment on the physicochemical, structural, and antioxidant properties of lupin protein hydrolysates
GJ Fadimu, H Gill, A Farahnaky, T Truong
Food and Bioprocess Technology 14, 2004-2019, 2021
512021
Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review
Z Wang, J Chandrapala, T Truong, A Farahnaky
Critical Reviews in Food Science and Nutrition 63 (23), 6069-6113, 2023
422023
In-vitro digestion of flaxseed oil encapsulated in phenolic compound adducted flaxseed protein isolate-flaxseed gum complex coacervates
LB Pham, B Wang, B Zisu, T Truong, B Adhikari
Food Hydrocolloids 112, 106325, 2021
422021
Improving the enzymolysis efficiency of lupin protein by ultrasound pretreatment: Effect on antihypertensive, antidiabetic and antioxidant activities of the hydrolysates
GJ Fadimu, H Gill, A Farahnaky, T Truong
Food Chemistry 383, 132457, 2022
412022
Formation and stability of carbon dioxide nanobubbles for potential applications in food processing
KKT Phan, T Truong, Y Wang, B Bhandari
Food Engineering Reviews 13, 3-14, 2021
412021
Effect of hydrogel particle size embedded into oleogels on the physico-functional properties of hydrogel-in-oleogel (bigels)
A Habibi, S Kasapis, T Truong
LWT 163, 113501, 2022
392022
Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution
BM Adhikari, T Truong, N Bansal, B Bhandari
Food and Bioproducts Processing 109, 86-97, 2018
382018
Methods to characterize the structure of food powders–a review
TM Ho, T Truong, BR Bhandari
Bioscience, biotechnology, and biochemistry 81 (4), 651-671, 2017
382017
Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream
BM Adhikari, T Truong, S Prakash, N Bansal, B Bhandari
International Dairy Journal 109, 104789, 2020
342020
The Effect of Manipulating Fat Globule Size on the Stability and Rheological Properties of Dairy Creams
H Hussain, T Truong, N Bansal, B Bhandari
Food Biophysics 12 (1), 1-10, 2017
342017
Co-melting behaviour of sucrose, glucose & fructose
Y Wang, T Truong, H Li, B Bhandari
Food Chemistry 275, 292-298, 2019
322019
Effect of emulsion droplet size on foaming properties of milk fat emulsions
T Truong, N Bansal, B Bhandari
Food and Bioprocess Technology 7, 3416-3428, 2014
322014
Thermal transition properties of spaghetti measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT)
MS Rahman, W Senadeera, A Al-Alawi, T Truong, B Bhandari, G Al-Saidi
Food and Bioprocess Technology 4 (8), 1422-1431, 2011
322011
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