Tuyen Truong

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Coauteurs

Bhesh BhandariUniversity of QueenslandAdresse e-mail validée de uq.edu.au
Nidhi BansalAssociate Professor, Food Science and Technology, The University of QueenslandAdresse e-mail validée de uq.edu.au
Yong WangUNSW SydneyAdresse e-mail validée de unsw.edu.au
Prof Asgar FarahnakyProfessor in Food Tech&Innovation / Program Manager RMIT UniAdresse e-mail validée de rmit.edu.au
Sangeeta PrakashAssociate Professor, The University of QueenslandAdresse e-mail validée de uq.edu.au
Jayani ChandrapalaAssociate Professor, RMIT University, AustraliaAdresse e-mail validée de rmit.edu.au
Khanh K.T. PhanThe University of QueenslandAdresse e-mail validée de uq.edu.au
Gbemisola J. FadimuPostdoctoral Research Assistant, RMIT UniversityAdresse e-mail validée de rmit.edu.au
Harsharn GillRMIT UniversityAdresse e-mail validée de rmit.edu.au
Bhaskar Mani AdhikariThe University of QueenslandAdresse e-mail validée de uq.edu.au
Pramesh DhunganaAssociate Lecturer, Curtin University, PerthAdresse e-mail validée de curtin.edu.au
Bhavesh PanchalUniversity of QueenslandAdresse e-mail validée de uq.edu.au
Thao M HoHelsinki UniversityAdresse e-mail validée de uq.net.au
Benu AdhikariProfessor of Bioscience and Food Technology, RMIT UniversityAdresse e-mail validée de rmit.edu.au
Bo WangThe Hong Kong Polytechnic UniversityAdresse e-mail validée de connect.polyu.hk
Loc Pham BaoAdresse e-mail validée de student.rmit.edu.au
Stefan KasapisProfessor of Food Science, RMIT UniversityAdresse e-mail validée de rmit.edu.au
Sergio AlmonacidUNIVERSIDAD TÉCNICA FEDERICO SANTA MARÍA, Departamento de Ingeniería Química y AmbientalAdresse e-mail validée de usm.cl
Oladipupo Odunayo Olatunde (PhD)University of ManitobaAdresse e-mail validée de umanitoba.ca

Suivre

Tuyen Truong

School of Science, RMIT University

Adresse e-mail validée de rmit.edu.au

Food Materials Science Food Processing Dairy Products


Titre Trier par citations Trier par année Trier par titre	Citée par Citée par	Année
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	121	2020
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	90	2014
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	68	2019
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	67	2020
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	64	2009
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	59	2015
Effect of milk fat globule size on the physical functionality of dairy products T Truong, M Palmer, N Bansal, B Bhandari Springer, 2016	52	2016
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	47	2021
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	38	2021
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	37	2018
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	36	2023
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	34	2021
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	34	2017
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	33	2017
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	32	2014
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	31	2022
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	31	2020
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	30	2011
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	29	2022
Co-melting behaviour of sucrose, glucose & fructose Y Wang, T Truong, H Li, B Bhandari Food Chemistry 275, 292-298, 2019	28	2019

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