Truong T - Search Results

1

Impact of thermal pretreatment on crystallization of Thompson raisins.

Alvarez L, Urrutia P, Olivares A, Flores A, Bhandari B, Truong T, Almonacid S. Alvarez L, et al. Among authors: truong t. Food Chem. 2020 Jul 1;317:126381. doi: 10.1016/j.foodchem.2020.126381. Epub 2020 Feb 10. Food Chem. 2020. PMID: 32097821

2

Effects of emulsion droplet sizes on the crystallisation of milk fat.

Truong T, Bansal N, Sharma R, Palmer M, Bhandari B. Truong T, et al. Food Chem. 2014 Feb 15;145:725-35. doi: 10.1016/j.foodchem.2013.08.072. Epub 2013 Aug 27. Food Chem. 2014. PMID: 24128537

3

Crystal structures and morphologies of fractionated milk fat in nanoemulsions.

Truong T, Morgan GP, Bansal N, Palmer M, Bhandari B. Truong T, et al. Food Chem. 2015 Mar 15;171:157-67. doi: 10.1016/j.foodchem.2014.08.113. Epub 2014 Sep 6. Food Chem. 2015. PMID: 25308656

4

Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils.

Li BZ, Truong T, Bhandari B. Li BZ, et al. Among authors: truong t. Food Chem. 2017 Mar 1;218:199-206. doi: 10.1016/j.foodchem.2016.09.059. Epub 2016 Sep 9. Food Chem. 2017. PMID: 27719898

5

Methods to characterize the structure of food powders - a review.

Ho TM, Truong T, Bhandari BR. Ho TM, et al. Among authors: truong t. Biosci Biotechnol Biochem. 2017 Apr;81(4):651-671. doi: 10.1080/09168451.2016.1274643. Epub 2017 Jan 12. Biosci Biotechnol Biochem. 2017. PMID: 28077060 Review.

6

Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat.

Truong T, Palmer M, Bansal N, Bhandari B. Truong T, et al. Food Res Int. 2017 May;95:82-90. doi: 10.1016/j.foodres.2017.02.022. Epub 2017 Feb 28. Food Res Int. 2017. PMID: 28395828

7

Use of gases in dairy manufacturing: A review.

Adhikari BM, Truong T, Bansal N, Bhandari B. Adhikari BM, et al. Among authors: truong t. Crit Rev Food Sci Nutr. 2018;58(15):2557-2569. doi: 10.1080/10408398.2017.1333488. Epub 2017 Aug 30. Crit Rev Food Sci Nutr. 2018. PMID: 28609184 Review.

8

Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method.

Truong T, Palmer M, Bansal N, Bhandari B. Truong T, et al. Food Chem. 2017 Dec 15;237:667-676. doi: 10.1016/j.foodchem.2017.05.141. Epub 2017 Jun 1. Food Chem. 2017. PMID: 28764051

9

Effect of fat globule size on the churnability of dairy cream.

Panchal BR, Truong T, Prakash S, Bansal N, Bhandari B; ARC Dairy Innovation Hub. Panchal BR, et al. Among authors: truong t. Food Res Int. 2017 Sep;99(Pt 1):229-238. doi: 10.1016/j.foodres.2017.05.027. Epub 2017 May 29. Food Res Int. 2017. PMID: 28784479

10

Co-melting behaviour of sucrose, glucose & fructose.

Wang Y, Truong T, Li H, Bhandari B. Wang Y, et al. Among authors: truong t. Food Chem. 2019 Mar 1;275:292-298. doi: 10.1016/j.foodchem.2018.09.109. Epub 2018 Sep 19. Food Chem. 2019. PMID: 30724199

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