Dr PHUONG NGUYEN
Lecturer, Food Science
School of Agriculture, Food and Ecosystem Sciences
32 Scholarly works
0 Projects
HIGHLIGHTS
2021
Journal article
Sustainable polysaccharides from Malvaceae family: Structure and functionality
DOI: 10.1016/j.foodhyd.2021.1067492021
Journal article
Late-maturity alpha-amylase in wheat (Triticum aestivum) and its impact on fresh white sauce qualities
DOI: 10.3390/foods100202012020
Book Chapter
Tribological Properties of Liquid Milks and Dairy Fat Structured Products
DOI: 10.1007/978-3-030-41661-4_112018
Journal article
Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt
DOI: 10.1111/jtxs.123072017
Journal article
Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt
DOI: 10.1016/j.foodhyd.2017.05.0352017
Presentation
The use of tribology as a prediction tool for sensory perception of dairy food
2016
Journal article
Comparison of solid substrates to differentiate the lubrication property of dairy fluids by tribological measurement
DOI: 10.1016/j.jfoodeng.2016.03.026
RECENT SCHOLARLY WORKS
2016
Journal article
Tribological method to measure lubricating properties of dairy products
DOI: 10.1016/j.jfoodeng.2015.07.0112016
Presentation
Tribological Analysis of Liquid and Semisolid Dairy Products
2015
Presentation
Use of whey protein gel as an artificial tongue surface for tribological measurement of dairy products