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Cheryl Chung
Cheryl Chung
在 foodsci.umass.edu 的电子邮件经过验证
标题
引用次数
引用次数
年份
Recent advances in the utilization of natural emulsifiers to form and stabilize emulsions
DJ McClements, L Bai, C Chung
Annual review of food science and technology 8 (1), 205-236, 2017
4542017
Factors influencing the freeze‐thaw stability of emulsion‐based foods
BM Degner, C Chung, V Schlegel, R Hutkins, DJ McClements
Comprehensive Reviews in Food Science and Food Safety 13 (2), 98-113, 2014
2422014
Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation
C Chung, T Rojanasasithara, W Mutilangi, DJ McClements
Food Research International 76, 761-768, 2015
2052015
Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages
C Chung, T Rojanasasithara, W Mutilangi, DJ McClements
Food chemistry 218, 277-284, 2017
1422017
Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition
C Chung, T Rojanasasithara, W Mutilangi, DJ McClements
Food Chemistry 201, 14-22, 2016
1382016
Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols
C Chung, T Rojanasasithara, W Mutilangi, DJ McClements
Food Chemistry 212, 596-603, 2016
1302016
Formulation of food emulsions using natural emulsifiers: Utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners
C Chung, A Sher, P Rousset, EA Decker, DJ McClements
Journal of Food Engineering 209, 1-11, 2017
1252017
Structure–function relationships in food emulsions: Improving food quality and sensory perception
C Chung, DJ McClements
Food Structure 1 (2), 106-126, 2014
1052014
Oil-filled hydrogel particles for reduced-fat food applications: Fabrication, characterization, and properties
C Chung, B Degner, EA Decker, DJ McClements
Innovative Food Science & Emerging Technologies 20, 324-334, 2013
892013
Development of Reduced-calorie foods: Microparticulated whey proteins as fat mimetics in semi-solid food emulsions
C Chung, B Degner, DJ McClements
Food research international 56, 136-145, 2014
832014
Reduced fat food emulsions: physicochemical, sensory, and biological aspects
C Chung, G Smith, B Degner, DJ McClements
Critical reviews in food science and nutrition 56 (4), 650-685, 2016
802016
Designing reduced-fat food emulsions: Locust bean gum–fat droplet interactions
C Chung, B Degner, DJ McClements
Food Hydrocolloids 32 (2), 263-270, 2013
692013
Rheology and microstructure of bimodal particulate dispersions: Model for foods containing fat droplets and starch granules
C Chung, B Degner, DJ McClements
Food Research International 48 (2), 641-649, 2012
522012
In vitro lipolysis of fish oil microcapsules containing protein and resistant starch
C Chung, L Sanguansri, MA Augustin
Food chemistry 124 (4), 1480-1489, 2011
502011
Extending protein functionality: Microfluidization of heat denatured whey protein fibrils
CKW Koo, C Chung, T Ogren, W Mutilangi, DJ McClements
Journal of Food Engineering 223, 189-196, 2018
492018
Use of natural emulsifiers in model coffee creamers: Physical properties of quillaja saponin-stabilized emulsions
C Chung, A Sher, P Rousset, DJ McClements
Food Hydrocolloids 67, 111-119, 2017
462017
Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers
C Chung, B Degner, DJ McClements
Food research international 64, 664-676, 2014
442014
Effects of modification of encapsulant materials on the susceptibility of fish oil microcapsules to lipolysis
C Chung, L Sanguansri, MA Augustin
Food Biophysics 3, 140-145, 2008
402008
Resistant starch modification: Effects on starch properties and functionality as co‐encapsulant in sodium caseinate‐based fish oil microcapsules
C Chung, L Sanguansri, MA Augustin
Journal of food science 75 (9), E636-E642, 2010
392010
Textural properties of model food sauces: Correlation between simulated mastication and sensory evaluation methods
C Chung, K Olson, B Degner, DJ McClements
Food Research International 51 (1), 310-320, 2013
372013
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