Tuyen Truong
Tuyen Truong
School of Science, RMIT University
Verified email at rmit.edu.au
Cited by
Cited by
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
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
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
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
Effect of milk fat globule size on the physical functionality of dairy products
T Truong, M Palmer, N Bansal, B Bhandari
Springer, 2016
Effect of emulsion droplet size on foaming properties of milk fat emulsions
T Truong, N Bansal, B Bhandari
Food and bioprocess technology 7 (12), 3416-3428, 2014
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
Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat
T Truong, M Palmer, N Bansal, B Bhandari
Food Research International 95, 82-90, 2017
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
Measurement of glass-rubber transition temperature of rice by thermal mechanical compression test (TMCT)
TT Thuc, S Fukai, V Truong, B Bhandari
International Journal of Food Properties 13 (1), 176-183, 2010
Use of gases in dairy manufacturing: A review
BM Adhikari, T Truong, N Bansal, B Bhandari
Critical reviews in food science and nutrition 58 (15), 2557-2569, 2018
Size-based fractionation of native milk fat globules by two-stage centrifugal separation
P Dhungana, T Truong, M Palmer, N Bansal, B Bhandari
Innovative Food Science & Emerging Technologies, 2017
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
Effect of fat globule size on the churnability of dairy cream
BR Panchal, T Truong, S Prakash, N Bansal, B Bhandari, ARCDI Hub
Food Research International 99, 229-238, 2017
Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils
BZ Li, T Truong, B Bhandari
Food Chemistry 218, 199-206, 2017
Spray-Drying and Non-Equilibrium States/Glass Transition
TM Ho, T Truong, B Bhandari
Non-Equilibrium States and Glass Transitions in Foods, 111-136, 2017
Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage
N Bansal, T Truong, B Bhandari
Dairy Science & Technology 96 (6), 861-872, 2017
Changes in Cracking Behavior and Milling Quality of Selected Australian Rice Varieties Due to Postdrying Annealing and Subsequent Storage
T Truong, V Truong, S Fukai, B Bhandari
Drying Technology 30 (16), 1831-1843, 2012
Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method
T Truong, M Palmer, N Bansal, B Bhandari
Food chemistry 237, 667-676, 2017
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
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