Ho Minh Thao
Ho Minh Thao
Helsinki University
Verified email at uq.net.au
Title
Cited by
Cited by
Year
Physiochemical properties of sweet potato and mung bean starch and their blends for noodle production.
MT Ho, A Noomhorm
Journal of Food Processing and Technology 2 (1), 2011
642011
Encapsulation of gases in powder solid matrices and their applications: a review
TM Ho, T Howes, BR Bhandari
Powder technology 259, 87-108, 2014
412014
Encapsulation of tea tree oil by amorphous beta-cyclodextrin powder
M Shrestha, TM Ho, BR Bhandari
Food chemistry 221, 1474-1483, 2017
312017
Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - Part 1: Encapsulation capacity and stability of inclusion complexes
TM Ho, T Howes, BR Bhandari
Food Chemistry, 2016
172016
Characterization of crystalline and spray-dried amorphous α-cyclodextrin powders
TM Ho, T Howes, BR Bhandari
Powder Technology 284, 585-594, 2015
172015
Encapsulation of CO2 into amorphous and crystalline α-cyclodextrin powders and the characterization of the complexes formed
TM Ho, T Howes, BR Bhandari
Food Chemistry 187, 407-415, 2015
172015
Modeling and effects of various drying methods on sweet potato starch properties
HM Thao, A Noomhorm
Walailak Journal of Science and Technology (WJST) 8 (2), 139-158, 2011
152011
Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage
TM Ho, S Chan, AJE Yago, R Shravya, BR Bhandari, N Bansal
Food chemistry 295, 224-233, 2019
122019
Stickiness and Caking in Food Preservation
B Bhandari, TM Ho
Handbook of Food Preservation, 413-425, 2020
11*2020
Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents–Part 2: Characterization of complexed powders and determination of crystalline …
TM Ho, T Howes, KS Jack, BR Bhandari
Food chemistry 206, 92-101, 2016
92016
Spray-Drying and Non-Equilibrium States/Glass Transition
TM Ho, T Truong, BR Bhandari
Non-Equilibrium States and Glass Transitions in Foods - Processing Effects …, 2017
82017
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
72017
Methods to extend the shelf-life of cottage cheese - a review
TM Ho, T Howes, BR Bhandari
International Journal of Dairy Technology 69 (3), 313–327, 2016
72016
Foaming properties and foam structure of milk during storage
TM Ho, THA Le, A Yan, BR Bhandari, N Bansal
Food Research International 116, 379-386, 2019
62019
Method of measurement of CO2 adsorbed into α-cyclodextrin by infra-red CO2 probe
TM Ho, TT Tuyen, T Howes, BR Bhandari
International Journal of Food Properties, 2015
52015
Dehydration of CO2-α-cyclodextrin complex powder by desiccant adsorption method and its release properties
TM Ho, T Howes, BR Bhandari
Journal of microencapsulation 33 (8), 763-772, 2016
32016
Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha-cyclodextrin powders and its application in food systems
MT Ho
22017
Influence of milk fat on foam formation, foam stability and functionality of aerated dairy products
TM Ho, B Bhandari, N Bansal
Dairy Fat Products and Functionality, 583-606, 2020
12020
An innovative approach to extend the shelf life of cottage cheese curds using food grade CO2‐α‐cyclodextrin complex powder: A preliminary study
TM Ho, T Howes, BR Bhandari
Journal of Food Processing and Preservation, 2018
12018
Effects of drying methods on sweetpotato starch properties and substitution for mung bean noodles
HM Thao
12014
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