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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
702011
Encapsulation of gases in powder solid matrices and their applications: a review
TM Ho, T Howes, BR Bhandari
Powder technology 259, 87-108, 2014
632014
Encapsulation of tea tree oil by amorphous beta-cyclodextrin powder
M Shrestha, TM Ho, BR Bhandari
Food chemistry 221, 1474-1483, 2017
472017
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
392019
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
242015
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
222016
Characterization of crystalline and spray-dried amorphous α-cyclodextrin powders
TM Ho, T Howes, BR Bhandari
Powder Technology 284, 585-594, 2015
222015
Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios
X Xiong, MT Ho, B Bhandari, N Bansal
International Dairy Journal 109, 104758, 2020
182020
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
182017
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
172019
Stickiness and Caking in Food Preservation
B Bhandari, TM Ho
Handbook of Food Preservation, 413-425, 2020
15*2020
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
152016
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
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
132016
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
112017
An overview of nanoemulsion characterization via atomic force microscopy
TM Ho, F Abik, KS Mikkonen
Critical Reviews in Food Science and Nutrition, 1-21, 2021
102021
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
102015
Effect of the native fat globule size on foaming properties and foam structure of milk
TM Ho, P Dhungana, B Bhandari, N Bansal
Journal of Food Engineering 291, 110227, 2021
82021
Crystallisation properties of amorphous cyclodextrin powders and their complexation with fish oil
L Frieler, TM Ho, A Anthony, Y Hidefumi, AJE Yago, BR Bhandari
Journal of Food Science and Technology, 1-11, 2019
62019
Emulsion characterization via microfluidic devices: A review on interfacial tension and stability to coalescence
TM Ho, A Razzaghi, A Ramachandran, KS Mikkonen
Advances in Colloid and Interface Science 299, 102541, 2022
52022
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