Tuyen Truong
Tuyen Truong
School of Science, RMIT University
Verified email at rmit.edu.au
TitleCited byYear
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
412009
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
362014
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
312015
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
172011
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
122010
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
102014
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
92017
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
92017
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
92012
Effect of milk fat globule size on the physical functionality of dairy products
T Truong, M Palmer, N Bansal, B Bhandari
Springer, 2016
72016
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
62017
Glass transition and crystallization in foods
Y Wang, T Truong
Non-Equilibrium States and Glass Transitions in Foods, 153-172, 2017
52017
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
52017
Method of measurement of CO2 adsorbed into α-cyclodextrin by infra-red CO2 probe
TM Ho, T Tuyen, T Howes, BR Bhandari
International Journal of Food Properties 19 (8), 1696-1707, 2016
52016
An Overview of Milk Fat Globules
T Truong, M Palmer, N Bansal, B Bhandari
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy …, 2016
5*2016
Co-melting behaviour of sucrose, glucose & fructose
Y Wang, T Truong, H Li, B Bhandari
Food Chemistry 275, 292-298, 2019
42019
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
42018
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
42017
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
42017
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
42017
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