C. Chung

发表

Instrumental mastication assay for texture assessment of semi-solid foods: Combined cyclic squeezing flow and shear viscometry

D. Mcclements, C. Chung, Brian M. Degner, 2012 .

Oil-filled hydrogel particles for reduced-fat food applications: Fabrication, characterization, and properties

D. Mcclements, E. Decker, C. Chung, 2013 .

Protein-Polysaccharide Hydrogel Particles Formed by Biopolymer Phase Separation

D. Mcclements, C. Chung, S. Duval, 2015, Food Biophysics.

Effects of Modification of Encapsulant Materials on the Susceptibility of Fish Oil Microcapsules to Lipolysis

C. Chung, L. Sanguansri, M. Augustin, 2008 .

Development of Reduced-calorie foods: Microparticulated whey proteins as fat mimetics in semi-solid food emulsions

D. Mcclements, C. Chung, Brian M. Degner, 2014 .

Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages.

D. Mcclements, C. Chung, W. Mutilangi, 2017, Food chemistry.

Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition.

D. Mcclements, C. Chung, W. Mutilangi, 2016, Food chemistry.

Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions.

D. Mcclements, A. Sher, C. K. Koo, 2019, Food research international.

Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions.

D. Mcclements, C. Chung, Long Bai, 2017, Annual review of food science and technology.

Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers.

D. Mcclements, A. Sher, C. Chung, 2018, Food research international.

Impact of Electrostatic Interactions on Lecithin-Stabilized Model O/W Emulsions

D. Mcclements, A. Sher, C. Chung, 2018, Food Biophysics.

Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation.

D. Mcclements, C. Chung, W. Mutilangi, 2015, Food research international.

Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods.

D. Mcclements, C. Chung, Brian M. Degner, 2014, Comprehensive reviews in food science and food safety.

Modulation of physical properties of microfluidized whey protein fibrils with chitosan.

D. Mcclements, C. K. Koo, C. Chung, 2018, Food research international.

Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols.

D. Mcclements, C. Chung, W. Mutilangi, 2016, Food chemistry.

Formulation of food emulsions using natural emulsifiers: Utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners

D. Mcclements, A. Sher, E. Decker, 2017 .

Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin.

D. Mcclements, A. Sher, C. K. Koo, 2019, Food research international.

In vitro lipolysis of fish oil microcapsules containing protein and resistant starch

C. Chung, L. Sanguansri, M. Augustin, 2011 .

Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate.

D. Mcclements, C. K. Koo, E. Decker, 2020, Food chemistry.

Structural design approaches for creating fat droplet and starch granule mimetics.

D. Mcclements, C. Chung, Bi-cheng Wu, 2017, Food & function.

Structure–function relationships in food emulsions: Improving food quality and sensory perception

D. Mcclements, C. Chung, 2014 .

Resistant starch modification: effects on starch properties and functionality as co-encapsulant in sodium caseinate-based fish oil microcapsules.

C. Chung, L. Sanguansri, M. Augustin, 2010, Journal of food science.

Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers.

D. Mcclements, C. Chung, Brian M. Degner, 2014, Food research international.

Emulsions as delivery systems for gamma and delta tocotrienols: Formation, properties and simulated gastrointestinal fate.

D. Mcclements, C. Chung, Janam K. Pandya, 2018, Food research international.

Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects

D. Mcclements, C. Chung, Brian M. Degner, 2016, Critical reviews in food science and nutrition.

Creating novel food textures: Modifying rheology of starch granule suspensions by cold-set whey protein gelation

D. Mcclements, C. Chung, Brian M. Degner, 2013 .

Designing reduced-fat food emulsions: Locust bean gum–fat droplet interactions

D. Mcclements, C. Chung, Brian M. Degner, 2013 .

Structure and texture development of food-emulsion products

D. Mcclements, C. Chung, 2015 .

Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin.

D. Mcclements, A. Sher, C. Chung, 2017, Food research international.

Characterization of Physicochemical Properties of Nanoemulsions: Appearance, Stability, and Rheology

D. Mcclements, C. Chung, 2018 .

Understanding multicomponent emulsion-based products: Influence of locust bean gum on fat droplet – Starch granule mixtures

D. Mcclements, C. Chung, Brian M. Degner, 2014 .

Textural properties of model food sauces: Correlation between simulated mastication and sensory evaluation methods

D. Mcclements, C. Chung, Brian M. Degner, 2013 .

Controlling microstructure and physical properties of biopolymer hydrogel particles through modulation of electrostatic interactions

D. Mcclements, C. Chung, 2015 .

Use of natural emulsifiers in model coffee creamers: Physical properties of quillaja saponin-stabilized emulsions

D. Mcclements, A. Sher, C. Chung, 2017 .

Extending protein functionality: Microfluidization of heat denatured whey protein fibrils

D. Mcclements, C. Chung, W. Mutilangi, 2018 .

Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects

D. Mcclements, C. Chung, Brian M. Degner, 2016, Critical reviews in food science and nutrition.

Rheology and microstructure of bimodal particulate dispersions: Model for foods containing fat droplets and starch granules

D. Mcclements, C. Chung, Brian M. Degner, 2012 .

Physicochemical characteristics of mixed colloidal dispersions: Models for foods containing fat and starch

D. Mcclements, C. Chung, Brian M. Degner, 2013 .

Isolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiers.

D. Mcclements, Zeynep Aksoylu Özbek, Hualu Zhou, 2024, Food chemistry.