Anges Teo

发表

Nanoparticles and Nanoemulsions

K. Goh, Sung Je Lee, Anges Teo, 2014 .

Milk protein-polysaccharide interactions

Harjinder Singh, A. Sarkar, K. Goh, 2020, Milk Proteins.

Formation and stability of single and bi-layer nanoemulsions using WPI and lactoferrin as interfacial coatings under different environmental conditions

K. Goh, Sung Je Lee, Anges Teo, 2017 .

Kinetic stability and cellular uptake of lutein in WPI-stabilised nanoemulsions and emulsions prepared by emulsification and solvent evaporation method.

K. Goh, F. Wolber, Sung Je Lee, 2017, Food chemistry.

Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions

K. Goh, Sung Je Lee, I. Oey, 2016 .

Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt.

K. Goh, Sung Je Lee, I. Oey, 2016, Food chemistry.

Spray drying of whey protein stabilized nanoemulsions containing different wall materials – maltodextrin or trehalose

K. Goh, Sung Je Lee, Anges Teo, 2021, LWT.