Pui Yeu Phoon

Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves

Petr Dejmek, António A. Vicente, Federico Gómez Galindo, 2008 .

Effect of thermal behavior of β-lactoglobulin on the oxidative stability of menhaden oil-in-water emulsions.

G. Narsimhan, Pui Yeu Phoon, M. F. San Martín-González, 2013, Journal of agricultural and food chemistry.

Fibre-based oleogels: effect of the structure of insoluble fibre on its physical properties.

C. Henry, Pui Yeu Phoon, 2020, Food & function.

Effect of hydrolysis of soy β-conglycinin on the oxidative stability of O/W emulsions

G. Narsimhan, Pui Yeu Phoon, M. F. S. Martin-Gonzalez, 2014 .

Effect of cross-linking of interfacial sodium caseinate by natural processing on the oxidative stability of oil-in-water (o/w) emulsions.

G. Narsimhan, Lake N. Paul, Pui Yeu Phoon, 2014, Journal of agricultural and food chemistry.

Preservation of cell viability in fruit and vegetable tissues after freezing and thawing

P. Dejmek, F. Galindo, U. Tylewicz, 2011 .

Physicochemical characteristics of green banana flour and its use in the development of konjac-green banana noodles.

C. Henry, Pui Yeu Phoon, Ashley Hui Min Yu, 2020, Journal of food science.

Solubilised rice bran ferulic acid has potential to retard cooked rice retrogradation and not impact digestibility

C. Henry, Pui Yeu Phoon, Choy-Eng Nge, 2022, Journal of Functional Foods.

Effect of cross-linking of interfacial sodium caseinate by natural processing on the oxidative stability of oil-in-water (o/w) emulsions.

G. Narsimhan, Pui Yeu Phoon, M. F. San Martín-González, 2014, Journal of agricultural and food chemistry.