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Changhui Sun, Ph.D.

Affiliations: 
2006 University of Wisconsin, Madison, Madison, WI 
Area:
Food Science and Technology Agriculture
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"Changhui Sun"
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Sundaram Gunasekaran grad student 2006 UW Madison
 (Effect of xanthan gum addition on whey protein isolate stabilized emulsions.)

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Sun C, Gunasekaran S. (2010) Rheology and oxidative stability of whey protein isolate-stabilized menhaden oil-in-water emulsions as a function of heat treatment. Journal of Food Science. 75: C1-8
Sun C, Gunasekaran S. (2009) Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum Food Hydrocolloids. 23: 165-174
Sun C, Gunasekaran S, Richards MP. (2007) Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions Food Hydrocolloids. 21: 555-564
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