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Pui Y. Phoon, Ph.D.

Affiliations: 
2011 Food Science Purdue University, West Lafayette, IN, United States 
Area:
Food Science and Technology Agriculture
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"Pui Phoon"
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Ganesan Narsimhan grad student 2011 Purdue
 (Proteins as emulsifiers in retarding oil oxidation in an oil/water emulsion.)

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Publications

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Phoon PY, Paul LN, Burgner JW, et al. (2014) Effect of cross-linking of interfacial sodium caseinate by natural processing on the oxidative stability of oil-in-water (O/W) emulsions Journal of Agricultural and Food Chemistry. 62: 2822-2829
Phoon PY, San Martin-Gonzalez MF, Narsimhan G. (2014) Effect of hydrolysis of soy β-conglycinin on the oxidative stability of O/Wemulsions Food Hydrocolloids. 35: 429-443
Phoon PY, Narsimhan G, San Martin-Gonzalez MF. (2013) Effect of thermal behavior of β-lactoglobulin on the oxidative stability of menhaden oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 61: 1954-67
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