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Cheryl Chung
University of Massachusetts Amherst - Amherst / United States
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 1298937
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Cheryl Chung's MOST POPULAR ARTICLES
1-)
Recent advances in the utilization of natural emulsifiers to form and stabilize emulsionsDJ McClements, L Bai, C ChungAnnual review of food science and technology 8, 205-236, 20173112017
2-)
Factors influencing the freeze‐thaw stability of emulsion‐based foodsBM Degner, C Chung, V Schlegel, R Hutkins, DJ McClementsComprehensive Reviews in Food Science and Food Safety 13 (2), 98-113, 20141782014
3-)
Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexationC Chung, T Rojanasasithara, W Mutilangi, DJ McClementsFood Research International 76, 761-768, 20151562015
4-)
Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beveragesC Chung, T Rojanasasithara, W Mutilangi, DJ McClementsFood chemistry 218, 277-284, 20171572017
5-)
Enhancement of colour stability of anthocyanins in model beverages by gum arabic additionC Chung, T Rojanasasithara, W Mutilangi, DJ McClementsFood Chemistry 201, 14-22, 20161512016
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