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Physicochemical characteristics of green banana flour and its use in the development of konjac-green banana noodles.
J Food Sci. 2020 Oct;85(10):3026-3033. doi: 10.1111/1750-3841.15458. Epub 2020 Sep 17.
J Food Sci. 2020.
PMID: 32940358
Fibre-based oleogels: effect of the structure of insoluble fibre on its physical properties.
Phoon PY , Henry CJ .
Phoon PY , et al.
Food Funct. 2020 Feb 26;11(2):1349-1361. doi: 10.1039/c9fo02431j.
Food Funct. 2020.
PMID: 32057036
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Effect of thermal behavior of β-lactoglobulin on the oxidative stability of menhaden oil-in-water emulsions.
Phoon PY, Narsimhan G, San Martin-Gonzalez MF.
Phoon PY, et al.
J Agric Food Chem. 2013 Feb 27;61(8):1954-67. doi: 10.1021/jf304834n. Epub 2013 Feb 18.
J Agric Food Chem. 2013.
PMID: 23356684
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Effect of cross-linking of interfacial sodium caseinate by natural processing on the oxidative stability of oil-in-water (o/w) emulsions.
Phoon PY, Paul LN, Burgner JW 2nd, San Martin-Gonzalez MF, Narsimhan G.
Phoon PY, et al.
J Agric Food Chem. 2014 Apr 2;62(13):2822-9. doi: 10.1021/jf403285z. Epub 2014 Mar 18.
J Agric Food Chem. 2014.
PMID: 24606400
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