Hanh T.H. Nguyen

Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk

Hanh T.H. Nguyen, Saeedeh Afsar, Li Day · Food Research International · 2018 · 100 citations · Full text

Agriculture, Dairy Science, Food Science +14

Differences in peptide generation following in vitro gastrointestinal digestion of yogurt and milk from cow, sheep and goat

Hanh T.H. Nguyen, Jessica Gathercole, Li Day et al. · Food Chemistry · 2020 · 85 citations · Full text

Agriculture, Animal Sciences, Food Science +13

UV–Visible Light Driven Photocatalytic Degradation of Ciprofloxacin by N,S Co-doped TiO2: The Effect of Operational Parameters

Linh Thuy Nguyen, Hanh T.H. Nguyen, Thanh-Dong Pham et al. · Topics in Catalysis · 2020 · 81 citations

Natural Sciences, Chemical Engineering, Materials Science +13

Differences in the yoghurt gel microstructure and physicochemical properties of bovine milk containing A1A1 and A2A2 β-casein phenotypes

Hanh T.H. Nguyen, Heike Schwendel, Duane P. Harland et al. · Food Research International · 2018 · 78 citations

Agriculture, Dairy Science, Food Science +17

The Microstructure and Physicochemical Properties of Probiotic Buffalo Yoghurt During Fermentation and Storage: a Comparison with Bovine Yoghurt

Hanh T.H. Nguyen, Lydia Ong, Christophe Lefèvre et al. · Food and Bioprocess Technology · 2013 · 70 citations · Full text

Agriculture, Dairy Science, Food Science +16