Hon Weng Chang

Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules

Phui Yee Tan, Tai Boon Tan, Hon Weng Chang et al. · Food Chemistry · 2017 · 56 citations

Yogurt Matrix, Engineering, Edible Packaging +5

Microencapsulation of fish oil using thiol-modified β-lactoglobulin fibrils/chitosan complex: A study on the storage stability and in vitro release

Hon Weng Chang, Tai Boon Tan, Phui Yee Tan et al. · Food Hydrocolloids · 2018 · 53 citations

Storage Stability, Micro-encapsulation, Vitro Release +3

Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex

Hon Weng Chang, Tai Boon Tan, Phui Yee Tan et al. · Food Research International · 2017 · 46 citations

Food Colloid, Stability Evaluation, Fish Oil-in-water Emulsions +3

Microencapsulation of fish oil-in-water emulsion using thiol-modified β-lactoglobulin fibrils-chitosan complex

Hon Weng Chang, Tai Boon Tan, Phui Yee Tan et al. · Journal of Food Engineering · 2019 · 38 citations

Fish Oil-in-water Emulsion, Biomedical Engineering, Micro-encapsulation +1

Formation and characterization of thiol-modified fibrillated whey protein isolate solution with enhanced functionalities

Hon Weng Chang, Tai Boon Tan, Phui Yee Tan et al. · Journal of Food Engineering · 2017 · 12 citations

Engineering, Biochemistry, Natural Sciences +9