Mai Huong Ly

Interactions between bacterial surfaces and milk proteins, impact on food emulsions stability

Mai Huong Ly, Mário Aguedo, Sébastien Goudot et al. · Food Hydrocolloids · 2007 · 72 citations · Full text

Agriculture, Food Science, Microbiology +16

Importance of bacterial surface properties to control the stability of emulsions

Mai Huong Ly, Murielle Naïtali-Bouchez, Thierry Meylheuc et al. · International Journal of Food Microbiology · 2006 · 70 citations

Engineering, Microbiology, Surface Science +8

The Use of Enzymes and Microorganisms for the Production of Aroma Compounds from Lipids

Mário Aguedo, Mai Huong Ly, Isabel Belo et al. · Hrčak Portal of scientific journals of Croatia (University Computing Centre) · 2004 · 62 citations · Full text

Agriculture, Biotechnology, Food Science +14

Diversity of the surface properties of Lactococci and consequences on adhesion to food components

Mai Huong Ly, Nikonova Vo, T.M. Le et al. · Colloids and Surfaces B Biointerfaces · 2006 · 59 citations

Agriculture, Food Science, Microbiology +14

Retention of aroma compounds by lactic acid bacteria in model food media

Mai Huong Ly, Marco Covarrubias‐Cervantes, S BORDET et al. · Food Hydrocolloids · 2007 · 18 citations

Agriculture, Food Science, Microbiology +15