Anges Teo

Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt

Anges Teo, Kelvin K.T. Goh, Jingyuan Wen et al. · Food Chemistry · 2015 · 167 citations

Food Chemistry, Nanomedicine, Food Colloid +8

Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions

Anges Teo, Simone Dimartino, Sung Je Lee et al. · Food Hydrocolloids · 2015 · 86 citations · Full text

Whey Protein Isolate, Interfacial Phenomenon, Quartz Crystal Microbalance +4

Kinetic stability and cellular uptake of lutein in WPI-stabilised nanoemulsions and emulsions prepared by emulsification and solvent evaporation method

Anges Teo, Sung Je Lee, Kelvin K.T. Goh et al. · Food Chemistry · 2016 · 77 citations

Chemical Engineering, Micro-encapsulation, Microemulsion +4

Spray drying of whey protein stabilized nanoemulsions containing different wall materials – maltodextrin or trehalose

Anges Teo, Yishi Lam, Sung Je Lee et al. · LWT · 2020 · 48 citations

Biomanufacturing, Spray Drying, Microemulsion +2

Formation and stability of single and bi-layer nanoemulsions using WPI and lactoferrin as interfacial coatings under different environmental conditions

Anges Teo, Sung Je Lee, Kelvin K.T. Goh · Food Structure · 2017 · 16 citations

Materials Science, Chemical Engineering, Different Environmental Conditions +8