Pui Yeu Phoon

Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves

Pui Yeu Phoon, Federico Gómez Galindo, António A. Vicente et al. · Journal of Food Engineering · 2008 · 129 citations · Full text

Effect of hydrolysis of soy β-conglycinin on the oxidative stability of O/W emulsions

Pui Yeu Phoon, M. Fernanda San Martín‐González, Ganesan Narsimhan · Food Hydrocolloids · 2013 · 37 citations

Food Chemistry, Food Colloid, Biochemistry +8

Fibre-based oleogels: effect of the structure of insoluble fibre on its physical properties

Pui Yeu Phoon, Christiani Jeyakumar Henry · Food & Function · 2020 · 29 citations

Effect of Cross-Linking of Interfacial Sodium Caseinate by Natural Processing on the Oxidative Stability of Oil-in-Water (O/W) Emulsions

Pui Yeu Phoon, Lake N. Paul, John W. Burgner et al. · Journal of Agricultural and Food Chemistry · 2014 · 26 citations

Food Colloid, Engineering, Green Chemistry +16

Physicochemical characteristics of green banana flour and its use in the development of konjac‐green banana noodles

Ashley Hui Min Yu, Pui Yeu Phoon, Grace Cui Fang Ng et al. · Journal of Food Science · 2020 · 15 citations