Concepedia

SIEW LIAN CHUNG

SL

6

Publications

142

Citations

6

H-Index

1991

Active since

Affiliations

University of Guelph(Current)

Technical University of Nova Scotia

SIEW LIAN CHUNG is an author at University of Guelph specializing in health sciences, food engineering, and pharmacology.

Top concepts

HealthPharmacologyFood ChemistryFood EngineeringEngineeringFood QualityMedicineBioanalysisBiotechnologyFood Technology

Publications per year

1991–1995

6

Publications

6

pH and Sodium Chloride Effects on Emulsifying Properties of Egg Yolk Phosvitin

SIEW LIAN CHUNG, L.K. Ferrier · Journal of Food Science · 1992 · 46 citations

Food Chemistry, Food Colloid, Sodium Chloride Effects +12

Partial Lipid Extraction of Egg Yolk Powder: Effects on Emulsifying Properties and Soluble Protein Fraction

SIEW LIAN CHUNG, L.K. Ferrier · Journal of Food Science · 1991 · 23 citations

Lipid Analysis, Nutrition, Food Colloid +17

Conditions Affecting Emulsifying Properties of Egg Yolk Phosvitin

SIEW LIAN CHUNG, L.K. Ferrier · Journal of Food Science · 1991 · 22 citations

Food Chemistry, Food Colloid, Excipients +12

Freezing Time Modeling for Small Finite Cylindrical Shaped Foodstuff

SIEW LIAN CHUNG, J. H. Merritt · Journal of Food Science · 1991 · 20 citations

Engineering, Mechanical Engineering, Thermal Processing +17

Heat Denaturation and Emulsifying Properties of Egg Yolk Phosvitin

SIEW LIAN CHUNG, L.K. Ferrier · Journal of Food Science · 1995 · 20 citations

Food Chemistry, Food Colloid, Heat Denaturation +15

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