Thi Thanh Que Phan

Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products

Thi Thanh Que Phan, Thien Trung Le, Paul Van der Meeren et al. · Journal of Dairy Science · 2014 · 54 citations · Full text

Agriculture, Dairy Science, Food Science +14

Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions

Thi Thanh Que Phan, Thien Trung Le, Davy Van de Walle et al. · International Dairy Journal · 2015 · 46 citations

Agriculture, Dairy Science, Food Science +16

Composition and emulsifying properties of a milk fat globule membrane enriched material

Thi Thanh Que Phan, Md. Asaduzzaman, Thien Trung Le et al. · International Dairy Journal · 2012 · 39 citations

Agriculture, Food Science, Materials Science +12

Potential of milk fat globule membrane enriched materials to improve the whipping properties of recombined cream

Thi Thanh Que Phan, Kim Moens, Thien Trung Le et al. · International Dairy Journal · 2014 · 30 citations

Agriculture, Dairy Science, Food Science +16

Quality Attributes of Dark Chocolate Produced from Vietnamese Cocoa Liquors

Phuong Diem Tran, Jim Van Durme, Davy Van de Walle et al. · Journal of Food Quality · 2016 · 23 citations

Agriculture, Chemistry, Food Science +17