STAFF PROFILE
Dr. Tuyen Truong
Position:
Program Manager, Biosciences, Food Technology & Nutrition
College / Portfolio:
STEM College VN
School / Department:
VNM|School of Science,Engineering & Tech
Email:
tuyen.truong@rmit.edu.vn
Campus:
Saigon South Campus
- Karunarathna, S.,Wickramasinghe, I.,Truong, T.,Brennan, C.,Navaratne, S.,Chandrapala, J. (2024). Development of Low-Calorie Food Products with Resistant Starch-Rich Sources.–a Review In: Food Reviews International, 40, 814 - 831
- Kader, H.,Gill, H.,Truong, T. (2023). Demineralisation and recovery of whey proteins from commercial full-fat salty Cheddar whey using size-exclusion chromatography In: Food Chemistry, 405, 1 - 11
- Habibi, A.,Dekiwadia, C.,Kasapis, S.,Truong, T. (2023). Fabrication of double emulsion gel using monoacylglycerol and whey protein concentrate: The effects of primary emulsion gel fraction and particle size In: Journal of Food Engineering, 341, 1 - 12
- Fadimu, G.,Gan, C.,Olalere, O.,Farahnaky, A.,Gill, H.,Truong, T. (2023). Novel antihypertensive peptides from lupin protein hydrolysate: An in-silico identification and molecular docking studies In: Food Chemistry, 407, 1 - 10
- Habibi, A.,Kasapis, S.,Truong, T. (2022). Effect of hydrogel particle size embedded into oleogels on the physico-functional properties of hydrogel-in-oleogel (bigels) In: LWT, 163, 1 - 12
- Fadimu, G.,Farahnaky, A.,Gill, H.,Olalere, O.,Gan, C.,Truong, T. (2022). In-Silico Analysis and Antidiabetic Effect of a-Amylase and a-Glucosidase Inhibitory Peptides from Lupin Protein Hydrolysate: Enzyme-Peptide Interaction Study Using Molecular Docking Approach In: Foods, 11, 1 - 20
- Fadimu, G.,Le, T.,Gill, H.,Farahnaky, A.,Akinola, O.,Truong, T. (2022). Enhancing the Biological Activities of Food Protein-Derived Peptides Using Non-Thermal Technologies: A Review In: Foods, 11, 1 - 27