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Profile Details
USD 180 /hr
Hire Dr. Cheryl Yen Chung
United States
USD 180 /hr

A Food Scientist with Extensive Experience on Emulsions, Colloids, Microencapsulation Systems for Food & Beverage Systems

Profile Summary
Subject Matter Expertise
Writing Technical Writing
Research Market Research, User Research, Feasibility Study, Gray Literature Search, Systematic Literature Review
Consulting Scientific and Technical Consulting
Product Development Formulation, Product Evaluation, Concept Development
Work Experience

Post-Doctoral Researcher (Colloids, Emulsions, Nanoemulsions, Microencapsulation)

University of Massachusetts Amherst, Food Science Dept.

June 2011 - Present

Research Assistant (Emulsion, Microencapsulation, Oxidation, In Vitro Digestion)

Commonwealth Scientific and Industrial Research Organization, Australia

September 2004 - December 2010


Master of Food Science

University of Melbourne

March 2003 - June 2004

Bachelor of Science (Pathology and Molecular Biology/Biochemistry) (Science)

University of Western Australia

March 2000 - December 2002

  • Certification details not provided.
Thamonwan Angkuratipakorn, Cheryl Chung, Charmaine K.W. Koo, Jorge L. Muriel Mundo, David J. McClements, Eric A. Decker, Jirada Singkhonrat(2020). Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate . Food Chemistry. 327. p. 127039. Elsevier {BV}
Charmaine K.W. Koo, Cheryl Chung, Jun-Tse Ray Fu, Alexander Sher, Philippe Rousset, David Julian McClements(2019). Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions . Food Research International. 123. p. 779--789. Elsevier {BV}
Cheryl Chung, Charmaine K.W. Koo, Alexander Sher, Jun-Tse R. Fu, Philippe Rousset, David Julian McClements(2019). Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin . Food Research International. 122. p. 361--370. Elsevier {BV}
(2018). Impact of electrostatic interactions on lecithin-stabilized model O/W emulsions. Food Biophysics.
(2018). Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers. Food Research International.
(2017). Extending protein functionality: Microfluidization of heat denatured whey protein fibrils. Journal of Food Engineering.
(2017). Formulation of food emulsions using natural emulsifiers: Utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners. Journal of Food Engineering.
(2017). Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin. Food Research International.
(2017). Use of natural emulsifiers in model coffee creamers: Physical properties of quillaja saponin-stabilized emulsions. Food Hydrocolloids.
(2017). Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages. Food Chemistry.
(2017). Recent advances in the utilization of natural emulsifiers to form and stabilize emulsions. Annual Review of Food Science and Technology.
(2017). Structural design approaches for creating fat droplet and starch granule mimetics. Food and Function.
(2016). Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols. Food Chemistry.
(2016). Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition. Food Chemistry.
(2016). Reduced fat food emulsions: Physicochemical, sensory, and biological aspects. Critical Reviews in Food Science and Nutrition.
(2015). Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation. Food Research International.
(2015). Protein-polysaccharide hydrogel particles formed by biopolymer phase separation. Food Biophysics.
(2015). Controlling microstructure and physical properties of biopolymer hydrogel particles through modulation of electrostatic interactions. Journal of Food Engineering.
(2014). Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers. Food Research International.
(2014). Development of reduced-calorie foods: Microparticulated whey proteins as fat mimetics in semi-solid food emulsions. Food Research International.
(2014). Structure-function relationships in food emulsions: Improving food quality and sensory perception. Food Structure.
(2014). Understanding multicomponent emulsion-based products: Influence of locust bean gum on fat droplet-starch granule mixtures. Food Hydrocolloids.
(2014). Factors influencing the freeze-thaw stability of emulsion-based foods. Comprehensive Reviews in Food Science and Food Safety.
(2013). Creating novel food textures: Modifying rheology of starch granule suspensions by cold-set whey protein gelation. LWT - Food Science and Technology.
(2013). Controlled biopolymer phase separation in complex food matrices containing fat droplets, starch granules, and hydrocolloids. Food Research International.
(2013). Oil-filled hydrogel particles for reduced-fat food applications: Fabrication, characterization, and properties. Innovative Food Science and Emerging Technologies.
(2013). Designing reduced-fat food emulsions: Locust bean gum-fat droplet interactions. Food Hydrocolloids.
(2013). Textural properties of model food sauces: Correlation between simulated mastication and sensory evaluation methods. Food Research International.
(2013). Physicochemical characteristics of mixed colloidal dispersions: Model for foods containing fat and starch. Food Hydrocolloids.
(2012). Instrumental mastication assay for texture assessment of semi-solid foods: Combined cyclic squeezing flow and shear viscometry. Food Research International.
(2012). Rheology and microstructure of bimodal particulate dispersions: Model for foods containing fat droplets and starch granules. Food Research International.
(2011). In vitro lipolysis of fish oil microcapsules containing protein and resistant starch. Food Chemistry.
(2010). Resistance starch modification: Effects on starch properties and functionality as co-encapsulant in sodium caseinate-based fish oil microcapsules. Journal of Food Science.
(2008). Effects of modification of encapsulant materials on the susceptibility of fish oil microcapsules to lipolysis. Food Biophysics.
(2018). Characterization of physicochemical properties of nanoemulsions: Appearance, stability, and rheology. Nanoemulsions.
(2015). Structure and texture development of food-emulsion. Modifying Food Texture: Novel ingredients and processing techniques.