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Advances in Food and Nutrition Research|November 3, 2009
Nanostructured materials in the food industryMary Ann Augustin, Peerasak Sanguansri
Langmuir : the ACS Journal of Surfaces and Colloids|October 15, 2008
Impact of oil type on nanoemulsion formation and Ostwald ripening stabilityTim J Wooster, Matt Golding, Peerasak Sanguansri
The Journal of Dairy Research|September 25, 2012
High shear treatment of concentrates and drying conditions influence the solubility of milk protein concentrate powdersMary Ann Augustin, Peerasak Sanguansri, Roderick Williams, et al.
Soft Matter|December 2, 2015
Impact of microemulsion inspired approaches on the formation and destabilisation mechanisms of triglyceride nanoemulsionsTim J Wooster, Deanne Labbett, Peerasak Sanguansri, et al.
Foods (Basel, Switzerland)|February 24, 2017
Changes in Food Intake in Australia: Comparing the 1995 and 2011 National Nutrition Survey Results Disaggregated into Basic FoodsBradley Ridoutt, Danielle Baird, Kathryn Bastiaans, et al.
Carbohydrate Polymers|July 20, 2014
Sequential low and medium frequency ultrasound assists biodegradation of wheat chaff by white rot fungal enzymesChristine M Oliver, Raymond Mawson, Laurence D Melton, et al.
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