Khanh Kim Thi Phan

Publications

• Phan, K., Truong, T., Wang, Y., & Bhandari, B. (2021). Effect of electrolytes and surfactants on generation and longevity of carbon dioxide nanobubbles. Food Chemistry, 363, 130299. doi:10.1016/j.foodchem.2021.130299.
• Phan, K., Truong, T., Wang, Y., & Bhandari, B. (2021). Effect of CO2 nanobubbles incorporation on the viscosity reduction of fruit juice concentrate and vegetable oil. International Journal of Food Science & Technology, 56(9), 4278-4286.
• Phan, K. K. T., Truong, T., Wang, Y., & Bhandari, B. (2020). Formation and stability of carbon dioxide nanobubbles for potential applications in food processing. Food Engineering Reviews, 13, 3-14.
• Phan, K. K. T., Truong, T., Wang, Y., & Bhandari, B. (2020). Nanobubbles: Fundamental characteristics and applications in food processing. Trends in Food Science & Technology, 95, 118-130.
• Phan, K. T. K., Phan, H. T., Brennan, C. S., Regenstein, J. M., Jantanasakulwong, K., Boonyawan, D., & Phimolsiripol, Y. (2019). Gliding arc discharge non-thermal plasma for retardation of mango anthracnose. LWT-Food Science and Technology, 105, 142-148.
• Phan, K. T. K., Phan, H. T., Boonyawan, D., Intipunya, P., Brennan, C. S., Regenstein, J. M., & Phimolsiripol, Y. (2018). Non-thermal plasma for elimination of pesticide residues in mango. Innovative Food Science and Emerging Technologies, 48, 164-171.
• Phan, K. T. K., Phan, H. T., Brennan, C. S., & Phimolsiripol, Y. (2017). Non-thermal plasma for pesticide and microbial elimination on fruits and vegetables: an overview. International Journal of Food Science and Technology, 52, 2127-2137.
• Phan, K. T. K., Phan, H. T., Uthaichana, K., & Phimolsiripol, Y. (2017). Effect of non-thermal plasma on physicochemical properties of Nam Dok Mai mango. International Journal on Advanced Science, Engineering and Information Technology, 7, 263-268.
• Phan, H. T., & Phan, K. K. T. (2014). Supercritical carbon dioxide extraction of Gac oil. The Journal of Supercritical Fluids, 95, 567-571.