Book Chapters
Halahlaha, Abedalghani, Bhandari, Bhesh, Mikkonen, Kirsi S. and Ho, Thao M. (2023). Techniques for internal and surface structure characterisation of food powders. Handbook of Food Powders: Chemistry and Technology, Second Edition. (pp. 219-248) Elsevier. doi: 10.1016/B978-0-323-98820-9.00017-X
Ho, Thao M. and Bhandari, Bhesh (2023). Gas encapsulated powders. Handbook of Food Powders: Chemistry and Technology, Second Edition. (pp. 507-520) Elsevier. doi: 10.1016/B978-0-323-98820-9.00012-0
Ho, Thao M. and Bansal, Nidhi (2022). α-Lactalbumin. Encyclopedia of Dairy Sciences (Third edition). (pp. 854-859) edited by Paul L.H. McSweeney and John P. McNamara. Amsterdam, The Netherlands: Academic Press. doi: 10.1016/b978-0-12-818766-1.00371-8
Ho, Thao M. and Bhandari, Bhesh R. (2021). Encapsulation of Gases. Functionality of Cyclodextrins in Encapsulation for Food Applications. (pp. 29-51) Cham, Switzerland: Springer. doi: 10.1007/978-3-030-80056-7_3
Ho, Thao M., Sungkaprom, Kamornrath, Ho, Binh T. and Bhandari, Bhesh R. (2021). Solid Encapsulation Method: Ethylene Gas Encapsulation into Amorphous Alpha-Cyclodextrin Powder. Functionality of Cyclodextrins in Encapsulation for Food Applications. (pp. 17-27) Cham, Switzerland: Springer. doi: 10.1007/978-3-030-80056-7_2
Ishida, Yoshiyuki and Ho, Thao M. (2021). Properties of cyclodextrins and their applications in food processing. Functionality of cyclodextrins in encapsulation for food applications. (pp. 1-15) edited by Thao M. Ho, Hidefumi Yoshii, Keiji Terao and Bhesh R. Bhandari. Cham, Switzerland: Springer . doi: 10.1007/978-3-030-80056-7_1
Ho, Thao M., Bhandari, Bhesh and Bansal, Nidhi (2020). Influence of milk fat on foam formation, foam stability and functionality of aerated dairy products. Dairy Fat Products and Functionality: Fundamental Science and Technology. (pp. 583-606) edited by Tuyen Truong, Christelle Lopez, Bhesh Bhandari and Sangeeta Prakash. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-41661-4_24
Ho, Thao M., Truong, Tuyen and Bhandari, Bhesh (2016). Spray-drying and non-equilibrium states/glass transition. Non-equilibrium states and glass transitions in foods. (pp. 111-136) edited by Bhesh Bhandari and Yrjö H. Roos . London, United Kingdom: Elsevier. doi: 10.1016/B978-0-08-100309-1.00008-0
Journal Articles
Ho, Thao M, Lu, Yu-Jen, Xiong, Xiaoying, Bhandari, Bhesh R and Bansal, Nidhi (2024). Ability to re-foam frothed milk at different solid concentrations and their foam structure. International Journal of Dairy Technology. doi: 10.1111/1471-0307.13074
Karppanen, Henrik, Halahlah, Abedalghani, Kilpeläinen, Petri O., Mikkonen, Kirsi S. and Ho, Thao M. (2023). Gel characteristics of low-acetyl spruce galactoglucomannans. Carbohydrate Polymers, 321 121316, 1-11. doi: 10.1016/j.carbpol.2023.121316
Ho, Thao M., Bhandari, Bhesh R. and Bansal, Nidhi (2023). Foaming properties of milk samples collected at various processing stages in a dairy processing factory across two seasons. Journal of the Science of Food and Agriculture, 104 (3), 1470-1478. doi: 10.1002/jsfa.13031
Halahlah, Abedalghani, Abik, Felix, Lahtinen, Maarit H., Kemppinen, Asmo, Kaipanen, Kalle, Kilpeläinen, Petri O., Granato, Daniel, Ho, Thao M. and Mikkonen, Kirsi S. (2023). Effects of pH and temperature of ultrafiltration on the composition and physicochemical properties of hot-water-extracted softwood galactoglucomannans. Industrial Crops and Products, 198 116656, 116656. doi: 10.1016/j.indcrop.2023.116656
Ho, Thao M., Tanzil, Andre, Bhandari, Bhesh R. and Bansal, Nidhi (2023). Effect of surfactant type on foaming properties of milk. Food and Bioprocess Technology, 16 (8), 1781-1793. doi: 10.1007/s11947-023-03012-5
Xiong, Xiaoying, Pundalik, Eeshaan, Kontogiorgos, Vassilis, Thao Ho, Minh, Mo, Chuanzi, Bhandari, Bhesh and Bansal, Nidhi (2023). Influence of minerals on the foaming properties of milk. Food Research International, 169 112796, 1-13. doi: 10.1016/j.foodres.2023.112796
Ho, Thao M., Bhandari, Bhesh R. and Bansal, Nidhi (2023). Effect of shearing‐induced lipolysis on foaming properties of milk. Journal of the Science of Food and Agriculture, 103 (11), 5312-5321. doi: 10.1002/jsfa.12604
Ho, Thao M., Lehtonen, Mari, Räikkönen, Heikki, Kilpeläinen, Petri O. and Mikkonen, Kirsi S. (2023). Wood hemicelluloses as effective wall materials for spray-dried microcapsulation of polyunsaturated fatty acid-rich oils. Food Research International, 164 112333, 1-13. doi: 10.1016/j.foodres.2022.112333
Halahlah, Abedalghani, Räikkönen, Heikki, Piironen, Vieno, Valoppi, Fabio, Mikkonen, Kirsi S. and Ho, Thao M. (2023). Wood hemicelluloses as sustainable wall materials to protect bioactive compounds during spray drying of bilberries. Powder Technology, 415 118148, 118148. doi: 10.1016/j.powtec.2022.118148
Ho, Thao M., Nguyen, Thi Van Anh and Bhandari, Bhesh R. (2022). Amorphization of cyclodextrins by spray drying for producing encapsulated functional gas powders for agri-food applications. Drying Technology, 41 (6), 843-858. doi: 10.1080/07373937.2022.2156534
Halahlah, Abedalghani, Piironen, Vieno, Mikkonen, Kirsi S. and Ho, Thao M. (2022). Wood hemicelluloses as innovative wall materials for spray-dried microencapsulation of berry juice: part 1—effect of homogenization techniques on their feed solution properties. Food and Bioprocess Technology, 16 (4), 909-929. doi: 10.1007/s11947-022-02963-5
Ho, Thao Minh, Abik, Felix, Hietala, Sami, Isaza Ferro, Estefania, Pitkänen, Leena, Juhl, Dennis W., Vosegaard, Thomas, Kilpeläinen, Petri O. and Mikkonen, Kirsi S. (2022). Wood lignocellulosic stabilizers: effect of their characteristics on stability and rheological properties of emulsions. Cellulose, 30 (2), 753-773. doi: 10.1007/s10570-022-04958-z
Ho, Thao M., Zhao, Jiadi and Bansal, Nidhi (2022). Acid gelation properties of camel milk—effect of gelatin and processing conditions. Food and Bioprocess Technology, 15 (10), 2363-2373. doi: 10.1007/s11947-022-02890-5
Halahlah, Abedalghani, Piironen, Vieno, Mikkonen, Kirsi S. and Ho, Thao M. (2022). Polysaccharides as wall materials in spray-dried microencapsulation of bioactive compounds: physicochemical properties and characterization. Critical Reviews in Food Science and Nutrition, 63 (24), 1-33. doi: 10.1080/10408398.2022.2038080
Arzami, Anis N., Ho, Thao M. and Mikkonen, Kirsi S. (2022). Valorization of cereal by-product hemicelluloses: fractionation and purity considerations. Food Research International, 151 110818, 110818. doi: 10.1016/j.foodres.2021.110818
Ho, Thao Minh, Razzaghi, Aysan, Ramachandran, Arun and Mikkonen, Kirsi S. (2022). Emulsion characterization via microfluidic devices: A review on interfacial tension and stability to coalescence. Advances in Colloid and Interface Science, 299 102541. doi: 10.1016/j.cis.2021.102541
Ho, Thao M., Yoshii, Hidefumi, Terao, Keiji and Bhandari, Bhesh R. (2021). Preface. Functionality of Cyclodextrins in Encapsulation for Food Applications, v-vi.
Ho, Thao Minh, Abik, Felix and Mikkonen, Kirsi S. (2021). An overview of nanoemulsion characterization via atomic force microscopy. Critical Reviews in Food Science and Nutrition, 62 (18), 1-21. doi: 10.1080/10408398.2021.1879727
Ho, Thao M., Bhandari, Bhesh R. and Bansal, Nidhi (2021). Functionality of bovine milk proteins and other factors in foaming properties of milk: a review. Critical Reviews in Food Science and Nutrition, 62 (17), 1-21. doi: 10.1080/10408398.2021.1879002
Xiong, Xiaoying, Ho, Minh Thao, Bhandari, Bhesh and Bansal, Nidhi (2020). Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios. International Dairy Journal, 109 104758, 104758. doi: 10.1016/j.idairyj.2020.104758
Ho, Thao M., Dhungana, Pramesh, Bhandari, Bhesh and Bansal, Nidhi (2020). Effect of the native fat globule size on foaming properties and foam structure of milk. Journal of Food Engineering, 291 110227, 110227. doi: 10.1016/j.jfoodeng.2020.110227
Ho, Thao M., Chan, Sophia, Yago, Anya J.E., Shravya, Ruchitha, Bhandari, Bhesh R. and Bansal, Nidhi (2019). Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage. Food Chemistry, 295, 224-233. doi: 10.1016/j.foodchem.2019.05.122
Frieler, Lukas, Ho, Thao M., Anthony, Anita, Hidefumi, Yoshii, Yago, Anya J. E. and Bhandari, Bhesh R. (2019). Crystallisation properties of amorphous cyclodextrin powders and their complexation with fish oil. Journal of Food Science and Technology, 56 (3), 1519-1529. doi: 10.1007/s13197-019-03643-7
Ho, Thao M., Le, Thi Huynh Anh, Yan, Anna, Bhandari, Bhesh R. and Bansal, Nidhi (2018). Foaming properties and foam structure of milk during storage. Food Research International, 116, 379-386. doi: 10.1016/j.foodres.2018.08.051
Ho, Thao M., Howes, Tony and Bhandari, Bhesh R. (2018). An innovative approach to extend the shelf life of cottage cheese curds using food grade CO2-α-cyclodextrin complex powder: a preliminary study. Journal of Food Processing and Preservation, 42 (2) e13514, e13514. doi: 10.1111/jfpp.13514
Shrestha, Meena, Ho, Thao M. and Bhandari, Bhesh R. (2017). Encapsulation of tea tree oil by amorphous beta-cyclodextrin powder. Food Chemistry, 221, 1474-1483. doi: 10.1016/j.foodchem.2016.11.003
Ho, Thao M. , Truong, Tuyen and Bhandari, Bhesh R. (2017). Methods to characterize the structure of food powders–a review. Bioscience, Biotechnology, and Biochemistry, 81 (4), 651-671. doi: 10.1080/09168451.2016.1274643
Ho, Thao M., Howes, Tony and Bhandari, Bhesh R. (2016). Dehydration of CO2-α-cyclodextrin complex powder by desiccant adsorption method and its release properties. Journal of Microencapsulation, 33 (8), 1-10. doi: 10.1080/02652048.2016.1260662
Ho, Thao M., Howes, Tony, Jack, Kevin S. and Bhandari, Bhesh R. (2016). Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - part 2: Characterization of complexed powders and determination of crystalline structure. Food Chemistry, 206, 92-101. doi: 10.1016/j.foodchem.2016.03.044
Ho, Thao M., Howes, Tony and Bhandari, Bhesh R. (2016). Methods to extend the shelf-life of cottage cheese - a review. International Journal of Dairy Technology, 69 (3), 313-327. doi: 10.1111/1471-0307.12309
Ho, Thao M., Howes, Tony and Bhandari, Bhesh R. (2016). Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - part 1: encapsulation capacity and stability of inclusion complexes. Food Chemistry, 203, 348-355. doi: 10.1016/j.foodchem.2016.02.076
Ho, Thao M., Tuyen, Truong, Howes, Tony and Bhandari, Bhesh R. (2016). Method of measurement of CO2 adsorbed into alpha-Cyclodextrin by infra-red CO2 probe. International Journal of Food Properties, 19 (8) 012, 1696-1707. doi: 10.1080/10942912.2015.1084005
Ho, Thao M., Howes, Tony and Bhandari, Bhesh R. (2015). Encapsulation of CO2 into amorphous and crystalline α-cyclodextrin powders and the characterization of the complexes formed. Food Chemistry, 187, 407-415. doi: 10.1016/j.foodchem.2015.04.094
Ho, Thao M., Howes, Tony and Bhandari, Bhesh R. (2015). Characterization of crystalline and spray-dried amorphous α-cyclodextrin powders. Powder Technology, 284 (5), 585-594. doi: 10.1016/j.powtec.2015.06.027
Ho, Thao M., Howes, Tony and Bhandari, Bhesh R. (2014). Encapsulation of gases in powder solid matrices and their applications: A review. Powder Technology, 259, 87-108. doi: 10.1016/j.powtec.2014.03.054
Thesis
Ho, Minh Thao (2017). Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha-cyclodextrin powders and its application in food systems. PhD Thesis, School of Agriculture and Food Sciences, The University of Queensland. doi: 10.14264/uql.2018.85