‪Loc Pham Bao‬ - ‪Google Scholar‬

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	All	Since 2019
Citations	321	320
h-index	4	4
i10-index	4	4

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2019202020212022202320244 28 60 84 90 54

Loc Pham Bao

Loc Pham Bao

Unknown affiliation

Verified email at student.rmit.edu.au


Title Sort by citations Sort by year Sort by title	Cited by Cited by	Year
Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions LB Pham, B Wang, B Zisu, B Adhikari Food Hydrocolloids 94, 20-29, 2019	113	2019
Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts LB Pham, B Wang, B Zisu, B Adhikari Food Chemistry 293, 463-471, 2019	112	2019
Microencapsulation of flaxseed oil using polyphenol-adducted flaxseed protein isolate-flaxseed gum complex coacervates LB Pham, B Wang, B Zisu, T Truong, B Adhikari Food Hydrocolloids 107, 105944, 2020	65	2020
In-vitro digestion of flaxseed oil encapsulated in phenolic compound adducted flaxseed protein isolate-flaxseed gum complex coacervates LB Pham, B Wang, B Zisu, T Truong, B Adhikari Food Hydrocolloids 112, 106325, 2021	31	2021
Complexation between flaxseed proteins, polyphenols and gums: mechanism and application LB PHAM RMIT University, 2020		2020

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