Anges Teo
Massey University
6 Papers
4 Citations
Anges Teo is an academic researcher from Massey University. The author has contributed to research in topics: Chemistry & Whey protein isolate. The author has an hindex of 4, co-authored 6 publications.
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Papers
Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt.
TL;DR: Results indicated that stable nanoemulsions can be prepared by careful selection of emulsifier using whey protein isolate, lactoferrin and Tween 20 as emulsifiers.
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Kinetic stability and cellular uptake of lutein in WPI-stabilised nanoemulsions and emulsions prepared by emulsification and solvent evaporation method.
TL;DR: The results of this study indicated that nanoemulsions can be used as a delivery system to improve the cellular uptake of lutein.
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Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions
Anges Teo,Simone Dimartino,Sung Je Lee,Kelvin K.T. Goh,Jingyuan Wen,Indrawati Oey,Sanghoon Ko,Hae-Soo Kwak +7 more
TL;DR: In this paper, the interactions between two oppositely charged proteins in solution, namely whey protein isolate (WPI) and lactoferrin, were investigated for uses in nanoemulsions.
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Formation and stability of single and bi-layer nanoemulsions using WPI and lactoferrin as interfacial coatings under different environmental conditions
TL;DR: In this paper, a stable bi-layer nano-emulsion can be formed using 3% (w/w) lactoferrin (LF) at pH ≥ pH 6.
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