Cheryl Chung

University of Massachusetts Amherst

*This is an algorithmically generated author record based on publicly available information.

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Current Organizations / Institutes

The organizations/institutes from the scholar's latest article

University of Massachusetts Amherst

Previous Organizations / Institutes

The organizations / institutes from the scholar's other articles in the past ten years

The University of Melbourne

Research Subjects

Food Science & Technology

Research Interests

Cheryl Chung has a total of 33 co-authors. Here are the top co-authors by number of shared publications:

David Julian McClements
Department of Food Science University of Massachusetts Amherst Massachusetts USA
30 shared publications
Brian Degner
B ConAgra Foods , Six ConAgra Drive , Omaha , Nebraska , USA
12 shared publications
Alexander Sher
Nestlé Development Center Marysville, 809 Collins Av, Marysville, OH 43040, USA
7 shared publications
Philippe Rousset
Nestlé Development Center Marysville, 809 Collins Av, Marysville, OH 43040, USA
7 shared publications
William Mutilangi
PepsiCo Global R&D, 100 Stevens Ave, Valhalla, NY 10595, USA
6 shared publications
Charmaine K.W. Koo
Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States
5 shared publications

Latest Publications

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Cited by 9
- 4 January 2024
- Published by Elsevier in Food Research International
Stabilization of myoglobin from different species (produced by cellular agriculture) using food-grade natural and synthetic antioxidants
by Cheryl Chung, Stefan Baier, David Julian McClements, Eric Andrew Decker
Website
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- 4 January 2024
- Published by Elsevier in Food Research International
Stabilization of myoglobin from different species (produced by cellular agriculture) using food-grade natural and synthetic antioxidants
by Cheryl Chung, Stefan Baier, David Julian McClements, Eric Andrew Decker
Cited by 9
Website
Google Scholar
Cited by 43
- 1 October 2020
- Published by Elsevier in Food Chemistry
Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate
by Thamonwan Angkuratipakorn, Cheryl Chung, Charmaine K.W. Koo, Jorge L. Muriel Mundo, David J. McClements, Eric A. Decker, Jirada Singkhonrat
Website
Google Scholar
- 1 October 2020
- Published by Elsevier in Food Chemistry
Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate
by Thamonwan Angkuratipakorn, Cheryl Chung, Charmaine K.W. Koo, Jorge L. Muriel Mundo, David J. McClements, Eric A. Decker, Jirada Singkhonrat
Cited by 43
Website
Google Scholar
Cited by 44
- 1 September 2019
- Published by Elsevier in Food Research International
Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions
by Charmaine K.W. Koo, Cheryl Chung, Jun-Tse Ray Fu, Alexander Sher, Philippe Rousset, David Julian McClements
Website
Google Scholar
- 1 September 2019
- Published by Elsevier in Food Research International
Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions
by Charmaine K.W. Koo, Cheryl Chung, Jun-Tse Ray Fu, Alexander Sher, Philippe Rousset, David Julian McClements
Cited by 44
Website
Google Scholar
Cited by 28
- 1 August 2019
- Published by Elsevier in Food Research International
Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin
by Cheryl Chung, Charmaine K.W. Koo, Alexander Sher, Jun-Tse R. Fu, Philippe Rousset, David Julian McClements
Website
Google Scholar
- 1 August 2019
- Published by Elsevier in Food Research International
Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin
by Cheryl Chung, Charmaine K.W. Koo, Alexander Sher, Jun-Tse R. Fu, Philippe Rousset, David Julian McClements
Cited by 28
Website
Google Scholar
Cited by 27
- 1 November 2018
- Published by Elsevier in Food Research International
Modulation of physical properties of microfluidized whey protein fibrils with chitosan
by Charmaine K.W. Koo, Cheryl Chung, Rachael Picard, Thaddao Ogren, William Mutilangi, David Julian McClements
Website
Google Scholar
- 1 November 2018
- Published by Elsevier in Food Research International
Modulation of physical properties of microfluidized whey protein fibrils with chitosan
by Charmaine K.W. Koo, Cheryl Chung, Rachael Picard, Thaddao Ogren, William Mutilangi, David Julian McClements
Cited by 27
Website
Google Scholar
Cited by 16
- 12 May 2018
- Published by Springer Nature in Food Biophysics
Impact of Electrostatic Interactions on Lecithin-Stabilized Model O/W Emulsions
by Cheryl Chung, Alexander Sher, Philippe Rousset, David Julian McClements
Website
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- 12 May 2018
- Published by Springer Nature in Food Biophysics
Impact of Electrostatic Interactions on Lecithin-Stabilized Model O/W Emulsions
by Cheryl Chung, Alexander Sher, Philippe Rousset, David Julian McClements
Cited by 16
Website
Google Scholar
Cited by 69
- 1 April 2018
- Published by Elsevier in Journal of Food Engineering
Extending protein functionality: Microfluidization of heat denatured whey protein fibrils
by Charmaine K.W. Koo, Cheryl Chung, Thaddao Ogren, William Mutilangi, David Julian McClements
Website
Google Scholar
- 1 April 2018
- Published by Elsevier in Journal of Food Engineering
Extending protein functionality: Microfluidization of heat denatured whey protein fibrils
by Charmaine K.W. Koo, Cheryl Chung, Thaddao Ogren, William Mutilangi, David Julian McClements
Cited by 69
Website
Google Scholar
Cited by 32
- 1 March 2018
- Published by Elsevier in Food Research International
Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers
by Cheryl Chung, Alexander Sher, Philippe Rousset, David Julian McClements
Website
Google Scholar
- 1 March 2018
- Published by Elsevier in Food Research International
Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers
by Cheryl Chung, Alexander Sher, Philippe Rousset, David Julian McClements
Cited by 32
Website
Google Scholar
Cited by 23
- 1 January 2018
- Published by Elsevier
Characterization of Physicochemical Properties of Nanoemulsions: Appearance, Stability, and Rheology
by Cheryl Chung, David J. McClements
Website
Google Scholar
- 1 January 2018
- Published by Elsevier
Characterization of Physicochemical Properties of Nanoemulsions: Appearance, Stability, and Rheology
by Cheryl Chung, David J. McClements
Cited by 23
Website
Google Scholar
Cited by 32
- 1 September 2017
- Published by Elsevier in Food Research International
Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin
by Cheryl Chung, Alexander Sher, Philippe Rousset, David Julian McClements
Website
Google Scholar
- 1 September 2017
- Published by Elsevier in Food Research International
Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin
by Cheryl Chung, Alexander Sher, Philippe Rousset, David Julian McClements
Cited by 32

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