Research Explorer

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Researcher

Trung Thien Le

Awards & Distinctions

25 Results

2014

Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products

Thi Thanh Que PhanTrung Thien LePaul Van der MeerenKoen Dewettinck

A1 Journal Article in JOURNAL OF DAIRY SCIENCE

2013

Composition and emulsifying properties of a milk fat globule membrane enriched material

Thi Thanh Que PhanMd Asaduzzaman AsaduzzamanTrung Thien LeEveline FredrickPaul Van der MeerenKoen Dewettinck

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Distribution and isolation of milk fat globule membrane proteins during dairy processing as revealed by proteomic analysis

Trung Thien LeGriet DebyserWilliam GilbertKarin StruijsJohn Van CampTom Van de WieleBart DevreeseKoen Dewettinck

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Milk fat globule membrane glycoproteins prevent adhesion of the colonic microbiota and result in increased bacterial butyrate production

Karin StruijsTom Van de WieleTrung Thien LeGriet DebyserKoen DewettinckBart DevreeseJohn Van Camp

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

2012

Purification, analysis and applications of bioactive milk fat globule membrane material

Trung Thien LeKoen DewettinckJohn Van Camp

Stability of milk fat globule membrane proteins toward human enzymatic gastrointestinal digestion

Trung Thien LeTom Van de WieleNgoc Han Do ThiGriet DebyserKarin StruijsBart DevreeseKoen DewettinckJohn Van Camp

A1 Journal Article in JOURNAL OF DAIRY SCIENCE

2011

A comparison of composition and emulsifying properties of milk fat globule membrane enriched material

Thi Thanh Que PhanMd Asaduzzaman AsaduzzamanTrung Thien LeEveline FredrickKoen Dewettinck

Analysis and applications of milk fat globule membrane material

Trung Thien LeJohn Van CampKoen Dewettinck

Effects of milk fat globule membrane glycoproteins on the colonic microbiota

Karin StruijsTom Van de WieleTrung Thien LeGriet DebyserKoen DewettinckJohn Van Camp

Effects of processing conditions on physicochemical characteristics of emulsions stabilized with milk fat globule membrane material

Thi Thanh Que PhanMd Asaduzzaman AsaduzzamanTrung Thien LeEveline FredrickKoen Dewettinck

Emulsifying properties of milk fat globule membrane enriched material

Thi Thanh Que PhanMd Asaduzzaman AsaduzzamanTrung Thien LeEveline FredrickKoen Dewettinck

Improved solvent extraction procedure and HPLC-ELSD method for analysis of polar lipids from dairy materials

Trung Thien LeNguyen Tuyet MaiJelena MiocinovicRoeland RombautJohn Van CampKoen Dewettinck

Improved solvent extraction procedure and high-performance liquid chromatography-evaporative light-scattering detector method for analysis of polar lipids from dairy materials

Trung Thien LeJelena MiocinovicNguyen Tuyet MaiRoeland RombautJohn Van CampKoen Dewettinck

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In-depth proteomic analysis of bovin milk fat globule membrane components by nano-LC FT-ICR MS analysis

Griet DebyserTrung Thien LeWilliam GilbertMaarten AertsJohn Van CampKarin StruijsKoen DewettinckBart Devreese

Physical properties and microstructure of yoghurt enriched with milk fat globule membrane material

Trung Thien LeJohn Van CampPet Anthony L PascualGeert MeesenNatacha ThienpontKathy MessensKoen Dewettinck

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

2010

Individual phospholipid classes from Iberian pig meat as affected by diet

Trinidad Pérez-PalaciosJorge RuizKoen DewettinckTrung Thien LeTeresa Antequera

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isolation and applications of milk fat globule membrane material: isolation from buttermilk and butter serum

Trung Thien LeJelena MiocinovicJohn Van CampBart DevreeseKarin StruijsTom Van de WieleKoen Dewettinck

Membrane separations in food processing

Koen DewettinckTrung Thien Le

Bookchapter in Alternatives to conventional food processing

Muscle individual phospholipid classes throughout the processing of dry-cured ham: influence of pre-cure freezing

Trinidad Pérez-PalaciosJorge RuizKoen DewettinckTrung Thien LeTeresa Antequera

A1 Journal Article in MEAT SCIENCE

2009

Effect of washing conditions on the recovery of milk fat globule membrane proteins during the isolation of milk fat globule membrane from milk

Trung Thien LeJohn Van CampRoeland RombautFrederik Van LeeckwyckKoen Dewettinck

A1 Journal Article in JOURNAL OF DAIRY RESEARCH

Processing means for milk fat fractionation and production of functional compounds

Maarten SichienNatacha ThienpontEveline FredrickTrung Thien LeJohn Van CampKoen Dewettinck

Bookchapter in Dairy-derived ingredients : food and nutraceutical uses

Use of milk fat globule membrane material in making functional yoghurt

Trung Thien LeJohn Van CampKoen Dewettinck

Use of milk fat globule membranes as functional food ingredients

Trung Thien LeJohn Van CampRoeland RombautNatacha ThienpontKoen Dewettinck

2008

Nutritional and technological aspects of milk fat globule membrane material

Koen DewettinckRoeland RombautNatacha ThienpontTrung Thien LeKathy MessensJohn Van Camp

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

2007

Effect of washing steps on the recovery of milk fat globule membrane material isolated from milk

Trung Thien LeRoeland RombautKoen Dewettinck