Tuyen Truong

Doctor of Philosophy in Food Engineering, 2014 - The University of Queensland, Australia
Master of Philosophy in Food Processing Technology, 2008 - The University of Queensland, Australia

Monograph

Truong, T., Palmer, M., Bansal, N., & Bhandari, B. (2016). Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products. AG Switzerland: Springer International Publishing

Book chapter

Truong, T. (2022). Emulsiﬁers. In: McSweeney, P.L.H., McNamara, J.P. (Eds.), Encyclopedia of Dairy Sciences, vol. 2. Elsevier, Academic Press, pp. 637–649
Truong, T. & Bhandari, B (2020). Role of Differentiated-Sized Milk Fat Globules on the Physical Functionality of Dairy-Fat Structured Product. In T. Truong et al (Eds.), Dairy Fat Products and Functionality: Fundamental Science and Technology (pp. 327-354). AG Switzerland: Springer, Cham

Co-edited book

Dairy Fat Products and Functionality: Fundamental Science and Technology (2020) (edited by T. Truong, C. Lopez, B. Bhandari & S. Prakash). AG Switzerland: Springer, Cham; 606 pp.

Research articles in international peer-reviewed journals

Fadimu, GJ, Gill, H, Farahnaky, A & Truong, T (2023). Novel antihypertensive peptides from lupin protein hydrolysate: An in-silico identification and molecular docking studies. Food Chemistry, 407, 135082
Asieh, H., Kasapis, S., & Truong, T (2022). Effect of hydrogel particle size embedded into oleogels on the physico-functional properties of hydrogel-in-oleogel (bigels). LWT, 164, 113501.
Fadimu, GJ, Gill, H, Farahnaky, A & Truong, T (2021). Investigating the Impact of Ultrasound Pretreatment on the Physicochemical, Structural, and Antioxidant Properties of Lupin Protein Hydrolysates. Food and Bioprocess Technology, vol., pp. 1-16.
Truong, T, Dahal, D, Urrutia, P, Alvarez, L, Almonacid, S & Bhandari, B (2020). Crystallisation and glass transition behaviour of Chilean raisins in relation to their sugar compositions', Food Chemistry, vol. 311.
Truong, T., Prakash, S. & Bhandari, B. (2019). Effects of crystallization of native phytosterols and monoacylglycerols on foaming properties of whipped oleogels. Food Chemistry, 285, 86-93

Chief Investigator of Industry funded projects (Innovation Connections Grant, UHT processing of plant-based milk and nutraceutical emulsions)

2021 Top overall course satisfaction for Non-thermal Food Processing from STEM College, RMIT
2019 Recognition of Outstanding Student Experience (ROSE) Award from the SEH College, RMIT
2017 MADP2017 Young Scientist Excellence Award | recognizes an individual in the initial phase of his/her career for the potential to make outstanding scientific contributions to the field of dairy science & technology and the potential for future scientific leadership, awarded by the Organizing Committee of the 3rd International Symposium on Minerals & Dairy Products, Wuxi, China
2017 MADP2017 First Prize Winner Oral Presentation Award | Organizing Committee of the 3rd International Symposium on Minerals & Dairy Products, Wuxi, China

Implementation of industry projects of rice processing, dairy processing, honey, raisins, plant-based milks and neutraceuticals in Vietnam, Victoria and Queensland (Australia), and Chile

RMIT UNIVERSITY
- Oct, 2018 – present
- Lecturer in Food Technology; Program Manager of Biosciences, Food Technology and Nutrition, RMIT Vietnam (2022); Program Manager of NJUCM-RMIT Collaborative Articulation Program (2020-2022)
THE UNIVERSITY OF QUEENSLAND, AUSTRALIA
- July, 2014 – Oct, 2018
- Postdoctoral Research Fellow – ARC Dairy Innovation Hub
THE UNIVERSITY OF QUEENSLAND, AUSTRALIA
- Oct, 2013 – June, 2014
- Research Scholar – School of Agriculture and Food Sciences
NONG LAM UNIVERSITY, HO CHI MINH CITY, VIETNAM
- Mar, 2002 – Mar, 2010
- Lecturer in Food Technology

Qualifications