プロフィール詳細

プロジェクトを作成

★★★★★

☆☆☆☆☆

★★★★★

☆☆☆☆☆

Dr. Cheryl Yen C.に依頼

United States

A Food Scientist with Expertise in Food Product Research, Development, & Formulation, Food Safety Program & HACCP Plans

プロフィール概要

A Food Scientist with extensive experience in research, formulation, and product development for a broad range of food and beverage products. Some successfully completed research and product development include: - High-protein drinks using natural ingredients. - Nutrient-dense powdered meals for high-intensity workouts and adventures. - Beverages containing natural colorants with extended color stability and shelf stability. - Plant-based milk made with different types of nuts. - Sauces and Salad Dressings - low calorie - using natural ingredients. - Vegan Butter and spread using plant-based ingredients. - Coffee Creamers and Soups using natural, food-grade ingredients. - Emulsions, Colloids, Nanoemulsions, Gel, Microgels, and Hydrogels as Bioactive Delivery Systems. - Microencapsulation products - Dried Microcapsule Powders as Bioactive Delivery Systems. - Designed a novel instrumental method for simulating oral mastication to correlate with sensory evaluations. - Characterized microbial-fermented proteins (animal-based myoglobin, dairy proteins) in plant-based products. Food Safety and HACCP Plan Development - A Qualified Individual (PCQI) of FSPCA - Food Safety Preventive Controls Alliance for Human Foods - Experienced in developing HACCP Plans, Food Safety Plans, Food Safety Program, Sanitation Procedures, and Records - Preparation for FDA and USDA Inspections Analytical Skills, Technique, Instrument Operation: - Analytical Methods for Physical Characterization: Visual Analysis; Microscopy; Tristimulus Color Coordinate (L*, a*, b*); Particle size; Electrical/Zeta Potential; Viscosity; Rheology; Circular Dichroism; in vitro digestion. - Instrument operation: Homogenizer; microfluidizer; encapsulator; spray dryer; freeze dryer; rheometer; confocal and light microscope; colorimeter; Particle Size Analyzer; Surface Charge Analyzer; Surface Tension Analyzer; Differential Scanning Calorimeter. - Hands-On Short Courses: Sensory Evaluation; Cheese and Ice Cream Making; Beer-Brewing Passion and Interest in: - Food Startup, Food Formulation, and Research and Product Development; - Discovering and Tasting New Food and Beverage Products; - Molecular Gastronomy and Culinary; - Beer Brewing at Nano-Scale

専門分野

• ☆ Materials Science & Engineering
• ☆ Biopolymers
• ☆ Microencapsulation
• ☆ Nanotechnology
• ☆ Microscopy
• ☆ Light Microscopy
• ☆ Data Collection
• ☆ Food Science
• ☆ Food Safety
• ☆ Food Processing
• ☆ Dairy Science
• ☆ Food Chemistry
• ☆ Food Testing
• ☆ Plant-Based Protein
• ☆ Food & Beverage Development
• ☆ Coffee Formulation
• ☆ Recipe Formulation
• ☆ Product Development
• ☆ Vegan Products
• ☆ Product Design
• ☆ Formulation

サービス

• Writing
• Research
• Consulting
• Product Development

Writing Technical Writing

Research User Research, Feasibility Study, Technology Scouting, Gray Literature Search, Scientific and Technical Research, Systematic Literature Review, Secondary Data Collection

Consulting Scientific and Technical Consulting, Regulatory Consulting, Manufacturing Consulting

Product Development Formulation, Recipe Development, Deformulation, Product Evaluation, Material Sourcing, Product Validation, Manufacturing, Quality Assurance & Control (QA/QC), Product Compliance , Concept Development, Product Launch Support, Prototyping, Reverse Engineering

職務経験

Food Safety Scientist

FoodReady

8月 2023 - 現在

Senior Research Fellow

University of Massachusetts Amherst

10月 2019 - 現在

Food Consultant

Food Startup and Consultant

1月 2018 - 現在

Post-Doctoral Researcher (Colloids, Emulsions, Nanoemulsions, Microencapsulation)

University of Massachusetts Amherst, Food Science Dept.

6月 2011 - 12月 2017

Research Assistant (Emulsion, Microencapsulation, Oxidation, In Vitro Digestion)

Commonwealth Scientific and Industrial Research Organization, Australia

9月 2004 - 12月 2010

学歴

Ph.D.

University of Melbourne

6月 2004 - 12月 2009

Master of Food Science

University of Melbourne

3月 2003 - 6月 2004

Bachelor of Science (Pathology and Molecular Biology/Biochemistry) (Science)

University of Western Australia

3月 2000 - 12月 2002

認定資格

• 認定資格の詳細は未入力です。

出版物

JOURNAL ARTICLE

Thamonwan Angkuratipakorn, Cheryl Chung, Charmaine K.W. Koo, Jorge L. Muriel Mundo, David J. McClements, Eric A. Decker, Jirada Singkhonrat(2020). Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate . Food Chemistry. 327. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 127039. Elsevier {BV}

Charmaine K.W. Koo, Cheryl Chung, Jun-Tse Ray Fu, Alexander Sher, Philippe Rousset, David Julian McClements(2019). Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions . Food Research International. 123. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 779--789. Elsevier {BV}

Cheryl Chung, Charmaine K.W. Koo, Alexander Sher, Jun-Tse R. Fu, Philippe Rousset, David Julian McClements(2019). Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin . Food Research International. 122. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 361--370. Elsevier {BV}

(2018). Modulation of physical properties of microfluidized whey protein fibrils with chitosan . Food Research International.

(2018). Impact of electrostatic interactions on lecithin-stabilized model O/W emulsions. Food Biophysics.

(2018). 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. Food Research International.

(2017). Extending protein functionality: Microfluidization of heat denatured whey protein fibrils. Journal of Food Engineering.

(2017). Formulation of food emulsions using natural emulsifiers: Utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners. Journal of Food Engineering.

(2017). Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin. Food Research International.

(2017). Use of natural emulsifiers in model coffee creamers: Physical properties of quillaja saponin-stabilized emulsions. Food Hydrocolloids.

(2017). Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages. Food Chemistry.

(2017). Recent advances in the utilization of natural emulsifiers to form and stabilize emulsions. Annual Review of Food Science and Technology.

(2017). Structural design approaches for creating fat droplet and starch granule mimetics. Food and Function.

(2016). Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols. Food Chemistry.

(2016). Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition. Food Chemistry.

(2016). Reduced fat food emulsions: Physicochemical, sensory, and biological aspects. Critical Reviews in Food Science and Nutrition.

(2015). Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation. Food Research International.

(2015). Protein-polysaccharide hydrogel particles formed by biopolymer phase separation. Food Biophysics.

(2015). Controlling microstructure and physical properties of biopolymer hydrogel particles through modulation of electrostatic interactions. Journal of Food Engineering.

(2014). Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers. Food Research International.

(2014). Development of reduced-calorie foods: Microparticulated whey proteins as fat mimetics in semi-solid food emulsions. Food Research International.

(2014). Structure-function relationships in food emulsions: Improving food quality and sensory perception. Food Structure.

(2014). Understanding multicomponent emulsion-based products: Influence of locust bean gum on fat droplet-starch granule mixtures. Food Hydrocolloids.

(2014). Factors influencing the freeze-thaw stability of emulsion-based foods. Comprehensive Reviews in Food Science and Food Safety.

(2013). Creating novel food textures: Modifying rheology of starch granule suspensions by cold-set whey protein gelation. LWT - Food Science and Technology.

(2013). Controlled biopolymer phase separation in complex food matrices containing fat droplets, starch granules, and hydrocolloids. Food Research International.

(2013). Oil-filled hydrogel particles for reduced-fat food applications: Fabrication, characterization, and properties. Innovative Food Science and Emerging Technologies.

(2013). Designing reduced-fat food emulsions: Locust bean gum-fat droplet interactions. Food Hydrocolloids.

(2013). Textural properties of model food sauces: Correlation between simulated mastication and sensory evaluation methods. Food Research International.

(2013). Physicochemical characteristics of mixed colloidal dispersions: Model for foods containing fat and starch. Food Hydrocolloids.

(2012). Instrumental mastication assay for texture assessment of semi-solid foods: Combined cyclic squeezing flow and shear viscometry. Food Research International.

(2012). Rheology and microstructure of bimodal particulate dispersions: Model for foods containing fat droplets and starch granules. Food Research International.

(2011). In vitro lipolysis of fish oil microcapsules containing protein and resistant starch. Food Chemistry.

(2010). Resistance starch modification: Effects on starch properties and functionality as co-encapsulant in sodium caseinate-based fish oil microcapsules. Journal of Food Science.

(2008). Effects of modification of encapsulant materials on the susceptibility of fish oil microcapsules to lipolysis. Food Biophysics.

BOOK CHAPTER

(2018). Characterization of physicochemical properties of nanoemulsions: Appearance, stability, and rheology. Nanoemulsions.

(2015). Structure and texture development of food-emulsion. Modifying Food Texture: Novel ingredients and processing techniques.