Synopsis of recent research by authors named "Win Nee Phong"
- Win Nee Phong's research primarily focuses on enhancing the retention and stability of aromatic compounds in black truffle (Tuber melanosporum) through innovative postharvest processing techniques such as freeze-drying and encapsulation.
- Phong conducted comparative evaluations of these processing methods, exploring how they impact the sensory qualities and consumer acceptance of truffles, demonstrating that encapsulation with β-cyclodextrin can effectively retain the truffle aroma better than other techniques.
- Additionally, Phong has delved into biotechnological applications, investigating methods like aqueous two-phase systems (ATPS) for efficient recovery of biotechnological products, and microalgal protein extraction using liquid biphasic flotation, showcasing advancements in extraction processes.
