Charmaine K. W. Koo
University of Massachusetts Amherst, USA
Biography
Charmaine Koo received her PhD in Food Science at the University of Massachusetts Amherst in 2016. Her PhD research focused on developing low cost biosensing platforms (i.e. lateral flow assays, paper-fluidics, etc.) for point of care diagnostics in food, agriculture and healthcare. She then started her postdoctoral research associate position with Professor D. Julian McClements in March 2016. Currently, her focus is to develop stable proteins and natural coloring for beverage application using biopolymer and colloidal approaches. Her other research interests are to encapsulate and stabilize bacteriophages with food-grade materials in delivery systems for phage therapy in livestock.
Abstract
Abstract : Extending Protein Functionality: Microfluidization of Heat Denatured Whey Protein Fibrils