Cheryl Chung
University of Massachusetts Amherst, USA
Biography
Cheryl Chung has experience in design, formulation and fabrication of low fat emulsion systems for development of healthful food products. She uses structural design approach to fabricate low fat sauces and salad dressings that possess similar physicochemical and sensory attributes as their full-fat counterparts. The use of structured emulsions (hydrogel particles, double emulsions, or multi-layer emulsions) can provide controlled-release mechanism to regulate the release of the encapsulated ingredients (e.g., fats). She is also interested in studying the potential use of natural and plant-based ingredients for stabilizing emulsion systems that are often stabilized by synthetic emulsifiers. Overall, regular consumption of healthful food products that are low in calories and contained natural, functional food (e.g., probiotics, flavonoids) and bioactive (e.g., polyunsaturated fatty acids) ingredients have potential to improve one’s health and wellness.
Abstract
Abstract : Fabrication of coffee whiteners using quillaja saponin and soy lecithin as natural emulsifiers