I am a Singaporean, and have more than 9 years of experience as a food science researcher – both academically and industrially – in Singapore, Sweden, and the United States. I received my Ph.D in Food Science from Purdue University (U.S.A.). I specialise in the bridging of food processing, ingredient science, and food texture, to bring great joy through (nutritional) food.
My research has often been interdisciplinary in nature, spanning across areas of food processing and its emerging technologies, food protein, plant, emulsion, and hydrocolloids. Examples of my previous focal areas of research include (i) preservation of freshness in perishables; (ii) design of natural delivery systems for nutraceuticals; (iii) understanding ingredient interactions to formulate complex nutritional food matrices; and (v) increasing food security (i.e. self-reliance), by providing optimal solutions relevant to local processing practices. Currently at the Clinical Nutrition Research Centre (CNRC), I am committed to its Food Structure research programme.
Phoon PY, San Martin-Gonzalez MF, Narsimhan G (2014). Effect of hydrolysis of soy β-conglycinin on the oxidative stability of O/W emulsions. Food Hydrocolloids. 35 (429-443).
Phoon PY, Narsimhan G, San Martin-Gonzalez MF (2013). Effect of Thermal Behavior of β-Lactoglobulin on the Oxidative Stability of Menhaden Oil-in-Water Emulsions. Journal of Agricultural and Food Chemistry. 61 (8) (1954-1967).