Kacie Hung Yan Ho

Ho, K. K. H. Y., Ferruzzi, M. G., & Wightman, J. L. D. (2020). [Review of Potential health benefits of (poly)phenols derived from fruit and 100% fruit juice]. NUTRITION REVIEWS, 78(2), 145–174. https://doi.org/10.1093/nutrit/nuz041

Li, M., Ho, K. K. H. Y., Hayes, M., & Ferruzzi, M. G. (2019). The Roles of Food Processing in Translation of Dietary Guidance for Whole Grains, Fruits, and Vegetables. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 10, Vol. 10, pp. 569–596. https://doi.org/10.1146/annurev-food-032818-121330

Ho, K. K. H. Y., Schroen, K., San Martin-Gonzalez, M. F., & Berton-Carabin, C. C. (2018). Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions. FOOD HYDROCOLLOIDS, 81, 180–190. https://doi.org/10.1016/j.foodhyd.2018.02.033