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Dr Anh Phan
Dr

Anh Phan

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Overview

Background

Dr Anh Phan is a Food Scientist with experience in Food Biochemistry and Food analytic techniques using state-of-the art LC-MSMS. PhD Graduate from the University of Queensland in 2016 worked on the interactions between polyphenols and dietary fibres. Currently, Dr Anh Phan is an early research career appointed by the ARC Training Centre for Uniquely Australian Foods at QAAFI’s Centre for Nutrition and Food Science (CNAFS). Her current research focuses on nutritional values and health related benefits of Australian native foods.

Availability

Dr Anh Phan is:
Available for supervision

Qualifications

  • Doctor of Philosophy, The University of Queensland

Works

Search Professor Anh Phan’s works on UQ eSpace

101 works between 2015 and 2025

101 - 101 of 101 works

2015

Journal Article

Polyphenol-cellulose interactions: effects of pH, temperature and salt

Phan, Anh Dao T., D'Arcy, Bruce R. and Gidley, Michael J. (2015). Polyphenol-cellulose interactions: effects of pH, temperature and salt. International Journal of Food Science and Technology, 51 (1), 203-211. doi: 10.1111/ijfs.13009

Polyphenol-cellulose interactions: effects of pH, temperature and salt

Funding

Past funding

  • 2018 - 2019
    Scoping Study on potential functional compounds in native Australian tree Pittosporum Angustifolium (Gumby Gumby)
    Innovation Connections
    Open grant
  • 2018
    Scoping study on Feijoa - bioactive compounds and in vitro bioactivity
    Innovation Connections
    Open grant

Supervision

Availability

Dr Anh Phan is:
Available for supervision

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Supervision history

Current supervision

Completed supervision

Media

Enquiries

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communications@uq.edu.au