Kacie Ho  PhD
Assistant Professor, Department of Human Nutrition, Food and Animal SciencesCollege of Tropical Agriculture and Human Resources – University of Hawai‘i at Mānoa
Work Email: firstname.lastname@example.orgINTERNET
Bioactive compounds, bioavailability, food structuring, colloids for nutrient and bioactive stabilization or delivery
Ho, K. K.HY., Ferruzzi, M. G., & Wightman, J. D. (2020). Potential health benefits of (poly) phenols derived from fruit and 100% fruit juice. Nutrition Reviews, 78(2), 145-174.
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, 10, 569-596.
- Ho, K. K.H.Y., Schroën, K., San Martín-González, 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.
Current Graduate Students
- Garinn Pereira (MS Food Science) Topic: Development of food-grade Pickering particles for emulsion stabilization
- Kento Senga (MS Food Science) Topic: Phytochemical profiles and bioaccessibility from Hawaiian taro cultivars