B.S.E., 1984, Princeton University S.M., 1988, Massachusetts Institute of Technology Ph.D., 1991, Massachusetts Institute of Technology

Dr. Dungan is investigating the properties of amphiphilic molecules (i.e. surfactants, emulsifiers) in solution and at interfaces. Her research is focusing on the way that surfactant interfacial properties control the rate of migration of hydrophobic solutes such as lipids or flavors within food emulsions. The influence of proteins on the self-assembly of amphiphiles into nanostructures such as microemulsions and liquid crystals is also an active area of interest.

Staton, J.A., Dungan, S.R. and Phillips, R.J. (2016) “Topological transitions in unconfined vibrated concentrated suspensions” Journal of Non-Newtonian Fluid Mechanics 229:79-85. Schutz, A.K., Barrett, D.M. and Dungan, S.R. (2014) “Effect of Acidification on Carrot (Daucus carota) Juice Cloud Stability” Journal of Agricultural and Food Chemistry 62(47):11528-11535. Musnicki, W.J., Dungan, S.R. and Phillips, R.J. (2014) “Multicomponent Diffusion in Solute-Containing Micelle and Microemulsion Solutions” Langmuir 30(37):11019-11030. Lloyd, N.W., Kardaras, E., Ebeler, S.E. and Dungan, S.R. (2011) “Measuring local equilibrium flavor distributions in SDS solutions using headspace solid phase microextraction ” Journal of Physical Chemistry 115(49):14484-14492. Ariyaprakai, S. and Dungan, S.R. (2010) “Influence of surfactant structure on the contribution of micelles to Ostwald ripening in oil-in-water emulsions” Journal of Colloid and Interface Science 343(1): 102-108.