Effects of proteins and fats on the physicochemical, nutritional and sensory properties of plant‐based frozen desserts
Ng, Felicia Siew Kay, Chiang, Jie Hong, Ng, Grace Cui Fang, Lee, Cheryl Si Hui, Henry, Christiani Jeyakumar
Published in International journal of food science & technology (01.07.2023)
Published in International journal of food science & technology (01.07.2023)
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Journal Article
Comparative analysis of sensory, textural, microstructural, amino acids and protein digestibility properties of animal and alternative meat products in the Asian market
Ng, Grace Cui Fang, Choy, Michelle Jie Ying, Tan, Vicki Wei Kee, Theng, Alicia Hui Peng, Ng, Felicia Siew Kay, Ong, Dayna Shu Min, Ong, Kian Siang, Lim, Pei Ying, Madathummal, Mufeeda, Chong, Pik Han, Chiang, Jie Hong
Published in International journal of food science & technology (01.08.2024)
Published in International journal of food science & technology (01.08.2024)
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Journal Article
Influence of inulin–konjac suspension as a fat replacer in baked muffins and its impact on textural and oxidative stability upon storage
Ng, Felicia Siew Kay, Chiang, Jie Hong, Ng, Grace Cui Fang, Lee, Cheryl Si Hui, Henry, Christiani Jeyakumar
Published in Journal of food processing and preservation (01.10.2021)
Published in Journal of food processing and preservation (01.10.2021)
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Journal Article