Physico-Chemical Characteristics and In Vitro Gastro-Small Intestinal Digestion of New Zealand Ryegrass Proteins
Kaur, Lovedeep, Lamsar, Harmandeepsingh, López, Ignacio F, Filippi, Manon, Ong Shu Min, Dayna, Ah-Sing, Kévin, Singh, Jaspreet
Published in Foods (04.02.2021)
Published in Foods (04.02.2021)
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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
Nutritional, anti-nutrient, stability and organoleptic characterisation of plant-based milk alternatives derived from adzuki bean (Vigna angularis) and mung bean (Vigna radiata)
Ong, Dayna Shu Min, Lee, Hui Wen, Yeo, Michelle Ting Yun, Chiang, Jie Hong
Published in Future foods : a dedicated journal for sustainability in food science (01.12.2024)
Published in Future foods : a dedicated journal for sustainability in food science (01.12.2024)
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Journal Article
Mathematical optimisation of extruded mixed plant protein-based meat analogues based on amino acid compositions
Hua, Xin Yi, Long, Yushen, Ong, Dayna Shu Min, Theng, Alicia Hui Ping, Shi, Jing K, Osen, Raffael, Wu, Min, Chiang, Jie Hong
Published in Current research in food science (01.01.2023)
Published in Current research in food science (01.01.2023)
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Journal Article
Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal- and cereal-based protein hydrolysates
Chiang, Jie Hong, Yeo, Michelle Ting Yun, Ong, Dayna Shu Min, Henry, Christiani Jeyakumar
Published in Food chemistry (30.07.2022)
Published in Food chemistry (30.07.2022)
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Journal Article
Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method
Chiang, Jie Hong, Tay, Wesley, Ong, Dayna Shu Min, Liebl, David, Ng, Chee Peng, Henry, Christiani Jeyakumar
Published in Food Structure (01.04.2021)
Published in Food Structure (01.04.2021)
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