Singapore Institute of Food and Biotechnology Innovation

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Publication date Article title Author(s)
22 Apr 2026 Combination amino acids and glucose effects on insulin and GLP-1 secretion Kenneth H.C. KOH, Junhe ZHAO, Sarah X. LUO, Yusuf Ali, Wei Ning CHEN, James C.Y. CHAN
8 Apr 2026 Turning RuBisCO-enriched snap pea protein concentrates into function: A novel plant protein for fat-free whipped cream alternatives Qinghao Ning, Jordy Kim Ung Ling, Jia Yee Wu, Tamilvendan Manavalan, Gomathy Sandhya Subramanian, Nurhidayah Basri, Yin Win Khin, Yoganathan Kanagasundaram, Jayantha Gunaratne, Maria N. Antipina, Siew Bee Ng
24 Mar 2026 Systematic study of genomic loci in Escherichia coli B and K12 for genomic integration: application in plasmid-free astaxanthin production Ngoc-Phuong-Thao Nguyen, Leonard Ong, Congqiang Zhang
2 Mar 2026 Dietary Habits and Nutritional Challenges in the East Asian and Southeast Asian Food Environment Janani R, Derick Lee, Pey Sze Teo
27 Feb 2026 Oat Okara Flour and Its Use for Nutritional Enhancement and Glycemic Reduction in Cookies Minh Son Le, Christian Hermansen, Su Hui Lim, Quan V Vuong
25 Feb 2026 Micronutrient intake and status of adults consuming plant-based meat analogues or animal-based meats as primary protein source: An 8-week randomized controlled trial Amanda Simin Fu, Farhana Osman, David Cameron-Smith, Nicole Yi Lin Lam, Kervyn Ajay Mehta, Melvin Khee-Shing Leow, Sumanto Haldar, Christiani Jeyakumar Henry, Darel Wee Kiat Toh
7 Feb 2026 Expanding biotechnological applications of Yarrowia lipolytica: Key advances in the past decade Benedict Ryan Lukito, Naazneen Sofeo, Hui Jean Lim, Muhammad Harith bin Mohammad Taufik, Prakash Arumugam, Aiqun Yu, Adison Wong
2 Feb 2026 Engineering Lignocellulosic Biomass to Single-Cell Oils: Microbial Design, Process Intensification, and Techno-Economic Constraints Manideep Pabba, Aabid Manzoor Shah, Mohamed Hamid Salim, Srinivas Mettu, Md Mahabubur Rahman Talukder, Sreenivasa Reddy Puniredd
26 Jan 2026 Sensory profiles and consumer acceptance of plant-based 'meaty' sauces derived from yeast-flavourzyme hydrolysates via maillard reaction Pik Han Chong, Jie Ying Michelle Choy, Hui Ping Alicia Theng, Jie Hong Chiang, Pey Sze Teo
16 Jan 2026 Consumer Perception of Cows' Milk and Plant‐Based Milk Alternatives: Comparing Aotearoa–New Zealand and Singapore Consumers Maheeka Isurinie Weerawarna Nilaweera Ran Patabandige, A. Jonathan R. Godfrey, Amanda Jia Ying Lim, Jia Wen Xanthe Lin, Janani R, Meika Foster, Joanne Hort