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Publication date Communities Collections Article title Author(s) Journal/Conference
3 Sep 2025 BMRC Singapore Institute of Food and Biotechnology Innovation Mutations in the Substrate-Binding Pocket of DiacylGlycerol Acyltransferase Alter the Fatty Acid Composition of Triacylglycerides in Yeast Nazreen V. M. Abdul Muthaliff, Nur Eka Fitriani, Derek Smith, Jing Sen Ong, Lay Kien Yang, Coleen Toledo Busran, Aaron Thong, Prakash Arumugam, Naazneen Sofeo ACS Synthetic Biology
5 Aug 2025 BMRC Singapore Institute of Food and Biotechnology Innovation Layered structuring of nutritional components in meat analogues by rolling droplet-interfacial polyelectrolyte complexation (RD-IPC) (Pending publish) Valerie J.Y. Chng, Geraldine Chan, Pei Ying Lim, Hui Xin Loh, Larry Sai Weng Loo, Aaron Thong, Andrew C.A. Wan Food Research International
24 Jul 2025 BMRC Singapore Institute of Food and Biotechnology Innovation Discovery and Characterization of Two Novel Sesquiterpene Synthases Producing Pleostene in Oyster and Honey Mushrooms Congqiang Zhang, Mario Wibowo, Sudha Shukal, Nurhidayah Basri, Aaron Thong, Ming Yuan Heng, Xixian Chen, Yoganathan Kanagasundaram, Ee Lui Ang Journal of Agricultural and Food Chemistry
2 Jul 2025 BMRC Singapore Institute of Food and Biotechnology Innovation Short-Chain Fatty Acid Utilization in Cyberlindnera jadinii for Single-Cell Protein and Odd-Chain Fatty Acid Production Christian Hermansen, Rowanne Siao, Gi Gi Chua, Mikko Ru Xuan Lee, Aaron Thong, Melanie Weingarten, Nic Lindley, Eric Charles Peterson Microorganisms
2 Feb 2025 BMRC Singapore Institute of Food and Biotechnology Innovation Two-stage bioconversion of cellulose to single cell protein and oil via a cellulolytic consortium Eric Charles Peterson, Christian Hermansen, Ashriel Yong, Rowanne Siao, Gi Gi Chua, Sherilyn Ho, Coleen Toledo-Busran, Megan Teo, Aaron Thong, Melanie Weingarten, Nic Lindley Fermentation
2 Dec 2024 BMRC Singapore Institute of Food and Biotechnology Innovation Modulating the aroma and taste profile of soybean using novel strains for fermentation Xin Hui Chin, Ryan Soh, Geraldine Chan, Pnelope Ng, Aaron Thong, Hosam Elhalis, Yoganathan Kanagasundaram, Yvonne Chow, Shao Quan Liu Current Research in Food Science
5 Sep 2024 BMRC Singapore Institute of Food and Biotechnology Innovation Developing a Sustainable and Scalable Defatting Protocol for Nannochloropsis oceanica: Isolating High-Quality Protein and Lipid Fractions Sergei Belyakov, Michael Voigtmann, Khin Yin Win, Carolyn Lee, Daryl Lee, Maria N. Antipina, Rong Ying Megan Teo, Leng Wei Khoo, Yoganathan Kanagasundaram, Coleen Toledo Busran, Aaron Thong, Nurhidayah Basri, Choy Eng Nge, Skye R. Thomas-Hall ACS Food Science & Technology
8 Jan 2024 BMRC Singapore Institute of Food and Biotechnology Innovation Sustainable production of lipids from cocoa fatty acid distillate fermentation driven by adaptive evolution in Yarrowia lipolytica Naazneen Sofeo, Min Gin Toi, En Qi Grace Ee, Jing Yang Ng, Coleen Toledo Busran, Benedict Ryan Lukito, Aaron Thong, Christian Hermansen, Eric Charles Peterson, Renata Glitsos, Prakash Arumugam Bioresource Technology
19 Dec 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Comparison of differences in sensory, volatile odour-activity and volatile profile of commercial plant-based meats Aaron Thong, Vicki Wei Kee Tan, Geraldine Chan, Michelle Jie Ying Choy, Ciaran G. Forde Food Research International
22 Nov 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Comparison of untargeted gas chromatography-mass spectrometry analysis algorithms with implications to the interpretation and putative identification of volatile aroma compositions Aaron Thong, Nurhidayah Basri, Wee Chew Journal of Chromatography A