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Publication date Communities Collections Article title Author(s) Journal/Conference
27 Oct 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Comparative evaluation of minerals content of common green leafy vegetables consumed by the Asian populations in Singapore Hui Wen Lee, Xinyan BI, Christiani Jeyakumar Henry Journal of Food Composition and Analysis
22 Sep 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Assessment of oxalates and phytic acid contents in Asian green leafy vegetables: Dietary recommendations Hui Wen Lee, Xinyan BI, Christiani Jeyakumar Henry Food and Humanity
5 Sep 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Relationship between Non-Alcoholic Fatty Liver Disease and Visceral Fat Measured by Imaging-Based Body Composition Analysis: A Systematic Review Ker Ming Seaw, Christiani Jeyakumar Henry, Xinyan BI Livers
16 Jul 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Are plant-based meat analogues richer in minerals than their meat counterparts? Michelle Ting Yun Yeo, Xinyan BI, Christiani Jeyakumar Henry Food and Humanity
12 May 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Effects of proteins and fats on the physicochemical, nutritional and sensory properties of plant‐based frozen desserts Felicia Siew Kay Ng, Jie Hong Chiang, Grace Cui Fang Ng, Cheryl Si Hui Lee, Christiani Jeyakumar Henry International Journal of Food Science & Technology
3 Feb 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Is mushroom polysaccharide extract a better fat replacer than dried mushroom powder for food applications? Cheryl Jie Yi See Toh, Xinyan BI, Hui Wen Lee, Michelle Ting Yun Yeo, Christiani Jeyakumar Henry Frontiers in Nutrition
11 Nov 2022 BMRC Singapore Institute of Food and Biotechnology Innovation Solubilised rice bran ferulic acid has potential to retard cooked rice retrogradation and not impact digestibility Pui Yeu Phoon, Amanda Xin Yi Sng, Choy Eng Nge, Christiani Jeyakumar Henry Journal of Functional Foods
3 Nov 2022 BMRC Singapore Institute of Food and Biotechnology Innovation Almond paste and dietary fibre: a novel way to improve postprandial glucose and lipid profiles? Xinyan BI, Michelle Ting Yun Yeo, Christiani Jeyakumar Henry International Journal of Food Sciences and Nutrition
15 Oct 2022 BMRC Singapore Institute of Food and Biotechnology Innovation Functionalising insoluble pea protein aggregates using high-pressure homogenisation: Effects on physicochemical, microstructural and functional properties Kian Siang Ong, Jie Hong Chiang, Shaun Yong Jie Sim, David Liebl, Mufeeda Madathummal, Christiani Jeyakumar Henry Food Structure
27 Jul 2022 BMRC Singapore Institute of Food and Biotechnology Innovation A Review on Buckwheat and Its Hypoglycemic Bioactive Components in Food Systems Jie Hong Chiang, Xin Yi Hua, Ashley Hui Min Yu, Elaine Wan Yi Peh, E’Ein See, Christiani Jeyakumar Henry Food Reviews International