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Publication date Communities Collections Article title Author(s) Journal/Conference
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? (Pending publish) Xinyan BI, Michelle Ting Yun Yeo, Christiani Jeyakumar Henry International Journal of Food Sciences and Nutrition
17 Mar 2022 BMRC Singapore Institute of Food and Biotechnology Innovation Carotenoids, tocopherols and phylloquinone content of 26 green leafy vegetables commonly consumed in Southeast Asia Hui Wen Lee, Xinyan BI, Christiani Jeyakumar Henry Food Chemistry
23 Dec 2021 BMRC Singapore Institute of Food and Biotechnology Innovation Acrylamide Contents of Local Snacks in Singapore Michelle Ting Yun Yeo, Xinyan BI, Christiani Jeyakumar Henry Frontiers in Nutrition
20 Oct 2021 BMRC Singapore Institute of Food and Biotechnology Innovation Proposed Nutrient Standards for Plant-Based Beverages Intended as Milk Alternatives Adam Drewnowski, Christiani Jeyakumar Henry, Johanna T. Dwyer Frontiers in Nutrition
20 Sep 2021 BMRC Singapore Institute of Food and Biotechnology Innovation Healthier pineapple tart pastry using oleogel-based solid fat replacement Shaun Yong Jie Sim, Kah Xuan Wong, Christiani Jeyakumar Henry, , , Malaysian Journal of Nutrition
23 Aug 2021 BMRC Singapore Institute of Food and Biotechnology Innovation Plant Proteins for Future Foods: A Roadmap Shaun Yong Jie Sim, Akila SRV, Jie Hong Chiang, Christiani Jeyakumar Henry Foods
23 Jul 2021 BMRC Singapore Institute of Food and Biotechnology Innovation Influence of inulin–konjac suspension as a fat replacer in baked muffins and its impact on textural and oxidative stability upon storage Felicia Siew Kay Ng, Jie Hong Chiang, Grace Cui Fang Ng, Cheryl Si Hui Lee, Christiani Jeyakumar Henry Journal of Food Processing and Preservation
19 Jul 2021 BMRC Singapore Institute of Food and Biotechnology Innovation Energy Content and Nutrient Profiles of Frequently Consumed Meals in Singapore Penny Liu Qing Yeo, Xinyan BI, Michelle Ting Yun Yeo, Christiani Jeyakumar Henry Foods
24 Jun 2021 BMRC Singapore Institute of Food and Biotechnology Innovation Application of chia (Salvia hispanica) mucilage as an ingredient replacer in foods Jie Hong Chiang, Dayna Shu Min Ong, Felicia Siew Kay Ng, Xin Yi Hua, Wesley Li Wen Tay, Christiani Jeyakumar Henry Trends in Food Science & Technology
4 Feb 2021 BMRC Singapore Institute of Food and Biotechnology Innovation Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method Jie Hong Chiang, Wesley Tay, Dayna Shu Min Ong, David Liebl, Chee Peng Ng, Christiani Jeyakumar Henry Food Structure