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Publication date Communities Collections Article title Author(s) Journal/Conference
1 Apr 2025 BMRC Singapore Institute of Food and Biotechnology Innovation NUTRIOSE® soluble fibre supplementation as an effective dietary strategy to improve glycaemic response Jowynn Ang, Eein See, Caroline Perreau, Clementine Thabuis, Laetitia Guérin‑Deremaux, Christiani Jeyakumar Henry, Xinyan BI European Journal of Nutrition
29 Jan 2025 BMRC Singapore Institute of Food and Biotechnology Innovation Unraveling the impact of tempeh fermentation on protein nutrients: An in vitro proteomics and peptidomics approach Jia Yee Wu, Sheena Wee, Siok Ghee Ler, Christiani Jeyakumar Henry, Jayantha Gunaratne Food Chemistry
12 Nov 2024 BMRC Singapore Institute of Food and Biotechnology Innovation Comparative Effects of Durian and Banana Consumption on Thermic Effect of Food and Metabolic Responses in Healthy Adults Charlotte Yiin Ling, Michelle Ting Yun Yeo, Yan Kang, Shu Min Ng, Xinyan BI, Christiani Jeyakumar Henry Journal of the American Nutrition Association
14 Oct 2024 BMRC Singapore Institute of Food and Biotechnology Innovation Role of protein-lipid interactions for food and food-based applications Umamaheshweri Aruchunan, Christiani Jeyakumar Henry, Shaun Yong Jie Sim Food Hydrocolloids
8 Apr 2024 BMRC Singapore Institute of Food and Biotechnology Innovation Plant-Based Meat Analogs and Their Effects on Cardiometabolic Health: An 8-Week Randomized Controlled Trial Comparing Plant-Based Meat Analogs With Their Corresponding Animal-Based Foods Darel Wee Kiat Toh, Amanda Simin Fu, Kervyn Ajay Mehta, Nicole Yi Lin Lam, Sumanto Haldar, Christiani Jeyakumar Henry The American Journal of Clinical Nutrition
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