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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
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
3 Mar 2022
BMRC
Singapore Institute of Food and Biotechnology Innovation
Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal- and cereal-based protein hydrolysates
Jie Hong Chiang,
Michelle Ting Yun Yeo,
Dayna Shu Min Ong,
Christiani Jeyakumar Henry
Food Chemistry
8 Feb 2022
BMRC
Singapore Institute of Food and Biotechnology Innovation
Application of plant proteins as alternative emulsifiers in double emulsions: using kappa-carrageenan for complex coacervation and microencapsulation of riboflavin
Xin Yi Hua,
Jie Hong Chiang,
Christiani Jeyakumar Henry
International Journal of Food Science & Technology
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
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