Collapse

Search results

Publication date Communities Collections Article title Author(s) Journal/Conference
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