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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
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
22 Feb 2020
BMRC
Skin Research Institute of Singapore
Heterochromatin loss as a determinant of progerin-induced DNA damage in Hutchinson-Gilford Progeria.
Alexandre Chojnowski,
Peh Fern Ong,
Mattheus Xing Rong Foo,
David Liebl,
Louis-Peter Hor,
Colin L. Stewart,
Oliver Dreesen
Aging Cell
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