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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