Search results

Publication date Communities Collections Article title Author(s) Journal/Conference
30 Sep 2025 BMRC Singapore Institute of Food and Biotechnology Innovation Unlocking the potential of insoluble date fruit (Phoenix dactylifera L.) fibres in extruded soy protein-based meat analogues Oni Yuliarti, Alicia Hui Ping Theng, Jie Hong Chiang, Dayna Shu Min Ong, Mohammed Tarique, Muneeba Zubair Alam, Sanaa Rasul, Afaf Kamal-Eldin International Journal of Biological Macromolecules
26 Aug 2025 BMRC Singapore Institute of Food and Biotechnology Innovation Influence of protease type and concentration on protein digestibility, physicochemical and textural properties of extruded high-moisture meat analogues Grace Cui Fang Ng, Caleb ONG, Alicia Hui Ping Theng, Dayna Shu Min Ong, Chaoyu DONG, Hui Yu Sim, Xin Yi Hua, Felicia Siew Kay Ng, Jie Hong Chiang Food Hydrocolloids
30 Apr 2025 BMRC Singapore Institute of Food and Biotechnology Innovation Evaluating the effects of insoluble dietary fibres on pea protein-based extruded meat analogues Alicia Hui Ping Theng, Mohammed Tarique, Dayna Shu Min Ong, Jie Hong Chiang, Sanaa Rasul, Oni Yuliarti International Journal of Biological Macromolecules
24 Apr 2025 BMRC Singapore Institute of Food and Biotechnology Innovation Influence of mixed plant protein combinations on the physicochemical, textural, structural and nutritional properties of extruded high-moisture meat analogues Dayna Shu Min Ong, Xin Yi Hua, Alicia Hui Ping Theng, Bisma Mutiargo, Hui Wen Lee, Raffael Osen, Jie Hong Chiang Journal of Food Engineering
6 Mar 2025 BMRC Singapore Institute of Food and Biotechnology Innovation Multi-objective Bayesian optimisation on the textural properties of plant-based meat analogues through high-moisture extrusion Alicia THENG, Madhavkrishnan Lakshminarayanan, Dayna Shu Min Ong, Xin Yi Hua, Chuan Sheng Foo, Edwin Khoo, Jie Hong Chiang Journal of Food Engineering
8 Jul 2024 BMRC Singapore Institute of Food and Biotechnology Innovation Comparative analysis of sensory, textural, microstructural, amino acids and protein digestibility properties of animal and alternative meat products in the Asian market Grace Cui Fang Ng, Michelle Jie Ying Choy, Vicki Wei Kee Tan, Alicia Hui Peng Theng, Felicia Siew Kay Ng, Dayna Shu Min Ong, Kian Siang Ong, Pei Ying Lim, Mufeeda Madathummal, Pik Han Chong, Jie Hong Chiang International Journal of Food Science & Technology
15 Jun 2024 BMRC Singapore Institute of Food and Biotechnology Innovation Nutritional, anti-nutrient, stability and organoleptic characterisation of plant-based milk alternatives derived from adzuki bean (Vigna angularis) and mung bean (Vigna radiata) Dayna Shu Min Ong, Hui Wen Lee, Michelle Ting Yun Yeo, Jie Hong Chiang Future Foods
5 Dec 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Mathematical optimisation of extruded mixed plant protein-based meat analogues based on amino acid compositions Xin Yi Hua, Yushen Long, Dayna Shu Min Ong, Alicia Hui Ping Theng, Jing K. Shi, Raffael Osen, Min Wu, Jie Hong Chiang Current Research in Food Science
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
24 Jun 2021 BMRC Singapore Institute of Food and Biotechnology Innovation Application of chia (Salvia hispanica) mucilage as an ingredient replacer in foods Jie Hong Chiang, Dayna Shu Min Ong, Felicia Siew Kay Ng, Xin Yi Hua, Wesley Li Wen Tay, Christiani Jeyakumar Henry Trends in Food Science & Technology