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