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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
(Pending publish)
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
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
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