| Publication date | Communities | Collections | Article title | Author(s) | Journal/Conference |
|---|---|---|---|---|---|
| 7 Jul 2025 | BMRC | Singapore Institute of Food and Biotechnology Innovation | Effects of different soy protein concentrates on the structuring potential and extrudate quality of meat analogues via high moisture extrusion | Ding Xiang Chew, Alicia Hui Ping Theng, Raffael Osen, Jie Hong Chiang | Food Structure |