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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
12 May 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Effects of proteins and fats on the physicochemical, nutritional and sensory properties of plant‐based frozen desserts Felicia Siew Kay Ng, Jie Hong Chiang, Grace Cui Fang Ng, Cheryl Si Hui Lee, Christiani Jeyakumar Henry International Journal of Food Science & Technology
23 Jul 2021 BMRC Singapore Institute of Food and Biotechnology Innovation Influence of inulin–konjac suspension as a fat replacer in baked muffins and its impact on textural and oxidative stability upon storage Felicia Siew Kay Ng, Jie Hong Chiang, Grace Cui Fang Ng, Cheryl Si Hui Lee, Christiani Jeyakumar Henry Journal of Food Processing and Preservation
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