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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
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