| Publication date | Communities | Collections | Article title | Author(s) | Journal/Conference |
|---|---|---|---|---|---|
| 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 |