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Publication date Communities Collections Article title Author(s) Journal/Conference
26 Aug 2025 BMRC Singapore Institute of Food and Biotechnology Innovation Influence of protease type and concentration on protein digestibility, physicochemical and textural properties of extruded high-moisture meat analogues Grace Cui Fang Ng, Caleb ONG, Alicia Hui Ping Theng, Dayna Shu Min Ong, Chaoyu DONG, Hui Yu Sim, Xin Yi Hua, Felicia Siew Kay Ng, Jie Hong Chiang Food Hydrocolloids
31 Dec 2024 BMRC Singapore Institute of Food and Biotechnology Innovation A comparative analysis of macronutrient digestibility in animal and alternative meat products for the Asian market Kian Siang Ong, Pei Ying Lim, Felicia Siew Kay Ng, Hui Yu Sim, Jie Hong Chiang, Grace Cui Fang Ng Journal of Food Composition and Analysis
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
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