Search results

Publication date Communities Collections Article title Author(s) Journal/Conference
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
11 Jan 2023 SERC Institute for Infocomm Research Predicting the Textural Properties of Plant-Based Meat Analogs with Machine Learning Sezin Kircali Ata, Jing K. Shi, Xuesi Yao, Xin Yi Hua, Sumanto Haldar, Jie Hong Chiang, Min Wu Foods
15 Oct 2022 BMRC Singapore Institute of Food and Biotechnology Innovation Functionalising insoluble pea protein aggregates using high-pressure homogenisation: Effects on physicochemical, microstructural and functional properties Kian Siang Ong, Jie Hong Chiang, Shaun Yong Jie Sim, David Liebl, Mufeeda Madathummal, Christiani Jeyakumar Henry Food Structure
27 Jul 2022 BMRC Singapore Institute of Food and Biotechnology Innovation A Review on Buckwheat and Its Hypoglycemic Bioactive Components in Food Systems Jie Hong Chiang, Xin Yi Hua, Ashley Hui Min Yu, Elaine Wan Yi Peh, E’Ein See, Christiani Jeyakumar Henry Food Reviews International
3 Mar 2022 BMRC Singapore Institute of Food and Biotechnology Innovation Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal- and cereal-based protein hydrolysates Jie Hong Chiang, Michelle Ting Yun Yeo, Dayna Shu Min Ong, Christiani Jeyakumar Henry Food Chemistry
8 Feb 2022 BMRC Singapore Institute of Food and Biotechnology Innovation Application of plant proteins as alternative emulsifiers in double emulsions: using kappa-carrageenan for complex coacervation and microencapsulation of riboflavin Xin Yi Hua, Jie Hong Chiang, Christiani Jeyakumar Henry International Journal of Food Science & Technology
23 Aug 2021 BMRC Singapore Institute of Food and Biotechnology Innovation Plant Proteins for Future Foods: A Roadmap Shaun Yong Jie Sim, Akila SRV, Jie Hong Chiang, Christiani Jeyakumar Henry Foods
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
4 Feb 2021 BMRC Singapore Institute of Food and Biotechnology Innovation Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method Jie Hong Chiang, Wesley Tay, Dayna Shu Min Ong, David Liebl, Chee Peng Ng, Christiani Jeyakumar Henry Food Structure