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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