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Publication date Communities Collections Article title Author(s) Journal/Conference
28 Sep 2024 BMRC Singapore Institute of Food and Biotechnology Innovation Evaluating the effects of insoluble date fruit (Phoenix dactylifera L.) fibers on meat analogue patties composed of pea and wheat protein isolates Sanaa Rasul, Mohammed Tarique, Asma Obaid Hamdan Alkaabi, Afaf Kamal-Eldin, Jie Hong Chiang, Oni Yuliarti Food Research International
17 Jul 2024 BMRC Singapore Institute of Food and Biotechnology Innovation Influence of reducing sugars and protein‐to‐sugar ratios on volatile profile, pH, and browning intensity of Maillard‐reacted nutritional yeast hydrolysate Alicia Hui Ping Theng, Raffael Osen, Jie Hong Chiang International Journal of Food Science & Technology
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
15 Jun 2024 BMRC Singapore Institute of Food and Biotechnology Innovation Nutritional, anti-nutrient, stability and organoleptic characterisation of plant-based milk alternatives derived from adzuki bean (Vigna angularis) and mung bean (Vigna radiata) Dayna Shu Min Ong, Hui Wen Lee, Michelle Ting Yun Yeo, Jie Hong Chiang Future Foods
5 Dec 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Mathematical optimisation of extruded mixed plant protein-based meat analogues based on amino acid compositions Xin Yi Hua, Yushen Long, Dayna Shu Min Ong, Alicia Hui Ping Theng, Jing K. Shi, Raffael Osen, Min Wu, Jie Hong Chiang Current Research in Food Science
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