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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
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