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Publication date Communities Collections Article title Author(s) Journal/Conference
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 (Pending publish) 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
19 Dec 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Comparison of differences in sensory, volatile odour-activity and volatile profile of commercial plant-based meats Aaron Thong, Vicki Wei Kee Tan, Geraldine Chan, Michelle Jie Ying Choy, Ciaran G. Forde Food Research International
1 Sep 2023 SERC Institute of Materials Research and Engineering Bio‐Inspired, Scalable, and Tri‐Mode Stimuli‐Chromic Composite for Smart Window Multifunctionality Yujie Ke, Na Li, Yan Liu, Tingting Zhu, Shancheng Wang, Yanbin Li, Gaojian Lin, Qiuting Zhang, Yuwei Hu, Zhaogang Dong, Jie Yin, Zheng Liu, Yi Long Advanced Functional Materials
21 Jul 2023 SERC Institute of Materials Research and Engineering A solar/radiative cooling dual-regulation smart window based on shape-morphing kirigami structures Shancheng Wang, Yuting Dong, Yanbin Li, Keunhyuk Ryu, Zhili Dong, Jian Chen, Zhendong Dai, Yujie Ke, Jie Yin, Yi Long Materials Horizons
8 Jun 2023 SERC Institute of Materials Research and Engineering Engineering Dynamic Structural Color Pixels at Microscales by Inhomogeneous Strain-Induced Localized Topographic Change Yujie Ke, Qifeng Ruan, Yanbin Li, Hao Wang, Hongtao Wang, Wang Zhang, Chengfeng Pan, Parvathi Nair Suseela Nair, Jie Yin, Joel K. W. Yang Nano Letters
22 Aug 2022 BMRC Singapore Institute of Food and Biotechnology Innovation Independent and combined impact of texture manipulation on oral processing behaviours among faster and slower eaters R. Janani, Vicki Wei Kee Tan, Ai Ting Goh, Michelle Jie Ying Choy, Amanda JiaYing Lim, Pey Sze Teo, Markus Stieger, Ciaran G. Forde Food & Function
14 Mar 2022 BMRC Singapore Institute of Food and Biotechnology Innovation Texture-based differences in eating rate influence energy intake for minimally processed and ultra-processed meals Pey Sze Teo, Amanda JiaYing Lim, Ai Ting Goh, Janani R, Jie Ying Michelle Choy, Keri McCrickerd, Ciarán G Forde The American Journal of Clinical Nutrition
18 Dec 2021 SERC Institute of Materials Research and Engineering In situ construction of thiol-silver interface for selectively electrocatalytic CO2 reduction Ying Chen, Feng Hu, Yanan Hao, Yonghan Wang, Yaoyi Xie, Hui Wang, Lijie Yin, Deshuang Yu, Hongchao Yang, Jun Ma, Dan Kai, Linlin Li, Shengjie Peng Nano Research
2 Jan 2021 BMRC Singapore Institute of Food and Biotechnology Innovation Increased oral processing and a slower eating rate increase glycaemic, insulin and satiety responses to a mixed meal tolerance test Ai Ting Goh, Jie Ying Michelle Choy, Xin Hui Chua, Shalini Ponnalagu, Chin Meng Khoo, Clare Whitton, Rob Martinus van Dam, Ciarán Gerard Forde European Journal of Nutrition
6 Jul 2015 BMRC Institute of Molecular and Cell Biology Characterisation of liver pathogenesis, human immune responses and drug testing in a humanised mouse model of HCV infection Kenneth T E Chang, Kylie Su Mei Yong, Choong Tat Keng, Ching Wooen Sze, Dahai Zheng, Zhiqiang Zheng, Shu Qi Tan, Jessica Jie Ying Ong, Sue Yee Tan, Eva Loh, Megha Haridas Upadya, Chik Hong Kuick, Hak Hotta, Seng Gee Lim, Thiam Chye Tan, Wanjin Hong, Jianzhu Chen, Yee-Joo Tan, Qingfeng Chen Gut