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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 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
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