| Publication date | Communities | Collections | Article title | Author(s) | Journal/Conference |
|---|---|---|---|---|---|
| 26 Jan 2026 | BMRC | Singapore Institute of Food and Biotechnology Innovation | Sensory profiles and consumer acceptance of plant-based 'meaty' sauces derived from yeast-flavourzyme hydrolysates via maillard reaction | Pik Han Chong, Jie Ying Michelle Choy, Hui Ping Alicia Theng, Jie Hong Chiang, Pey Sze Teo | Future Foods |
| 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 |