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Publication date Communities Collections Article title Author(s) Journal/Conference
1 Oct 2024 BMRC Singapore Institute of Food and Biotechnology Innovation New insights into the strengthening of fibre-based emulsion gels by phenolic compounds (Pending publish) Zhan Lun Alan Tan, Amanda Xin Yi Sng, Choy Eng Nge, Pui Yeu Phoon Colloids and Surfaces A: Physicochemical and Engineering Aspects
3 Apr 2024 BMRC Singapore Institute of Food and Biotechnology Innovation Modulating elasticity of heat-set soy protein-curdlan gels by small phenolic acids Pui Yeu Phoon, Amanda Xin Yi Sng, Nikolai Yakovlev, Su Hui Lim, Choy Eng Nge, Gomathy Sandhya Subramanian, Sergey Gorelik, Yoganathan Kanagasundaram, Maxim V. Kiryukhin Food Hydrocolloids
17 Jul 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Developing concentrated emulsion gel hybrids structured by natural food fibres Zhan Lun Alan Tan, Pui Yeu Phoon Food Hydrocolloids
11 Nov 2022 BMRC Singapore Institute of Food and Biotechnology Innovation Solubilised rice bran ferulic acid has potential to retard cooked rice retrogradation and not impact digestibility Pui Yeu Phoon, Amanda Xin Yi Sng, Choy Eng Nge, Christiani Jeyakumar Henry Journal of Functional Foods
23 Jan 2020 BMRC Singapore Institute of Food and Biotechnology Innovation Fibre-based oleogel: Effect of the structure of insoluble fibre on its physical properties Pui Yeu Phoon, Christiani Jeyakumar Henry Food & Function