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Publication date Communities Collections Article title Author(s) Journal/Conference
7 Jul 2025 BMRC Singapore Institute of Food and Biotechnology Innovation Effects of different soy protein concentrates on the structuring potential and extrudate quality of meat analogues via high moisture extrusion Ding Xiang Chew, Alicia Hui Ping Theng, Raffael Osen, Jie Hong Chiang Food Structure
24 Apr 2025 BMRC Singapore Institute of Food and Biotechnology Innovation Influence of mixed plant protein combinations on the physicochemical, textural, structural and nutritional properties of extruded high-moisture meat analogues Dayna Shu Min Ong, Xin Yi Hua, Alicia Hui Ping Theng, Bisma Mutiargo, Hui Wen Lee, Raffael Osen, Jie Hong Chiang Journal of Food Engineering
17 Jul 2024 BMRC Singapore Institute of Food and Biotechnology Innovation Influence of reducing sugars and protein‐to‐sugar ratios on volatile profile, pH, and browning intensity of Maillard‐reacted nutritional yeast hydrolysate Alicia Hui Ping Theng, Raffael Osen, Jie Hong Chiang International Journal of Food Science & Technology
5 Dec 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Mathematical optimisation of extruded mixed plant protein-based meat analogues based on amino acid compositions Xin Yi Hua, Yushen Long, Dayna Shu Min Ong, Alicia Hui Ping Theng, Jing K. Shi, Raffael Osen, Min Wu, Jie Hong Chiang Current Research in Food Science
15 Jun 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Nutritionally enhanced fibrous scaffolds by rolling droplet-interfacial polyelectrolyte complexation (RD-IPC) Chan Du, Kelene K.L. Choy, Lamony J.M. Chew, Maria N. Antipina, Valerie J.Y. Chng, Sebastian H.A. Su, Benjamin C.U. Tai, Raffael Osen, Shigeki Sugii, Andrew C.A. Wan Journal of Food Engineering