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1 May 2024
BMRC
Singapore Institute of Food and Biotechnology Innovation
Structural and functional characteristics of pectins from three cultivars of apple (Malus pumila Mill.) pomaces
Huan Guo,
Hang Li,
Wenyi Ran,
Wenyue Yu,
Yue Xiao,
Renyou Gan,
Hong Gao
International Journal of Biological Macromolecules
12 Apr 2024
BMRC
Singapore Institute of Food and Biotechnology Innovation
Ultrasonically Prepared Biopolymeric Multifunctional Nanocarriers for Encapsulating Dietary Oils: Recent Developments and Food Applications
Abdur Rehman,
Seid Mahdi Jafari,
Aiman Karim,
Hafiz Abdul Rasheed,
Elham Assadpour,
Muhammad Safiullah Virk,
Qiufang Liang,
Hafiz Ansar Rasul Suleria,
Renyou Gan,
Xiaofeng Ren
Food and Bioprocess Technology
7 Apr 2024
BMRC
Singapore Institute of Food and Biotechnology Innovation
Dynamic changes in the non-volatile and flavour compounds in withered tea leaves of three different colour cultivars based on multi-omics
Yulong Ye,
Yiyun Gong,
Ping Huang,
Fan Luo,
Renyou Gan,
Chunyan Fang
Food Chemistry
13 Mar 2024
BMRC
Singapore Institute of Food and Biotechnology Innovation
Research progress in soybean lipophilic protein (LP): Extraction, structural, techno-functional properties, and high-performance food applications
Mingming Zhong,
Yufan Sun,
Abdul Qayum,
Qiufang Liang,
Abdur Rehman,
Renyou Gan,
Haile Ma,
Xiaofeng Ren
Trends in Food Science & Technology
7 Feb 2024
BMRC
Singapore Institute of Food and Biotechnology Innovation
Isolation, purification, degradation of citrus pectin and correlation between molecular weight and their biological properties
Huan Guo,
Yongjun Du,
Haichuan Gao,
Ying Liao,
Hongyan Liu,
Dingtao Wu,
Renyou Gan,
Hong Gao
LWT
17 Jan 2024
BMRC
Singapore Institute of Food and Biotechnology Innovation
Editorial: Immunometabolism and nutritional regulation of intestinal mucosal immunity
Yingying Feng,
Wai San Cheang,
Renyou Gan,
Xin Wu
Frontiers in Immunology
26 Oct 2023
BMRC
Singapore Institute of Food and Biotechnology Innovation
Population and functional genomics of lactic acid bacteria, an important group of food microorganism: Current knowledge, challenges, and perspectives
Weicheng Li,
Qiong Wu,
Lai‐yu Kwok,
Heping Zhang,
Renyou Gan,
Zhihong Sun
Food Frontiers
20 Sep 2022
BMRC
Singapore Institute of Food and Biotechnology Innovation
Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji
Xiaoqin He,
Peixiu Rong,
Hongyan Liu,
Bingcheng Gan,
Dingtao Wu,
Huabin Li,
Renyou Gan
Foods
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