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Publication date Communities Collections Article title Author(s) Journal/Conference
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