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Publication date Communities Collections Article title Author(s) Journal/Conference
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
27 Oct 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Comparative evaluation of minerals content of common green leafy vegetables consumed by the Asian populations in Singapore Hui Wen Lee, Xinyan BI, Christiani Jeyakumar Henry Journal of Food Composition and Analysis
16 Oct 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Diversity among flexitarian consumers; stratifying meat reducers by their underlying motivations to move to a plant-based diet Florence Sheen, Amanda JiaYing Lim, Ciaran G. Forde Food Quality and Preference
10 Aug 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Untargeted metabolomics analysis of non-volatile metabolites and dynamic changes of antioxidant capacity in Douchi with edible mushroom by-products Pei-Xiu Rong, Xiao-Qin He, Mutamed Ayyash, Yi Liu, Ding-Tao Wu, Fang Geng, Hua-Bin Li, Siew Bee Ng, Hong-Yan Liu, Ren-You Gan Food Chemistry
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
29 Jun 2023 BMRC Singapore Institute of Food and Biotechnology Innovation A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications Ding-Tao Wu, Wen-Xing Li, Jia-Jia Wan, Yi-Chen Hu, Ren-You Gan, Liang Zou Foods
17 Jun 2023 BMRC Singapore Institute of Food and Biotechnology Innovation The scaffold concept for alternative proteins Valerie J.Y. Chng, Andrew C.A. Wan Journal of Food Engineering
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
12 Jun 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Comparison of Soluble Dietary Fibers Extracted from Ten Traditional Legumes: Physicochemical Properties and Biological Functions Dingtao Wu, Jiajia Wan, Wenxing Li, Jie Li, Wang Guo, Xiaoqin Zheng, Ren-You Gan, Yichen Hu, Liang Zou Foods
7 Jun 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Edible Osmanthus fragrans flowers: aroma and functional components, beneficial functions, and applications Jiani Yang, Ting Gu, Yongtong Lu, Yuejia Xu, Ren-You Gan, Siew Bee Ng, Quancai Sun, Ye Peng Critical Reviews in Food Science and Nutrition