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Chew Tan

Showing results (11-20 of 49) with videos related to

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Journal of Food Science and Technology|September 4, 2019
Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milkWah-Kang Chong, Sook-Yun Mah, Azhar Mat Easa, et al.
Journal of Texture Studies|June 16, 2020
Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gelsEng-Keng Seow, Thuan-Chew Tan, Lai Kuan Lee, et al.
Food Chemistry|February 17, 2022
Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challengesMohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, et al.
Critical Reviews in Food Science and Nutrition|January 18, 2021
Molecular forces governing protein-protein interaction: Structure-function relationship of complexes protein in the food industryMohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, et al.
Journal of Food Science|November 19, 2021
Mechanism of the structural interaction between whey and lentil proteins in the unique creation of a protein structureMohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, et al.
Food Chemistry|September 5, 2013
Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconutThuan-Chew Tan, Lai-Hoong Cheng, Rajeev Bhat, et al.
Food Chemistry|July 20, 2020
The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodlesShin-Yong Yeoh, Muhammad Lubowa, Thuan-Chew Tan, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|January 5, 2023
Occurrence and risk assessment of 3-monochloropropanediols esters (3-MCPDE), 2-monochloropropanediol esters (2-MCPDE), and glycidyl esters (GE) in commercial infant formula samples from MalaysiaNik Nur Ashirah Nik Azmi, Thuan-Chew Tan, May Yen Ang, et al.
International Journal of Emergency Medicine|April 25, 2009
Demographics of toxic exposures presenting to three public hospital emergency departments in Singapore 2001-2003R Ponampalam, Hock Heng Tan, Kee Chong Ng, et al.
Foods (Basel, Switzerland)|April 13, 2023
Utilising Spent Tea Leaves Powder as Functional Ingredient to Enhance the Quality of Non-Gluten Shortbread CookiesWee Yin Koh, Xiao Xian Lim, Thuan Chew Tan, et al.
Pageof 5

Showing results (11-20 of 49) with videos related to

Sort By:
Pageof 5
Journal of Food Science and Technology|September 4, 2019
Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milkWah-Kang Chong, Sook-Yun Mah, Azhar Mat Easa, et al.
Journal of Texture Studies|June 16, 2020
Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gelsEng-Keng Seow, Thuan-Chew Tan, Lai Kuan Lee, et al.
Food Chemistry|February 17, 2022
Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challengesMohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, et al.
Critical Reviews in Food Science and Nutrition|January 18, 2021
Molecular forces governing protein-protein interaction: Structure-function relationship of complexes protein in the food industryMohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, et al.
Journal of Food Science|November 19, 2021
Mechanism of the structural interaction between whey and lentil proteins in the unique creation of a protein structureMohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, et al.
Food Chemistry|September 5, 2013
Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconutThuan-Chew Tan, Lai-Hoong Cheng, Rajeev Bhat, et al.
Food Chemistry|July 20, 2020
The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodlesShin-Yong Yeoh, Muhammad Lubowa, Thuan-Chew Tan, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|January 5, 2023
Occurrence and risk assessment of 3-monochloropropanediols esters (3-MCPDE), 2-monochloropropanediol esters (2-MCPDE), and glycidyl esters (GE) in commercial infant formula samples from MalaysiaNik Nur Ashirah Nik Azmi, Thuan-Chew Tan, May Yen Ang, et al.
International Journal of Emergency Medicine|April 25, 2009
Demographics of toxic exposures presenting to three public hospital emergency departments in Singapore 2001-2003R Ponampalam, Hock Heng Tan, Kee Chong Ng, et al.
Foods (Basel, Switzerland)|April 13, 2023
Utilising Spent Tea Leaves Powder as Functional Ingredient to Enhance the Quality of Non-Gluten Shortbread CookiesWee Yin Koh, Xiao Xian Lim, Thuan Chew Tan, et al.
Pageof 5