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Chew Tan

Showing results (31-40 of 49) with videos related to

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Food Science & Nutrition|May 13, 2025
Synergistic Effects of Glutaric Acid With Sorbic Acid and Sodium Bisulphite on Preserving the Quality of Refrigerated Sliced and Minced SalmonZhengrui Liao, Xiaotong Zhu, Thaigarajan Parumasivam, et al.
Journal of Food Science and Technology|February 14, 2022
Influence of low-level gelling agents on the dissolution and in-vitro nutrient release study of coconut water-based hydrogelEng-Keng Seow, Vikneswaran Muthu, Ahmad Munir Che Muhamed, et al.
Food Chemistry|November 29, 2022
Evaluation of quality and protein structure of natural water kefir-fermented quinoa protein concentratesMohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, et al.
Journal of Food Science|February 26, 2024
Current perspectives on fenugreek bioactive compounds and their potential impact on human health: A review of recent insights into functional foods and other high value applicationsMuhammad H Alu'datt, Taha Rababah, Saleh Al-Ali, et al.
Frontiers in Nutrition|March 6, 2025
Optimization of instant sweet osmanthus white tea: formulation, sensory evaluation, and antioxidant propertiesYuhua Yang, Li Fan, Yiqin Lin, et al.
Journal of Chromatography. A|January 10, 2024
Adsorption and desorption characteristics of flavonoids from white tea using macroporous adsorption resinYuhua Yang, Quanming Liang, Bo Zhang, et al.
Journal of Food Science|October 22, 2024
Lentil protein and trehalose conjugates: Structural interactions and mechanisms for improving multi-level structure and functional characteristicsMohammad Alrosan, Sofyan Maghaydah, Ali Al-Qaisi, et al.
ACS Omega|June 29, 2026
The Impact of Refined, Bleached, and Deodorized Palm Oil and Sunflower Lecithin on the Physicochemical Properties and Oxidative Stability of Egg-Free MayonnaiseShin-Yong Yeoh, Nur Iesya Safiah Abdul Hamid, Lubowa Muhammad, et al.
Journal of Food Science|February 6, 2024
Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentationAli Al-Qaisi, Mohammad Alrosan, Ali Madi Almajwal, et al.
Current Research in Structural Biology|March 22, 2024
Molecular forces driving protein complexation of lentil and whey proteins: Structure-function relationships of trehalose-conjugated protein complexes on protein digestibility and solubilityMohammad Alrosan, Ali Madi Almajwal, Ali Al-Qaisi, et al.
Pageof 5

Showing results (31-40 of 49) with videos related to

Sort By:
Pageof 5
Food Science & Nutrition|May 13, 2025
Synergistic Effects of Glutaric Acid With Sorbic Acid and Sodium Bisulphite on Preserving the Quality of Refrigerated Sliced and Minced SalmonZhengrui Liao, Xiaotong Zhu, Thaigarajan Parumasivam, et al.
Journal of Food Science and Technology|February 14, 2022
Influence of low-level gelling agents on the dissolution and in-vitro nutrient release study of coconut water-based hydrogelEng-Keng Seow, Vikneswaran Muthu, Ahmad Munir Che Muhamed, et al.
Food Chemistry|November 29, 2022
Evaluation of quality and protein structure of natural water kefir-fermented quinoa protein concentratesMohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, et al.
Journal of Food Science|February 26, 2024
Current perspectives on fenugreek bioactive compounds and their potential impact on human health: A review of recent insights into functional foods and other high value applicationsMuhammad H Alu'datt, Taha Rababah, Saleh Al-Ali, et al.
Frontiers in Nutrition|March 6, 2025
Optimization of instant sweet osmanthus white tea: formulation, sensory evaluation, and antioxidant propertiesYuhua Yang, Li Fan, Yiqin Lin, et al.
Journal of Chromatography. A|January 10, 2024
Adsorption and desorption characteristics of flavonoids from white tea using macroporous adsorption resinYuhua Yang, Quanming Liang, Bo Zhang, et al.
Journal of Food Science|October 22, 2024
Lentil protein and trehalose conjugates: Structural interactions and mechanisms for improving multi-level structure and functional characteristicsMohammad Alrosan, Sofyan Maghaydah, Ali Al-Qaisi, et al.
ACS Omega|June 29, 2026
The Impact of Refined, Bleached, and Deodorized Palm Oil and Sunflower Lecithin on the Physicochemical Properties and Oxidative Stability of Egg-Free MayonnaiseShin-Yong Yeoh, Nur Iesya Safiah Abdul Hamid, Lubowa Muhammad, et al.
Journal of Food Science|February 6, 2024
Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentationAli Al-Qaisi, Mohammad Alrosan, Ali Madi Almajwal, et al.
Current Research in Structural Biology|March 22, 2024
Molecular forces driving protein complexation of lentil and whey proteins: Structure-function relationships of trehalose-conjugated protein complexes on protein digestibility and solubilityMohammad Alrosan, Ali Madi Almajwal, Ali Al-Qaisi, et al.
Pageof 5