Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Indrawati Oey

Showing results (41-50 of 100) with videos related to

Pageof 10
Sort By:
Food Research International (Ottawa, Ont.)|February 6, 2019
Effect of cold storage and different ions on the thermal resistance of B. cereus NZAS01 spores- analysis of differential gene expression and ion exchangeAswathi Soni, Indrawati Oey, Patrick Silcock, et al.
Food Chemistry|April 14, 2024
Low-intensity pulsed electric field processing prior to germination improves in vitro digestibility of faba bean (Vicia faba L.) flour and its derived products: A case study on legume-enriched wheat breadCourtney Johnston, Sze Ying Leong, Callum Teape, et al.
Journal of Functional Biomaterials|December 27, 2024
Decellularized Green and Brown Macroalgae as Cellulose Matrices for Tissue EngineeringCaitlin Berry-Kilgour, Indrawati Oey, Jaydee Cabral, et al.
Food Research International (Ottawa, Ont.)|March 15, 2017
Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg whiteYa-Fei Liu, Indrawati Oey, Phil Bremer, et al.
Foods (Basel, Switzerland)|May 15, 2019
Understanding the Properties of Starch in Potatoes (<i>Solanum tuberosum</i> var. Agria) after Being Treated with Pulsed Electric Field ProcessingSetya B M Abduh, Sze Ying Leong, Dominic Agyei, et al.
Critical Reviews in Food Science and Nutrition|June 14, 2017
Bioactive peptides derived from egg proteins: A reviewYa-Fei Liu, Indrawati Oey, Phil Bremer, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A ReviewYa-Fei Liu, Indrawati Oey, Phil Bremer, et al.
Food Research International (Ottawa, Ont.)|May 9, 2018
Proteolytic pattern, protein breakdown and peptide production of ovomucin-depleted egg white processed with heat or pulsed electric fields at different pHYa-Fei Liu, Indrawati Oey, Phil Bremer, et al.
Food Chemistry|April 29, 2017
In vitro peptic digestion of ovomucin-depleted egg white affected by pH, temperature and pulsed electric fieldsYa-Fei Liu, Indrawati Oey, Phil Bremer, et al.
Food Research International (Ottawa, Ont.)|November 21, 2023
In vitro digestion properties and use of automatic image analysis to assess the quality of wheat bread enriched with whole faba bean (Vicia faba L.) flour and its protein-rich fractionCourtney Johnston, Sze Ying Leong, Callum Teape, et al.
Pageof 10

Showing results (41-50 of 100) with videos related to

Sort By:
Pageof 10
Food Research International (Ottawa, Ont.)|February 6, 2019
Effect of cold storage and different ions on the thermal resistance of B. cereus NZAS01 spores- analysis of differential gene expression and ion exchangeAswathi Soni, Indrawati Oey, Patrick Silcock, et al.
Food Chemistry|April 14, 2024
Low-intensity pulsed electric field processing prior to germination improves in vitro digestibility of faba bean (Vicia faba L.) flour and its derived products: A case study on legume-enriched wheat breadCourtney Johnston, Sze Ying Leong, Callum Teape, et al.
Journal of Functional Biomaterials|December 27, 2024
Decellularized Green and Brown Macroalgae as Cellulose Matrices for Tissue EngineeringCaitlin Berry-Kilgour, Indrawati Oey, Jaydee Cabral, et al.
Food Research International (Ottawa, Ont.)|March 15, 2017
Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg whiteYa-Fei Liu, Indrawati Oey, Phil Bremer, et al.
Foods (Basel, Switzerland)|May 15, 2019
Understanding the Properties of Starch in Potatoes (<i>Solanum tuberosum</i> var. Agria) after Being Treated with Pulsed Electric Field ProcessingSetya B M Abduh, Sze Ying Leong, Dominic Agyei, et al.
Critical Reviews in Food Science and Nutrition|June 14, 2017
Bioactive peptides derived from egg proteins: A reviewYa-Fei Liu, Indrawati Oey, Phil Bremer, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A ReviewYa-Fei Liu, Indrawati Oey, Phil Bremer, et al.
Food Research International (Ottawa, Ont.)|May 9, 2018
Proteolytic pattern, protein breakdown and peptide production of ovomucin-depleted egg white processed with heat or pulsed electric fields at different pHYa-Fei Liu, Indrawati Oey, Phil Bremer, et al.
Food Chemistry|April 29, 2017
In vitro peptic digestion of ovomucin-depleted egg white affected by pH, temperature and pulsed electric fieldsYa-Fei Liu, Indrawati Oey, Phil Bremer, et al.
Food Research International (Ottawa, Ont.)|November 21, 2023
In vitro digestion properties and use of automatic image analysis to assess the quality of wheat bread enriched with whole faba bean (Vicia faba L.) flour and its protein-rich fractionCourtney Johnston, Sze Ying Leong, Callum Teape, et al.
Pageof 10