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Kong Fei Chai

Showing results (1-10 of 7) with videos related to

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Journal of Agricultural and Food Chemistry|August 6, 2025
Microbes in Fermentation: Guardians or Threats to Food Safety?Kong Fei Chai, Wei Ning Chen
Food Chemistry: X|December 17, 2021
Upcycling of brewers' spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional propertiesYi Ling Chin, Kong Fei Chai, Wei Ning Chen
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future developmentKong Fei Chai, Amanda Ying Hui Voo, Wei Ning Chen
Ebiomedicine|January 2, 2022
Clinically relevant materials & applications inspired by food technologiesXi Cui, Kuan Rei Ng, Kong Fei Chai, et al.
EMBO Reports|April 28, 2021
Fermentation for future food systems: Precision fermentation can complement the scope and applications of traditional fermentationTing Shien Teng, Yi Ling Chin, Kong Fei Chai, et al.
Food Chemistry|October 31, 2018
Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruitKong Fei Chai, Noranizan Mohd Adzahan, Roselina Karim, et al.
Food Chemistry|September 22, 2018
Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruitKong Fei Chai, Lee Sin Chang, Noranizan Mohd Adzahan, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Journal of Agricultural and Food Chemistry|August 6, 2025
Microbes in Fermentation: Guardians or Threats to Food Safety?Kong Fei Chai, Wei Ning Chen
Food Chemistry: X|December 17, 2021
Upcycling of brewers' spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional propertiesYi Ling Chin, Kong Fei Chai, Wei Ning Chen
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future developmentKong Fei Chai, Amanda Ying Hui Voo, Wei Ning Chen
Ebiomedicine|January 2, 2022
Clinically relevant materials & applications inspired by food technologiesXi Cui, Kuan Rei Ng, Kong Fei Chai, et al.
EMBO Reports|April 28, 2021
Fermentation for future food systems: Precision fermentation can complement the scope and applications of traditional fermentationTing Shien Teng, Yi Ling Chin, Kong Fei Chai, et al.
Food Chemistry|October 31, 2018
Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruitKong Fei Chai, Noranizan Mohd Adzahan, Roselina Karim, et al.
Food Chemistry|September 22, 2018
Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruitKong Fei Chai, Lee Sin Chang, Noranizan Mohd Adzahan, et al.
Pageof 1