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Food Chemistry|May 16, 2015
Tailoring physicochemical and sensorial properties of defatted soybean flour using jet-milling technologySyahrizal Muttakin, Min Soo Kim, Dong-Un LeeFoods (Basel, Switzerland)|November 29, 2019
Tailoring Physical and Sensory Properties of Tofu by the Addition of Jet-Milled, Superfine, Defatted Soybean FlourYe-Na Kim, Syahrizal Muttakin, Young-Min Jung, et al.Food Research International (Ottawa, Ont.)|November 21, 2023
Reducing starch digestibility of white rice by structuring with hydrocolloidsSyahrizal Muttakin, Serafim Bakalis, Peter J Fryer, et al.Journal of Food Science and Technology|January 27, 2025
Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibilityLudmilla de Carvalho Oliveira, Ourania Gouseti, Bill Macnaughtan, et al.Nutrients|August 10, 2021
Effect of Intake of Food Hydrocolloids of Bacterial Origin on the Glycemic Response in Humans: Systematic Review and Narrative SynthesisNorah A Alshammari, Moira A Taylor, Rebecca Stevenson, et al.Food Research International (Ottawa, Ont.)|November 30, 2024
Structuring white rice with gellan gum reduces the glycemic response in healthy humansNorah A Alshammari, Katherine Riches, Syahrizal Muttakin, et al.Pageof 1