Pey Sze Teo

5PUBLICATIONS
10CO-AUTHORS
Food technologyFood properties (incl. characteristics and health benefits)Food packaging, preservation and processingCross-sectional analysisFood chemistry and food sensory science
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Publications (5)

|Mar 14, 2022
Texture-based differences in eating rate influence energy intake for minimally processed and ultra-processed meals.

Pey Sze Teo, Amanda JiaYing Lim, Ai Ting Goh

|Jan 18, 2022
Bioequivalence of long-chain omega-3 polyunsaturated fatty acids from foods enriched with a novel vegetable-based omega-3 delivery system compared to gel capsules: a randomized controlled cross-over acute trial.

Welma Stonehouse, Bradley Klingner, Rachel Tso

|Oct 13, 2021
Taste of Modern Diets: The Impact of Food Processing on Nutrient Sensing and Dietary Energy Intake.

Pey Sze Teo, Rachel Tso, Rob M van Dam

|Oct 29, 2020
Combined Impact of a Faster Self-Reported Eating Rate and Higher Dietary Energy Intake Rate on Energy Intake and Adiposity.

Pey Sze Teo, Rob M van Dam, Ciarán G Forde

|Sep 23, 2020
Associations between Psycho-Hedonic Responses to Sweet and Savoury Tastes with Diet and Body Composition in a Sample of Asian Females.

Amanda JiaYing Lim, Pey Sze Teo, Vicki Wei Kee Tan

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Frequent Collaborators

5 joint publications

Ciarán G Forde

2 joint publications

Rachel Tso

1 joint publications

Rob M van Dam

1 joint publications

Welma Stonehouse