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Shyan Yea Chay

4PUBLICATIONS

9CO-AUTHORS

Genetically modified horticulture plantsFood properties (incl. characteristics and health benefits)Food packaging, preservation and processingPlant physiology

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Publications (4)

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|Sep 30, 2020

Texturized mung bean protein as a sustainable food source: techno-functionality, anti-nutrient properties, <i>in vivo</i> protein quality and toxicity.

Fatema Hossain Brishti, Shyan Yea Chay, Kharidah Muhammad

|Jan 16, 2020

Whey Protein Concentrate as a Novel Source of Bifunctional Peptides with Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Properties: RSM Study.

Fatima Abdelhameed Hussein, Shyan Yea Chay, Mohammad Zarei

|Oct 19, 2019

Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products.

Hazrati Wazir, Shyan Yea Chay, Mohammad Zarei

|Feb 23, 2018

Blood-pressure lowering efficacy of winged bean seed hydrolysate in spontaneously hypertensive rats, peptide characterization and a toxicity study in Sprague-Dawley rats.

Shyan Yea Chay, Annas Salleh, Nor Fazila Sulaiman

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Frequent Collaborators

4 joint publications

Mohammad Zarei

4 joint publications

Nazamid Saari

1 joint publications

Annas Salleh

1 joint publications

Nor Fazila Sulaiman

1 joint publications

Najib Zainal Abidin

1 joint publications

Mohamad Ariff Hanafi

1 joint publications

Hazrati Wazir

1 joint publications

Shehu Muhammad Auwal

1 joint publications

Fatema Hossain Brishti

Frequent Collaborators

4 joint publications

Mohammad Zarei

4 joint publications

Nazamid Saari

1 joint publications

Annas Salleh

1 joint publications

Nor Fazila Sulaiman

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