Zobrazeno 1 - 10
of 263
pro vyhledávání: '"K.T. Goh"'
Autor:
Nurhazwani Salleh, Kelvin K.T. Goh, Mark R. Waterland, Lee M. Huffman, Mike Weeks, Lara Matia-Merino
Publikováno v:
Food Hydrocolloids. 140:108672
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::585544e6ba9ea7009b2a4355ffefcaf5
https://doi.org/10.1016/j.foodhyd.2023.108672
https://doi.org/10.1016/j.foodhyd.2023.108672
Autor:
Kelvin K.T. Goh, Lee M. Huffman, Tracey J. Bell, Michael G. Weeks, Lara Matia-Merino, Ian M. Sims, Nurhazwani Salleh
Publikováno v:
ACS Food Science & Technology. 1:1130-1142
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::126f7076d0814ae34c7b3f4e65352c5a
https://doi.org/10.1021/acsfoodscitech.0c00128
https://doi.org/10.1021/acsfoodscitech.0c00128
Publikováno v:
Food Chemistry. 405:134889
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66a9fa9960a3b5c649fd19ed3d73ef45
https://doi.org/10.1016/j.foodchem.2022.134889
https://doi.org/10.1016/j.foodchem.2022.134889
Autor:
Kaiyang Lim, Xinying Chua, Esther Marie Jierong Lin, Gomathy Sandhya Subramanian, Kelvin K.T. Goh, Wen-Ya Wu, Jamie Boon Jun Tay, Cailing Ang, Sze Yu Tan
Publikováno v:
Drying Technology. 40:1758-1773
Rice starch is an important functional ingredient for various food applications. As such, it is important that physicochemical functionalities of rice starch are not adversely affected during the s...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3369ac012804228958a93d6a6049f1b
https://doi.org/10.1080/07373937.2021.1874967
https://doi.org/10.1080/07373937.2021.1874967
Autor:
May Sui Mei Wee, Christiani Jeyakumar Henry, Glenna Yu Ya Poh, Kelvin K.T. Goh, Kai Ting Wong
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 364-379 (2021)
The physicochemical properties of jackfruit seed starch (JSS) were investigated and compared with rice (RS) and potato (PS) starch. The amylose content of JSS (25%) was similar to PS (27%) but higher than RS (17%). The small granules of JSS (7.9 μm)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::efe160e204a172441c506a6529cbfb16
https://doaj.org/article/0ebf2ea28c3c43338793c4272ec1f196
https://doaj.org/article/0ebf2ea28c3c43338793c4272ec1f196
Autor:
Kaiyang Lim, Gomathy Sandhya Subramanian, Esther Marie Jierong Lin, Wen-Ya Wu, Sze Yu Tan, Cailing Ang, Jamie Boon Jun Tay, Kelvin K.T. Goh, Xinying Chua
Publikováno v:
Processes
Volume 9
Issue 9
Processes, Vol 9, Iss 1557, p 1557 (2021)
Volume 9
Issue 9
Processes, Vol 9, Iss 1557, p 1557 (2021)
Rice starch is a common functional ingredient used in various food applications. The drying regime to obtain dry starch powder is an important processing step, which affects the functional properties of the starch. The application of extreme thermal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c194dcd089afc60e5958933bc71f1008
Autor:
Lara Matia-Merino, John A. Monro, Frederick J. Warren, Allan Hardacre, Suman Mishra, Akila Srv, Kelvin K.T. Goh
Publikováno v:
The British journal of nutrition. 127(10)
The hypothesis that coarse grain particles in breads reduce glycaemic response only if the particles remain intact during ingestion was tested. Three breads were formulated: (1) White bread (WB – reference), (2) 75 % of kibbled purple wheat in 25 %
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f6c352335d1490081232bf7f12c2082
https://pubmed.ncbi.nlm.nih.gov/34218822
https://pubmed.ncbi.nlm.nih.gov/34218822
Publikováno v:
Carbohydrate Polymers. 220:247-255
A water-soluble polysaccharide (type II arabinogalactan-protein) extracted from the gum exudate of the native New Zealand puka tree (Meryta sinclairii), was characterised for its molecular, rheological and physicochemical properties. In 0.1 M NaCl, t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2d7de15035f80a7f522c0a3c66dc61c
https://doi.org/10.1016/j.carbpol.2019.05.076
https://doi.org/10.1016/j.carbpol.2019.05.076
Publikováno v:
Food Hydrocolloids. 94:603-612
We produced emulsions by using waxy maize starch nanocrystals (SNCs) (0.075 wt%) and tricaprylin (2.5 wt%) (particle size (D3,2) of the emulsion: 0.5 μm; ζ-potential (ZP): –18 mV at pH 4) and then covered the droplets with chitosan to enhance the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9881d2c4fb285a377f40d324d69014a5
https://doi.org/10.1016/j.foodhyd.2019.04.010
https://doi.org/10.1016/j.foodhyd.2019.04.010
Publikováno v:
LWT. 99:202-208
The interaction between Mesona chinensis polysaccharide (MCP) and wheat starch was dependent on the presence of calcium that is naturally present in the extract of Mesona chinensis (MC). Partial removal of the calcium from MCP resulted in a 55% decre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc07cb4617c2050c4b0c04830ea05d03
https://doi.org/10.1016/j.lwt.2018.09.041
https://doi.org/10.1016/j.lwt.2018.09.041