Zobrazeno 1 - 10
of 17
pro vyhledávání: '"May Sui Mei Wee"'
Autor:
Kai Ting Wong, Glenna Yu Ya Poh, Kelvin Kim Tha Goh, May Sui Mei Wee, Christiani Jeyakumar Henry
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://doaj.org/article/0ebf2ea28c3c43338793c4272ec1f196
Publikováno v:
Foods, Vol 8, Iss 12, p 607 (2019)
Wheat noodles are a staple commonly consumed in Asia, but high intakes have been associated with type 2 diabetes due to its rapid starch digestibility. We hypothesised that protein network-binding via transglutaminase (TG) would form a stronger barri
Externí odkaz:
https://doaj.org/article/b1be6876e5a74875a93e990d603518a9
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
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 19:670-702
Type 2 diabetes is increasingly prevalent in Asia, which can be attributed to a carbohydrate-rich diet, consisting of foods in the form of grains, for example, rice, or a food product made from flours or isolated starch, for example, noodles. Carbohy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc0fdd96fc896b058305694134a973ab
https://doi.org/10.1111/1541-4337.12525
https://doi.org/10.1111/1541-4337.12525
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:
Journal of Food Science 85 (2020) 2
Journal of Food Science, 85(2), 486-492
Journal of Food Science, 85(2), 486-492
Growing health concerns have increased interest in reducing the consumption of added sugars, which can be achieved by substituting or replacing sugar with sweeteners to maintain sensory intensity and quality. The growing availability of sweeteners ha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c489d65e5b07f3ceb3accd16f981887
https://research.wur.nl/en/publications/rate-all-that-apply-rata-comparison-of-taste-profiles-for-differe
https://research.wur.nl/en/publications/rate-all-that-apply-rata-comparison-of-taste-profiles-for-differe
Publikováno v:
International Journal of Food Science & Technology. 52:1358-1366
Intragastric gelation is a mechanism whereby a consumed liquid food gels under the acidic gastric condition. It was hypothesised that intragastric gelation would result in satiety due to delayed gastric emptying. Three treatment beverages that is soy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79735716cbdc14a29dfdb2d0957c1d2f
https://doi.org/10.1111/ijfs.13415
https://doi.org/10.1111/ijfs.13415
Publikováno v:
Food & Function. 8:96-102
We examined the effect of gavage of 4 ml of a viscous shear-thickening polysaccharide solution (15% w/w) extracted from the fronds of the mamaku tree fern (Cythea medullaris) in reducing appetite and delaying gastric emptying in twenty six Sprague Da
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b14d7087f70e1ab69de4dd9a88d4f70c
https://doi.org/10.1039/c6fo01464j
https://doi.org/10.1039/c6fo01464j
Publikováno v:
Food Research International 121 (2019)
Food Research International, 121, 39-47
Food Research International, 121, 39-47
An increase in consumer awareness around the negative health impacts of consuming excess added sugars has led to a rise in the replacement of sucrose in foods and beverages. This replacement is often through the use of low or no calorie sweeteners to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae4462304dcd23d9398fff69b329a12b
https://pubmed.ncbi.nlm.nih.gov/31108762
https://pubmed.ncbi.nlm.nih.gov/31108762
Physical and sensory characterisation of noodles with added native and denatured pea protein isolate
Publikováno v:
Food Chemistry 294 (2019)
Food Chemistry, 294, 152-159
Food Chemistry, 294, 152-159
Wheat noodles with added native or denatured pea-protein isolate were characterised for their starch-protein interaction, degree of starch gelatinisation, starch digestibility, textural and sensory properties using light microscopy, differential scan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74f095aef2788f9faaaaffc57adf48b8
https://pubmed.ncbi.nlm.nih.gov/31126447
https://pubmed.ncbi.nlm.nih.gov/31126447