Výsledky vyhledávání - "Pui Yeu Phoon"

Akademický článek

Solubilised rice bran ferulic acid has potential to retard cooked rice retrogradation and not impact digestibility

Autor: Pui Yeu Phoon, Amanda Xin Yi Sng, Choy Eng Nge, Christiani Jeyakumar Henry

Publikováno v: Journal of Functional Foods, Vol 99, Iss , Pp 105330- (2022)

This study investigated if solubilised rice bran extract could lessen retrogradation in cooked Hom Mali rice during prolonged storage, and still lower its glycaemic potential. Retrogradation was analysed by differential scanning calorimetry and Raman

Externí odkaz: https://doaj.org/article/9102f19b25134b02aa16e935152fea1c

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Physicochemical characteristics of green banana flour and its use in the development of konjac‐green banana noodles

Autor: Grace Cui Fang Ng, Pui Yeu Phoon, Christiani Jeyakumar Henry, Ashley Hui Min Yu

Publikováno v: Journal of Food Science. 85:3026-3033

Asian noodles typically have high glycemic index, and an unbalanced diet heavily laden with carbohydrates has been linked to weight gain and obesity. Shirataki noodles from Japan is made from konjac glucomannan (KGM) and water and is widely known for

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7fd351512eba84de53932452ec9182e7
https://doi.org/10.1111/1750-3841.15458

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Fibre-based oleogels: effect of the structure of insoluble fibre on its physical properties

Autor: Pui Yeu Phoon, Christiani Jeyakumar Henry

Publikováno v: Foodfunction. 11(2)

Solid fat is a “staple” in the modern diet in the form of products such as butter, margarine, and shortening. Due to its potentially detrimental effects on health, numerous dietary guidelines recommend its restriction. This opens up opportunities

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3bf82f973c80910d95448fa60eb3df3
https://pubmed.ncbi.nlm.nih.gov/32057036

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Effect of hydrolysis of soy β-conglycinin on the oxidative stability of O/W emulsions

Autor: Maria Fernanda San Martin-Gonzalez, Ganesan Narsimhan, Pui Yeu Phoon

Publikováno v: Food Hydrocolloids. 35:429-443

In this study, the effect of limited hydrolysis of soy β-conglycinin (7S) on the oxidative stability of 7S hydrolysate (7SH)-stabilized emulsions was investigated under different conditions of pH, ionic strength, degrees of hydrolysis (DH), and prot

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5705749a59d5b3f03d5b5d044bd756e1
https://doi.org/10.1016/j.foodhyd.2013.06.024

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Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves

Autor: Petr Dejmek, Federico Gómez Galindo, Pui Yeu Phoon, António A. Vicente

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

Pulsed electric fields in combination with vacuum infusion have been utilized to impregnate cells with trehalose, aiming at substantially improving the freezing tolerance of spinach leaves. Spinach samples were first treated with ten trains of bi-pol

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::038cab9266981091560e028c66b172a3
https://doi.org/10.1016/j.jfoodeng.2007.12.016

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Effect of cross-linking of interfacial sodium caseinate by natural processing on the oxidative stability of oil-in-water (o/w) emulsions

Autor: John W. Burgner, M. Fernanda San Martin-Gonzalez, Ganesan Narsimhan, Pui Yeu Phoon, Lake N. Paul

Publikováno v: Journal of agricultural and food chemistry. 62(13)

This study investigated how enzymatic cross-linking of interfacial sodium caseinate and emulsification, via high-pressure homogenization, influenced the intrinsic oxidative stability of 4% (w/v) menhaden oil-in-water emulsions stabilized by 1% (w/v)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06444117565b4e1771b07ad914030fd6
https://pubmed.ncbi.nlm.nih.gov/24606400

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Effect of thermal behavior of β-lactoglobulin on the oxidative stability of menhaden oil-in-water emulsions

Autor: Maria Fernanda San Martin-Gonzalez, Ganesan Narsimhan, Pui Yeu Phoon

Publikováno v: Journal of agricultural and food chemistry. 61(8)

This study reports how emulsion oxidative stability was affected by the interfacial structure of β-lactoglobulin due to different heat treatments. Four percent (v/v) menhaden oil-in-water emulsions, stabilized by 1% (w/v) β-lactoglobulin at pH 7, w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4735238a1e09e50df0045a0715e28ee7
https://pubmed.ncbi.nlm.nih.gov/23356684

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