Food claims and nutrition facts of commercial infant foods von Koo, Yu-Chin, Chang, Jung-Su, Chen, Yi Chun

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Evaluation of various salt contents on quality characteristics with or without curdlan of pork myofibrillar protein gels and the development of low‐salt pork sausages von Lee, Chang Hoon, Chin, Koo Bok

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Evaluation of green kiwifruit juice extract on physicochemical properties, antioxidant activity, and tenderness of beef M. semitendinosus with in vitro digestion von Kim, Haeun, Chin, Koo Bok

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Changes in physicochemical properties of pork myofibrillar protein combined with corn starch and application to low‐fat pork patties von Lee, Chang Hoon, Chin, Koo Bok

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Rheological properties and in vitro digestibility of chicken breast myofibrillar protein containing various psyllium ( Plantago ovata ) husk concentrations von Choi, Ji Seon, Chin, Koo Bok

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Effects of pork gelatin levels on the physicochemical and textural properties of model sausages at different fat levels von Lee, Chang Hoon, Chin, Koo Bok

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Effects of different packaging method on oxidation stability and tenderness of chicken breast injected with different types of kiwifruit during storage von Kim, Haeun, Chin, Koo Bok

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Hydrolytic and antioxidant activities of pork loin protein hydrolysates treated with various freeze‐dried kiwifruit powders during incubation von Kim, Haeun, Chin, Koo Bok

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Structural changes of meat protein of chicken sausages with various levels of salt and phosphate and their effects on in vitro digestion von Choi, Ji Seon, Chin, Koo Bok

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Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low‐fat model sausages von Kim, Geon Ho, Chin, Koo Bok

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Effect of red bean protein isolate and salt levels on pork myofibrillar protein gels mediated by microbial transglutaminase von Lee, Hong Chul, Jang, Ho Sik, Kang, Iksoon, Chin, Koo Bok

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Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase... von Chin, Koo B., Go, Mi Y., Xiong, Youling L.

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Novel Control Theoretic Consensus-based Time Synchronization Algorithm for WSN in Industrial Applications: Convergence Analysis and Performance Characterization von Koo, Yeong Chin, Mahyuddin, Muhammad Nasiruddin, Wahab, Mohd Nadhir Ab

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Effects of lotus rhizome root powder made by different levels and drying methods on the physicochemical properties and antioxidant activity of regular‐fat model sausages von Qiu, Zhuang Zhuang, Chin, Koo Bok

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Involvement of children in hands‐on meal preparation and the associated nutrition outcomes: A scoping review von Ng, Choon Ming, Kaur, Satvinder, Koo, Hui Chin, Mukhtar, Firdaus

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Association between Adequate Fruit and Vegetable Intake and CVDs-Associated Risk Factors among the Malaysian Adults: Findings from a Nationally Representative Cross-Sectional Study von Tan, Lay-Kim, Lim, Geok-Pei, Koo, Hui-Chin, Ismail, Muhd-Zulfadli-Hafiz, Chan, Yee-Mang, Sulaiman, Wahinuddin, Ali, Osman, Kee, Chee-Cheong, Omar, Mohd-Azahadi

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Efficacy of ascorbic acid on processing characteristics and lipid oxidation of pre-rigor salted chicken breasts during vacuum refrigerated storage von Ham, Youn-Kyung, Song, Dong-Heon, Ha, Jae-Ho, Park, Soo-Kyung, Kim, Yu-Ri, Chin, Koo Bok, Kim, Hyun-Wook

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Integrating advanced Keggin-structure polyoxometalate into polymeric membrane to enhance photocatalytic self-cleaning and antifouling functionalities von Koo, Daniel Chin Hao, Tan, Nee Nee, Ng, Qi Hwa, Enche Ab Rahim, Siti Kartini, Low, Siew Chun, Yeo, Ryan Yow Zhong

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Nanotechnology in meat processing and packaging: potential applications - a review von Ramachandraiah, Karna, Han, Sung Gu, Chin, Koo Bok

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Evaluation of physicochemical properties and microbial counts of raw and cooked low‐fat patties added with eggplant powder prepared with different drying methods von br Sembring, Hanna Seprina, Chin, Koo Bok

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