Effects of proteins and fats on the physicochemical, nutritional and sensory properties of plant‐based frozen desserts von Ng, Felicia Siew Kay, Chiang, Jie Hong, Ng, Grace Cui Fang, Lee, Cheryl Si Hui, Henry, Christiani Jeyakumar

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Physicochemical characteristics of green banana flour and its use in the development of konjac‐green banana noodles von Yu, Ashley Hui Min, Phoon, Pui Yeu, Ng, Grace Cui Fang, Henry, Christiani Jeyakumar

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Comparative analysis of sensory, textural, microstructural, amino acids and protein digestibility properties of animal and alternative meat products in the Asian market von Ng, Grace Cui Fang, Choy, Michelle Jie Ying, Tan, Vicki Wei Kee, Theng, Alicia Hui Peng, Ng, Felicia Siew Kay, Ong, Dayna Shu Min, Ong, Kian Siang, Lim, Pei Ying, Madathummal, Mufeeda, Chong, Pik Han, Chiang, Jie Hong

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A comparative analysis of macronutrient digestibility in animal and alternative meat products for the Asian market von Ong, Kian Siang, Lim, Pei Ying, Ng, Felicia Siew Kay, Sim, Hui Yu, Chiang, Jie Hong, Ng, Grace Cui Fang

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Influence of inulin–konjac suspension as a fat replacer in baked muffins and its impact on textural and oxidative stability upon storage von Ng, Felicia Siew Kay, Chiang, Jie Hong, Ng, Grace Cui Fang, Lee, Cheryl Si Hui, Henry, Christiani Jeyakumar

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Comparison of boba pearls made from tapioca starch and other unconventional flours and starches: Their glycaemic response (GR) von Kaur, Bhupinder, Quek, Rina Yu Chin, Ng, Grace Cui Fang, Ponnalagu, Shalini, Henry, Christiani Jeyakumar

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