Biovalorisation of okara (soybean residue) for food and nutrition von Vong, Weng Chan, Liu, Shao-Quan

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Bioconversion of green volatiles in okara (soybean residue) into esters by coupling enzyme catalysis and yeast (Lindnera saturnus) fermentation von Vong, Weng Chan, Liu, Shao-Quan

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Solid-state fermentation with Rhizopus oligosporus and Yarrowia lipolytica improved nutritional and flavour properties of okara von Vong, Weng Chan, Hua, Xin Yi, Liu, Shao-Quan

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The effects of carbohydrase, probiotic Lactobacillus paracasei and yeast Lindnera saturnus on the composition of a novel okara (soybean residue) functional beverage von Vong, Weng Chan, Liu, Shao-Quan

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Okara (soybean residue) biotransformation by yeast Yarrowia lipolytica von VONG, Weng Chan, AU YANG, Kai Ling Corrine, LIU, Shao-Quan

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Changes in volatile profile of soybean residue (okara) upon solid‐state fermentation by yeasts von Vong, Weng Chan, Liu, Shao‐Quan

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Biotransformation with cellulase, hemicellulase and Yarrowia lipolytica boosts health benefits of okara von Vong, Weng Chan, Lim, Xin Ying, Liu, Shao-Quan

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High-throughput screening for aroma production in food fermentations von Vong, Weng Chan, Cerny, Christoph, Bodnar, Igor, Azario, Mauro Lorenzo Ondino, de Boer, Paulo, Julsing, Mattijs, Hugenholtz, Jeroen, Xiang, Wen-Juan, Ding, Yi-Chun, Roland, Wibke Silke Ute

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Effects of branched‐chain amino acid addition on chemical constituents in lychee wine fermented with Saccharomyces cerevisiae von Chen, Dai, Vong, Weng Chan, Liu, Shao‐Quan

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AN OKARA-BASED BEVERAGE von LIU, Shao Quan, VONG, Weng Chan

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AN OKARA-BASED BEVERAGE von LIU, Shao Quan, VONG, Weng Chan

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Okara-based beverage von LIU SHAO QUAN, VONG WENG CHAN

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