High-Protein Foods for Dysphagia: Manipulation of Mechanical and Microstructural Properties of Whey Protein Gels Using De-Structured Starch and Salts

por Ang, Cai Ling, Goh, Kelvin Kim Tha, Lim, Kaiyang, Matia-Merino, Lara
Publicado 2022

Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread

por Yassin, Zawanah, Tan, Yin Li, SRV, Akila, Monro, John, Matia-Merino, Lara, Lim, Kaiyang, Hardacre, Allan, Mishra, Suman, Goh, Kelvin Kim Tha
Publicado 2022

Effects of Incorporating Alkaline Hydrogen Peroxide Treated Sugarcane Fibre on The Physical Properties and Glycemic Potency of White Bread

por Binte Abdul Halim, Fatin Natasha, Taheri, Afsaneh, Abdol Rahim Yassin, Zawanah, Chia, Kai Feng, Goh, Kelvin Kim Tha, Goh, Suk Meng, Du, Juan
Publicado 2023