Yoganathan Kanagasundaram

Turning RuBisCO-enriched snap pea protein concentrates into function: A novel plant protein for fat-free whipped cream alternatives

Qinghao Ning, Jordy Kim Ung Ling, Jia Yee Wu, Tamilvendan Manavalan et autres

sg (code pays fourni par la source)

From Charcuterie to Plant-Based: Harnessing Penicillium nalgiovense for Innovative Soybean Co-Culture Fermentation

Xin Hui Chin, Ryan Soh, Geraldine Chan, Pnelope Ng et autres

sg, au (code pays fourni par la source)

Unlocking the Potential of Adzuki Bean: A Sustainable Red Protein With Techno‐Functional and Antioxidant Properties for Plant‐Based Meat

Gomathy Sandhya Subramanian, Jordy Kim Ung Ling, Ryan Soh, Qinghao Ning et autres

sg (code pays fourni par la source)

Probiotic Characterization and the Potential Application of Lactic Acid Bacteria Isolated From Tempeh and Oncom

Elvina Parlindungan, Mario Wibowo, Yoganathan Kanagasundaram, Siew Bee Ng

sg (code pays fourni par la source)

Sustainable biotransformation of microalgae via probiotic fermentation for enhanced functional, nutritional, and sensory properties

Po‐Hsiang Wang, Zann Tan, Choy Eng Nge, Nurhidayah Basri et autres

sg (code pays fourni par la source)

Leveraging Neurospora crassa in Co-culture fermentations: Modulating the taste, aroma, and enhancing fatty aroma profiles in fermented soybean products

Xin Hui Chin, Ryan Soh, Geraldine Chan, Pnelope Ng et autres

sg, au (code pays fourni par la source)

Author response for "Sustainable biotransformation of microalgae via probiotic fermentation for enhanced functional, nutritional, and sensory properties"

Po‐Hsiang Wang, Zann Tan, Choy Eng Nge, Nurhidayah Basri et autres

Sequential Drying and Extraction of Lipids and Bioactives from High-Moisture Food Side Streams Using Supercritical Carbon Dioxide: A Novel Approach to Side-Stream Valorization

Lay Kien Yang, Christian Hermansen, Md. Mahabubur Rahman Talukder, Melanie Weingarten et autres

sg, us (code pays fourni par la source)

Cocoa Fermentation: Microbial Dynamics and Impact on Flavor and Quality

N.D. Lindley, Yoganathan Kanagasundaram, Yvonne Chow

Sustainable biotransformation of microalgae via probiotic fermentation for enhanced functional, nutritional, and sensory properties

Po‐Hsiang Wang, Zann Tan, Choy Eng Nge, Nurhidayah Basri et autres

sg (code pays fourni par la source)

Tailoring chickpea protein functionality for food applications through supercritical CO2 processing

Gomathy Sandhya Subramanian, Daryl Lee, Su Hui Lim, Sergey Gorelik et autres

sg (code pays fourni par la source)

Discovery and Characterization of Two Novel Sesquiterpene Synthases Producing Pleostene in Oyster and Honey Mushrooms

Congqiang Zhang, Mario Wibowo, Sudha Shukal, Nurhidayah Basri et autres

sg (code pays fourni par la source)