Shu Min Ng

Development of non-animal chicken fat using faba bean protein-based emulsion gels

Yan Kang, Shu Min Ng, Umamaheshweri Aruchunan, Xiaoxiao Ma et autres

Increasing awareness of the risks associated with overconsumption of saturated fats has focused attention on healthier fat replacers that can be incorporated into alternative protein foods as non-animal fat. A key technological challenge is in developing non-animal fats that are: (1) relatively …

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Comparative Effects of Durian and Banana Consumption on Thermic Effect of Food and Metabolic Responses in Healthy Adults

Michelle Ting Yun Yeo, Shu Min Ng, Xinyan Bi, Christiani Jeyakumar Henry

OBJECTIVE: In traditional Chinese philosophy, durian is classified as a "yang" food with heaty properties, believed to raise body temperature and blood pressure (BP) after consumption. In contrast, bananas are considered as "yin," possessing cooling effect. However, scientific evidence supporting these concepts …

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Development of Non-Animal Fat Using Plant Protein-Based Emulsion Gels

Yan Kang, Shu Min Ng, Umamaheshweri Aruchunan, Xiaoxiao Ma et autres