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Publication date Communities Collections Article title Author(s) Journal/Conference
1 Apr 2021 BMRC Singapore Institute of Food and Biotechnology Innovation Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method (Pending publish) Jie Hong Chiang, Wesley Tay, Shu Min Dayna Ong, David Liebl, Chee Peng Ng, Christiani Jeyakumar Henry Food Structure
6 Jan 2021 BMRC Singapore Institute of Food and Biotechnology Innovation A glycaemic index compendium of non-western foods (Pending publish) Christiani Jeyakumar Henry, Yu Chin Rina Quek, Bhupinder Kaur, Sangeetha Shyam, Harvinder Kaur Gilcharan Singh
1 Dec 2020 BMRC Singapore Institute of Food and Biotechnology Innovation Effects of repeated deep-frying on fatty acid profiles of potato fries and frying oils: soybean oil, canola oil and their 1:1 blend (Pending publish) MICHELLE YEO TING YUN, Xinyan Bi, Christiani Jeyakumar Henry Malaysian journal of nutrition
13 Nov 2020 BMRC Singapore Institute of Food and Biotechnology Innovation Two Blends of Refined Rice Bran, Flaxseed, and Sesame Seed Oils Affect the Blood Lipid Profile of Chinese Adults with Borderline Hypercholesterolemia to a Similar Extent as Refined Olive Oil (Pending publish) Long Hui Wong, Sumanto Haldar, Shia Lyn Tay, Jorg J Jacoby, Pengfei He, Farhana Osman, Shalini Ponnalagu, Yuan Rong Jiang, Hwee Peng Rebecca Lian, Christiani Jeyakumar Henry
18 Aug 2020 BMRC Singapore Institute of Food and Biotechnology Innovation Energy Density and Nutrient Contents of Selective Chinese New Year Snacks MICHELLE YEO TING YUN, Penny Yeo Liu Qing, Xinyan Bi, Christiani Jeyakumar Henry FOODS
17 Aug 2020 BMRC Singapore Institute of Food and Biotechnology Innovation Effects of Time-Restricted Feeding during Ramadan on Dietary Intake, Body Composition and Metabolic Outcomes Farhana Osman, Sumanto Haldar, Christiani Jeyakumar Henry Nutrients (MDPI)
15 Aug 2020 BMRC Singapore Institute of Food and Biotechnology Innovation A Novel Approach to Structure Plant-Based Yogurts Using High Pressure Processing Shaun Y. J. Sim, Xin Yi Hua, Christiani Jeyakumar Henry Foods
1 May 2020 BMRC Singapore Institute of Food and Biotechnology Innovation Postprandial blood glucose response: does the glycaemic index (GI) value matter even in the low GI range? Bhupinder Kaur, Melvin Koh, Shalini Ponnalagu, Christiani Jeyakumar Henry Nutrition & Diabetes
22 Apr 2020 BMRC Institute for Human Development and Potential High or low glycemic index (GI) meals at dinner results in greater postprandial glycemia compared with breakfast: a randomized controlled trial Christian Darimont, Katherine Mace, Christiani Jeyakumar Henry, Sumanto Haldar, Leonie Egli, Carlos Antonio De Castro, Shia Lyn Tay, Melvin Xu Nian Koh BMJ Open Diabetes Research & Care
22 Apr 2020 BMRC Singapore Institute of Food and Biotechnology Innovation Current Developments in Digital Quantitative Volume Estimation for the Optimisation of Dietary Assessment Wesley Tay, Bhupinder Kaur, Rina Quek, Joseph Lim, Christiani Jeyakumar Henry Nutrients