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Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva

Food hydrocolloids, 2009-07, Vol.23 (5), p.1270-1278

2009

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Probing hydrogen bond interactions in a shear thickening polysaccharide using nonlinear shear and extensional rheology

Carbohydrate polymers, 2015-06, Vol.123, p.136-145

2015

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Kinetic stability and cellular uptake of lutein in WPI-stabilised nanoemulsions and emulsions prepared by emulsification and solvent evaporation method

Food chemistry, 2017-04, Vol.221, p.1269-1276

2017

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Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin

Food hydrocolloids, 2010-07, Vol.24 (5), p.534-541

2010

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Molecular, rheological and physicochemical characterisation of puka gum, an arabinogalactan-protein extracted from the Meryta sinclairii tree

Carbohydrate polymers, 2019-09, Vol.220, p.247-255

2019

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Structure of a shear-thickening polysaccharide extracted from the New Zealand black tree fern, Cyathea medullaris

International journal of biological macromolecules, 2014-09, Vol.70, p.86-91

2014

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Enhancement of the intestinal permeability of curcumin using Pickering emulsions stabilized by starch crystals and chitosan

Food chemistry, 2023-03, Vol.405, p.134889, Article 134889

2023

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Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt

Food chemistry, 2016-04, Vol.197 (Pt A), p.297-306

2016

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Enhancement of the gut-retention time of resveratrol using waxy maize starch nanocrystal-stabilized and chitosan-coated Pickering emulsions

Food hydrocolloids, 2021-03, Vol.112, p.106291, Article 106291

2021

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Influence of chitosan-coating on the stability and digestion of emulsions stabilized by waxy maize starch crystals

Food hydrocolloids, 2019-09, Vol.94, p.603-612

2019

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Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis)

Food chemistry, 2015-11, Vol.187, p.290-296

2015

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Spray drying of whey protein stabilized nanoemulsions containing different wall materials – maltodextrin or trehalose

Food science & technology, 2021-01, Vol.136, p.110344, Article 110344

2021

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Effect of chia seed mucilage as stabiliser in ice cream

International dairy journal, 2021-09, Vol.120, p.105087, Article 105087

2021

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Process-structure-function relationship for mamaku suspension: Effect of drying methods on powder functionality

Food hydrocolloids, 2024-05, Vol.150, p.109683, Article 109683

2024

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Prevalence of diphtheria and tetanus antibodies among adults in Singapore: a national serological study to identify most susceptible population groups

Journal of public health (Oxford, England), 2016-03, Vol.38 (1), p.99-105

2016

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Characterisation of ice cream containing flaxseed oil

International journal of food science & technology, 2006-10, Vol.41 (8), p.946-953

2006

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Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model

Food hydrocolloids, 2009-08, Vol.23 (6), p.1563-1569

2009

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Examination of exopolysaccharide produced by Lactobacillus delbrueckii subsp. bulgaricus using confocal laser scanning and scanning electron microscopy techniques

Journal of food science, 2005-05, Vol.70 (4), p.M224-M229

2005

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Gastrointestinal digestion and stability of submicron-sized emulsions stabilized using waxy maize starch crystals

Food hydrocolloids, 2018-11, Vol.84, p.343-352

2018

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The fate of mamaku gum in the gut: effect on in vitro gastrointestinal function and colon fermentation by human faecal microbiota

Food & function, 2023-07, Vol.14 (15), p.7024-7039

2023

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Epidemiology of Vancomycin Resistant Enterococcus (VRE) in a Singapore Tertiary Hospital

International journal of infectious diseases, 2008, Vol.12, p.e359-e359

2008

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The influence of anthocyanins in pectin-whey protein complexation using a natural pigmented blackcurrant pectin

Food hydrocolloids, 2023-07, Vol.140, p.108672, Article 108672

2023

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Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature

Journal of food engineering, 2010-12, Vol.101 (3), p.236-243

2010

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Does harvesting age matter? Changes in structure and rheology of a shear-thickening polysaccharide from Cyathea medullaris as a function of age

Carbohydrate polymers, 2024-04, Vol.329, p.121757-121757, Article 121757

2024

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Shear and temperature sensitivity of a shear-thickening biopolymer from the New Zealand black tree fern

Food hydrocolloids, 2023-12, Vol.145, p.109075, Article 109075

2023

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Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva

Probing hydrogen bond interactions in a shear thickening polysaccharide using nonlinear shear and extensional rheology

Kinetic stability and cellular uptake of lutein in WPI-stabilised nanoemulsions and emulsions prepared by emulsification and solvent evaporation method

Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin

Molecular, rheological and physicochemical characterisation of puka gum, an arabinogalactan-protein extracted from the Meryta sinclairii tree

Structure of a shear-thickening polysaccharide extracted from the New Zealand black tree fern, Cyathea medullaris

Enhancement of the intestinal permeability of curcumin using Pickering emulsions stabilized by starch crystals and chitosan

Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt

Enhancement of the gut-retention time of resveratrol using waxy maize starch nanocrystal-stabilized and chitosan-coated Pickering emulsions

Influence of chitosan-coating on the stability and digestion of emulsions stabilized by waxy maize starch crystals

Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis)

Spray drying of whey protein stabilized nanoemulsions containing different wall materials – maltodextrin or trehalose

Effect of chia seed mucilage as stabiliser in ice cream

Process-structure-function relationship for mamaku suspension: Effect of drying methods on powder functionality

Prevalence of diphtheria and tetanus antibodies among adults in Singapore: a national serological study to identify most susceptible population groups

Characterisation of ice cream containing flaxseed oil

Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model

Examination of exopolysaccharide produced by Lactobacillus delbrueckii subsp. bulgaricus using confocal laser scanning and scanning electron microscopy techniques

Gastrointestinal digestion and stability of submicron-sized emulsions stabilized using waxy maize starch crystals

The fate of mamaku gum in the gut: effect on in vitro gastrointestinal function and colon fermentation by human faecal microbiota

Epidemiology of Vancomycin Resistant Enterococcus (VRE) in a Singapore Tertiary Hospital

The influence of anthocyanins in pectin-whey protein complexation using a natural pigmented blackcurrant pectin

Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature

Does harvesting age matter? Changes in structure and rheology of a shear-thickening polysaccharide from Cyathea medullaris as a function of age

Shear and temperature sensitivity of a shear-thickening biopolymer from the New Zealand black tree fern

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