The Effect Of Pre-Treatment On Octenyl Succinic Anhydride (Osa)-Modified Potato Starch In Stabilizing Pickering Emulsion

by Lim, Xiao Xian
Published 2020

Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum)

by Koh, Wee Yin, Patricia @ Patricia Clementina Matanjun, Lim, Xiao Xian, Rovina Kobun
Published 2022

Encapsulated probiotics: Potential techniques and coating materials for non-dairy food applications

by Koh, Wee Yin, Lim, Xiao Xian, Tan, Thuan-Chew, Rovina Kobun, Babak Rasti
Published 2022

Utilising spent tea leaves powder as functional ingredient to enhance the quality of non-gluten shortbread cookies

by Koh, Wee Yin, Lim, Xiao Xian, Tan, Thuan Chew, Hasmadi Mamat, Rovina Kobun, Babak Rasti
Published 2023

Production and optimisation of fermented pumpkin-based mature coconut water kefir beverage using response surface methodology

by Koh, Wee Yin, Lim, Xiao Xian, Khor, Ban Hock, Babak Rasti, Tan, Thuan Chew, Rovina Kobun, Utra Uthumporn
Published 2024