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Lee, Pin‐Rou
36  Ergebnisse:
Personensuche X
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1

Effect of starch addition on the physicochemical properties..:

Lu, Zhou ; Liu, Yi ; Lee, Yi En Jayne...
Food Chemistry.  403 (2023)  - p. 134390 , 2023
Link: https://doi.org/10.1016/..
 
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2

Using HPMC to improve sensory properties of vegan omelet an..:

Lu, Zhou ; Lee, Pin-Rou ; Yang, Hongshun
Food Hydrocolloids.  144 (2023)  - p. 108938 , 2023
Link: https://doi.org/10.1016/..
 
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3

Synergistic adsorption of surface-active components at the ..:

Lu, Zhou ; Lee, Pin-Rou ; Yang, Hongshun
Food Hydrocolloids.  137 (2023)  - p. 108414 , 2023
Link: https://doi.org/10.1016/..
 
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4

Kappa-carrageenan improves the gelation and structures of s..:

Lu, Zhou ; Lee, Pin-Rou ; Yang, Hongshun
Food Hydrocolloids.  140 (2023)  - p. 108585 , 2023
Link: https://doi.org/10.1016/..
 
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5

Chickpea flour and soy protein isolate interacted with κ-ca..:

Lu, Zhou ; Lee, Pin-Rou ; Yang, Hongshun
Food Hydrocolloids.  130 (2022)  - p. 107691 , 2022
Link: https://doi.org/10.1016/..
 
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6

Biotransformation of pork trimmings into protein hydrolysat..:

Li, Xinzhi ; Lee, Pin-Rou ; Taniasuri, Fransisca.
Journal of Food Science and Technology.  58 (2021)  12 - p. 4598-4607 , 2021
Link: https://doi.org/10.1007/..
 
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7

Effects of yeast fermentation on transforming the volatile ..:

Li, Xinzhi ; Lee, Pin‐Rou ; Taniasuri, Fransisca.
International Journal of Food Science & Technology.  56 (2020)  5 - p. 2291-2303 , 2020
Link: https://doi.org/10.1111/..
 
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8

Effect of lactic acid bacterial fermentation on amino acids..:

Li, Xinzhi ; Lee, Pin‐Rou ; Taniasuri, Fransisca.
International Journal of Food Science & Technology.  56 (2020)  1 - p. 429-440 , 2020
Link: https://doi.org/10.1111/..
 
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9

The Possible Reduction Mechanism of Volatile Sulfur Compoun..:

Lu, Yuyun ; Fong, Alicia Sarah Yoke Ling ; Chua, Jian-Yong...
Molecules.  23 (2018)  6 - p. 1456 , 2018
Link: https://doi.org/10.3390/..
 
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10

The effects of co- and sequential inoculation of Torulaspor..:

Lu, Yuyun ; Voon, Marilyn Kai Wen ; Chua, Jian-Yong...
Applied Microbiology and Biotechnology.  101 (2017)  21 - p. 7853-7863 , 2017
Link: https://doi.org/10.1007/..
 
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11

Modulation of grape wine flavor via the sequential inoculat..:

Lu, Yuyun ; Peh, Jannice Chew Hui ; Lee, Pin-Rou.
Food Biotechnology.  31 (2017)  4 - p. 245-263 , 2017
Link: https://doi.org/10.1080/..
 
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12

Chemical consequences of three commercial strains of Oenoco..:

Lu, Yuyun ; Chua, Jian-Yong ; Huang, Dejian..
Food Chemistry.  215 (2017)  - p. 209-218 , 2017
Link: https://doi.org/10.1016/..
 
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13

Induction of simultaneous and sequential malolactic ferment..:

Taniasuri, Fransisca ; Lee, Pin-Rou ; Liu, Shao-Quan
International Journal of Food Microbiology.  230 (2016)  - p. 1-9 , 2016
Link: https://doi.org/10.1016/..
 
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14

Combined effects of fermentation temperature and pH on kine..:

Lu, Yuyun ; Voon, Marilyn Kai Wen ; Huang, Dejian..
Applied Microbiology and Biotechnology.  101 (2016)  7 - p. 3005-3014 , 2016
Link: https://doi.org/10.1007/..
 
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15

Biotransformation of chemical constituents of durian wine w..:

Lu, Yuyun ; Chua, Jian-Yong ; Huang, Dejian..
Applied Microbiology and Biotechnology.  100 (2016)  20 - p. 8877-8888 , 2016
Link: https://doi.org/10.1007/..
 
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