Singapore
National University of Singapore (NUS) - Department of Food Science and Technology
Mung bean protein, protein gel, plant-based seafood mimics, Transglutaminase, protein cross-link
papaya leaves, anti-inflammation, anti-coronavirus, synergistic effect, COVID-19.
Soluble dietary fiber, inositol, yellow pitaya, physicochemical property, in vitro starch digestion
Cicada chrysalis protein；ACE inhibitory peptides；Molecular Docking, HUVECs
Baby kiwifruit, polyphenols, HPLC-HR-TOF/MS2, bioactive compounds, Inhibition activity
Plant-based fishball analogues, Mung bean protein, Microbial transglutaminase (mTGase), sensory evaluation
Agriceuticals, green extraction method, Garcinia mangostana, α-mangostin, α-amylase inhibitory activity, anti-inflammation, RAW 264.7
Lupin protein, High-intensity ultrasound, interfacial properties, foaming properties, egg white alternative
Highland barley, Fermentation, Gluten, Starch digestibility, Structure
Methyl, Hypochlorite, Fluorescent sensor, Alkali environment detection, Solid fluorescence
Se-enriched protein, Cardamine violifolia, Digestion products, Neuroprotective, PC12 cells
haskap seeds, seed oil, volatile compounds, fatty acids, GC-MS
Epigallocatechin-3-gallate, Selenocystine, nanoparticles, Antioxidant, Apoptosis
Genipin, Riboflavin, Blue-light photosensitization, Amino acids, UV–Vis kinetics, Hair coloration
Hydrogen sulfide, Metal Oxide Semiconductor, Au nanoparticles, Porous material, Gas sensor
Se-enriched protein, neuroprotective, Bioavailability, Transport mechanism, Se species
