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Maria Antipina

Singapore Institute of Food and Biotechnology Innovation

31 Biopolis Way

138669

Singapore

  • Singapore Institute of Food and Biotechnology Innovation

SCHOLARLY PAPERS

2

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37

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0

Scholarly Papers (2)

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1.

High-intensity ultrasound-induced interfacial modifications enhance the foaming functionality of lupin protein in sponge cake

Number of pages: 41 Posted: 02 Sep 2025
Uma Tay, Tricia Jing Hui Chong, Xinran Liu, Andrew Wan, Gomathy Sandhya Subramanian, Mei Hui Lo, Dingsong Lin, Priya Govindharajulu, Sihao Chen, Shifeng Sun, Wenqing Yang, Maria Antipina, Weibiao Zhou and Dejian Huang
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Singapore Institute of Food and Biotechnology Innovation, Singapore Institute of Food and Biotechnology Innovation, affiliation not provided to SSRN, affiliation not provided to SSRN, Singapore Institute of Food and Biotechnology Innovation, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Singapore Institute of Food and Biotechnology Innovation, National University of Singapore (NUS) and National University of Singapore (NUS) - Department of Food Science and Technology
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Abstract:

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Lupin protein, High-intensity ultrasound, interfacial properties, foaming properties, egg white alternative

2.

Multifunctional role of Baker’s yeast in modulating structure, umami perception, and storage stability of high-moisture soy extrudates

Number of pages: 42 Posted: 06 Jul 2026
Shu Mei Man, Jin Wen Aw, Yin Win Khin, Maria Antipina, Gomathy Sandhya Subramanian, Keng Guan Lim, Aaron Thong, Geraldine Chan, Raffael Osen, Jie Hong Chiang and Xin Yi See
Singapore Institute of Food and Biotechnology Innovation, Singapore Polytechnic, Singapore Institute of Food and Biotechnology Innovation, Singapore Institute of Food and Biotechnology Innovation, Singapore Institute of Food and Biotechnology Innovation, Singapore Polytechnic, Singapore Institute of Food and Biotechnology Innovation, Singapore Institute of Food and Biotechnology Innovation, Singapore Institute of Food and Biotechnology Innovation, Singapore Institute of Food and Biotechnology Innovation and Singapore Institute of Food and Biotechnology Innovation
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Abstract:

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Texture modification, flavour enhancer, soy protein, meat analogues, high moisture extrusion, whole-cell protein, Saccharomyces cerevisiae