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Xin Yi See

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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67

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0

Scholarly Papers (2)

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1.

Throughput-driven control of fibrous, anisotropic structure and texture development in high-moisture soy extrudates

Number of pages: 33 Posted: 05 Jan 2026
Shu Mei Man, Jie Hong Chiang, Raffael Osen and Xin Yi See
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
Downloads 64 (942,565)

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Degree of texturization, fibrous structure, high moisture extrusion, meat analogues, texture properties

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