Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity by Hong, Pui Khoon, Ndagijimana, Maurice, Betti, Mirko

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functional edible coatings for dried guava (psidium guajava L.) slices by Hong, Pui Khoon, Sharmila, Sevan, Nur Liyana, Mohd Izan

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Functional edible coatings for dried guava (Psidium guajava l.) slices by Hong, Pui Khoon, Sevan, Sharmilaa, Nur Liyana, Mohd Izan

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Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models by Hong, Pui Khoon, Low, Kay May, Moo, Siew Yen, Teh, Yiing Chyn

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Exploring the nutritional composition of cultured horseshoe crab (Tachypleus gigas): A study of proximate composition, minerals, amino acids, and fatty acids by Nashrin Iszhan, Ishak, Farahanim, Misni, Hong, Pui Khoon, Nor Qhairul Izzreen, Mohd Noor, Nazikussabah, Zaharudin

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An overview of enzyme technology used in food industry by Aizi Nor Mazila, Ramli, Hong, Pui Khoon, Nor Hasmaliana, Abdul Manas, Nur Izyan, Wan Azelee

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Exploring the nutritional composition of cultured horseshoe crab (Tachypleus gigas): A study of proximate composition, minerals, amino acids, and fatty acids by Nashrin Iszhan Ishak, Farahanim Misni, Hong, Pui Khoon, Nor Qhairul Izzreen Mohd Noor, Nazikussabah Zaharudin

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