Fermentation of soybean residue (Okara) : potential in food applications by Mok, Wai Kit

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Potential novel nutritional beverage using submerged fermentation with Bacillus subtilis WX-17 on brewers’ spent grains by Tan, Yong Xing, Mok, Wai Kit, Chen, Wei Ning

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In vitro evaluation of enriched brewers' spent grains using bacillus subtilis WX-17 as potential functional food ingredients by Tan, Yong Xing, Mok, Wai Kit, Chen, Wei Ning

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Technology innovations for food security in Singapore: a case study of future food systems for an increasingly natural resource-scarce world by Mok, Wai Kit, Tan, Yong Xing, Chen, Wei Ning

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Evaluating the potential of Bacillus subtilis fermented okara as a functional food ingredient through in vitro digestion and fermentation by Mok, Wai Kit, Tan, Yong Xing, Chen, Wei Ning

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Effects of submerged liquid fermentation of Bacillus subtilis WX-17 using okara as sole nutrient source on the composition of a potential probiotic beverage by Mok, Wai Kit, Tan, Yong Xing, Lyu, Xiao Mei, Chen, Wei Ning

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Solid state fermentation of brewers’ spent grains for improved nutritional profile using Bacillus subtilis WX-17 by Tan, Yong Xing, Mok, Wai Kit, Lee, Jaslyn, Kim, Jaejung, Chen, Wei Ning

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A metabolomic approach to understand the solid-state fermentation of okara using Bacillus subtilis WX-17 for enhanced nutritional profile by Mok, Wai Kit, Tan, Yong Xing, Lee, Jaslyn, Kim, Jaejung, Chen, Wei Ning

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Okara waste as a substrate for the microalgae phaeodactylum tricornutum enhances the production of algal biomass, fucoxanthin, and polyunsaturated fatty acids by Kim, Jaejung, Lee, Jaslyn, Voo, Amanda Ying Hui, Tan, Yong Xing, Mok, Wai Kit, Li, Aaron Zongwei, Chen, Wei Ning

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