Survey of the salt (NaCl) contents of traditional breads in Tehran, 2016‒2018: Implication for public health by Zahra Hadian, S Fatemeh, S Reihani, Leila Mirmoghtadaie, Thuan Chew Tan

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Rheological characterization and fouling deposition behavior of coconut cream emulsion at heat processing temperature range by Avan Maghazechi, Abdorreza Mohammadi Nafchi, Thuan‐Chew Tan, Azhar Mat Easa

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Characterization of Probiotics from Water Kefir Grains by Koh, Wee Yin, Xiao, Xian Lim, Thuan, Chew Tan, Sapina Abdullah

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Encapsulated Probiotics: Potential Techniques and Coating Materials for Non-Dairy Food Applications by Wee Yin Koh, Xiao Xian Lim, Thuan-Chew Tan, Rovina Kobun, Babak Rasti

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Extraction and characterization of gelatin derived from acetic acid-treated black soldier fly larvae by Lee-Kee Chua, Pek-Kui Lim, Yin-Yin Thoo, Yun-Ping Neo, Thuan-Chew Tan

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Utilising Spent Tea Leaves Powder as Functional Ingredient to Enhance the Quality of Non-Gluten Shortbread Cookies by Wee Yin Koh, Xiao Xian Lim, Thuan Chew Tan, Hasmadi Mamat, Rovina Kobun, Babak Rasti

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Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles by Shin-Yong Yeoh, Hui-Ling Tan, Lubowa Muhammad, Thuan-Chew Tan, Maizura Murad, Azhar Mat Easa

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Overview of fermentation process: structurefunction relationship on protein quality and nonnutritive compounds of plant-based proteins and carbohydrates by Mohammad Alrosan, Thuan-Chew Tan, Wee Yin Koh, Azhar Mat Easa, Sana Gammoh, Muhammad H. Alu’datt

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Preparation of lentil and quinoa protein complexes through protein–protein interactions and water kefir–assisted fermentation to improve protein quality and functionality by Mohammad Alrosan, Mohammad Alrosan, Thuan-Chew Tan, Thuan-Chew Tan, Azhar Mat Easa, Sana Gammoh, Muhammad H. Alu'datt, Carole C. Tranchant, Ali Madi Almajwal, Sofyan Maghaydah, Mohammed Ali Dheyab, Mohammed Ali Dheyab, Mahmood S. Jameel, Ali Al-Qaisi, Farah R. Al Qudsi

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Enhanced functionality of fermented whey protein using water kefir by Mohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, Sana Gammoh, Muhammad H. Alu’datt, Stan Kubow, Ali Madi Almajwal, Ali Al-Qaisi

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Molecular forces driving protein complexation of lentil and whey proteins: Structure-function relationships of trehalose-conjugated protein complexes on protein digestibility and s... by Mohammad Alrosan, Ali Madi Almajwal, Ali Al-Qaisi, Sana Gammoh, Muhammad H. Alu'datt, Farah R. Al Qudsi, Thuan-Chew Tan, Ammar A. Razzak Mahmood, Sofyan Maghaydah

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Improving the Functionality of Lentil–Casein Protein Complexes through Structural Interactions and Water Kefir-Assisted Fermentation by Mohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, Muhammad H. Alu’datt, Carole C. Tranchant, Ali Madi Almajwal, Sana Gammoh, Sofyan Maghaydah, Mohammed Ali Dheyab, Mahmood S. Jameel, Ali Al-Qaisi

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Functional and Bioactive Properties of Wheat Protein Fractions: Impact of Digestive Enzymes on Antioxidant, α-Amylase, and Angiotensin-Converting Enzyme Inhibition Potential by Sana Gammoh, Muhammad H. Alu’datt, Mohammad N. Alhamad, Carole C. Tranchant, Taha Rababah, Doa’a Al-U’datt, Neveen Hussein, Mohammad Alrosan, Thuan-Chew Tan, Stan Kubow, Haya Alzoubi, Ali Almajwal

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