Sustainable Development Goals (SDGs)

Alrosan, M., Tan, T.C., Easa, A.M., Gammoh, S., & Alu’datt, M.H. (2021). Effects of fermentation on the quality, structure, and non-nutrient contents of lentil (Lens culinaris) proteins. Journal of Food Quality. (view article)

Azmi, N.N.A.N, Leong, Y.H., Tan, T.C., & Ang, M.Y. (2021). Monochloropropanediols (MCPD) esters and glycidyl esters (GE) in infant formulas and challenges of palm oil industry in Malaysia: a review. Food Research. (view article)

Hadian, Z., Reihani, S.F.S., Tan, T.C., Khaneghah, A.M. (2021). A study on sodium chloride content in traditional Iranian bread as an approach to control and prevent non-communicable diseases. International Journal of Environmental Analytical Chemistry. (view article)

Seow, E.K., Muthu, V., Che Muhamed, A.M., Ooi, C.H., Singh, R., Easa, A.M., & Tan, T.C. (2021). Influence of low-level gelling agents on the dissolution and in-vitro nutrient release study of coconut water-based hydrogel. Journal of Food Science and Technology. (view article)

Chew, S.K., Maizura, M., Hazwani, A.Y., & Tan, T.C. (2020). The effect of formulated natural sport drink containing sugarcane juice, calamansi juice, and fructooligosaccharide (FOS) on athletic gastrointestinal tolerance. Sport Sciences for Health. (view article)

Tan, H.L., Tan, T.C., & Easa, A.M. (2020). The use of selected hydrocolloids and salt substitutes on structural integrity, texture, sensory properties, and shelf life of fresh no salt wheat noodles. Food Hydrocolloids. (view article)

Yeoh, S.Y., Lubowa, M., Tan, T.C., Maizura, M., & Easa, A.M. (2020). The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles. Food Chemistry. (view article)