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    • Research Interests
    Eating RateEating BehaviourGlycaemic ResponsesSatietyFood Texture2022202420202025
    20212024

    Papers共 9 篇Author StatisticsCo-AuthorSimilar Experts

    By YearBy Citation主题筛选期刊级别筛选合作者筛选合作机构筛选
    时间
    引用量
    主题
    期刊级别
    合作者
    合作机构
    All2024202320222021
    Comparative Analysis of Sensory, Textural, Microstructural, Amino Acids and Protein Digestibility Properties of Animal and Alternative Meat Products in the Asian Market
    Grace Cui Fang Ng,Michelle Jie Ying Choy,Vicki Wei Kee Tan, Alicia Hui Peng Theng,Felicia Siew Kay Ng,Dayna Shu Min Ong, Kian Siang Ong, Pei Ying Lim, Mufeeda Madathummal, Pik Han Chong,Jie Hong Chiang
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYno. 8 (2024): 5837-5858
    Cited0Views0Bibtex
    0
    0
    Author Statistics
    00.20.40.60.81#Papers#CitationH-IndexG-IndexSociabilityDiversityActivity

    #Papers: 9

    #Citation: 62

    H-Index: 4

    G-Index: 6

    Sociability: 3

    Diversity: 2

    Activity: 9

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    • 合作者
    • 学生
    • 导师
    Ai Ting Goh合作论文数
    6
    Ciaran G. Forde合作论文数
    Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences6
    Markus Stieger合作论文数
    NIZO food research4
    Georgia Chatonidi合作论文数
    Physics and Physical Chemistry of Foods, Wageningen University3
    Vicki Tan合作论文数
    3
    Shalini Ponnalagu合作论文数
    3
    Amanda JiaYing Lim合作论文数
    2
    Teo Pey Sze合作论文数
    School of Health Sciences, Universiti Sains Malaysia2
    Geraldine Chan合作论文数
    1
    Aaron Thong合作论文数
    1
    Grace Ng合作论文数
    1
    Xin Hui Chua合作论文数
    1
    Jie Hong Chiang合作论文数
    1
    Clare Whitton合作论文数
    MRC Human Nutrition Research, Elsie Widdowson Laboratory1
    Rob Van Dam合作论文数
    Department of Exercise and Nutrition Sciences, Milken Institute School of Public Health, George Washington University1
    May Wee合作论文数
    1
    Keri McCrickerd合作论文数
    1
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