Easa AM - Search Results

1

Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam.

Ojukwu M, Tan HL, Murad M, Nafchi AM, Easa AM. Ojukwu M, et al. Among authors: easa am. Food Sci Technol Int. 2023 Dec;29(8):799-808. doi: 10.1177/10820132221121169. Epub 2022 Aug 24. Food Sci Technol Int. 2023. PMID: 36000280

2

Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents.

Yeoh SY, Alkarkhi AF, Ramli SB, Easa AM. Yeoh SY, et al. Among authors: easa am. Int J Food Sci Nutr. 2011 Jun;62(4):410-7. doi: 10.3109/09637486.2010.539555. Epub 2011 Feb 9. Int J Food Sci Nutr. 2011. PMID: 21306189

3

Development of probiotic carriers using microbial transglutaminase-crosslinked soy protein isolate incorporated with agrowastes.

Lew LC, Bhat R, Easa AM, Liong MT. Lew LC, et al. Among authors: easa am. J Sci Food Agric. 2011 Jun;91(8):1406-15. doi: 10.1002/jsfa.4325. Epub 2011 Mar 7. J Sci Food Agric. 2011. PMID: 21384373

4

Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch.

Lubowa M, Yeoh SY, Easa AM. Lubowa M, et al. Among authors: easa am. Food Sci Technol Int. 2018 Sep;24(6):476-486. doi: 10.1177/1082013218766984. Epub 2018 Mar 30. Food Sci Technol Int. 2018. PMID: 29600879

5

Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk.

Chong WK, Mah SY, Easa AM, Tan TC. Chong WK, et al. Among authors: easa am. J Food Sci Technol. 2019 Sep;56(9):4371-4379. doi: 10.1007/s13197-019-03905-4. Epub 2019 Jul 3. J Food Sci Technol. 2019. PMID: 31478006 Free PMC article.

6

Cooking, textural, and mechanical properties of rice flour-soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono-δ-lactone.

Ojukwu M, Tan JS, Easa AM. Ojukwu M, et al. Among authors: easa am. J Food Sci. 2020 Sep;85(9):2720-2727. doi: 10.1111/1750-3841.15357. Epub 2020 Aug 10. J Food Sci. 2020. PMID: 32776580

7

Optimization of soy protein isolate, microbial transglutaminase and glucono-δ-lactone in gluten-free rice noodles.

Ojukwu M, Ofoedu C, Seow EK, Easa AM. Ojukwu M, et al. Among authors: easa am. J Sci Food Agric. 2021 Jul;101(9):3732-3741. doi: 10.1002/jsfa.11004. Epub 2020 Dec 26. J Sci Food Agric. 2021. PMID: 33301191

8

In-vitro digestibility and amino acid composition of soy protein isolate cross-linked with microbial transglutaminase followed by heating with ribose.

Gan CY, Cheng LH, Azahari B, Easa AM. Gan CY, et al. Among authors: easa am. Int J Food Sci Nutr. 2009;60 Suppl 7:99-108. doi: 10.1080/09637480802635090. Epub 2009 Apr 2. Int J Food Sci Nutr. 2009. PMID: 19194813

9

Assessment of cross-linking in combined cross-linked soy protein isolate gels by microbial transglutaminase and Maillard reaction.

Gan CY, Cheng LH, Easa AM. Gan CY, et al. Among authors: easa am. J Food Sci. 2009 Mar;74(2):C141-6. doi: 10.1111/j.1750-3841.2009.01053.x. J Food Sci. 2009. PMID: 19323728

10

Influences of superheated steam roasting on changes in sugar, amino acid and flavour active components of cocoa bean (Theobroma cacao).

Zzaman W, Bhat R, Yang TA, Easa AM. Zzaman W, et al. Among authors: easa am. J Sci Food Agric. 2017 Oct;97(13):4429-4437. doi: 10.1002/jsfa.8302. Epub 2017 Apr 5. J Sci Food Agric. 2017. PMID: 28251656

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