| Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues JH Chiang, SM Loveday, AK Hardacre, ME Parker Food Structure 19, 100102, 2019 | 266 | 2019 |
| Plant proteins for future foods: A roadmap SYJ Sim, A Srv, JH Chiang, CJ Henry Foods 10 (8), 1967, 2021 | 145 | 2021 |
| The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology KKT Goh, L Matia-Merino, JH Chiang, R Quek, SJB Soh, RG Lentle Carbohydrate polymers 149, 297-307, 2016 | 134 | 2016 |
| Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its application in gluten-free noodles J Cai, JH Chiang, MYP Tan, LK Saw, Y Xu, MN Ngan-Loong Journal of Food Engineering 186, 1-9, 2016 | 74 | 2016 |
| Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method JH Chiang, W Tay, DSM Ong, D Liebl, CP Ng, CJ Henry Food Structure 28, 100183, 2021 | 66 | 2021 |
| Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction JH Chiang, GT Eyres, PJ Silcock, AK Hardacre, ME Parker Food Research International 123, 642-649, 2019 | 49 | 2019 |
| Application of chia (Salvia hispanica) mucilage as an ingredient replacer in foods JH Chiang, DSM Ong, FSK Ng, XY Hua, WLW Tay, CJ Henry Trends in Food Science & Technology 115, 105-116, 2021 | 47 | 2021 |
| Effects of enzymatic hydrolysis treatments on the physicochemical properties of beef bone extract using endo‐and exoproteases JH Chiang, SM Loveday, AK Hardacre, ME Parker International Journal of Food Science & Technology 54 (1), 111-120, 2019 | 41 | 2019 |
| Effects of Maillard‐reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives Jie Hong Chiang, Allan K. Hardacre, Michael E. Parker Journal of Food Science 85 (3), 567-575, 2020 | 30 | 2020 |
| Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal-and cereal-based protein hydrolysates JH Chiang, MTY Yeo, DSM Ong, CJ Henry Food Chemistry 383, 132609, 2022 | 20 | 2022 |
| Rheological and microstructural properties of native cassava starch-low methoxyl pectin in a fruit filling gel system O Yuliarti, E Gusti, JH Chiang, PX Teo, JY Ng Lwt 146, 111568, 2021 | 16 | 2021 |
| Extruded meat alternatives made from Maillard‐reacted beef bone hydrolysate and plant proteins. Part II–application in sausages JH Chiang, AK Hardacre, ME Parker International Journal of Food Science & Technology 55 (3), 1207-1217, 2020 | 15 | 2020 |
| Extruded meat alternatives made from Maillard‐reacted beef bone hydrolysate and plant proteins: part I–Effect of moisture content JH Chiang, AK Hardacre, ME Parker International Journal of Food Science & Technology 55 (2), 649-659, 2020 | 12 | 2020 |
| Application of plant proteins as alternative emulsifiers in double emulsions: using kappa‐carrageenan for complex coacervation and microencapsulation of riboflavin XY Hua, JH Chiang, CJ Henry International Journal of Food Science & Technology 57 (4), 2402-2415, 2022 | 10 | 2022 |
| In vitro and In vivo studies on intragastric soya protein–polysaccharide gels in a beverage matrix MSM Wee, R Yusoff, JH Chiang, Y Xu International Journal of Food Science & Technology 52 (6), 1358-1366, 2017 | 10 | 2017 |
| Functionalising insoluble pea protein aggregates using high-pressure homogenisation: Effects on physicochemical, microstructural and functional properties KS Ong, JH Chiang, SYJ Sim, D Liebl, M Madathummal, CJ Henry Food Structure 34, 100298, 2022 | 8 | 2022 |
| A Review on Buckwheat and Its Hypoglycemic Bioactive Components in Food Systems JH Chiang, XY Hua, AHM Yu, EWY Peh, EE See, C Jeyakumar Henry Food Reviews International 39 (9), 6362-6386, 2023 | 6 | 2023 |
| Effects of proteins and fats on the physicochemical, nutritional and sensory properties of plant‐based frozen desserts FSK Ng, JH Chiang, GCF Ng, CSH Lee, CJ Henry International Journal of Food Science & Technology 58 (7), 3912-3923, 2023 | 2 | 2023 |
| Influence of inulin‐konjac suspension as a fat replacer in baked muffins and its impact on textural and oxidative stability upon storage FSK Ng, JH Chiang, GCF Ng, CSH Lee, CJ Henry Journal of Food Processing and Preservation, e15769, 2021 | 2 | 2021 |
| Predicting the Textural Properties of Plant-Based Meat Analogs with Machine Learning S Kircali Ata, JK Shi, X Yao, XY Hua, S Haldar, JH Chiang, M Wu Foods 12 (2), 344, 2023 | 1 | 2023 |
