Search Results - Vong, Weng Chan

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  1. 1
    Biovalorisation of okara (soybean residue) for food and nutrition

    Biovalorisation of okara (soybean residue) for food and nutrition by Vong, Weng Chan, Liu, Shao-Quan

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  2. 2
    Bioconversion of green volatiles in okara (soybean residue) into esters by coupling enzyme catalysis and yeast (Lindnera saturnus) fermentation

    Bioconversion of green volatiles in okara (soybean residue) into esters by coupling enzyme catalysis and yeast (Lindnera saturnus) fermentation by Vong, Weng Chan, Liu, Shao-Quan

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  3. 3
    Solid-state fermentation with Rhizopus oligosporus and Yarrowia lipolytica improved nutritional and flavour properties of okara

    Solid-state fermentation with Rhizopus oligosporus and Yarrowia lipolytica improved nutritional and flavour properties of okara by Vong, Weng Chan, Hua, Xin Yi, Liu, Shao-Quan

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  4. 4
    The effects of carbohydrase, probiotic Lactobacillus paracasei and yeast Lindnera saturnus on the composition of a novel okara (soybean residue) functional beverage

    The effects of carbohydrase, probiotic Lactobacillus paracasei and yeast Lindnera saturnus on the composition of a novel okara (soybean residue) functional beverage by Vong, Weng Chan, Liu, Shao-Quan

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  5. 5
    Okara (soybean residue) biotransformation by yeast Yarrowia lipolytica

    Okara (soybean residue) biotransformation by yeast Yarrowia lipolytica by VONG, Weng Chan, AU YANG, Kai Ling Corrine, LIU, Shao-Quan

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  6. 6
    Changes in volatile profile of soybean residue (okara) upon solid‐state fermentation by yeasts

    Changes in volatile profile of soybean residue (okara) upon solid‐state fermentation by yeasts by Vong, Weng Chan, Liu, Shao‐Quan

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  7. 7
    Biotransformation with cellulase, hemicellulase and Yarrowia lipolytica boosts health benefits of okara

    Biotransformation with cellulase, hemicellulase and Yarrowia lipolytica boosts health benefits of okara by Vong, Weng Chan, Lim, Xin Ying, Liu, Shao-Quan

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  8. 8
    High-throughput screening for aroma production in food fermentations

    High-throughput screening for aroma production in food fermentations by Vong, Weng Chan, Cerny, Christoph, Bodnar, Igor, Azario, Mauro Lorenzo Ondino, de Boer, Paulo, Julsing, Mattijs, Hugenholtz, Jeroen, Xiang, Wen-Juan, Ding, Yi-Chun, Roland, Wibke Silke Ute

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  9. 9
    Effects of branched‐chain amino acid addition on chemical constituents in lychee wine fermented with Saccharomyces cerevisiae

    Effects of branched‐chain amino acid addition on chemical constituents in lychee wine fermented with Saccharomyces cerevisiae by Chen, Dai, Vong, Weng Chan, Liu, Shao‐Quan

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