1. Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods. (1st January 2015) Authors: Yuliarti, Oni; Matia-Merino, Lara; Goh, Kelvin K.T.; Mawson, John; Williams, Martin A.K.; Brennan, Charles Journal: Food chemistry Issue: Volume 166(2015) Page Start: 479 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods. (1st January 2015) Authors: Yuliarti, Oni; Matia-Merino, Lara; Goh, Kelvin K.T.; Mawson, John; Williams, Martin A.K.; Brennan, Charles Journal: Food chemistry Issue: Volume 166(2015) Page Start: 479 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of chia seed mucilage as stabiliser in ice cream. (September 2021) Authors: Feizi, Reihaneh; Goh, Kelvin K.T.; Mutukumira, Anthony N. Journal: International dairy journal Issue: Volume 120(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Enhancement of the gut-retention time of resveratrol using waxy maize starch nanocrystal-stabilized and chitosan-coated Pickering emulsions. (March 2021) Authors: Jo, Myeongsu; Ban, Choongjin; Goh, Kelvin K.T.; Choi, Young Jin Journal: Food hydrocolloids Issue: Volume 112(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Enhancement of the intestinal permeability of curcumin using Pickering emulsions stabilized by starch crystals and chitosan. (30th March 2023) Authors: Jo, Myeongsu; Ban, Choongjin; Goh, Kelvin K.T.; Choi, Young Jin Journal: Food chemistry Issue: Volume 405:Part A(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis). (15th November 2015) Authors: Yuliarti, Oni; Goh, Kelvin K.T.; Matia-Merino, Lara; Mawson, John; Brennan, Charles Journal: Food chemistry Issue: Volume 187(2015) Page Start: 290 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Formation and stability of single and bi-layer nanoemulsions using WPI and lactoferrin as interfacial coatings under different environmental conditions. (October 2017) Authors: Teo, Anges; Lee, Sung Je; Goh, Kelvin K.T. Journal: Food structure Issue: Volume 14(2017) Page Start: 60 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Gastrointestinal digestion and stability of submicron-sized emulsions stabilized using waxy maize starch crystals. (November 2018) Authors: Jo, Myeongsu; Ban, Choongjin; Goh, Kelvin K.T.; Choi, Young Jin Journal: Food hydrocolloids Issue: Volume 84(2018) Page Start: 343 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Influence of chitosan-coating on the stability and digestion of emulsions stabilized by waxy maize starch crystals. (September 2019) Authors: Jo, Myeongsu; Ban, Choongjin; Goh, Kelvin K.T.; Choi, Young Jin Journal: Food hydrocolloids Issue: Volume 94(2019) Page Start: 603 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions. (May 2016) Authors: Teo, Anges; Dimartino, Simone; Lee, Sung Je; Goh, Kelvin K.T.; Wen, Jingyuan; Oey, Indrawati; Ko, Sanghoon; Kwak, Hae-Soo Journal: Food hydrocolloids Issue: Volume 56(2016:May) Page Start: 150 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗