1. A novel apparatus for time-lapse optical microscopy of gelatinisation and digestion of starch inside plant cells. (July 2020) Authors: Do, Duc Toan; Singh, Jaspreet; Oey, Indrawati; Singh, Harjinder; Yada, Rickey Y.; Frostad, John M. Journal: Food hydrocolloids Issue: Volume 104(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A Qualitative Study of Malaysian Parents' Purchase Intention of Functional Weaning Foods using the Theory of Planned Behavior. Issue 2 (12th February 2019) Authors: Mohamad, Hajar; Mirosa, Miranda; Bremer, Phil; Oey, Indrawati Journal: Journal of food products marketing Issue: Volume 25:Issue 2(2019) Page Start: 187 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. An attribute prioritization-based segmentation of the Chinese consumer market for fruit juice. (December 2015) Authors: Lee, Pui Yee; Lusk, Karen; Mirosa, Miranda; Oey, Indrawati Journal: Food quality and preference Issue: Volume 46(2015:Dec.) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. An empirical evaluation of supra-threshold sensitivity measures for decremental and incremental stimulus intensity: Data from gustatory and olfactory performance. (April 2022) Authors: Abeywickrema, Sashie; Ginieis, Rachel; Oey, Indrawati; Peng, Mei Journal: Food quality and preference Issue: Volume 97(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract. (1st July 2015) Authors: Ha, Thi Van Anh; Kim, Saehoon; Choi, Yeri; Kwak, Hae-Soo; Lee, Sung Je; Wen, Jingyuan; Oey, Indrawati; Ko, Sanghoon Journal: Food chemistry Issue: Volume 178(2015) Page Start: 115 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies. Issue 6 (3rd October 2016) Authors: Soni, Aswathi; Oey, Indrawati; Silcock, Pat; Bremer, Phil Journal: Comprehensive reviews in food science and food safety Issue: Volume 15:Issue 6(2016) Page Start: 1139 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Bioactive peptides derived from egg proteins: A review. Issue 15 (13th October 2018) Authors: Liu, Ya-Fei; Oey, Indrawati; Bremer, Phil; Carne, Alan; Silcock, Pat Journal: Critical reviews in food science and nutrition Issue: Volume 58:Issue 15(2018) Page Start: 2508 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Biomimetic plant foods: Structural design and functionality. (December 2018) Authors: Do, Duc Toan; Singh, Jaspreet; Oey, Indrawati; Singh, Harjinder Journal: Trends in food science & technology Issue: Volume 82(2018) Page Start: 46 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Changes in the physicochemical properties of chilled and frozen-thawed lamb cuts subjected to pulsed electric field processing. (March 2021) Authors: Kantono, Kevin; Hamid, Nazimah; Ma, Qianli; Oey, Indrawati; Farouk, Mustafa Journal: Food research international Issue: Volume 141(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot purée (Daucus carota cv. Nantes). (4th May 2015) Authors: Leong, Sze‐Ying; Oey, Indrawati; Clapperton, Danielle; Aganovic, Kemal; Toepfl, Stefan Journal: International journal of food science & technology Issue: Volume 50:Number 8(2015:Aug.) Page Start: 1757 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗