Items where Author is "Lim, Teck Wei"

Lim, Teck Wei and Lim, Renee Lay Hong and Pui, Liew Phing and Tan, Chin Ping (2024) Evaluating the potential of stabilised betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink: sustainable colouration and antioxidant enhancement of stirred yoghurt. Future Foods, 10. art. no. 100452. pp. 1-12. ISSN 2666-8335; eISSN: 2666-8335

Lim, Teck Wei and Lim, Renee Lay Hong and Pui, Liew Phing and Tan, Chin Ping and Ho, Chun Wai (2024) Studies on the antioxidant mechanisms of betacyanins from improved fermented red dragon fruit (Hylocereus polyrhizus) drink in HepG2 cells. Sustainable Materials and Technologies, 41. art. no. e01086. pp. 1-9. ISSN 2214-9937; eISSN: 2214-9937

Lim, Teck Wei and Choo, Kah Yee and Lim, Renee Lay Hong and Pui, Liew Phing and Tan, Chin Ping and Ho, Chun Wai (2023) The indigenous microbial diversity involved in the spontaneous fermentation of red dragon fruit (Hylocereus polyrhizus) identified by means of molecular tools. Heliyon, 9 (11). art. no. e21940. pp. 1-10. ISSN 2405-8440

Lim, Teck Wei and Lim, Renee Lay Hong and Pui, Liew Phing and Tan, Chin Ping and Ho, Chun Wai (2023) Synergistic enhancing effect of xanthan gum, carboxymethyl cellulose and citric acid on the stability of betacyanins in fermented red dragon fruit (Hylocereus polyrhizus) drink during storage. Heliyon, 9 (10). art. no. e21025. pp. 1-13. ISSN 2405-8440

Lim, Teck Wei and Lim, Chiau Jinq and Liow, Chun An and Ong, Seok Teng and Lim, Lay Hong and Pui, Liew Phing and Tan, Chin Ping and Ho, Chun Wai (2022) Studies on the storage stability of betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink imparted by xanthan gum and carboxymethyl cellulose. Food Chemistry, 393. art. no. 133404. pp. 1-2. ISSN 0308-8146