Indra is the Food Science Head of Department. She is actively involved in the teaching and supervision of our students.
Her research focuses on the development of smart processing strategies using conventional and advanced food technologies to create safe and healthier food products with unique sensory characteristics. Understanding consumer perception and acceptance of food products as well as processing technologies used is essential to achieve sustainable production and marketability of food products.
Indra is a Fellow for Food Standards Australia New Zealand (FSANZ), a Fellow for International Academy for Food Science and Technology (IAFST), a Fellow at the New Zealand Institute of Food Science and Technology and a Professional member of the Institute of Food Technologists (IFT), United States. She was the Chair of Training and Development for European Project funded NovelQ project (2005-2008). She has been awarded as Distinguished Professor by Institute of Food Science and Technology from Chinese Academy of Agricultural Sciences in 2017.
She is currently a Principal Investigator of the Riddet Institute Center for Research Excellence (CoRE) and a Science Leader in the Ngā iwi i Te Rohe o Te Waiariki Working Group for Māori Aquaculture programme.
Professor Oey is an active member of Food Waste Innovation, a University of Otago Research Theme which measures food waste, develops reduction strategies, applies innovative technology, and works to modify producer and consumer behaviour.
Enzymatic and chemical reactions in biological systems
Food processing and preservation technologies (thermal treatment, High Hydrostatic Pressure, Pulsed Electric Fields)
Enzyme technology and modulation
Postharvest Innovation and Sustainable Food Production
Kinetic modelling for design, evaluation and optimization of biological processes
Stability and functionality of health related secondary metabolites in vivo and in vitro to create novel functional foods
Research Projects (selected)
2021–2024 Principal Investigator of Riddet Institute Center for Research Excellence for “Novel processing to enhance plant protein functionality and utilisation”. Funded by Ministry of Tertiary Education
2020–2021 Principle Investigator, “PEF - Covid lost harvests recovery”. Funded by Ministry of Business, Innovation and Employment (MBIE) funding for “Food Industry Enabling Technology” FIET Project (contract MAUX1402). Completed
2020–2023 Principle Investigator, “Development of Pulsed Electric Field processing chamber for high throughput processing of value added products”. Funded by Ministry of Business, Innovation and Employment (MBIE) funding for “Food Industry Enabling Technology” FIET Project (contract MAUX1402). Ongoing
2020–2021 Co-Investigator, “Developing edible polymers to reduce the bioaccumulation of heavy metals in fish”. Funded by University of Otago Research Grant. Completed
2015–2021 Principle Investigator Research grant on High Hydrostatic Pressure and Pulsed Electric Field processing technology: Funded by Ministry of Business, Innovation and Employment (MBIE) funding for “Food Industry Enabling Technology” FIET Project (contract MAUX1402). Hosted by Massey University.In total, there are 6 institutions involved, University of Otago, University of Aucklan, Massey University, Plant and Food Research, AgResearch and Riddet Institute. NZ$ 16.8M. Completed
Postgraduate Supervision
Supervision topics
Please contact me for a list of topics or to discuss your ideas.
Current students
Courtney Johnston (MSc, 2022). Effect of particle size on starch and protein digestibility of lentils
Jason Wister (MSc, 2022). Freeze dried donor human milk to improve premature infant outcomes: a qualitative and quantitative study within Aotearoa New Zealand
Nicholas Horlacher (PhD, 2022). Solid state fermentation of Rapeseed (Brassica napus) to improve functional and nutritional properties of a crude protein extract
George Yang (PhD, 2022). Developing strategies to create new structured plant protein foods with more appealing texture using 3D printing technology
Caitlin-Berry Kilgour (PhD, 2022). New Zealand seaweeds as a novel biomaterial source for wound healing
Stephanie Mcleod (PhD, 2022). Food-related behavioural and psychological changes among pregnant women following plant-based diets
Ari Hayati (PhD, 2020). Effect of Pulsed Electric Fields on processing of fishbone by-products
Joy Fenhua Sim (PhD, 2021). Vibrational spectroscopy for origin food traceability and authenticity of coffee
Chelsea Brooke (PhD, 2019). Understanding the effect of storage on chilling damage for kiwifruit
Ladie Conde (2019). Effect of processing on potato and tubers
Neda Irvani (PhD, 2018). Extraction of algal protein
Previous Students
Jessica Ashleigh Fitzgerald (2022). Biochemical and metabolic defence responses to Candidatus Liberibacter solanacearum in potato tubers and the implications for PEF treatment
Roman Karki(2022) Application of pulsed electric fields and sous vide processing to enhance the quality of meat
Xingchen Li (2022). Evaluation and optimisation of flavour changes during oat processing: An integrated fingerprinting-kinetics approach
Erin Young (2022). The impact of active and intelligent packaging on Chinese consumer confidence in New Zealand food export products
Johannes M Magpusao (2022). Potential of using high pressure homogenisation to improve the functionality of microalgal suspensions
Sashie Abeywickrame (2022). Linking individual olfactory and gustatory sensitivity to adiposity and eating behaviour
Rachel Ginieis (2021). Individual multi-sensory fingerprint and its relationship with food reward susceptibility
Evelyn Mere Mete (2021). Effect of grain particle size of wholegrain foods on the postprandial glycaemic response
Prit Khrisanapant (2021). University of Otago. The effects of hydrothermal processing on legumes: volatile profile and digestibility aspects
Setya Budi Muhammad Abduh (2020). Effect of Pulsed Electric Fields on potato chips processing
Sheba Mae Magbanua Duque (2020). Impact of Pulsed Electric Fields treatment on oat flour properties
Stephen Gitonga Giteru (2019). The feasibility of using pulsed electric fields processing to modify biomacromolecules
Amali Alahakoon Mudiyanselange (2018). The impact of pulsed electric field and sous vide processing on the quality of tough meat cuts
Tingting Liu (2018). The impact of structure on the outcome of pulsed electric fields (PEF) processing of plant organs
Rajkumar Nandakumar (2018). Understanding the impact of pulsed electric field (PEF) processing on onions
Aswathi Soni (2018). University of Otago. Finding the achilles heel in B. cereus spores
Yafei Liu (2018). The impact of heat, pulsed electric fields and pH on the properties of ovomucin-depleted egg white
Claudia Philipp (2017). Rheological behaviour and final properties of pea protein-fortified extruded rice snacks
Vidya Kethireddy (2017). Application of Pulsed Electric Field processing for production of low sulphite wine and the selective inactivation of non-Saccharomyces yeasts
Sze Ying Leong (2016). The feasibility of using pulsed electric field processing to increase the phytochemical contents of plant-based foods
Pui Yee Lee (2015). An investigation of Chinese consumers' perceptions of pulsed-electric field and high hydrostatic pressure processing
Farnaz Faridnia (2015). The impact of pulsed electric field (PEF) processing on solid food materials
Shahin Roohinejad (2014). Extraction of β-carotene from carrot pomace using microemulsions and pulsed electric fields
Pankaj Sharma (2014). Pasteurisation equivalence of pulsed electric fields and its impact on the functional properties of bovine whole milk
Raseetha Vani Siva Manikam (2013). Feasibility of using combined proton transfer reaction mass spectrometry (PTR-MS) technique and biochemical analysis to assess the quality of broccoli florets during postharvest storage and minimal processing
Kathryn Bradbury (2012). Monitoring the impact of a voluntary bread folic acid fortification programme on the folate status of New Zealand women of childbearing age
Previous Otago MSc Students
Marbie Alpos (2020). Combined effects of calcium addition, thermal processing, and pulsed electric field (PEF) treatment on the texture and in vitro starch and protein digestibility of black beans (Phaseolus vulgaris)
Mylene Ross Arcena (2019). Integrated profiling, fingerprinting, and chemometrics as a tool for distinguishing the impact of Pulsed Electric Fields (PEF) pre-treatment, winemaking, and storage on Merlot grape juice and wines
Dawei Ji (2019). Purification and characterization of β-galactosidase from Lactobacillus leichmannii 313
Zhihao Hu (2017). Feasibility of using zein to create edible film
Natasha Rodrigues (2017). Effect of partial sucrose replacement with fructose on glycaemic, uricemic and blood pressure response
Alexandra Rozhkova (2016). Wine grape bioactive production & release following leaf plucking & pulsed electric field treatment, & wine industry applications
Fiona Zhang (2015). Chinese consumers' perception on the freshness of orange juice
Dafu Doo (2013). Effect of thermal and Pulsed Electric Field treatments on carrots texture
Publications
Sim, J., Dixit, Y., McGoverin, C., Oey, I., Frew, R., Reis, M. M., & Kebede, B. (2024). Machine learning-driven hyperspectral imaging for non-destructive origin verification of green coffee beans across continents, countries, and regions. Food Control, 156, 110159. doi: 10.1016/j.foodcont.2023.110159
Journal - Research Article
Hawke, A. M., Trujillo, J. E., Oey, I., Giteru, S. G., & Allan, B. J. M. (2024). Exposure to petroleum-derived and biopolymer microplastics affect fast start escape performance and aerobic metabolism in a marine fish. Science of the Total Environment, 906, 167423. doi: 10.1016/j.scitotenv.2023.167423
Journal - Research Article
Kebede, B., Oey, I., Eyres, G., & Bremer, P. (2023). Advanced analytical fingerprinting tools to tackle flavour-related challenges. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference : Food in a Changing World [Speaker Abstracts]. (pp. 11). Retrieved from https://nzifst.org.nz
Conference Contribution - Published proceedings: Abstract
Johnston, C., Leong, S. Y., Teape, C., Liesaputra, V., & Oey, I. (2023). In vitro digestion properties and use of automatic image analysis to assess the quality of wheat bread enriched with whole faba bean (Vicia faba L.) flour and its protein-rich fraction. Food Research International, 174, 113630. doi: 10.1016/j.foodres.2023.113630
Journal - Research Article
Karki, R., Oey, I., Bremer, P., Leong, S. Y., & Silcock, P. (2023). Effect of chilled storage on the quality, in-vitro protein digestibility, and microbial growth of sous vide processed beef short ribs pre-treated with pulsed electric field (PEF). Innovative Food Science & Emerging Technologies, 89, 103485. doi: 10.1016/j.ifset.2023.103485
Journal - Research Article
Liu, Y., Leong, S. Y., & Oey, I. (2023). Applications of high-hydrostatic-pressure processing on microbial enzymes. In B. R. C. Leite Junior & A. A. L. Tribst (Eds.), Effect of high-pressure technologies on enzymes: Science and applications. (pp. 331-371). London, UK: Academic Press. doi: 10.1016/B978-0-323-98386-0.00013-0
Chapter in Book - Research
How, M. S., Hamid, N., Liu, Y., Kantono, K., Oey, I., & Wang, M. (2023). Using OPLS-DA to fingerprint key free amino and fatty acids in understanding the influence of high pressure processing in New Zealand clams. Foods, 12(6), 1162. doi: 10.3390/foods12061162
Journal - Research Article
Karki, R., Oey, I., Bremer, P., & Silcock, P. (2023). Understanding the effect of meat electrical conductivity on Pulsed Electric Field (PEF) process parameters and the ability of PEF to enhance the quality and shorten sous vide processing for beef short ribs. Food Research International, 163, 112251. doi: 10.1016/j.foodres.2022.112251
Journal - Research Article
Li, X., Oey, I., Leong, S. Y., & Kebede, B. (2023). Understanding the volatile flavour changes during accelerated shelf-life testing of oats using chemometrics and kinetic modelling. Food Chemistry, 405, 134864. doi: 10.1016/j.foodchem.2022.134864
Journal - Research Article
Sim, J., Dixit, Y., McGoverin, C., Oey, I., Frew, R., Reis, M. M., & Kebede, B. (2023). Support vector regression for prediction of stable isotopes and trace elements using hyperspectral imaging on coffee for origin verification. Food Research International, 174, 113518. doi: 10.1016/j.foodres.2023.113518
Journal - Research Article
Sim, J., McGoverin, C., Oey, I., Frew, R., & Kebede, B. (2023). Near-infrared reflectance spectroscopy accurately predicted isotope and elemental compositions for origin traceability of coffee. Food Chemistry, 427, 136695. doi: 10.1016/j.foodchem.2023.136695
Journal - Research Article
Sim, J., McGoverin, C., Oey, I., Frew, R., & Kebede, B. (2023). Stable isotope and trace element analyses with non-linear machine-learning data analysis improved coffee origin classification and marker selection. Journal of the Science of Food & Agriculture, 103, 4704-4718. doi: 10.1002/jsfa.12546
Journal - Research Article
Irvani, N., Carne, A., Agyei, D., & Oey, I. (2022). Algae as an alternative source of protein. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 65-84). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-4
Chapter in Book - Research
Karki, R., Oey, I., Bremer, P., & Silcock, P. (2022). Pulsed electric fields application in meat processing. In J. Raso, V. Heinz, I. Alvarez & S. Toepfl (Eds.), Pulsed electric fields technology for the food industry: Fundamentals and applications. (2nd ed.) (pp. 399-438). Cham, Switzerland: Springer. doi: 10.1007/978-3-030-70586-2_14
Chapter in Book - Research
Abeywickrema, S., Ginieis, R., & Oey, I. (2022). An empirical evaluation of supra-threshold sensitivity measures for decremental and incremental stimulus intensity: Data from gustatory and olfactory performance. Food Quality & Preference, 97, 104457. doi: 10.1016/j.foodqual.2021.104457
Journal - Research Article
Abeywickrema, S., Ginieis, R., Oey, I., & Peng, M. (2022). Olfactory and gustatory supra-threshold sensitivities are linked to ad libitum snack choice. Foods, 11, 799. doi: 10.3390/foods11060799
Journal - Research Article
Abeywickrema, S., Ginieis, R., Oey, I., Perry, T., Keast, R. S. J., & Peng, M. (2022). Taste but not smell sensitivities are linked to dietary macronutrient composition. Appetite. Advance online publication. doi: 10.1016/j.appet.2022.106385
Journal - Research Article
Abeywickrema, S., Oey, I., & Peng, M. (2022). Sensory specific satiety or appetite? Investigating effects of retronasally-introduced aroma and taste cues on subsequent real-life snack intake. Food Quality & Preference, 100, 104612. doi: 10.1016/j.foodqual.2022.104612
Journal - Research Article
Alpos, M., Leong, S. Y., Liesaputra, V., & Oey, I. (2022). Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing. Innovative Food Science & Emerging Technologies, 75, 102892. doi: 10.1016/j.ifset.2021.102892
Journal - Research Article
Conde, L. A., Kebede, B., Leong, S. Y., & Oey, I. (2022). Changes in starch in vitro digestibility and properties of cassava flour due to pulsed electric field processing. Foods, 11(22), 3714. doi: 10.3390/foods11223714
Journal - Research Article
Duque, S. M. M., Leong, S. Y., Agyei, D., Singh, J., Larsen, N., Sutton, K., & Oey, I. (2022). Understanding the mechanism of how pulsed electric fields treatment affects the digestibility and characteristics of starch in oat flour. Applied Sciences, 12, 10293. doi: 10.3390/app122010293
Journal - Research Article
Ginieis, R., Abeywickrema, S., Oey, I., & Peng, M. (2022). Testing links of food-related olfactory perception to peripheral ghrelin and leptin concentrations. Frontiers in Nutrition, 9, 888608. doi: 10.3389/fnut.2022.888608
Journal - Research Article
Ginieis, R., Abeywickrema, S., Oey, I., Keast, R. S. J., & Peng, M. (2022). Searching for individual multi-sensory fingerprints and their links with adiposity: New insights from meta-analyses and empirical data. Food Quality & Preference, 99, 104574. doi: 10.1016/j.foodqual.2022.104574
Journal - Research Article
Karki, R., Oey, I., Bremer, P., Leong, S. Y., & Silcock, P. (2022). Effect of pulsed electric fields (PEF) pre-treatment on the quality of sous vide (SV) processed beef short ribs and optimisation of PEF and SV process parameters using multiple polynomial regression model. Food & Bioprocess Technology. Advance online publication. doi: 10.1007/s11947-022-02932-y
Journal - Research Article
Khrisanapant, P., Kebede, B., Leong, S. Y., & Oey, I. (2022). Effects of hydrothermal processing on volatile and fatty acids profile of cowpeas (Vigna unguiculata), chickpeas (Cicer arietinum) and kidney beans (Phaseolus vulgaris). Molecules, 27(23), 8204. doi: 10.3390/molecules27238204
Journal - Research Article
Leong, S. Y., Roberts, R., Hu, Z., Bremer, P., Silcock, P., Toepfl, S., & Oey, I. (2022). Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields. Applied Food Research, 2, 100194. doi: 10.1016/j.afres.2022.100194
Journal - Research Article
Li, X., Oey, I., & Kebede, B. (2022). Effect of industrial processing on the volatiles, enzymes and lipids of wholegrain and rolled oats. Food Research International, 157, 111243. doi: 10.1016/j.foodres.2022.111243
Journal - Research Article
Magpusao, J., Oey, I., & Kebede, B. (2022). Changes in volatile and fatty acid compositions of selected microalgal suspensions with high pressure homogenization. Algal Research, 67, 102867. doi: 10.1016/j.algal.2022.102867
Journal - Research Article
Magpusao, J., Oey, I., & Kebede, B. (2021). Opportunities and challenges of algal protein extraction and production. In K. Knoerzer & K. Muthukumarappan (Eds.), Innovative food processing technologies: A comprehensive review (Vol. 3). (pp. 216-233). Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-08-100596-5.23026-6
Chapter in Book - Research
Alpos, M., Leong, S. Y., & Oey, I. (2021). Combined effects of calcium addition and thermal processing on the texture and in vitro digestibility of starch and protein of black beans (Phaseolus vulgaris). Foods, 10(6), 1368. doi: 10.3390/foods10061368
Journal - Research Article
Alpos, M., Leong, S. Y., Liesaputra, V., Martin, C. E., & Oey, I. (2021). Understanding in vivo mastication behaviour and in vitro starch and protein digestibility of pulsed electric field-treated black beans after cooking. Foods, 10, 2450. doi: 10.3390/foods10112540
Journal - Research Article
Arcena, M. R., Leong, S. Y., Then, S., Hochberg, M., Sack, M., Mueller, G., … Kebede, B., & Oey, I. (2021). The effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines. Innovative Food Science & Emerging Technologies, 70, 102698. doi: 10.1016/j.ifset.2021.102698
Journal - Research Article
Chian, F. M., Kaur, L., Oey, I., Astruc, T., Hodgkinson, S., & Boland, M. (2021). Effects of pulsed electric field processing and sous vide cooking on muscle structure and in vitro protein digestibility of beef brisket. Foods, 10, 512. doi: 10.3390/foods10030512
Journal - Research Article
Elbalshy, M. M., Reynolds, A. N., Mete, E., Robinson, C., Oey, I., Silcock, P., Haszard, J. J., Perry, T. L., Mann, J., & Te Morenga, L. (2021). Gelatinisation and milling whole-wheat increases postprandial blood glucose: Randomised crossover study of adults with type 2 diabetes. Diabetologia, 64, 1385-1388. doi: 10.1007/s00125-021-05400-y
Journal - Research Article
Gholamibozanjani, G., Leong, S. Y., Oey, I., Bremer, P., Silcock, P., & Farid, M. (2021). Heat and mass transfer modeling to predict temperature distribution during potato frying after pre-treatment with pulsed electric field. Foods, 10(8), 1679. doi: 10.3390/foods10081679
Journal - Research Article
Ginieis, R., Abeywickrema, S., Oey, I., Franz, E. A., Perry, T., Keast, R. S. J., & Peng, M. (2021). The role of an individual's olfactory discriminability in influencing snacking and habitual energy intake. Appetite, 167, 105646. doi: 10.1016/j.appet.2021.105646
Journal - Research Article
Giteru, S. G., Ali, A., & Oey, I. (2021). Understanding the relationship between rheological characteristics of pulsed electric fields treated chitosan-zein-poly(vinyl alcohol)-polyethylene glycol composite dispersions and the structure-function of their resulting thin-films. Food Hydrocolloids, 113, 106452. doi: 10.1016/j.foodhyd.2020.106452
Journal - Research Article
Giteru, S. G., Ali, M. A., & Oey, I. (2021). Elucidating the pH influence on pulsed electric fields-induced self-assembly of chitosan-zein-poly(vinyl alcohol)-polyethylene glycol nanostructured composites. Journal of Colloid & Interface Science, 588, 531-546. doi: 10.1016/j.jcis.2020.12.075
Journal - Research Article
Horie, K., Maeda, H., Nanashima, N., & Oey, I. (2021). Potential vasculoprotective effects of blackcurrant (Ribes nigrum) extract in diabetic KK-Ay mice. Molecules, 26, 6459. doi: 10.3390/molecules26216459
Journal - Research Article
Horie, K., Nanashima, N., Maeda, H., Tomisawa, T., & Oey, I. (2021). Blackcurrant (Ribes nigrum L.) extract exerts potential vasculoprotective effects in ovariectomized rats, including prevention of elastin degradation and pathological vascular remodeling. Nutrients, 13(2), 560. doi: 10.3390/nu13020560
Journal - Research Article
Kantono, K., Hamid, N., Chadha, D., Ma, Q., Oey, I., & Farouk, M. (2021). Pulsed Electric Field (PEF) processing of chilled and frozen-thawed lamb meat cuts: Relationships between sensory characteristics and chemical composition of meat. Foods, 10(5), 1148. doi: 10.3390/foods10051148
Journal - Research Article
Kantono, K., Hamid, N., Ma, Q., Chadha, D., & Oey, I. (2021). Consumers' perception and purchase behaviour of meat in China. Meat Science, 179, 108548. doi: 10.1016/j.meatsci.2021.108548
Journal - Research Article
Kantono, K., Ma, Q., Hamid, N., Oey, I., & Farouk, M. (2021). Changes in physicochemical properties of chilled and frozen-thawed lamb cuts treated subjected to pulsed electric field processing. Food Research International, 141, 110092. doi: 10.1016/j.foodres.2020.110092
Journal - Research Article
Khrisanapant, P., Leong, S. Y., Kebede, B., & Oey, I. (2021). Effects of hydrothermal processing duration on the texture, starch and protein in vitro digestibility of cowpeas, chickpeas and kidney beans. Foods, 10(6), 1415. doi: 10.3390/foods10061415
Journal - Research Article
Magpusao, J., Giteru, S. G., Oey, I., & Kebede, B. (2021). Effect of high pressure homogenization on microstructural and rheological properties of A. platensis, Isochrysis, Nannochloropsis and Tetraselmis species. Algal Research, 56, 102327. doi: 10.1016/j.algal.2021.102327
Journal - Research Article
Mete, E. M., Haszard, J., Perry, T., Oey, I., Mann, J., & Te Morenga, L. (2021). Effect of wholegrain flour particle size in bread on glycaemic and insulinaemic response among people with risk factors for type 2 diabetes: A randomised crossover trial. Nutrients, 13(8), 2579. doi: 10.3390/nu13082579
Journal - Research Article
Arcena, M. R., Kebede, B., Leong, S. Y., Silcock, P., & Oey, I. (2020). Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on Merlot. Food Research International, 127, 108767. doi: 10.1016/j.foodres.2019.108767
Journal - Research Article
Arcena, M. R., Leong, S. Y., Hochberg, M., Sack, M., Mueller, G., Sigler, J., Silcock, P., Kebede, B., & Oey, I. (2020). Evolution of volatile and phenolic compounds during bottle storage of merlot wines vinified using pulsed electric fields-treated grapes. Foods, 9(4), 443. doi: 10.3390/foods9040443
Journal - Research Article
Cahayadi, J., Leong, S. Y., Oey, I., & Peng, M. (2020). Textural effects on perceived satiation and ad libitum intake of potato chips in males and females. Foods, 9(1), 85. doi: 10.3390/foods9010085
Journal - Research Article
Do, D. T., Singh, J., Oey, I., & Singh, H. (2020). Isolated potato parenchyma cells: Physico-chemical characteristics and gastro-small intestinal digestion in vitro. Food Hydrocolloids, 108, 105972. doi: 10.1016/j.foodhyd.2020.105972
Journal - Research Article
Do, D. T., Singh, J., Oey, I., Singh, H., Yada, R. Y., & Frostad, J. M. (2020). A novel apparatus for time-lapse optical microscopy of gelatinisation and digestion of starch inside plant cells. Food Hydrocolloids, 104, 105551. doi: 10.1016/j.foodhyd.2019.105551
Journal - Research Article
Duque, S. M. M., Leong, S. Y., Agyei, D., Singh, J., Larsen, N., & Oey, I. (2020). Modifications in the physicochemical properties of flour “fractions” after Pulsed Electric Fields treatment of thermally processed oat. Innovative Food Science & Emerging Technologies, 64, 102406. doi: 10.1016/j.ifset.2020.102406
Journal - Research Article
Duque, S. M. M., Leong, S. Y., Agyei, D., Singh, J., Larsen, N., & Oey, I. (2020). Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours. Food Research International, 129, 108839. doi: 10.1016/j.foodres.2019.108839
Journal - Research Article
Giteru, S. G., Ali, M. A., & Oey, I. (2020). Optimisation of pulsed electric fields processing parameters for developing biodegradable films using zein, chitosan and poly(vinyl alcohol). Innovative Food Science & Emerging Technologies, 60, 102287. doi: 10.1016/j.ifset.2020.102287
Journal - Research Article
Giteru, S. G., Cridge, B., Oey, I., Ali, A., & Altermann, E. (2020). In-vitro degradation and toxicological assessment of pulsed electric fields crosslinked zein-chitosan-poly(vinyl alcohol) biopolymeric films. Food & Chemical Toxicology, 135, 111048. doi: 10.1016/j.fct.2019.111048
Journal - Research Article
Kantono, K., Hamid, N., Oey, I., Wu, Y. C., Ma, Q., Farouk, M., & Chadha, D. (2020). Effect of high hydrostatic pressure processing on the chemical characteristics of different lamb cuts. Foods, 9, 1444. doi: 10.3390/foods9101444
Journal - Research Article
Kebede, B., Ting, V., Eyres, G., & Oey, I. (2020). Volatile changes during storage of shelf stable apple juice: Integrating GC-MS fingerprinting and chemometrics. Foods, 9(2), 165. doi: 10.3390/foods9020165
Journal - Research Article
Leong, S. Y., Treadwell, M., Liu, T., Hochberg, M., Sack, M., Mueller, G., … Silcock, P., & Oey, I. (2020). Influence of Pulsed Electric Fields processing at high-intensity electric field strength on the relationship between anthocyanins composition and colour intensity of Merlot (Vitis vinifera L.) musts during cold maceration. Innovative Food Science & Emerging Technologies, 59, 102243. doi: 10.1016/j.ifset.2019.102243
Journal - Research Article
Ma, Q., Hamid, N., Oey, I., Kantono, K., & Farouk, M. (2020). The impact of high-pressure processing on physicochemical properties and sensory characteristics of three different lamb meat cuts. Molecules, 25(11), 2665. doi: 10.3390/molecules25112665
Journal - Research Article
McIntyre, S. M., Ma, Q., Burritt, D. J., Oey, I., Gordon, K. C., & Fraser-Miller, S. J. (2020). Vibrational spectroscopy and chemometrics for quantifying key bioactive components of various plum cultivars grown in New Zealand. Journal of Raman Spectroscopy, 51, 1138-1152. doi: 10.1002/jrs.5867
Journal - Research Article
Nanashima, N., Horie, K., Yamanouchi, K., Tomisawa, T., Kitajima, M., Oey, I., & Maeda, H. (2020). Blackcurrant (Ribes nigrum) extract prevents dyslipidemia and hepatic steatosis in ovariectomized rats. Nutrients, 12(5), 1541. doi: 10.3390/nu12051541
Journal - Research Article
Reynolds, A. N., Mann, J., Elbalshy, M., Mete, E., Robinson, C., Oey, I., Silcock, P., Downes, N., Perry, T., & Te Morenga, L. (2020). Wholegrain particle size influences postprandial glycemia in type 2 diabetes: A randomized crossover study comparing four wholegrain breads. Diabetes Care, 43, 476-479. doi: 10.2337/dc19-1466
Journal - Research Article
Soni, A., Oey, I., Silcock, P., Ross, I. K., & Bremer, P. J. (2020). Effect of pulsed electric field with moderate heat (80°C) on inactivation, thermal resistance and differential gene expression in B. cereus spores. Journal of Food Processing & Preservation, 44, e14503. doi: 10.1111/jfpp.14503
Journal - Research Article
Agyei, D., Akanbi, T. O., & Oey, I. (2019). Enzymes for use in functional foods. In M. Kuddus (Ed.), Enzymes in food biotechnology: Production, applications, and future prospects. (pp. 129-147). London, UK: Academic Press. doi: 10.1016/B978-0-12-813280-7.00009-8
Chapter in Book - Research
Leong, S. Y., Duque, S. M., Abduh, S. B. M., & Oey, I. (2019). Carbohydrates. In F. J. Barba, J. M. A. Saraiva, G. Cravotto & J. M. Lorenzo (Eds.), Innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrients and bioactive compounds. (pp. 171-206). Duxford, UK: Woodhead Publishing. doi: 10.1016/B978-0-12-814174-8.00006-8
Chapter in Book - Research
Smetana, S., Terjung, N., Aganovic, K., Alahakoon, A. U., Oey, I., & Heinz, V. (2019). Emerging technologies of meat processing. In C. M. Galanakis (Ed.), Sustainable meat production and processing. (pp. 181-205). London, UK: Academic Press. doi: 10.1016/B978-0-12-814874-7.00010-9
Chapter in Book - Research
Abduh, S. B. M., Leong, S. Y., Agyei, D., & Oey, I. (2019). Understanding the properties of starch in potatoes (Solanum tuberosum var. Agria) after being treated with pulsed electric field processing. Foods, 8(5), 159. doi: 10.3390/foods8050159
Journal - Research Article
Alahakoon, A. U., Oey, I., Bremer, P., & Silcock, P. (2019). Process optimisation of pulsed electric fields pre-treatment to reduce the sous vide processing time of beef briskets. International Journal of Food Science & Technology, 54, 823-834. doi: 10.1111/ijfs.14002
Journal - Research Article
Alahakoon, A. U., Oey, I., Bremer, P., & Silcock, P. (2019). Quality and safety considerations of incorporating post-PEF ageing into the pulsed electric fields and sous vide processing chain. Food & Bioprocess Technology, 12(5), 852-864. doi: 10.1007/s11947-019-02254-6
Journal - Research Article
Chian, F. M., Kaur, L., Oey, I., Astruc, T., Hodgkinson, S., & Boland, M. (2019). Effect of Pulsed Electric Fields (PEF) on the ultrastructure and in vitro protein digestibility of bovine Longissimus thoracis. LWT, 103, 253-259. doi: 10.1016/j.lwt.2019.01.005
Journal - Research Article
Do, D. T., Singh, J., Oey, I., & Singh, H. (2019). Modulating effect of cotyledon cell microstructure on in vitro digestion of starch in legumes. Food Hydrocolloids, 96, 112-122. doi: 10.1016/j.foodhyd.2019.04.063
Journal - Research Article
Giteru, S. G., Ali, M. A., & Oey, I. (2019). Solvent strength and biopolymer blending effects on physicochemical properties of zein-chitosan-polyvinyl alcohol composite films. Food Hydrocolloids, 87, 270-286. doi: 10.1016/j.foodhyd.2018.08.006
Journal - Research Article
Ji, D., Oey, I., & Agyei, D. (2019). Purification, characterization and thermal inactivation kinetics of β-galactosidase from Lactobacillus leichmannii 313. LWT, 116, 108545. doi: 10.1016/j.lwt.2019.108545
Journal - Research Article
Kantono, K., Hamid, N., Oey, I., Wang, S., Xu, Y., Ma, Q., Faridnia, F., & Farouk, M. (2019). Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing. Food Research International, 121, 1-11. doi: 10.1016/j.foodres.2019.03.020
Journal - Research Article
Khrisanapant, P. E., Kebede, B., Leong, S. Y., & Oey, I. (2019). A comprehensive characterisation of volatile and fatty acid profiles of legume seeds. Foods, 8(12), 651. doi: 10.3390/foods8120651
Journal - Research Article
Liu, T., Burritt, D. J., & Oey, I. (2019). Understanding the effect of pulsed electric fields on multilayered solid plant foods: Bunching onions (Allium fistulosum) as a model system. Food Research International, 120, 560-567. doi: 10.1016/j.foodres.2018.11.006
Journal - Research Article
Liu, Y.-F., Oey, I., Bremer, P., Silcock, P., Carne, A., & McConnell, M. (2019). Pulsed electric fields treatment at different pH enhances the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white. Food Chemistry, 276, 164-173. doi: 10.1016/j.foodchem.2018.10.009
Journal - Research Article
Luo, Q., Hamid, N., Oey, I., Leong, S. Y., Kantono, K., Alfaro, A., & Lu, J. (2019). Physicochemical changes in New Zealand abalone (Haliotis iris) with varying pulsed electric field (PEF) processing and heat treatments. LWT, 115, 108438. doi: 10.1016/j.lwt.2019.108438
Journal - Research Article
Mohamad, H., Mirosa, M., Bremer, P., & Oey, I. (2019). A qualitative study of Malaysian parents’ purchase intention of functional weaning foods using the theory of planned behavior. Journal of Food Products Marketing, 25(2), 187-206. doi: 10.1080/10454446.2018.1512919
Journal - Research Article
Soni, A., Oey, I., Silcock, P., Permina, E., & Bremer, P. J. (2019). Differential gene expression for investigation of the effect of germinants and heat activation to induce germination in Bacillus cereus spores. Food Research International, 119, 462-468. doi: 10.1016/j.foodres.2018.12.041
Journal - Research Article
Soni, A., Oey, I., Silcock, P., Permina, E., & Bremer, P. J. (2019). Effect of cold storage and different ions on the thermal resistance of B. cereus NZAS01 spores: Analysis of differential gene expression and ion exchange. Food Research International, 116, 578-585. doi: 10.1016/j.foodres.2018.08.076
Journal - Research Article
Tantamacharik, T., Leong, S. Y., Leus, M. J., Eyres, G. T., Burritt, D. J., & Oey, I. (2019). Structural changes induced by pulsed electric fields increase the concentration of volatiles released in red onion (Allium cepa L. var. Red Pearl) bulbs. Foods, 8(9), 368. doi: 10.3390/foods8090368
Journal - Research Article
Leong, S. Y., & Oey, I. (2018). Pulsed electric fields processing of plant-based foods: An overview. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21653-3
Chapter in Book - Research
Leong, S. Y., Burritt, D. J., & Oey, I. (2018). Utilising pulsed electric fields processing to modify the characteristics of plant-based foods. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21347-4
Chapter in Book - Research
Roohinejad, S., Oey, I., Everett, D. W., & Greiner, R. (2018). Microemulsions. In S. Roohinejad, R. Greiner, I. Oey & J. Wen (Eds.), Emulsion-based systems for delivery of food active compounds: Formation, application, health and safety. (pp. 231-262). Hoboken, NJ: John Wiley & Sons. doi: 10.1002/9781119247159.ch9
Chapter in Book - Research
Leong, S. Y., & Oey, I. (2017). Berry juices. In I. Aguiló-Aguayo & L. Plaza (Eds.), Innovative technologies in beverage processing. (pp. 131-203). John Wiley & Sons.
Chapter in Book - Research
Leong, S. Y., & Oey, I. (2017). Measures of food quality. In G. W. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21140-2
Chapter in Book - Research
Leong, S. Y., Liu, T., Oey, I., & Burritt, D. J. (2017). Ascorbic acid in processed plant-based foods. In M. A. Hossain, S. Munné-Bosch, D. J. Burritt, P. Diaz-Vivancos, M. Fujita & A. Lorence (Eds.), Ascorbic acid in plant growth, development and stress tolerance. (pp. 431-469). Cham, Switzerland: Springer. doi: 10.1007/978-3-319-74057-7_17
Chapter in Book - Research
Oey, I., Faridnia, F., Roohinejad, S., Leong, S. Y., Lee, P. Y., & Kethireddy, V. (2017). High hydrostatic pressure processing at high temperature: Impact on quality attributes and future outlook from consumers' perspective. In A. K. Jaiswal (Ed.), Food processing technologies: Impact on product attributes. (pp. 309-372). Boca Raton, FL: CRC Press.
Chapter in Book - Research
Oey, I., Roohinejad, S., Leong, S. Y., Faridnia, F., Lee, P. Y., & Kethireddy, V. (2017). Pulsed electric field processing: Its technological opportunities and consumer perception. In A. K. Jaiswal (Ed.), Food processing technologies: Impact on product attributes. (pp. 447-516). Boca Raton, FL: CRC Press.
Chapter in Book - Research
Poojary, M. M., Roohinejad, S., Barba, F. J., Koubaa, M., Puértolas, E., Jambrak, A. R., … Oey, I. (2017). Application of pulsed electric field treatment for food waste recovery operations. In D. Miklavcic (Ed.), Handbook of electroporation. Cham, Switzerland: Springer.
Chapter in Book - Research
Rashidinejad, A., Bremer, P., Birch, J., & Oey, I. (2017). Nutrients in cheese and their effect on health and disease. In R. R. Watson, R. J. Collier & V. R. Preedy (Eds.), Nutrients in dairy and their implications for health and disease. (pp. 177-192). London, UK: Academic Press.
Chapter in Book - Research
Alahakoon, A. U., Faridnia, F., Bremer, P. J., Silcock, P., & Oey, I. (2016). Pulsed electric fields effects on meat tissue quality and functionality. In D. Miklavcic (Ed.), Handbook of electroporation. Springer. doi: 10.1007/978-3-319-26779-1_179-1
Chapter in Book - Research
Oey, I. (2016). Effects of high pressure on enzymes. In V. M. Balasubramaniam, G. V. Barbosa-Cánovas & H. L. M. Lelieveld (Eds.), High pressure processing of food: Principles, technology and applications. (pp. 391-431). New York: Springer. doi: 10.1007/978-1-4939-3234-4_19
Chapter in Book - Research
Oey, I., Faridnia, F., Leong, S. Y., Burritt, D. J., & Liu, T. (2016). Determination of pulsed electric fields effects on the structure of potato tubers. In D. Miklavcic (Ed.), Handbook of electroporation. Springer. doi: 10.1007/978-3-319-26779-1_151-1
Chapter in Book - Research
Poojary, M. M., Roohinejad, S., Koubaa, M., Barba, F. J., Passamonti, P., Jambrak, A. R., Oey, I., & Greiner, R. (2016). Impact of pulsed electric fields on enzymes. In D. Miklavcic (Ed.), Handbook of electroporation. Springer. doi: 10.1007/978-3-319-26779-1_173-1
Chapter in Book - Research
Bekhit, A. E.-D., & Oey, I. (2012). Kiwifruit. In M. Siddiq (Ed.), Tropical and subtropical fruits: Postharvest physiology, processing and packaging. (pp. 479-502). Ames, IA: Wiley-Blackwell.
Chapter in Book - Research
Oey, I. (2010). Effect of novel food processing on fruit and vegetable enzymes. In A. Bayindirli (Ed.), Enzymes in fruit and vegetable processing: Chemistry and engineering applications. (pp. 245-312). Boca Raton, FL: CRC Press. doi: 10.1201/9781420094343-c10
Chapter in Book - Research
Oey, I., Duvetter, T., Sila, D. N., van Eyelen, D., Van Loey, A., & Hendrickx, M. (2008). High pressure processing to optimise the quality of in-pack processed fruit and vegetables. In P. Richardson (Ed.), In-pack processed foods: Improving quality. (pp. 338-357). Cambridge, UK: Woodhead.
Chapter in Book - Research
