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Professor Indrawati Oey

Head of Department,
Professor

PhD (Leuven), MSc (Leuven), BSc (Bogor)

Indrawati Oey

Contact

Tel 479 8735 Ext 8735
Email indrawati.oey@otago.ac.nz
Office Hours 9am- 5pm (Mon-Fri)
Location Archway West G.08

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About

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.

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Teaching

Course Co-ordinator

  • FOSC 111 Food in a Changing World
  • AGRI 321 Agriculture Production and Food Security
  • FOSC 311 Food Product Development
  • 400 Level Level Advanced Topics Module: Food Enzymology

Contributor to

  • FOSC 202 Food Systems and Quality
  • FOSC301 Food Chemistry, Structure and Function

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Research

Research interests

  • Plant proteins production and functionality
  • 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

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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

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Publications

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

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

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

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

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

Roohinejad, S., Greiner, R., Oey, I., & Wen, J. (Eds.). (2018). Emulsion-based systems for delivery of food active compounds: Formation, application, health and safety. Hoboken, NJ: Wiley, 294p. doi: 10.1002/9781119247159

Edited Book - Research

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

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

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

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

Roohinejad, S., Greiner, R., Oey, I., & Wen, J. (2018). Preface. 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. vii). Hoboken, NJ: Wiley. doi: 10.1002/9781119247159

Chapter in Book - Other

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

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., 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. Advance online publication. 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

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. Advance online publication. 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

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

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

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