Ng K - Search Results

1

Hydrolysis of pea protein differentially modulates its effect on iron bioaccessibility, sulfur availability, composition and activity of gut microbial communities in vitro.

Zhang YY, Stockmann R, Ng K, Ajlouni S. Zhang YY, et al. Among authors: ng k. Food Funct. 2023 Jun 6;14(11):5182-5195. doi: 10.1039/d3fo00504f. Food Funct. 2023. PMID: 37191062

2

Interactions of buttermilk with curcuminoids.

Fu S, Shen Z, Ajlouni S, Ng K, Sanguansri L, Augustin MA. Fu S, et al. Among authors: ng k. Food Chem. 2014 Apr 15;149:47-53. doi: 10.1016/j.foodchem.2013.10.049. Epub 2013 Oct 18. Food Chem. 2014. PMID: 24295675

3

Bioaccessibility of curcuminoids in buttermilk in simulated gastrointestinal digestion models.

Fu S, Augustin MA, Shen Z, Ng K, Sanguansri L, Ajlouni S. Fu S, et al. Among authors: ng k. Food Chem. 2015 Jul 15;179:52-9. doi: 10.1016/j.foodchem.2015.01.126. Epub 2015 Feb 3. Food Chem. 2015. PMID: 25722138

4

Enhanced Bioaccessibility of Curcuminoids in Buttermilk Yogurt in Comparison to Curcuminoids in Aqueous Dispersions.

Fu S, Augustin MA, Sanguansri L, Shen Z, Ng K, Ajlouni S. Fu S, et al. Among authors: ng k. J Food Sci. 2016 Mar;81(3):H769-76. doi: 10.1111/1750-3841.13235. Epub 2016 Jan 29. J Food Sci. 2016. PMID: 26824961

5

Characterization of Date (Deglet Nour) Seed Free and Bound Polyphenols by High-Performance Liquid Chromatography-Mass Spectrometry.

Sirisena S, Zabaras D, Ng K, Ajlouni S. Sirisena S, et al. Among authors: ng k. J Food Sci. 2017 Feb;82(2):333-340. doi: 10.1111/1750-3841.13625. Epub 2017 Jan 18. J Food Sci. 2017. PMID: 28098940

6

In vitro degradation of curcuminoids by faecal bacteria: Influence of method of addition of curcuminoids into buttermilk yoghurt.

Fu S, Ajlouni S, Sanguansri L, Ng K, Augustin MA. Fu S, et al. Among authors: ng k. Food Chem. 2019 Jun 15;283:414-421. doi: 10.1016/j.foodchem.2018.12.124. Epub 2019 Jan 17. Food Chem. 2019. PMID: 30722892

7

Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes.

Zhang YY, Stockmann R, Ng K, Ajlouni S. Zhang YY, et al. Among authors: ng k. Crit Rev Food Sci Nutr. 2022;62(6):1696-1712. doi: 10.1080/10408398.2020.1846014. Epub 2020 Nov 16. Crit Rev Food Sci Nutr. 2022. PMID: 33190514 Review.

8

Opportunities for plant-derived enhancers for iron, zinc, and calcium bioavailability: A review.

Zhang YY, Stockmann R, Ng K, Ajlouni S. Zhang YY, et al. Among authors: ng k. Compr Rev Food Sci Food Saf. 2021 Jan;20(1):652-685. doi: 10.1111/1541-4337.12669. Epub 2020 Nov 23. Compr Rev Food Sci Food Saf. 2021. PMID: 33443794 Review.

9

The role of legume peptides released during different digestion stages in modulating the bioaccessibility of exogenous iron and zinc: An in-vitro study.

Zhang YY, Stockmann R, Ng K, Ajlouni S. Zhang YY, et al. Among authors: ng k. Curr Res Food Sci. 2021 Oct 19;4:737-745. doi: 10.1016/j.crfs.2021.10.004. eCollection 2021. Curr Res Food Sci. 2021. PMID: 34729500 Free PMC article.

10

Bioprocessing of Pea Protein can Enhance Fortified Fe But Reduce Zn In Vitro Bioaccessibility.

Zhang YY, Stockmann R, Ng K, Ajlouni S. Zhang YY, et al. Among authors: ng k. J Agric Food Chem. 2022 Feb 2;70(4):1241-1251. doi: 10.1021/acs.jafc.1c05796. Epub 2022 Jan 24. J Agric Food Chem. 2022. PMID: 35068144

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

5,457 results

Search Page

Filters