Shyan Yea Chay

Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder

Fatema Hossain Brishti, Shyan Yea Chay, Kharidah Muhammad et al. · Food Research International · 2020 · 207 citations

Agriculture, Crop Sciences, Food Science +12

Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion

Fatema Hossain Brishti, Shyan Yea Chay, Mohammad Rashedi Ismail‐Fitry et al. · Food Chemistry · 2020 · 161 citations

Agriculture, Chemical Engineering, Food Science +16

Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality

Fatema Hossain Brishti, Shyan Yea Chay, Kharidah Muhammad et al. · Innovative Food Science & Emerging Technologies · 2020 · 160 citations

Agriculture, Food Science, Food Engineering +15

High angiotensin-I converting enzyme (ACE) inhibitory activity of Alcalase-digested green soybean (Glycine max) hydrolysates

Mohamad Ariff Hanafi, Siti Nadia Hashim, Shyan Yea Chay et al. · Food Research International · 2018 · 92 citations

Life Sciences, Agronomy, Biochemistry +5

Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products

Hazrati Wazir, Shyan Yea Chay, Mohammad Zarei et al. · Antioxidants · 2019 · 86 citations · Full text

Agriculture, Biochemistry, Food Science +17