Mei H. Ong

Texture determinants in cooked, parboiled rice. I: Rice starch amylose and the fine stucture of amylopectin

Mei H. Ong, J. M. V. Blanshard · Journal of Cereal Science · 1995 · 222 citations

Food Chemistry, Texture Determinants, Glycobiology +4

Texture determinants of cooked, parboiled rice. II: Physicochemical properties and leaching behaviour of rice

Mei H. Ong, J. M. V. Blanshard · Journal of Cereal Science · 1995 · 111 citations

Texture Determinants, Food Composition, Food Physic +6

Simultaneous determinations of the molecular weight distributions of amyloses and the fine structures of amylopectins of native starches

Mei H. Ong, Kornelia Jumel, Paweł Tokarczuk et al. · Carbohydrate Research · 1994 · 86 citations

Molecular Weight Distributions, Native Starches, Biochemistry +8

The Significance of Starch Polymorphism in Commercially Produced Parboiled Rice

Mei H. Ong, J. M. V. Blanshard · Starch - Stärke · 1995 · 42 citations

Plant Genetics, Engineering, Botany +19

Glass transition-related or crystalline forms in the structural properties of gelatin/oxidised starch/glucose syrup mixtures

Mei H. Ong, A. Steve Whitehouse, Rukmal Abeysekera et al. · Food Hydrocolloids · 1998 · 25 citations

Food Chemistry, Biopolymer Gel, Structural Properties +13