Hui‐Ling Tan

Comparative study of cooking quality, microstructure, and textural and sensory properties between fresh wheat noodles prepared using sodium chloride and salt substitutes

Hui‐Ling Tan, Thuan‐Chew Tan, Azhar Mat Easa · LWT · 2018 · 63 citations

Sodium Chloride, Fresh Wheat Noodles, Food Analysis +5

The use of selected hydrocolloids and salt substitutes on structural integrity, texture, sensory properties, and shelf life of fresh no salt wheat noodles

Hui‐Ling Tan, Thuan‐Chew Tan, Azhar Mat Easa · Food Hydrocolloids · 2020 · 60 citations

Structural Integrity, Salt Wheat Noodles, Food Analysis +4

The use of selected hydrocolloids to enhance cooking quality and hardness of zero‐salt noodles

Hui‐Ling Tan, Thuan‐Chew Tan, Azhar Mat Easa · International Journal of Food Science & Technology · 2018 · 49 citations

Nutrition, Optimum Cooking Time, Zero‐salt Noodles +11

Development and characterization of alginate-based edible film incorporated with hawthorn berry (Crataegus pinnatifida) extract

Li-Fang Lim, Hui‐Ling Tan, Liew Phing Pui · Journal of Food Measurement & Characterization · 2021 · 31 citations

Alginate-based Edible Film, Edible Film, Edible Packaging +3

Effects of sodium chloride or salt substitutes on rheological properties and water-holding capacity of flour and hardness of noodles

Hui‐Ling Tan, Thuan‐Chew Tan, Azhar Mat Easa · Food Structure · 2020 · 28 citations

Sodium Chloride, Engineering, Mechanical Engineering +7