Juan Du

Has grant

Associate Professor

Singapore Institute of Technology

Singapore

Research Interests

Explore related searches

Professors in Food Science

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

Recent Grants

Grant: Close

Automated Protein Profiling and Functional Characterization Platform

Open Date: 2022-04-01

Close Date: 2025-03-01

Grant: Close

Modification of Brown Rice Protein Isolate Using Microbial Transglutaminases

Open Date: 2021-04-01

Close Date: 2023-03-01

Grant: Close

Low GI Asian breads

Open Date: 2020-12-01

Close Date: 2022-04-01

Grant: Close

Singapore Institute of Technology Seed Funding

Open Date: 2019-05-01

Close Date: 2021-05-01

Articles (5)

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Collaborators (5)

Kelvin KT Goh

Massey University

NEW ZEALAND

View details

Seid Mahdi Jafari

Universidade de Vigo

SPAIN

View details

Lin Zhao

Singapore Institute of Technology

SINGAPORE

View details

Suk Meng Goh

Singapore Institute of Technology

SINGAPORE

View details

Xuezhi Bi

Associate Professor (Adjunct)

Duke-NUS Medical School

SINGAPORE

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Juan Du

Research Interests

Explore related searches

Contact this professor

Recent Grants

Articles (5)

Incorporation of microalgae (Nannochloropsis oceanica) into plant-based fishcake analogue: Physical property characterisation and in vitro digestion analysis

Physicochemical properties, structural characteristics and in vitro digestion of brown rice–pea protein isolate blend treated by microbial transglutaminase

Effects of Incorporating Alkaline Hydrogen Peroxide Treated Sugarcane Fibre on The Physical Properties and Glycemic Potency of White Bread

Rheological Characteristics of Soluble Cress Seed Mucilage and β-Lactoglobulin Complexes with Salts Addition: Rheological Evidence of Structural Rearrangement

Effects of microwave, ultrasound, and high-pressure homogenization on the physicochemical properties of sugarcane fibre and its application in white bread

Collaborators (5)

Kelvin KT Goh

Seid Mahdi Jafari

Lin Zhao

Suk Meng Goh

Xuezhi Bi

Make your next move.