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Kong Fei Chai
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Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development
KF Chai, AYH Voo, WN Chen
Comprehensive Reviews in Food Science and Food Safety 19 (6), 3825-3885, 2020
1622020
Fermentation for future food systems: Precision fermentation can complement the scope and applications of traditional fermentation
TS Teng, YL Chin, KF Chai, WN Chen
EMBO reports 22 (5), e52680, 2021
642021
Precision fermentation to advance fungal food fermentations
KF Chai, KR Ng, M Samarasiri, WN Chen
Current Opinion in Food Science 47, 100881, 2022
442022
Characteristics of fat, and saponin and tannin contents of 11 varieties of rambutan (Nephelium lappaceum L.) seed
KF Chai, N Mohd Adzahan, R Karim, Y Rukayadi, HM Ghazali
International Journal of Food Properties 21 (1), 1091-1106, 2018
392018
Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit
KF Chai, NM Adzahan, R Karim, Y Rukayadi, HM Ghazali
Food chemistry 274, 808-815, 2019
322019
Upcycling of brewers’ spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties
YL Chin, KF Chai, WN Chen
Food Chemistry: X 13, 100184, 2022
312022
Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit
KF Chai, LS Chang, NM Adzahan, R Karim, Y Rukayadi, HM Ghazali
Food Chemistry 271, 298-308, 2019
302019
Moisture sorption isotherm and shelf‐life prediction of anticaking agent incorporated spray‐dried soursop (Annona muricata L.) powder
LS Chang, R Karim, A Sabo Mohammed, KF Chai, HM Ghazali
Journal of Food Process Engineering 42 (5), e13134, 2019
262019
Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products
KF Chai, NM Adzahan, R Karim, Y Rukayadi, HM Ghazali
Sains Malaysiana 47 (7), 1483-1490, 2018
252018
Interfacial Assembly of a Cashew Nut (Anacardium occidentale) Testa Extract onto a Cellulose-Based Film from Sugarcane Bagasse to Produce an Active …
JJL Lee, X Cui, KF Chai, G Zhao, WN Chen
Food and Bioprocess Technology 13, 501-510, 2020
222020
Characterization of rambutan (Nephelium lappaceum L.) seed fat and anti-nutrient content of the seed during the fruit fermentation: Effect of turning intervals
KF Chai, NM Adzahan, R Karim, Y Rukayadi, HM Ghazali
Lwt 103, 199-204, 2019
132019
Comparative Study of Table Margarine Prepared from Moringa oleifera Seed Oil‐Palm Stearin Blend and Commercial Margarines: Composition, Thermal, and …
S Dollah, KF Chai, SM Abdulkarim, HM Ghazali
European Journal of Lipid Science and Technology 122 (4), 1900428, 2020
82020
Effects of fermentation time and turning intervals on the physicochemical properties of rambutan (Nephelium lappaceum L.) fruit sweatings
KF Chai, NM Adzahan, R Karim, Y Rukayadi, HM Ghazali
Sains Malaysiana 47 (10), 2311-2318, 2018
82018
Clinically relevant materials & applications inspired by food technologies
X Cui, KR Ng, KF Chai, WN Chen
EBioMedicine 75, 2022
72022
Enzymatic maceration and liquefaction of pumpkin (Cucurbita moschata L.) flesh for the preparation of a suitable base feed for spray drying
F Shavakhi, KF Chai, HM Ghazali
Journal of Food Processing and Preservation 45 (1), e15075, 2021
62021
Physicochemical properties of rambutan (Nephelium lappaceum L.) seed during natural fermentation of the whole peeled fruit
KF Chai, NM Adzahan, R Karim, Y Rukayadi, HM Ghazali
International Food Research Journal 27 (3), 397-406, 2020
52020
Potential of food and agricultural wastes as sustainable medical materials for neural tissue engineering
KF Chai, WN Chen
Current Opinion in Biomedical Engineering 28, 100476, 2023
32023
Forward-looking risk assessment framework for novel foods
M Samarasiri, KF Chai, WN Chen
Food and Humanity, 2023
32023
Recovery of antioxidative protein hydrolysates with functional properties from fermented brewer's spent grain via microwave-assisted three phase partitioning
KF Chai, WN Chen
Innovative Food Science & Emerging Technologies 91, 103551, 2024
2024
Comparative assessment of alternative protein sources: the case for upcycling
TS Teng, JJL Lee, KF Chai, WN Chen
Our Future Proteins - A Diversity of Perspectives, 575, 2023
2023
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