Author

Eng-Keng Seow

3 papers indexed here

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Open access Sep 2026

Synergistic effects of pH-shifting and sonication on lentil protein–xanthan gum complex formation

Lentil proteins (LPs) and xanthan gum (XG) are recognized for their diverse techno-functional properties and potential applications in food formulation. This study aimed to develop novel LP-XG complexes by incorporating XG at concentrations ranging from 0.01 to 0.1% into LP dispersions (1%, w/w) using a non-thermal pH-...

M. Alrosan, Mai S. Khanfar, Sofyan Maghaydah et al. · European Food Research and T... · 0 citations

Review Open access Aug 2026

Critical Cultivation Parameters for Optimized Astaxanthin Biosynthesis in Haematococcus pluvialis: A Systematic Review

Key cultivation parameters that drive astaxanthin production in Haematococcus pluvialis are identified and may assist in refining cultivation strategies for commercial production.

Rumaisya Yasmin Mohd Nazri, L. Teh, Nurul Aqmar Mohamad Nor Hazalin et al. · International Journal on Adv... · 0 citations

Review Open access Jul 2026

Genetic Variants Related to Coffee Consumption and Their Association with Obesity Risk: A Systematic Review

The broad population-genetic predispositions underlying the relationship between coffee consumption and obesity risk are highlighted and supports the need for future research that integrates multi-omics approaches with in vivo and in vitro models to elucidate the biological mechanisms of coffee-related genetic variatio...

Nabilatulkhilwa Khairi Ajmain, L. Teh, T. Rahman et al. · Indonesian Food Science and... · 0 citations