| Comparative study of cooking quality, microstructure, and textural and sensory properties between fresh wheat noodles prepared using sodium chloride and salt substitutes HL Tan, TC Tan, AM Easa Lwt 97, 396-403, 2018 | 60 | 2018 |
| The use of selected hydrocolloids to enhance cooking quality and hardness of zero‐salt noodles HL Tan, TC Tan, AM Easa International Journal of Food Science & Technology 53 (7), 1603-1610, 2018 | 49 | 2018 |
| The use of selected hydrocolloids and salt substitutes on structural integrity, texture, sensory properties, and shelf life of fresh no salt wheat noodles HL Tan, TC Tan, AM Easa Food Hydrocolloids 108, 105996, 2020 | 40 | 2020 |
| Development and characterization of alginate-based edible film incorporated with hawthorn berry (Crataegus pinnatifida) extract LI Lim, HL Tan, LP Pui Journal of Food Measurement and Characterization 15 (3), 2540-2548, 2021 | 24 | 2021 |
| Effects of sodium chloride or salt substitutes on rheological properties and water-holding capacity of flour and hardness of noodles HL Tan, TC Tan, AM Easa Food Structure 26, 100154, 2020 | 18 | 2020 |
| The use of salt substitutes to replace sodium chloride in food products: A review HL Tan, TC Tan, AM Easa International Journal of Food Science & Technology 57 (11), 6997-7007, 2022 | 15 | 2022 |
| Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water HL Tan, M Ojukwu, LX Lee, AM Easa Heliyon 9 (2), 2023 | 10 | 2023 |
| Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles SY Yeoh, HL Tan, L Muhammad, TC Tan, M Murad, A Mat Easa npj Science of Food 7 (1), 8, 2023 | 5 | 2023 |
| Thermal inactivation kinetics parameters of browning enzymes in starfruit (Averrhoa carambola L.) juice HL Tan, PN Koh, A Mat Easa, TC Tan International Journal of Food Science & Technology 57 (8), 5114-5122, 2022 | 3 | 2022 |
| Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using … M Ojukwu, HL Tan, M Murad, AM Nafchi, AM Easa Food Science and Technology International 29 (8), 799-808, 2023 | 1 | 2023 |
| Comparing cooking qualities, microstructure, and sodium distribution of air-dried guar gum-coated yellow alkaline noodles with and without salt application SY Yeoh, AS Zulkipli, TC Tan, HL Tan, KC Yong, AM Easa LWT 204, 116416, 2024 | | 2024 |
