Mei Hui Liu

Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility

Saif A. Khan, Yuanhang Yao, J. Lin, 2021, Foods.

Effects of anthocyanins on bread microstructure, and their combined impact on starch digestibility.

Weibiao Zhou, Mei Hui Liu, Jingying Yu, 2021, Food chemistry.

Incorporation of okra (Abelmoschus esculentus (L.) Moench) seed powder into fresh rice noodles with tapioca starch improves postprandial glycemia, insulinemia and satiety in healthy human volunteers

Dejian Huang, Mei Hui Liu, Yuyun Lu, 2023, Journal of Functional Foods.

Effects of Anthocyanins in Composite Meals on Cardiometabolic Outcomes—A Systematic Review of Randomized Controlled Feeding Trials

Mei Hui Liu, J. Ou, Dimeng Yang, 2020, Nutrients.

Making novel staple foods the norm: perspectives from adult consumers with and without diabetes

R. V. van Dam, Mei Hui Liu, S. Rebello, 2021, Appetite.

Creating texturally tuneable, low calorie and palatable noodle-like food assemblies via microfluidics

Saif A. Khan, J. Lin, Mei Hui Liu, 2022, Food Hydrocolloids.

Differential effects of isoflavones, from Astragalus membranaceus and Pueraria thomsonii, on the activation of PPARalpha, PPARgamma, and adipocyte differentiation in vitro.

Mei Hui Liu, Y. Chan, P. Shen, 2006, The Journal of nutrition.

Dietary Protein Intake and Associated Risks for Atopic Dermatitis, Intrinsic Eczema, and Allergic Sensitization among Young Chinese Adults in Singapore/Malaysia: Key Findings from a Cross-sectional Study

Jun Jie Lim, F. Chew, Mei Hui Liu, 2023, JID innovations : skin science from molecules to population health.

Postprandial glycemic and lipidemic effects of black rice anthocyanin extract fortification in foods of varying macronutrient compositions and matrices

Mei Hui Liu, H. P. Pranata, S. Ou, 2023, NPJ science of food.