| 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 | 143 | 2020 |
| 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 | 54 | 2021 |
| 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 | 36 | 2018 |
| Precision fermentation to advance fungal food fermentations KF Chai, KR Ng, M Samarasiri, WN Chen Current Opinion in Food Science 47, 100881, 2022 | 34 | 2022 |
| 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 | 31 | 2019 |
| 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 | 30 | 2019 |
| 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 | 26 | 2022 |
| 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 | 25 | 2019 |
| 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 | 25 | 2018 |
| 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 | 19 | 2020 |
| 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 | 12 | 2019 |
| 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 | 8 | 2020 |
| Clinically relevant materials & applications inspired by food technologies X Cui, KR Ng, KF Chai, WN Chen EBioMedicine 75, 2022 | 7 | 2022 |
| 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 | 7 | 2018 |
| 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 | 6 | 2021 |
| 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 | 5 | 2020 |
| Forward-looking Risk Assessment Framework for Novel Foods M Samarasiri, KF Chai, WN Chen Food and Humanity, 2023 | 3 | 2023 |
| Potential of food and agricultural wastes as sustainable medical materials for neural tissue engineering KF Chai, WN Chen Current Opinion in Biomedical Engineering, 100476, 2023 | 2 | 2023 |
| 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 |
