Siew Young Quek
University of Auckland
FermentationResponse surface methodologyAdsorptionMass spectrometryFlavourOrganic chemistryChemistryParticle sizeMaterials scienceCultivarVitamin EMaltodextrinAntioxidantSpray dryingLipaseAromaFlavorFood scienceChemical engineeringChromatographyExtraction (chemistry)Fatty acidBiochemistryBotanyPolyphenolBiology
136Publications
35H-index
4,036Citations
Publications 139
Newest
#1Zhixia Chen (University of Auckland)H-Index: 1
#2Peter K. Buchanan (Landcare Research)H-Index: 20
Last. Siew Young Quek (University of Auckland)H-Index: 35
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#1Xiao Chen (University of Auckland)H-Index: 4
#2Paul A. Kilmartin (University of Auckland)H-Index: 46
Last. Siew Young Quek (University of Auckland)H-Index: 35
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Glycosidically bound volatiles (GBVs) are flavorless compounds in fruits and may undergo hydrolysis during fruit maturation, storage, and processing, releasing free aglycones that are odor active. However, the contribution of glycosidic aglycones to the sensory attributes of fruits remains unclear. Herein, the key odor-active aglycones in tamarillo fruits were elucidated through the molecular sensory approach. We extracted GBVs from three cultivars of tamarillo fruits using solid-phase extractio...
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#1Anand MohanH-Index: 2
Last. Siew Young QuekH-Index: 35
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Manuka honey is known for its strong antibacterial effect against pathogens but can promote probiotic growth in certain conditions. In a two-factor ANOVA study, AMFTM Manuka honey (Active Manuka Factor: 05+, 10+, 15+ and 20+) was utilised as a substrate for probiotic Limosilactobacillus reuteri DPC16 in an anaerobic batch fermenter for 36 h. The biomass growth in MRS broth was noticeably higher with AMF Manuka honey than invert syrup and control samples without any additional sweetener source. T...
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#2Yaoyao PengH-Index: 5
Last. Siew Young QuekH-Index: 35
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Various microencapsulation techniques can result in significant differences in the properties of dried microcapsules. Microencapsulation is an effective approach to improve fish oil properties, including oxidisability and unpleasant flavour. In this study, β-carotene, lutein, zeaxanthin, and fish oil were co-encapsulated by microfluidic-jet spray drying (MFJSD), two-fluid nozzle spray drying (SD), and freeze-drying (FD), respectively. The aim of the current study is to understand the effect of d...
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#1Xiaotong Lyu (University of Auckland)H-Index: 1
#2Leandro Dias Araújo (University of Auckland)H-Index: 6
Last. Paul A. Kilmartin (University of Auckland)H-Index: 46
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Abstract The antioxidants sulfur dioxide (50 ppm) and ascorbic acid (100 ppm) were added to grapes soon after harvest at crushing. The chemical composition and sensory profile of Sauvignon Blanc, Pinot Gris and Chardonnay wines were examined, made from grapes collected at three different sites for each variety. With good antioxidant protection of the juices, reflected in low absorbances at 420 nm, remarkable increases in the polyfunctional mercaptans, 3-mercaptohexanol (3MH) and its acetate este...
2 CitationsSource
#1Xiao Chen (University of Auckland)H-Index: 4
#2Jiayi Wang (University of Auckland)H-Index: 1
Last. Siew Young Quek (University of Auckland)H-Index: 35
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Abstract The rancid and tart off-flavor of goat milk limits the popularization of its associated products. In this study, a two-step enzymatic catalysis method was proposed to generate new aromatic notes that could alter the negative flavor perception of goat milk products. The goat milk fat was first hydrolyzed to prepare fatty acids (FFAs) as substrates, and then esterification was carried out for the synthesis of esters with pleasant notes. In the first step, the FFAs were sufficiently releas...
1 CitationsSource
#1Lu Xiang (ZJNU: Zhejiang Normal University)
#2Shengmin Lu (ZJNU: Zhejiang Normal University)
Last. Yang Ying
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Abstract Octenyl succinic anhydride esterified waxy corn starches (OSAS) with five different molecular weights (MWs) were prepared by enzymatic hydrolysis and their effects on naringin solubility were studied. The MW of OSAS was found to significantly influence the amount of naringin embedded in the complex formed by self-aggregation. OSAS with medium MW (M−OSAS) formed complex with the highest naringin entrapment. This system showed an AL type water phase solubility curve (indicating a 1:1 stoi...
1 CitationsSource
#1X. Lyu (University of Auckland)
#2D.R. Del Prado (University of Auckland)
Last. Paul A. Kilmartin (University of Auckland)H-Index: 46
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#1Xiao Chen (University of Auckland)H-Index: 4
#2Bruno Fedrizzi (University of Auckland)H-Index: 20
Last. Siew Young Quek (University of Auckland)H-Index: 35
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This study investigated the free and glycosidic-bound volatiles in the juice samples of three tamarillo cultivars (i.e. Amber, Mulligan, and Laird's Large) that are widely grown in New Zealand. Juice samples were prepared from fruits at different ripening stages (green, middle, and ripe). Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was applied to analyze the free volatiles in the samples. A total of 20 free volatiles were detected. Among the samples, ...
1 CitationsSource
#1Huipeng Liu (Ha Tai: Xiamen University)H-Index: 2
#2Yuanhong Li (Ha Tai: Xiamen University)
Last. Ning He (Ha Tai: Xiamen University)H-Index: 26
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Abstract The interaction of fish actomyosin (AM) with high hydrostatic pressure (HHP) treatment (AM-HHP) and xylooligosaccharide (XOS) was analyzed. The binding force of AM/AM-HHP mainly binds with XOS was through hydrogen bonding and van der Waals forces. The interaction between AM-HHP and XOS was stronger than that between AM and XOS. The maximum binding affinity of AM-HHP and XOS was 400 MPa. The AM (400 MPa)-XOS complex had significantly enhanced angiotensin I-converting enzyme (ACE) inhibit...
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