Publications by authors named "Pin-Rou Lee"

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Effect of starch addition on the physicochemical properties, molecular interactions, structures, and in vitro digestibility of the plant-based egg analogues.
Zhou Lu, Yi Liu, Yi En Jayne Lee, Andrew Chan, Pin-Rou Lee

Food Chem· March 2023

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Biotransformation of pork trimmings into protein hydrolysate using microbial proteases aided by response surface methodology.
Xinzhi Li, Pin-Rou Lee, Fransisca Taniasuri, Shao-Quan Liu

J Food Sci Technol· December 2021

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The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers.
Yuyun Lu, Alicia Sarah Yoke Ling Fong, Jian-Yong Chua, Dejian Huang, Pin-Rou Lee

Molecules· June 2018

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The effects of co- and sequential inoculation of Torulaspora delbrueckii and Pichia kluyveri on chemical compositions of durian wine.
Yuyun Lu, Marilyn Kai Wen Voon, Jian-Yong Chua, Dejian Huang, Pin-Rou Lee

Appl Microbiol Biotechnol· November 2017

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Combined effects of fermentation temperature and pH on kinetic changes of chemical constituents of durian wine fermented with Saccharomyces cerevisiae.
Yuyun Lu, Marilyn Kai Wen Voon, Dejian Huang, Pin-Rou Lee, Shao-Quan Liu

Appl Microbiol Biotechnol· April 2017

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Chemical consequences of three commercial strains of Oenococcus oeni co-inoculated with Torulaspora delbrueckii in durian wine fermentation.
Yuyun Lu, Jian-Yong Chua, Dejian Huang, Pin-Rou Lee, Shao-Quan Liu

Food Chem· January 2017

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Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni.
Yuyun Lu, Jian-Yong Chua, Dejian Huang, Pin-Rou Lee, Shao-Quan Liu

Appl Microbiol Biotechnol· October 2016

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Induction of simultaneous and sequential malolactic fermentation in durian wine.
Fransisca Taniasuri, Pin-Rou Lee, Shao-Quan Liu

Int J Food Microbiol· August 2016

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Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomyces yeasts.
Yuyun Lu, Dejian Huang, Pin-Rou Lee, Shao-Quan Liu

J Sci Food Agric· March 2016

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Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiae.
Pin-Rou Lee, Stephanie Hui Chern Kho, Bin Yu, Philip Curran, Shao-Quan Liu

Microb Biotechnol· July 2013

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Volatile sulphur compounds and pathways of L-methionine catabolism in Williopsis yeasts.
Amelia W J Tan, Pin-Rou Lee, Yi-Xin Seow, Peter K C Ong, Shao-Quan Liu

Appl Microbiol Biotechnol· August 2012

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