Siew-Young Quek

languages spoken, written or signed: Mandarin, Cantonese, English, Malay

occupation: researcher, chemist, food scientist

award received: Fellow of the New Zealand Institute of Food Science and Technology

Siew-Young Quek is a New Zealand academic and is a full professor at the University of Auckland, specialising in bioactive and functional food ingredients, lipid science and food processing. Source: Wikipedia (en)

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Articles 106

Date

Title

Authors

2023-08-21

Enhanced Cellular Uptake and Transport of Bovine Lactoferrin Using Pectin- and Chitosan-Modified Solid Lipid Nanoparticles

Mengyang Liu, Jingyuan Wen, Siew-Young Quek, Jillian Cornish
2023-05-05

Potential Benefits of Omega-3 Polyunsaturated Fatty Acids (N3PUFAs) on Cardiovascular Health Associated with COVID-19: An Update for 2023

Siew-Young Quek
2023-03-17

Improvement of Oxidative Stability of Fish Oil-in-Water Emulsions through Partitioning of Sesamol at the Interface

Siew-Young Quek
2022-07-15

What happens to commercial camembert cheese under packaging? Unveiling biochemical changes by untargeted and targeted metabolomic approaches

Siew-Young Quek
2022-02-04

Essential Oils and Their Major Components: An Updated Review on Antimicrobial Activities, Mechanism of Action and Their Potential Application in the Food Industry

Christine Butts, Simon Swift, Siew-Young Quek
2021-11-24

Microencapsulation of (Batal.) Iljinskaja Extracts: A Promising Technique to Protect Phenolic Compounds and Antioxidant Capacities

Xiao Chen, Yaoyao Peng, Siew-Young Quek
2021-07-01

A Comparison of Microfluidic-Jet Spray Drying, Two-Fluid Nozzle Spray Drying, and Freeze-Drying for Co-Encapsulating β-Carotene, Lutein, Zeaxanthin, and Fish Oil

Yaoyao Peng, Jingyuan Wen, Siew-Young Quek
2021-07-26

Manuka Honey with Varying Levels of Active Manuka Factor (AMF) Ratings as an Anaerobic Fermentation Substrate for Limosilactobacillus reuteri DPC16

Siew-Young Quek
2021-01-08

Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling

Yaoyao Peng, Xiao Chen, Siew-Young Quek
2020-03-06

Systematic evaluation of nutritional and safety characteristics of Hengshan goat leg meat affected by multiple thermal processing methods

Yang Jiao, Siew-Young Quek
2020-01-19

Sensory, Microbiological and Physicochemical Characterisation of Functional Manuka Honey Yogurts Containing Probiotic Lactobacillus reuteri DPC16

Joshua Hadi, Noemi Gutierrez-Maddox, Ivanhoe K. H. Leung, Siew-Young Quek
2020-01-30

Evaluation of structural and physicochemical properties of octenyl succinic anhydride modified sweet potato starch with different degrees of substitution

Shengmin Lu, Kang Tu, Siew-Young Quek
2020-06-12

Tangerine tomatoes: origin, biochemistry, potential health benefits and future prospects

Hartono Tanambell, Karen Bishop, Siew-Young Quek
2020-09-18

Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion

Peter Swedlund, Siew-Young Quek
2020-09-29

Exploring the effect of OSA-esterified waxy corn starch on naringin solubility and the interactions in their self-assembled aggregates

Siew-Young Quek
2020-09-16

Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway

Bruno Fedrizzi, Siew-Young Quek
2020-12-24

Effects of antioxidant and elemental sulfur additions at crushing on aroma profiles of Pinot Gris, Chardonnay and Sauvignon Blanc wines

Siew-Young Quek
2020-09-15

Effect of air blast freezing and frozen storage on Escherichia coli survival, n-3 polyunsaturated fatty acid concentration and microstructure of Greenshell™ mussels

Siew-Young Quek
2019-05-23

The Influence of Vinification Methods and Cultivars on the Volatile and Phenolic Profiles of Fermented Alcoholic Beverages from Cranberry

Paul A Kilmartin, Siew-Young Quek, Jingying Zhang, Xiao Chen
2019-05-21

Extraction Optimization, Antioxidant Capacity and Phenolic Profiling of Extracts from Flesh, Peel and Whole Fruit of New Zealand Grown Feijoa Cultivars.

Karen Bishop, Siew-Young Quek, Yaoyao Peng
2019-12-05

Characterization of phenolic compounds and aroma active compounds in feijoa juice from four New Zealand grown cultivars by LC-MS and HS-SPME-GC-O-MS

Siew-Young Quek
2019-10-01

Characterization of the bioactivities of an ethanol extract and some of its constituents from the New Zealand native mushroom Hericium novae-zealandiae

Karen Bishop, Hartono Tanambell, Peter Kenneth Buchanan, Siew-Young Quek
2019-11-21

Study on the antioxidant activity and emulsifying properties of flaxseed gum-whey protein isolate conjugates prepared by Maillard reaction

Siew-Young Quek
2019-12-19

Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification

Jingying Zhang, Paul A Kilmartin, Xiao Chen, Siew-Young Quek
2019-06-29

Effects of ultrasonic pretreatment on the structure and functionality of chicken bone protein prepared by enzymatic method

Siew-Young Quek
2019-07-08

Assessment of In Vitro Bioactivities of Polysaccharides Isolated from Hericium Novae-Zealandiae

Karen Bishop, Hartono Tanambell, Siew-Young Quek
2019-01-23

Antifungal effects of thymol and salicylic acid on cell membrane and mitochondria of Rhizopus stolonifer and their application in postharvest preservation of tomatoes

Siew-Young Quek, Yahui Guo
2019-02-08

Efficient extraction and characterization of pectin from orange peel by a combined surfactant and microwave assisted process

Siew-Young Quek
2019-07-19

Screening of In Vitro Health Benefits of Tangerine Tomatoes

Hartono Tanambell, Siew-Young Quek, Karen Bishop
2019-05-29

Compositional Analysis and Aroma Evaluation of Feijoa Essential Oils from New Zealand Grown Cultivars

Yaoyao Peng, Karen Bishop, Siew-Young Quek
2019-05

Evaluation of bioactive compounds extracted from Hayward kiwifruit pomace by subcritical water extraction

Siew-Young Quek
2019-03

A study on the structure formation and properties of noni juice microencapsulated with maltodextrin and gum acacia using single droplet drying

Nan Fu, Xiao Dong Chen, Siew-Young Quek

Human - wd:Q56941748

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