Thuan-Chew Tan
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Explore the profile of Thuan-Chew Tan including associated specialties, affiliations and a list of published articles.
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30
Citations
96
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Recent Articles
1.
Yang Y, Fan L, Lin Y, Huang Y, Zhang J, Li S, et al.
Front Nutr
. 2025 Mar;
12:1538848.
PMID: 40046756
Objective: This study aims to optimize the formulation of instant sweet osmanthus white tea (IOWT) and evaluate its antioxidant activities through assays. Methods: Single-factor and orthogonal experiments were conducted to...
2.
Benefits of incorporating plant extracts into a commercially available foundation for daily skin use
Liao Z, Wen S, Ho L, Tan T
Cutan Ocul Toxicol
. 2025 Feb;
:1-13.
PMID: 39985374
Purpose: This study examined a plant extract (PE) foundation's safety, antioxidant and protective properties. To offer a scientific foundation for the viability of creating 'skincare makeup' and improve the comprehension...
3.
Maghaydah S, Alrosan M, Aludatt M, Razzak Mahmood A, Gammoh S, Bani-Melhem K, et al.
Int J Food Sci Nutr
. 2025 Feb;
:1-13.
PMID: 39972541
Lentil proteins (LPs) may encounter challenges in their food industry applications due to certain limitations in their functional properties. This study focused on enhancing the quality of LPs through physical...
4.
Alrosan M, Tan T, Easa A, Gammoh S, Aludatt M, Kubow S, et al.
Food Sci Biotechnol
. 2025 Jan;
34(1):65-78.
PMID: 39758720
In recent years, there has been a growing interest in developing a distinguished alternative to human consumption of animal-based proteins. The application of lentil proteins in the food industry is...
5.
Alrosan M, Maghaydah S, Al-Qaisi A, Almajwal A, Aludatt M, Al Qudsi F, et al.
J Food Sci
. 2024 Oct;
89(12):8887-8899.
PMID: 39437232
This study aimed to improve lentil proteins' (LPs) functionality and nutritional value, specifically addressing their lower water solubility and digestibility. A unique combination of LP-disaccharide interactions was employed. Spectroscopic technologies,...
6.
Liao Z, Alrosan M, Aludatt M, Tan T
J Food Sci
. 2024 Jun;
89(7):3878-3893.
PMID: 38865248
The popularity of royal jelly (RJ) as a functional food has attracted attention from various industries, especially nutraceuticals, due to the increasing demand from health enthusiasts. Sebacic acid, 10-hydroxy decanoic...
7.
Liao Z, Yeoh Y, Parumasivam T, Koh W, Alrosan M, Aludatt M, et al.
RSC Adv
. 2024 May;
14(24):17008-17021.
PMID: 38808239
Succinic (SUA), glutaric (GLA), pimelic (PA), suberic (SUBA), adipic (ADA), azelaic (AZA), and sebacic acids (SA) make up the majority of medium-chain dicarboxylic acids (MCDAs) with chain lengths of C4-C10,...
8.
Alrosan M, Almajwal A, Al-Qaisi A, Gammoh S, Aludatt M, Al Qudsi F, et al.
Food Chem X
. 2024 May;
22:101397.
PMID: 38711772
Soluble trehalose-conjugated quinoa proteins (T-QPs) were effectively prepared using the pH-shifting mechanism. The structural properties of the T-QPs were evaluated using a comparative evaluation, which included analyzing the amide I,...
9.
Alrosan M, Almajwal A, Al-Qaisi A, Gammoh S, Aludatt M, Al Qudsi F, et al.
Curr Res Struct Biol
. 2024 Mar;
7:100135.
PMID: 38516624
Plant-based proteins are often associated with a range of health benefits. Most research primarily investigates pea and soy proteins, while lentil proteins received minimal attention. This study evaluates the effect...
10.
Alrosan M, Almajwal A, Al-Qaisi A, Gammoh S, Aludatt M, Al Qudsi F, et al.
Food Chem
. 2024 Mar;
447:138882.
PMID: 38452537
The two limiting factors for lentil protein utilization are water solubility and digestibility. In this study, we utilized two non-thermal techniques: (1) protein complexation of lentil and casein proteins using...