Jayne Lee Email & Phone Number

Singapore

- Delved into the mechanisms of protein gelation and how they can be better controlled a) in hybrid animal-plant/microalgae protein systems b) with enzyme hydrolysis- Developed various techniques for analysis of gelation - physical (Texture profile analysis, Rheology), chemical (FTIR, Molecular bonding assay), microstructure (SEM, CLSM), and sensory (QDA) - Understood structure-digestibility relationship of the protein gels using in vitro digestion techniques coupled with amino acid (HPLC) and protein solubility analysis- Created soft high protein gel systems that can be better suited for the elderly and those with dysphagia- Mentored 3 final year project (FYP) students and 1 Undergraduate Research Opportunities Programme in Science (UROPS) student in lab skills, safety and report writing.Conferences attended:- Lee, Y. E. J., Yang, H., (2022) Bromelain softens surimi gel texture for the elderly via modifications in myofibril secondary structure, IFT- Lee, Y. E. J., Yang, H., (2022) Mixed animal and plant protein gels made suitable for dysphagia patients via modifications in physical and sensorial properties, IUFOST- Lee, Y. E. J., Huang, D., (2023) Softening of surimi gels with soy and pea proteins improves gel texture and protein digestibility for the elderly, IFT- Lee, Y. E. J., Huang, D., (2024) Addition of microalgae proteins soften surimi protein gels as foods for dysphagia patients via modifications in gelation mechanisms and physicochemical properties, IUFOSTPapers:- Lee, Y. E. J., Goh, H. M., & Huang, D. (2024). Pea protein soften surimi gels and improve in vitro digestibility: potential high protein foods for elderly. Food Hydrocolloids, 110664.

- Teaching assistant for FST3105 (New Product Development)- Guided 2 groups of students on developing a novel peanut butter product and a ready-to-eat raw fish product.

- Aided in formulation, stability and shelf life testing (particle size) of emulsions - Conducted an independent study on possible applications of emulsifiers to improve beverage stability and fruit preservation

Doctor Of Philosophy - Phd, Food Science And Technology

- NUS Research Scholarship - Selected Modules: Frontier of Food Processing and Engineering, Rheology and Textural Properties.

Bachelor Of Science - Bs, Food Science And Technology, Honors, Highest Distinction

Activities and Societies: - Assistant Secretary-Treasurer, NUS Food Science and Technology Society (AY17/18)- Final Year Project: Effects.