Singapore Institute of Technology
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Suk Meng Goh

Publications

  • Gelation of pomelo (Citrus maxima) pectin as induced by divalent ions or acidification
  • Monitoring of Atmospheric Corrosion in a Mass Rapid Transit (MRT) Tunnel
  • Accelerated corrosion test and field test of steel and zinc coupons at buffer areas and cross passages in a mass rapid transit tunnel
  • STUDIES ON POMELO PECTIN: CHARACTERISATION AND RHEOLOGICAL PROPERTIES
  • Characterization of the nonlinear viscoelastic constitutive properties of mild cheddar cheese from indentation tests
  • The modular endoprosthesis for mandibular body replacement - Part 1: Mechanical testing of the reconstruction
  • Product Structuring for Sodium Reduction
  • Review of biomechanical models used in studying the biomechanics of reconstructed mandibles
  • The modular endoprosthesis for mandibular body replacement. Part 2: Finite element analysis of endoprosthesis reconstruction of the mandible
  • Effect of friction on uniaxial compression of bread dough
  • Teaching Engineering Ethics using BLOCKS Game
  • The mechanical properties of model-compacted tablets
  • Extracting the stress-strain properties of non-linear viscoelastic materials using the bubble inflation test
  • Influence of process parameters on the strength of oil palm kernel shell pellets
  • Large strain time dependent behavior of cheese
  • Rheological characterization of acid pectin samples in the absence and presence of monovalent ions
  • On the mechanics of wire cutting of cheese
  • Determination of the constitutive constants of non-linear viscoelastic materials
  • Tribological measurements of foods using a rheometer
  • The analysis of the frictional effect on stress-strain data from uniaxial compression of cheese
  • Large deformation extensional rheology of bread dough
  • Mechanical properties and sensory texture assessment of cheeses
  • Indentation of lipid-based particle gels: An experimental, theoretical and numerical study
  • On the Effect of Tastant Excluded Fillers on Sweetness and Saltiness of a Model Food
  • On the stabilisation of calcium-fortified acidified soy milks by pomelo pectin
  • Characterisation of non-linear viscoelastic foods by the indentation technique
  • Rheological Properties of Personal Lubricants
  • Mechanical strength of binary oil palm kernel shell and HZSM-5 zeolite fuel pellets
  • Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception
  • Use of the Weibull equation to approximate diffusive release from particles in a closed system
  • Effects of Incorporating Alkaline Hydrogen Peroxide Treated Sugarcane Fibre on The Physical Properties and Glycemic Potency of White Bread
  • New Superheroes/Villain Characters for Teaching Engineering Materials Selection
  • Rheology for Safe Swallowing 1
  • Rheology for Safe Swallowing 2
  • Rheology for Safe Swallowing 3
  • Rheology of bolus as a wet granular matter – Influence of saliva on rheology of polysaccharide gel beads
  • The role of texture in the palatability and food oral processing

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Co-workers & collaborators

  • Ke Zhang

  • Nan Yang

  • Marie-Agnès Peyron

  • Narpinder Singh

  • Yapeng Fang

  • Yoko Nitta

Suk Meng Goh's public data