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