Shin‐Yong Yeoh

432 total citations
20 papers, 322 citations indexed

About

Shin‐Yong Yeoh is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Shin‐Yong Yeoh has authored 20 papers receiving a total of 322 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Nutrition and Dietetics, 13 papers in Food Science and 4 papers in Plant Science. Recurrent topics in Shin‐Yong Yeoh's work include Food composition and properties (12 papers), Proteins in Food Systems (4 papers) and Botanical Research and Applications (3 papers). Shin‐Yong Yeoh is often cited by papers focused on Food composition and properties (12 papers), Proteins in Food Systems (4 papers) and Botanical Research and Applications (3 papers). Shin‐Yong Yeoh collaborates with scholars based in Malaysia, Uganda and Saudi Arabia. Shin‐Yong Yeoh's co-authors include Azhar Mat Easa, Abbas F.M. Alkarkhi, Ahmad Salihin Baba, Amal Bakr Shori, Liong Min-Tze, Thuan‐Chew Tan, Beina Teng, Kuan Yew Cheong, Pei Fen Teh and Yunlin Liu and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and LWT.

In The Last Decade

Shin‐Yong Yeoh

14 papers receiving 312 citations

Peers

Shin‐Yong Yeoh
Ludmilla de Carvalho Oliveira Brazil
Daiane Costa dos Santos Brazil
Mônica Tejo Cavalcanti Brazil
Patricia Arcia Uruguay
Marina Dello Staffolo Argentina
Jude Iwouno Nigeria
Juliana Aparecida Correia Bento Brazil
Ángela Zuleta Argentina
Mette Holse Denmark
Ligia Regina Radomille de Santana Brazil
Ludmilla de Carvalho Oliveira Brazil
Shin‐Yong Yeoh
Citations per year, relative to Shin‐Yong Yeoh Shin‐Yong Yeoh (= 1×) peers Ludmilla de Carvalho Oliveira

Countries citing papers authored by Shin‐Yong Yeoh

Since Specialization
Citations

This map shows the geographic impact of Shin‐Yong Yeoh's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Shin‐Yong Yeoh with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Shin‐Yong Yeoh more than expected).

Fields of papers citing papers by Shin‐Yong Yeoh

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Shin‐Yong Yeoh. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Shin‐Yong Yeoh. The network helps show where Shin‐Yong Yeoh may publish in the future.

Co-authorship network of co-authors of Shin‐Yong Yeoh

This figure shows the co-authorship network connecting the top 25 collaborators of Shin‐Yong Yeoh. A scholar is included among the top collaborators of Shin‐Yong Yeoh based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Shin‐Yong Yeoh. Shin‐Yong Yeoh is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Yeoh, Shin‐Yong, et al.. (2025). The impact of curdlan on the physical, microstructure, and sensory properties of pineapple jam. Food Quality and Safety. 9.
2.
Yeoh, Shin‐Yong, et al.. (2025). Hydrophobic PTFE coatings on endoscopic lenses by RF magnetron sputtering. Surface Innovations. 14(1). 50–59.
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Yeoh, Shin‐Yong, et al.. (2025). Optimizing endoscope lens performance with PTFE hydrophobic surface treatment via dip and spin coating. Journal of Coatings Technology and Research. 22(5). 1855–1869. 1 indexed citations
5.
Yeoh, Shin‐Yong, et al.. (2024). Effect of Preparation and Drying Techniques on the Physicochemical, Functional and Nutritional Properties of products from Beetroot (Beta Vulgaris L.) varieties. Journal of Experimental Biology and Agricultural Sciences. 12(3). 399–407.
6.
Yeoh, Shin‐Yong, et al.. (2024). Hydrocolloids in Rice Noodle Production: Enhancing Texture, Cooking Quality, and Sustainability in Gluten-Free Formulations: A Review. SHILAP Revista de lepidopterología. 1(1). 30–46.
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Yeoh, Shin‐Yong, et al.. (2023). Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles. npj Science of Food. 7(1). 8–8. 7 indexed citations
10.
Shori, Amal Bakr, Shin‐Yong Yeoh, & Ahmad Salihin Baba. (2022). Effects of medicinal plants extract enriched cheese with fish collagen on proteolysis and in vitro angiotensin-I converting enzyme inhibitory activity. LWT. 159. 113218–113218. 18 indexed citations
11.
Yeoh, Shin‐Yong, et al.. (2021). Growth Rate of Lactobacillus ssp. and Streptococcus thermophilus of some Medicinal Plants Water Extracts with Fish Collagen. Biointerface Research in Applied Chemistry. 12(1). 824–832. 7 indexed citations
12.
Yeoh, Shin‐Yong, et al.. (2020). Effect of pre‐gelatinised high‐amylose maize starch combined with Ca 2+ ‐induced setting of alginate on the physicochemical and sensory properties of rice flour noodles. International Journal of Food Science & Technology. 56(2). 1021–1029. 15 indexed citations
13.
Yeoh, Shin‐Yong, et al.. (2020). The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles. Food Chemistry. 333. 127425–127425. 30 indexed citations
14.
Shori, Amal Bakr, Shin‐Yong Yeoh, & Ahmad Salihin Baba. (2020). Effects of herbal yogurt with fish collagen on bioactive peptides with angiotensin-I converting enzyme inhibitory activity. Food Science and Technology. 41(4). 902–907. 20 indexed citations
15.
Yeoh, Shin‐Yong, et al.. (2018). Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch. Food Science and Technology International. 24(6). 476–486. 15 indexed citations
16.
Yeoh, Shin‐Yong, Abbas F.M. Alkarkhi, & Azhar Mat Easa. (2013). Effect of Cross-Linking Agents on Physicochemical, Textural Properties and Microstructure of Canned Soy Protein Isolate-Yellow Alkaline Noodles Prepared by Retort Processing. Journal of Food Processing and Preservation. 38(3). 1187–1197. 20 indexed citations
17.
Alkarkhi, Abbas F.M., et al.. (2011). Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits. Food Chemistry. 129(2). 312–318. 115 indexed citations
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Alkarkhi, Abbas F.M., et al.. (2009). Effect of banana pulp and peel flour on physicochemical properties andin vitrostarch digestibility of yellow alkaline noodles. International Journal of Food Sciences and Nutrition. 60(sup4). 326–340. 38 indexed citations
20.
Alkarkhi, Abbas F.M., et al.. (2009). The use of principle component and cluster analyses to differentiate banana pulp flours based on starch and dietary fiber components. International Journal of Food Sciences and Nutrition. 60(sup4). 317–325. 6 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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