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Food Chemistry
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October 23, 2024
Effects of polyunsaturated fatty acid and diacylglycerol on the crystallization behaviors of palm-based oil
Wanting Ke, Yee-Ying Lee, Chin-Ping Tan, et al.
Molecules (Basel, Switzerland)
|
December 16, 2020
Improving Vesicular Integrity and Antioxidant Activity of Novel Mixed Soy Lecithin-Based Liposomes Containing Squalene and Their Stability against UV Light
Sahar Pakbaten Toopkanloo, Tai Boon Tan, Faridah Abas, et al.
Carbohydrate Polymers
|
October 2, 2022
Effect of V-type crystallinity and starch particle structure on the oil loading capacity and anti-oxidation
Yinong Feng, Chenbei Wu, Shahid Ahmed Junejo, et al.
Heliyon
|
October 25, 2023
Synergistic enhancing effect of xanthan gum, carboxymethyl cellulose and citric acid on the stability of betacyanins in fermented red dragon fruit (<i>Hylocereus polyrhizus</i>) drink during storage
Teck Wei Lim, Renee Lay Hong Lim, Liew Phing Pui, et al.
Molecules (Basel, Switzerland)
|
August 30, 2020
Spray Drying for the Encapsulation of Oils-A Review
Nameer Khairullah Mohammed, Chin Ping Tan, Yazid Abd Manap, et al.
European Journal of Clinical Nutrition
|
April 12, 2024
Effect of coffee, tea and alcohol intake on circulating inflammatory cytokines: a two sample-Mendelian randomization study
Yuan He, Shuang Zhu, Yu Zhang, et al.
Food Chemistry
|
October 22, 2016
Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips
Yu Hua Wong, Halimah Muhamad, Faridah Abas, et al.
Food Chemistry
|
December 30, 2019
Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel
Mengting Lei, Ning Zhang, Wan Jun Lee, et al.
Nanomaterials (Basel, Switzerland)
|
December 9, 2020
Impact of Quercetin Encapsulation with Added Phytosterols on Bilayer Membrane and Photothermal-Alteration of Novel Mixed Soy Lecithin-Based Liposome
Sahar Pakbaten Toopkanloo, Tai Boon Tan, Faridah Abas, et al.
Food Chemistry
|
May 21, 2020
Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions
Jia Yang, Chaoying Qiu, Guanghui Li, et al.
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Search research articles
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Showing results (121-130 of 238) with videos related to
Sort By:
Page
of 24
Food Chemistry
|
October 23, 2024
Effects of polyunsaturated fatty acid and diacylglycerol on the crystallization behaviors of palm-based oil
Wanting Ke, Yee-Ying Lee, Chin-Ping Tan, et al.
Molecules (Basel, Switzerland)
|
December 16, 2020
Improving Vesicular Integrity and Antioxidant Activity of Novel Mixed Soy Lecithin-Based Liposomes Containing Squalene and Their Stability against UV Light
Sahar Pakbaten Toopkanloo, Tai Boon Tan, Faridah Abas, et al.
Carbohydrate Polymers
|
October 2, 2022
Effect of V-type crystallinity and starch particle structure on the oil loading capacity and anti-oxidation
Yinong Feng, Chenbei Wu, Shahid Ahmed Junejo, et al.
Heliyon
|
October 25, 2023
Synergistic enhancing effect of xanthan gum, carboxymethyl cellulose and citric acid on the stability of betacyanins in fermented red dragon fruit (<i>Hylocereus polyrhizus</i>) drink during storage
Teck Wei Lim, Renee Lay Hong Lim, Liew Phing Pui, et al.
Molecules (Basel, Switzerland)
|
August 30, 2020
Spray Drying for the Encapsulation of Oils-A Review
Nameer Khairullah Mohammed, Chin Ping Tan, Yazid Abd Manap, et al.
European Journal of Clinical Nutrition
|
April 12, 2024
Effect of coffee, tea and alcohol intake on circulating inflammatory cytokines: a two sample-Mendelian randomization study
Yuan He, Shuang Zhu, Yu Zhang, et al.
Food Chemistry
|
October 22, 2016
Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips
Yu Hua Wong, Halimah Muhamad, Faridah Abas, et al.
Food Chemistry
|
December 30, 2019
Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel
Mengting Lei, Ning Zhang, Wan Jun Lee, et al.
Nanomaterials (Basel, Switzerland)
|
December 9, 2020
Impact of Quercetin Encapsulation with Added Phytosterols on Bilayer Membrane and Photothermal-Alteration of Novel Mixed Soy Lecithin-Based Liposome
Sahar Pakbaten Toopkanloo, Tai Boon Tan, Faridah Abas, et al.
Food Chemistry
|
May 21, 2020
Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions
Jia Yang, Chaoying Qiu, Guanghui Li, et al.
Page
of 24