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Chin Ping Tan

Showing results (131-140 of 238) with videos related to

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Journal of Traditional and Complementary Medicine|July 22, 2024
Acute toxicity profiling of medicinal herb <i>Ardisia elliptica</i> leaf extract by conventional evaluations and proton nuclear magnetic resonance (NMR) metabolomicsPei Lou Wong, Nur Khaleeda Zulaikha Zolkeflee, Nurul Shazini Ramli, et al.
Food Science and Biotechnology|September 29, 2018
Emulsion formulation optimization and characterization of spray-dried κ-carrageenan microparticles for the encapsulation of CoQ10Sook Wah Chan, Hamed Mirhosseini, Farah Saleena Taip, et al.
International Journal of Biological Macromolecules|January 14, 2021
Encapsulation of caffeine into starch matrices: Bitterness evaluation and suppression mechanismMiao Shao, Songnan Li, Chin Ping Tan, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Curcumin-loaded liposomes prepared from bovine milk and krill phospholipids: Effects of chemical composition on storage stability, in-vitro digestibility and anti-hyperglycemic propertiesYujie Wu, Bolin Mou, Shuang Song, et al.
Natural Product Research|November 25, 2018
Anti-inflammatory effects of mulberry (<i>Morus alba</i> L.) root bark and its active compoundsYong-Xiang Wu, You-Jeong Kim, Tae-Hyung Kwon, et al.
Molecules (Basel, Switzerland)|March 26, 2010
Revealing the power of the natural red pigment lycopeneKin-Weng Kong, Hock-Eng Khoo, K Nagendra Prasad, et al.
Food Research International (Ottawa, Ont.)|March 1, 2021
Potential of using basa catfish oil as a promising alternative deep-frying medium: A thermo-oxidative stability studyYih Phing Khor, Suet Ying Wan, Chin Ping Tan, et al.
Food Chemistry|February 7, 2019
Starch granules as Pickering emulsifiers: Role of octenylsuccinylation and particle sizeSongnan Li, Chao Li, Yinzhou Yang, et al.
Molecules (Basel, Switzerland)|July 3, 2014
A comparative study of the physicochemical properties of a virgin coconut oil emulsion and commercial food supplement emulsionsYih Phing Khor, Soo Peng Koh, Kamariah Long, et al.
Food & Function|June 17, 2026
The anti-inflammatory activity of palmitoleic acid from macadamia nutsWen-Hui Sun, Ya-Zhuan Li, Wen Dai, et al.
Pageof 24

Showing results (131-140 of 238) with videos related to

Sort By:
Pageof 24
Journal of Traditional and Complementary Medicine|July 22, 2024
Acute toxicity profiling of medicinal herb <i>Ardisia elliptica</i> leaf extract by conventional evaluations and proton nuclear magnetic resonance (NMR) metabolomicsPei Lou Wong, Nur Khaleeda Zulaikha Zolkeflee, Nurul Shazini Ramli, et al.
Food Science and Biotechnology|September 29, 2018
Emulsion formulation optimization and characterization of spray-dried κ-carrageenan microparticles for the encapsulation of CoQ10Sook Wah Chan, Hamed Mirhosseini, Farah Saleena Taip, et al.
International Journal of Biological Macromolecules|January 14, 2021
Encapsulation of caffeine into starch matrices: Bitterness evaluation and suppression mechanismMiao Shao, Songnan Li, Chin Ping Tan, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Curcumin-loaded liposomes prepared from bovine milk and krill phospholipids: Effects of chemical composition on storage stability, in-vitro digestibility and anti-hyperglycemic propertiesYujie Wu, Bolin Mou, Shuang Song, et al.
Natural Product Research|November 25, 2018
Anti-inflammatory effects of mulberry (<i>Morus alba</i> L.) root bark and its active compoundsYong-Xiang Wu, You-Jeong Kim, Tae-Hyung Kwon, et al.
Molecules (Basel, Switzerland)|March 26, 2010
Revealing the power of the natural red pigment lycopeneKin-Weng Kong, Hock-Eng Khoo, K Nagendra Prasad, et al.
Food Research International (Ottawa, Ont.)|March 1, 2021
Potential of using basa catfish oil as a promising alternative deep-frying medium: A thermo-oxidative stability studyYih Phing Khor, Suet Ying Wan, Chin Ping Tan, et al.
Food Chemistry|February 7, 2019
Starch granules as Pickering emulsifiers: Role of octenylsuccinylation and particle sizeSongnan Li, Chao Li, Yinzhou Yang, et al.
Molecules (Basel, Switzerland)|July 3, 2014
A comparative study of the physicochemical properties of a virgin coconut oil emulsion and commercial food supplement emulsionsYih Phing Khor, Soo Peng Koh, Kamariah Long, et al.
Food & Function|June 17, 2026
The anti-inflammatory activity of palmitoleic acid from macadamia nutsWen-Hui Sun, Ya-Zhuan Li, Wen Dai, et al.
Pageof 24