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Chin Ping Tan

Showing results (11-20 of 238) with videos related to

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Food Science and Biotechnology|September 29, 2018
Comparative study of crude and refined kenaf (<i>Hibiscus cannabinus</i> L.) seed oil during accelerated storageSook-Chin Chew, Chin-Ping Tan, Kar-Lin Nyam
Journal of the Science of Food and Agriculture|August 18, 2023
Enhancing silkworm protein yield, extraction efficiency, structure, functionality, and antioxidant activity using ultrasound-, microwave-, and freeze-thaw-assisted methodsUraiwun Phuangjit, Utai Klinkesorn, Chin Ping Tan, et al.
Food Chemistry|February 27, 2022
Production of cocoa butter equivalent from blending of illipé butter and palm mid-fractionKannika Aumpai, Chin Ping Tan, Qiang Huang, et al.
Antioxidants (Basel, Switzerland)|January 20, 2016
Effects of Different Drying Methods and Storage Time on Free Radical Scavenging Activity and Total Phenolic Content of Cosmos CaudatusAhmed Mediani, Faridah Abas, Chin Ping Tan, et al.
Journal of the Science of Food and Agriculture|April 20, 2026
The composite alginate/malva nut gum emulsion gel: Effect of oil content and application as cream substitute in ice creamNopparat Prabsangob, Sasithorn Hangsalad, Utai Klinkesorn, et al.
Journal of Food Science|June 14, 2017
Optimization of Bleaching Parameters in Refining Process of Kenaf Seed Oil with a Central Composite Design ModelSook Chin Chew, Chin Ping Tan, Kar Lin Nyam
Journal of Food Science|August 4, 2018
Effect of Gum Arabic, β-Cyclodextrin, and Sodium Caseinate as Encapsulating Agent on the Oxidative Stability and Bioactive Compounds of Spray-Dried Kenaf Seed OilSook Chin Chew, Chin Ping Tan, Kar Lin Nyam
Journal of Food Science|May 27, 2018
Effect of Emulsification Method and Particle Size on the Rate of in vivo Oral Bioavailability of Kenaf (Hibiscus cannabinus L.) Seed OilAi Mun Cheong, Chin Ping Tan, Kar Lin Nyam
Molecules (Basel, Switzerland)|September 3, 2013
Cosmos caudatus as a potential source of polyphenolic compounds: optimisation of oven drying conditions and characterisation of its functional propertiesAhmed Mediani, Faridah Abas, Alfi Khatib, et al.
Journal of Food Science|September 5, 2018
Stability of Bioactive Compounds and Antioxidant Activities of Kenaf Seed Oil-in-Water Nanoemulsions under Different Storage TemperaturesAi Mun Cheong, Chin Ping Tan, Kar Lin Nyam
Pageof 24

Showing results (11-20 of 238) with videos related to

Sort By:
Pageof 24
Food Science and Biotechnology|September 29, 2018
Comparative study of crude and refined kenaf (<i>Hibiscus cannabinus</i> L.) seed oil during accelerated storageSook-Chin Chew, Chin-Ping Tan, Kar-Lin Nyam
Journal of the Science of Food and Agriculture|August 18, 2023
Enhancing silkworm protein yield, extraction efficiency, structure, functionality, and antioxidant activity using ultrasound-, microwave-, and freeze-thaw-assisted methodsUraiwun Phuangjit, Utai Klinkesorn, Chin Ping Tan, et al.
Food Chemistry|February 27, 2022
Production of cocoa butter equivalent from blending of illipé butter and palm mid-fractionKannika Aumpai, Chin Ping Tan, Qiang Huang, et al.
Antioxidants (Basel, Switzerland)|January 20, 2016
Effects of Different Drying Methods and Storage Time on Free Radical Scavenging Activity and Total Phenolic Content of Cosmos CaudatusAhmed Mediani, Faridah Abas, Chin Ping Tan, et al.
Journal of the Science of Food and Agriculture|April 20, 2026
The composite alginate/malva nut gum emulsion gel: Effect of oil content and application as cream substitute in ice creamNopparat Prabsangob, Sasithorn Hangsalad, Utai Klinkesorn, et al.
Journal of Food Science|June 14, 2017
Optimization of Bleaching Parameters in Refining Process of Kenaf Seed Oil with a Central Composite Design ModelSook Chin Chew, Chin Ping Tan, Kar Lin Nyam
Journal of Food Science|August 4, 2018
Effect of Gum Arabic, β-Cyclodextrin, and Sodium Caseinate as Encapsulating Agent on the Oxidative Stability and Bioactive Compounds of Spray-Dried Kenaf Seed OilSook Chin Chew, Chin Ping Tan, Kar Lin Nyam
Journal of Food Science|May 27, 2018
Effect of Emulsification Method and Particle Size on the Rate of in vivo Oral Bioavailability of Kenaf (Hibiscus cannabinus L.) Seed OilAi Mun Cheong, Chin Ping Tan, Kar Lin Nyam
Molecules (Basel, Switzerland)|September 3, 2013
Cosmos caudatus as a potential source of polyphenolic compounds: optimisation of oven drying conditions and characterisation of its functional propertiesAhmed Mediani, Faridah Abas, Alfi Khatib, et al.
Journal of Food Science|September 5, 2018
Stability of Bioactive Compounds and Antioxidant Activities of Kenaf Seed Oil-in-Water Nanoemulsions under Different Storage TemperaturesAi Mun Cheong, Chin Ping Tan, Kar Lin Nyam
Pageof 24