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Scientific Reports
|
July 3, 2025
Nutritional and functional properties of underutilized shellfish (molluscs), limpet (Patella vulgata)
Mas Munira Rambli, Eng-Tong Phuah, Nazlin K Howell
Food Chemistry
|
September 3, 2013
Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils
Razam Ab Latip, Yee-Ying Lee, Teck-Kim Tang, et al.
International Journal of Biological Macromolecules
|
January 23, 2024
Extraction and characterization of cellulose nanoparticles from palm kernel meal for potential application in active food packaging
Warakagoda Widanalage Don Rumali Chamathka, Tsun-Thai Chai, Eng Tong Phuah, et al.
Journal of the Science of Food and Agriculture
|
January 11, 2021
Preparation of palm (Elaeis oleifera) pressed fibre cellulose nanocrystals via cation exchange resin: characterisation and evaluation as Pickering emulsifier
Yee-Theng Soo, Shi-Wan Ng, Teck-Kim Tang, et al.
Journal of the Science of Food and Agriculture
|
November 2, 2016
New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review
Yee-Ying Lee, Teck-Kim Tang, Eng-Tong Phuah, et al.
Journal of Food Science and Technology
|
February 20, 2015
Palm-based medium-and-long-chain triacylglycerol (P-MLCT): production via enzymatic interesterification and optimization using response surface methodology (RSM)
Yee-Ying Lee, Teck-Kim Tang, Eng-Tong Phuah, et al.
Peerj
|
May 18, 2013
Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions
Razam Ab Latip, Yee-Ying Lee, Teck-Kim Tang, et al.
Critical Reviews in Food Science and Nutrition
|
December 16, 2021
Fatty acid profile, minor bioactive constituents and physicochemical properties of insect-based oils: A comprehensive review
Jeremy Wee-Lek Yap, Yee-Ying Lee, Teck-Kim Tang, et al.
Critical Reviews in Food Science and Nutrition
|
August 17, 2019
Production, safety, health effects and applications of diacylglycerol functional oil in food systems: a review
Yee-Ying Lee, Teck-Kim Tang, Eng-Tong Phuah, et al.
Plos One
|
August 31, 2022
Pickering emulsion stabilized by palm-pressed fiber cellulose nanocrystal extracted by acid hydrolysis-assisted high pressure homogenization
Shi-Wan Ng, Wai-Ting Chong, Yee-Theng Soo, et al.
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Search research articles
Search
Showing results (1-10 of 16) with videos related to
Sort By:
Page
of 2
Scientific Reports
|
July 3, 2025
Nutritional and functional properties of underutilized shellfish (molluscs), limpet (Patella vulgata)
Mas Munira Rambli, Eng-Tong Phuah, Nazlin K Howell
Food Chemistry
|
September 3, 2013
Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils
Razam Ab Latip, Yee-Ying Lee, Teck-Kim Tang, et al.
International Journal of Biological Macromolecules
|
January 23, 2024
Extraction and characterization of cellulose nanoparticles from palm kernel meal for potential application in active food packaging
Warakagoda Widanalage Don Rumali Chamathka, Tsun-Thai Chai, Eng Tong Phuah, et al.
Journal of the Science of Food and Agriculture
|
January 11, 2021
Preparation of palm (Elaeis oleifera) pressed fibre cellulose nanocrystals via cation exchange resin: characterisation and evaluation as Pickering emulsifier
Yee-Theng Soo, Shi-Wan Ng, Teck-Kim Tang, et al.
Journal of the Science of Food and Agriculture
|
November 2, 2016
New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review
Yee-Ying Lee, Teck-Kim Tang, Eng-Tong Phuah, et al.
Journal of Food Science and Technology
|
February 20, 2015
Palm-based medium-and-long-chain triacylglycerol (P-MLCT): production via enzymatic interesterification and optimization using response surface methodology (RSM)
Yee-Ying Lee, Teck-Kim Tang, Eng-Tong Phuah, et al.
Peerj
|
May 18, 2013
Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions
Razam Ab Latip, Yee-Ying Lee, Teck-Kim Tang, et al.
Critical Reviews in Food Science and Nutrition
|
December 16, 2021
Fatty acid profile, minor bioactive constituents and physicochemical properties of insect-based oils: A comprehensive review
Jeremy Wee-Lek Yap, Yee-Ying Lee, Teck-Kim Tang, et al.
Critical Reviews in Food Science and Nutrition
|
August 17, 2019
Production, safety, health effects and applications of diacylglycerol functional oil in food systems: a review
Yee-Ying Lee, Teck-Kim Tang, Eng-Tong Phuah, et al.
Plos One
|
August 31, 2022
Pickering emulsion stabilized by palm-pressed fiber cellulose nanocrystal extracted by acid hydrolysis-assisted high pressure homogenization
Shi-Wan Ng, Wai-Ting Chong, Yee-Theng Soo, et al.
Page
of 2