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Journal of Food Science
|
July 4, 2012
Health benefits, enzymatic production, and application of medium- and long-chain triacylglycerol (MLCT) in food industries: a review
Yee-Ying Lee, Teck-Kim Tang, Oi-Ming Lai
Journal of the Science of Food and Agriculture
|
September 12, 2024
Understanding the synergistic effect of pea protein and rice bran protein interaction in stabilizing palm kernel oil-in-water emulsion assisted by high-pressure homogenization
Shi Cheng Tong, Lee Fong Siow, Teck Kim Tang, et al.
Journal of Food Science
|
July 14, 2022
Palm-based cellulose nanofiber isolated from mechano-chemical processing as sustainable rheological modifier in reduced fat mayonnaise
Zu Jia Lee, Shi-Cheng Tong, Teck-Kim Tang, et al.
Journal of Food Science and Technology
|
March 20, 2023
A review on application of ultrasound and ultrasound assisted technology for seed oil extraction
R C N Thilakarathna, Lee Fong Siow, Teck-Kim Tang, et al.
Ultrasonics Sonochemistry
|
January 1, 2023
Physicochemical and antioxidative properties of ultrasound-assisted extraction of mahua (Madhuca longifolia) seed oil in comparison with conventional Soxhlet and mechanical extractions
R C N Thilakarathna, Lee Fong Siow, Teck-Kim Tang, et al.
Food Chemistry
|
March 4, 2025
Mahua oil fraction: A sustainable and functional 1,3-dipalmitoyl-2-oleoylglycerol (POS)-enriched cocoa butter equivalent for chocolate production
R C N Thilakarathna, Lee Fong Siow, Teck-Kim Tang, et al.
Food & Function
|
November 20, 2013
Short term and dosage influences of palm based medium- and long-chain triacylglycerols on body fat and blood parameters in C57BL/6J mice
Yee-Ying Lee, Teck-Kim Tang, Nur Azwani Ab Karim, et al.
Preparative Biochemistry & Biotechnology
|
October 14, 2021
Insight into the pilot-scale fed-batch fermentation for production of <i>Enterococcus faecium</i> CW3801 using molasses-based medium
Hock Wei Tang, Sahar Abbasiliasi, Zhang Jin Ng, et al.
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.
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.
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of 3
Search research articles
Search
Showing results (1-10 of 26) with videos related to
Sort By:
Page
of 3
Journal of Food Science
|
July 4, 2012
Health benefits, enzymatic production, and application of medium- and long-chain triacylglycerol (MLCT) in food industries: a review
Yee-Ying Lee, Teck-Kim Tang, Oi-Ming Lai
Journal of the Science of Food and Agriculture
|
September 12, 2024
Understanding the synergistic effect of pea protein and rice bran protein interaction in stabilizing palm kernel oil-in-water emulsion assisted by high-pressure homogenization
Shi Cheng Tong, Lee Fong Siow, Teck Kim Tang, et al.
Journal of Food Science
|
July 14, 2022
Palm-based cellulose nanofiber isolated from mechano-chemical processing as sustainable rheological modifier in reduced fat mayonnaise
Zu Jia Lee, Shi-Cheng Tong, Teck-Kim Tang, et al.
Journal of Food Science and Technology
|
March 20, 2023
A review on application of ultrasound and ultrasound assisted technology for seed oil extraction
R C N Thilakarathna, Lee Fong Siow, Teck-Kim Tang, et al.
Ultrasonics Sonochemistry
|
January 1, 2023
Physicochemical and antioxidative properties of ultrasound-assisted extraction of mahua (Madhuca longifolia) seed oil in comparison with conventional Soxhlet and mechanical extractions
R C N Thilakarathna, Lee Fong Siow, Teck-Kim Tang, et al.
Food Chemistry
|
March 4, 2025
Mahua oil fraction: A sustainable and functional 1,3-dipalmitoyl-2-oleoylglycerol (POS)-enriched cocoa butter equivalent for chocolate production
R C N Thilakarathna, Lee Fong Siow, Teck-Kim Tang, et al.
Food & Function
|
November 20, 2013
Short term and dosage influences of palm based medium- and long-chain triacylglycerols on body fat and blood parameters in C57BL/6J mice
Yee-Ying Lee, Teck-Kim Tang, Nur Azwani Ab Karim, et al.
Preparative Biochemistry & Biotechnology
|
October 14, 2021
Insight into the pilot-scale fed-batch fermentation for production of <i>Enterococcus faecium</i> CW3801 using molasses-based medium
Hock Wei Tang, Sahar Abbasiliasi, Zhang Jin Ng, et al.
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.
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.
Page
of 3