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Teck-Kim Tang

Showing results (21-30 of 26) with videos related to

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Journal of Food Science|July 12, 2024
Palm-based nanofibrillated cellulose (NFC) in carotenoid encapsulation and its incorporation into margarine-like reduced fat spread as fat replacerQiao Qing Low Bernice, Wai Ting Chong, R C N Thilakarathna, et al.
Journal of the Science of Food and Agriculture|January 29, 2024
Underutilised palm stearin as hard stock for deep-frying medium and its performance for oil uptake in instant noodlesEldwin Ze Hao Ooi, Nur Azwani Ab Karim, Eng-Seng Chan, et al.
Journal of the Science of Food and Agriculture|April 5, 2025
Comparing frying performance of oleogels prepared from various wax types under repeated frying cyclesTzyi-Horng Tan, Shi-Cheng Tong, Eldwin Ze Hao Ooi, et al.
Food Research International (Ottawa, Ont.)|February 2, 2018
Structural difference of palm based Medium- and Long-Chain Triacylglycerol (MLCT) further reduces body fat accumulation in DIO C57BL/6J mice when consumed in low fat diet for a mid-term periodYee-Ying Lee, Teck-Kim Tang, Eng-Tong Phuah, et al.
Journal of Bioscience and Bioengineering|December 26, 2015
Production of γ-cyclodextrin by Bacillus cereus cyclodextrin glycosyltransferase using extractive bioconversion in polymer-salt aqueous two-phase systemYu Kiat Lin, Pau Loke Show, Yee Jiun Yap, et al.
Critical Reviews in Food Science and Nutrition|January 22, 2021
Medium chain triglyceride and medium-and long chain triglyceride: metabolism, production, health impacts and its applications - a reviewYee-Ying Lee, Teck-Kim Tang, Eng-Seng Chan, et al.
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Showing results (21-30 of 26) with videos related to

Sort By:
Pageof 3
You have reached the last page of results.This site can display upto 26 results.
Journal of Food Science|July 12, 2024
Palm-based nanofibrillated cellulose (NFC) in carotenoid encapsulation and its incorporation into margarine-like reduced fat spread as fat replacerQiao Qing Low Bernice, Wai Ting Chong, R C N Thilakarathna, et al.
Journal of the Science of Food and Agriculture|January 29, 2024
Underutilised palm stearin as hard stock for deep-frying medium and its performance for oil uptake in instant noodlesEldwin Ze Hao Ooi, Nur Azwani Ab Karim, Eng-Seng Chan, et al.
Journal of the Science of Food and Agriculture|April 5, 2025
Comparing frying performance of oleogels prepared from various wax types under repeated frying cyclesTzyi-Horng Tan, Shi-Cheng Tong, Eldwin Ze Hao Ooi, et al.
Food Research International (Ottawa, Ont.)|February 2, 2018
Structural difference of palm based Medium- and Long-Chain Triacylglycerol (MLCT) further reduces body fat accumulation in DIO C57BL/6J mice when consumed in low fat diet for a mid-term periodYee-Ying Lee, Teck-Kim Tang, Eng-Tong Phuah, et al.
Journal of Bioscience and Bioengineering|December 26, 2015
Production of γ-cyclodextrin by Bacillus cereus cyclodextrin glycosyltransferase using extractive bioconversion in polymer-salt aqueous two-phase systemYu Kiat Lin, Pau Loke Show, Yee Jiun Yap, et al.
Critical Reviews in Food Science and Nutrition|January 22, 2021
Medium chain triglyceride and medium-and long chain triglyceride: metabolism, production, health impacts and its applications - a reviewYee-Ying Lee, Teck-Kim Tang, Eng-Seng Chan, et al.
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