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Win Nee Phong

Showing results (1-10 of 6) with videos related to

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Journal of Bioscience and Bioengineering|April 21, 2018
Recovery of biotechnological products using aqueous two phase systemsWin Nee Phong, Pau Loke Show, Yin Hui Chow, et al.
Comprehensive Reviews in Food Science and Food Safety|February 18, 2022
Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A reviewWin Nee Phong, Mark R Gibberd, Alan D Payne, et al.
Engineering in Life Sciences|July 7, 2020
Extractive disruption process integration using ultrasonication and an aqueous two-phase system for protein recovery from <i>Chlorella sorokiniana</i>Win Nee Phong, Cheng Foh Le, Pau Loke Show, et al.
Journal of Food Science|July 5, 2022
Comparative evaluation of encapsulation using β-cyclodextrin versus freeze-drying for better retention and stabilizing of black Périgord truffle (Tuber melanosporum) aromaWin Nee Phong, Hani Al-Salami, Mark R Gibberd, et al.
Journal of Food Science|August 17, 2022
Impact of different processing techniques on the key volatile profile, sensory, and consumer acceptance of black truffle (Tuber melanosporum Vittadini)Win Nee Phong, Billy Sung, Zhanglong Cao, et al.
Bioresource Technology|June 13, 2017
Proteins recovery from wet microalgae using liquid biphasic flotation (LBF)Win Nee Phong, Pau Loke Show, Wei Heng Teh, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Journal of Bioscience and Bioengineering|April 21, 2018
Recovery of biotechnological products using aqueous two phase systemsWin Nee Phong, Pau Loke Show, Yin Hui Chow, et al.
Comprehensive Reviews in Food Science and Food Safety|February 18, 2022
Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A reviewWin Nee Phong, Mark R Gibberd, Alan D Payne, et al.
Engineering in Life Sciences|July 7, 2020
Extractive disruption process integration using ultrasonication and an aqueous two-phase system for protein recovery from <i>Chlorella sorokiniana</i>Win Nee Phong, Cheng Foh Le, Pau Loke Show, et al.
Journal of Food Science|July 5, 2022
Comparative evaluation of encapsulation using β-cyclodextrin versus freeze-drying for better retention and stabilizing of black Périgord truffle (Tuber melanosporum) aromaWin Nee Phong, Hani Al-Salami, Mark R Gibberd, et al.
Journal of Food Science|August 17, 2022
Impact of different processing techniques on the key volatile profile, sensory, and consumer acceptance of black truffle (Tuber melanosporum Vittadini)Win Nee Phong, Billy Sung, Zhanglong Cao, et al.
Bioresource Technology|June 13, 2017
Proteins recovery from wet microalgae using liquid biphasic flotation (LBF)Win Nee Phong, Pau Loke Show, Wei Heng Teh, et al.
Pageof 1