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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
|
October 23, 2024
Effects of polyunsaturated fatty acid and diacylglycerol on the crystallization behaviors of palm-based oil
Wanting Ke, Yee-Ying Lee, Chin-Ping Tan, 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.
Journal of the Science of Food and Agriculture
|
June 6, 2022
Towards an alcohol-free process for the production of palm phytonutrients via enzymatic hydrolysis of crude palm oil using liquid lipases
Siti Hanifah Adiiba, Eng-Seng Chan, Yee Ying Lee, et al.
Journal of the Science of Food and Agriculture
|
September 11, 2024
Enzymatic preparation of diacylglycerols: lipase screening, immobilization, characterization and glycerolysis performance
Rui Xie, Xianwu Peng, Yee-Ying Lee, et al.
Food Chemistry
|
November 20, 2025
Effects of fatty acid positional rearrangement on palm-based oils properties during enzymatic glycerolysis modification
Jiena Chen, Shuo Zou, Yilin Mao, et al.
Food Chemistry
|
February 8, 2025
Effect of dry fractionation of peanut oil-based diacylglycerols on crystallization properties, oxidative stability and safety
Yongsi Lv, Yingyi Zheng, Yee-Ying Lee, et al.
Food Chemistry
|
August 18, 2024
Effect of diacylglycerol on partial coalescence of aerated emulsions: Fat crystal-membrane interaction and air-liquid Interface interaction insights
Pengkai Xie, Yilan Zheng, Yee-Ying Lee, 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.
Food Chemistry
|
November 29, 2024
Redefining shortening: Systematically characterizing traditional and new enriched diacylglycerol shortening and exploring their impact on processing applications
Pengkai Xie, Feng Wang, Jun Zhou, et al.
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Search research articles
Search
Showing results (31-40 of 72) with videos related to
Sort By:
Page
of 8
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
|
October 23, 2024
Effects of polyunsaturated fatty acid and diacylglycerol on the crystallization behaviors of palm-based oil
Wanting Ke, Yee-Ying Lee, Chin-Ping Tan, 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.
Journal of the Science of Food and Agriculture
|
June 6, 2022
Towards an alcohol-free process for the production of palm phytonutrients via enzymatic hydrolysis of crude palm oil using liquid lipases
Siti Hanifah Adiiba, Eng-Seng Chan, Yee Ying Lee, et al.
Journal of the Science of Food and Agriculture
|
September 11, 2024
Enzymatic preparation of diacylglycerols: lipase screening, immobilization, characterization and glycerolysis performance
Rui Xie, Xianwu Peng, Yee-Ying Lee, et al.
Food Chemistry
|
November 20, 2025
Effects of fatty acid positional rearrangement on palm-based oils properties during enzymatic glycerolysis modification
Jiena Chen, Shuo Zou, Yilin Mao, et al.
Food Chemistry
|
February 8, 2025
Effect of dry fractionation of peanut oil-based diacylglycerols on crystallization properties, oxidative stability and safety
Yongsi Lv, Yingyi Zheng, Yee-Ying Lee, et al.
Food Chemistry
|
August 18, 2024
Effect of diacylglycerol on partial coalescence of aerated emulsions: Fat crystal-membrane interaction and air-liquid Interface interaction insights
Pengkai Xie, Yilan Zheng, Yee-Ying Lee, 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.
Food Chemistry
|
November 29, 2024
Redefining shortening: Systematically characterizing traditional and new enriched diacylglycerol shortening and exploring their impact on processing applications
Pengkai Xie, Feng Wang, Jun Zhou, et al.
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