Search Results - Khor, Yih Phing

Principle component analysis of organoleptic acceptability on Cocos™ emulsion product by Koh, Soo Peng, Khor, Yih Phing, Tan, Chin Ping, Hamid, N. S. A., Long, Kamariah, Long, Shariah Loh

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Oxidation and polymerization of triacylglycerols: in-depth investigations towards the impact of heating profiles by Khor, Yih Phing, Hew, Khai Shin, Abas, Faridah, Lai, Oi Ming, Cheong, Ling Zhi, Nehdi, Imededdine Arbi, Sbihi, Hassen Mohamed, Gewik, Mohamed Mossad, Tan, Chin Ping

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Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex by Choy, Hew Weng, Teow, Shuh Jun, Khor, Yih Phing, Tan, Tai Boon, Gholivand, Somayeh, Mat Yusoff, Masni, Tan, Chin Ping

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Mitigation of 3-MCPD esters and glycidyl esters during the physical refining process of palm oil by micro and macro laboratory scale refining by Sim, Biow Ing, Khor, Yih Phing, Lai, Oi Ming, Yeoh, Chee Beng, Wang, Yong, Liu, Yuanfa, Nehdi, Imededdine Arbi, Tan, Chin Ping

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Mitigation of 3-monochloropropane-1,2-diol esters and glycidyl esters in refined palm oil: a new and optimized approach by Hew, Khai Shin, Khor, Yih Phing, Tan, Tai Boon, Mat Yusoff, Masni, Lai, Oi Ming, Asis, Ahmad Jaril, Alharthi, Fahad A., Nehdi, Imededdine Arbi, Tan, Chin Ping

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Stability assessment of virgin coconut oil-based emulsion products by Khor, Yih Phing, Koh, Soo Peng, Long, Kamariah, Chong, Gun Hean, Tan, Chin Ping

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A comparative study of the physicochemical properties of a virgin coconut oil emulsion and commercial food supplement emulsions by Khor, Yih Phing, Koh, Soo Peng, Long, Kamariah, Long, Shariah, Syed Ahmad, Sharifah Zarah, Tan, Chin Ping

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Evaluation of quality parameters for fresh, used and recycled palm olein by Khor, Yih Phing, Sim, Biow Ing, Abas, Faridah, Lai, Oi Ming, Wang, Yong, Nehdi, Imededdine Arbi, Sbihi, Hassen Mohamed, Gewik, Mohamed Mossad, Tan, Chin Ping

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Influence of carbohydrate- and protein-based foods on the formation of polar lipid fraction during deep-frying by Khor, Yih Phing, Sim, Biow Ing, Abas, Faridah, Lai, Oi Ming, Wang, Yong, Nehdi, Imededdine Arbi, Sbihi, Hassen Mohamed, Gewik, Mohamed Mossad, Tan, Chin Ping

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Optimisation and characterisation of red palm carotene-based microcapsules stabilised by rice protein isolate-flaxseed gum complex using various coating materials and core-to-wall... by Choy, Hew Weng, Teow, Shuh June, Khor, Yih Phing, Tan, Tai Boon, Mat Yusoff, Masni, Gholivand, Somayeh, Tan, Chin Ping

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New insights on degumming and bleaching process parameters on the formation of 3-monochloropropane-1,2-diol esters and glycidyl esters in refined, bleached, deodorized palm oil by Sim, Biow Ing, Muhamad, Halimah, Lai, Oi Ming, Abas, Faridah, Yeoh, Chee Beng, Nehdi, Imededdine Arbi, Khor, Yih Phing, Tan, Chin Ping

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Fabrication of concentrated palm olein-based diacylglycerol oil–soybean oil blend oil-in-water emulsion: in-depth study of the rheological properties and storage stability by Siou, Pei Ng, Khor, Yih Phing, Lim, Hong Kwong, Lai, Oi Ming, Yong, Wang, Yong, Hua Wang, Ling, Zhi Cheong, Nehdi, Imededdine Arbi, Mansour, Lamjed, Tan, Chin Ping

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Formation of 3-MCPD and glycidyl esters in biscuits produced using soybean oil-based diacylglycerol stearin-shortening blends: impacts of different baking temperatures and blending... by Abdul Kadir, Nur Shafika, Khor, Yih Phing, Lee, Yi Jane, Lan, Dongming, Qi, Suijian, Wang, Yonghua, Tan, Chin Ping

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Storage stability and sensory evaluation of tocotrienol-rich-fraction-fortified mayonnaise by Teow, Shuh June, Choy, Hew Weng, Khor, Yih Phing, Tan, Tai Boon, Mat Yusoff, Masni, Gholivand, Somayeh, Tan, Chin Ping

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Development of Virgin Coconut Oil (VCO) based emulsion product as dietary supplement by Khor, Yih Phing

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Evaluation and development of quality indices for adulteration in palm oil industry by used and recycled oils by Khor, Yih Phing

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