Search Results - Teck Wei Lim

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  1. 1
    Phytochemical contents and bioactivity of nephelium lappaceum l. (rambutan) and nephelium ramboutan-ake (pulasan)

    Phytochemical contents and bioactivity of nephelium lappaceum l. (rambutan) and nephelium ramboutan-ake (pulasan) by Akrimi Najihah Mohd Khamil, Teck Wei Lim, Deron R. Herr, Jualang Azlan Gansau, Siew-Eng How, Lucky Poh Wah Goh

    Published 2025
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  2. 2
    Studies on the storage stability of betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink imparted by xanthan gum and carboxymethyl cellulose

    Studies on the storage stability of betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink imparted by xanthan gum and carboxymethyl cellulose by Lim, Teck Wei, Lim, Chiau Jinq, Liow, Chun An, Ong, Seok Teng, Lim, Lay Hong, Pui, Liew Phing, Tan, Chin Ping, Ho, Chun Wai

    Published 2022
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  3. 3
    Red dragon fruit (Hylocereus polyrhizus), a superfruit rich in betacyanins pigments with antioxidative potential for hepatoprotection: a review

    Red dragon fruit (Hylocereus polyrhizus), a superfruit rich in betacyanins pigments with antioxidative potential for hepatoprotection: a review by Lim, Teck Wei, Lim, Renee Lay Hong, Pui, Liew Phing, Tan, Chin Ping, Ho, Chun Wai

    Published 2025
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  4. 4
    Studies on the antioxidant mechanisms of betacyanins from improved fermented red dragon fruit (Hylocereus polyrhizus) drink in HepG2 cells

    Studies on the antioxidant mechanisms of betacyanins from improved fermented red dragon fruit (Hylocereus polyrhizus) drink in HepG2 cells by Lim, Teck Wei, Lim, Renee Lay Hong, Pui, Liew Phing, Tan, Chin Ping, Ho, Chun Wai

    Published 2024
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  5. 5
    Improving betacyanins stability by sustainable application of xanthan gum, CMC and citric acid in fermented red dragon fruit drink: long-term storage, bio-accessibility and antioxidant activity

    Improving betacyanins stability by sustainable application of xanthan gum, CMC and citric acid in fermented red dragon fruit drink: long-term storage, bio-accessibility and antioxi... by Lim, Teck Wei, Lim, Renee Lay Hong, Pui, Liew Phing, Tan, Chin Ping, Ho, Chun Wai

    Published 2025
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  6. 6
    Synergistic enhancing effect of xanthan gum, carboxymethyl cellulose and citric acid on the stability of betacyanins in fermented red dragon fruit (Hylocereus polyrhizus) drink during storage

    Synergistic enhancing effect of xanthan gum, carboxymethyl cellulose and citric acid on the stability of betacyanins in fermented red dragon fruit (Hylocereus polyrhizus) drink dur... by Lim, Teck Wei, Lim, Renee Lay Hong, Pui, Liew Phing, Tan, Chin Ping, Ho, Chun Wai

    Published 2023
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  7. 7
    Evaluating the potential of stabilised betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink: sustainable colouration and antioxidant enhancement of stirred yoghurt

    Evaluating the potential of stabilised betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink: sustainable colouration and antioxidant enhancement of stirred yog... by Lim, Teck Wei, Lim, Renee Lay Hong, Pui, Liew Phing, Tan, Chin Ping

    Published 2024
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