Search Results - Wang, Yonghua

Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate by Chen, Ying, Wang, Weifei, Zhang, Weiqian, Tan, Chin-Ping, Lan, Dongming, Wang, Yonghua

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The formation of 3-Monochloropropanediol esters and Glycidyl esters during heat-induced processing using an olive-based edible oil by Ji, Yingrui, Lan, Dongming, Wang, Weifei, Goh, Kok Ming, Tan, Chin Ping, Wang, Yonghua

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Producing a lycopene nanodispersion: formulation development and the effects of high pressure homogenization by Yusoff, Nor Shariffa, Tan, Tai Boon, Utra, Uthumporn, Abas, Faridah, Mirhosseini, Hamed, Nehdi, Imededdine Arbi, Wang, Yonghua, Tan, Chin Ping

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Choline-chloride-based eutectic solvent for the efficient production of docosahexaenoyl and eicosapentaenoyl ethanolamides via an enzymatic process by Tan, Chin Ping, Liang, Hui Pei, Qin, Xiaoli, Daoming, Li, Wang, Yonghua

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Production of cocoa butter substitute via enzymatic interesterification of fully hydrogenated palm kernel oil, coconut oil and fully hydrogenated palm stearin blends by Ornla-Ied, Pimwalan, Rungsang, Sirinapa, Tan, Chin Ping, Lan, Dongming, Wang, Yonghua, Sonwai, Sopark

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Immobilized Talaromyces thermophilus lipase as an efficient catalyst for the production of LML-type structured lipids by Lian, Weishuai, Wang, Weifei, Tan, Chin Ping, Wang, Jianrong, Wang, Yonghua

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Changes in 3-, 2-monochloropropandiol and glycidyl esters during a conventional baking system with addition of antioxidants by Goh, Kok Ming, Wong, Yu Hua, Abas, Faridah, Lai, Oi Ming, Mat Yusoff, Masni, Tan, Tai Boon, Wang, Yonghua, Nehdi, Imededdine Arbi, Tan, Chin Ping

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Synthesis of CLA-rich lysophosphatidylcholine by immobilized MAS1-H108A-catalyzed esterification: effects of the parameters and monitoring of the reaction process by Li, Daoming, Wang, Weifei, Zhang, Li, Liu, Nan, Faiza, Muniba, Tan, Chin Ping, Yang, Bo, Lan, Dongming, Wang, Yonghua

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Synthesis of conjugated linoleic acid-rich triacylglycerols by immobilized mutant lipase with excellent capability and recyclability by Lian, Weishuai, Li, Daoming, Zhang, Li, Wang, Weifei, Faiza, Muniba, Tan, Chin Ping, Yang, Bo, Lan, Dongming, Wang, Yonghua

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Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils by Phing Khor, Yih, Biow, Ing Sim, Abas, Faridah, Lai, Oi Ming, Wang, Yong, Wang, Yonghua, 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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Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex by Chang, Hon Weng, Tan, Tai Boon, Tan, Phui Yee, Abas, Faridah, Lai, Oi Ming, Wang, Yong, Wang, Yonghua, Nehdi, Imededdine Arbi, Tan, Chin Ping

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Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake by Goh, Kok Ming, Wong, Yu Hua, Abas, Faridah, Lai, Oi Ming, Cheong, Ling Zhi, Wang, Yong, Wang, Yonghua, Tan, Chin Ping

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Rapid assessment of total MCPD esters in palm-based cooking oil using ATR-FTIR application and chemometric analysis by Goh, Kok Ming, Maulidiani, Maulidiani, Rudiyanto, R., Wong, Yu Hua, Ang, May Yen, Yew, Wooi Meng, Abas, Faridah, Lai, Oi Ming, Wang, Yonghua, Tan, Chin Ping

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