Application of Differential Scanning Calorimetric Method for Assessing and Monitoring Various Physical and Oxidative Properties of Vegetable Oils

mengikut Tan, Chin Ping
Diterbitkan 2001

Fats and oils for a healthier future: macro, micro and nanoscales

mengikut Tan, Chin Ping
Diterbitkan 2014

Discrimination of orange beverage emulsions with different formulations using multivariate analysis.

mengikut Mirhosseini, Hamed, Tan, Chin Ping
Diterbitkan 2010

Effect of various hydrocolloids on physicochemical characteristics of orange beverage emulsion.

mengikut Mirhosseini, Hamed, Tan, Chin Ping
Diterbitkan 2010

Response surface methodology and multivariate analysis of equilibrium headspace concentration of orange beverage emulsion as function of emulsion composition and structure

mengikut Mirhosseini, Hamed, Tan, Chin Ping
Diterbitkan 2009

Physicochemical properties of beverage emulsion as function of glycerol and vegetable oil contents.

mengikut Mirhosseini, Hamed, Tan, Chin Ping
Diterbitkan 2009

Effects of storage temperature, atmosphere and light on chemical stability of astaxanthin nanodispersions.

mengikut Anarjan, Navideh, Tan, Chin Ping
Diterbitkan 2013

Developing a three component stabilizer system for producing astaxanthin nanodispersions.

mengikut Anarjan, Navideh, Tan, Chin Ping
Diterbitkan 2013

Effects of selected polysorbate and sucrose ester emulsifiers on the physicochemical properties of astaxanthin nanodispersions.

mengikut Anarjan, Navideh, Tan, Chin Ping
Diterbitkan 2013

Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems.

mengikut Anarjan, Navideh, Tan, Chin Ping
Diterbitkan 2013

Physico-chemical stability of astaxanthin nanodispersions prepared with polysaccharides as stabilizing agents

mengikut Anarjan, Navideh, Tan, Chin Ping
Diterbitkan 2013

β-Carotene nanodispersions: preparation, characterization and stability evaluation

mengikut Tan, Chin Ping, Nakajima, Mitsutoshi
Diterbitkan 2005

Evaluation of equilibrium headspace concentration of orange beverage emulsion by using solid phase microextraction (SPME) during storage.

mengikut Mirhosseini, Hamed, Tan, Chin Ping, Naghshineh, Mahsa
Diterbitkan 2010

Palm-based functional lipid nanodispersions : preparation, characterization and stability evaluation.

mengikut Cheong, Jean Ne, Tan , Chin Ping
Diterbitkan 2010

Influence of pectin and CMC content on physicochemical properties of orange beverage emulsion.

mengikut Mirhosseini, Hamed, Tan, Chin Ping, Naghshineh, Mahsa
Diterbitkan 2010

Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips

mengikut Che Man, Yaakob, Tan, Chin Ping
Diterbitkan 1999

Differential scanning calorimetric analysis of edible oils: comparison of thermal properties and chemical composition

mengikut Tan, Chin Ping, Che Man, Yaakob
Diterbitkan 2000

Effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions.

mengikut Cheong, Jean Ne, Mirhosseini, Hamed, Tan, Chin Ping
Diterbitkan 2010

Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions.

mengikut Anarjan, Navideh, Mirhosseini, Hamed, Sham Baharin, Badlishah, Tan, Chin Ping
Diterbitkan 2010

Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends

mengikut Serjouie, Alireza, Tan, Chin Ping, Mirhosseini, Hamed, Che Man, Yaakob
Diterbitkan 2010