Fats and oils for a healthier future: macro, micro and nanoscales by Tan, Chin Ping

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Application of Differential Scanning Calorimetric Method for Assessing and Monitoring Various Physical and Oxidative Properties of Vegetable Oils by Tan, Chin Ping

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Discrimination of orange beverage emulsions with different formulations using multivariate analysis. by Mirhosseini, Hamed, Tan, Chin Ping

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Effect of various hydrocolloids on physicochemical characteristics of orange beverage emulsion. by Mirhosseini, Hamed, Tan, Chin Ping

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Response surface methodology and multivariate analysis of equilibrium headspace concentration of orange beverage emulsion as function of emulsion composition and structure by Mirhosseini, Hamed, Tan, Chin Ping

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Physicochemical properties of beverage emulsion as function of glycerol and vegetable oil contents. by Mirhosseini, Hamed, Tan, Chin Ping

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Developing a three component stabilizer system for producing astaxanthin nanodispersions. by Anarjan, Navideh, Tan, Chin Ping

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Effects of selected polysorbate and sucrose ester emulsifiers on the physicochemical properties of astaxanthin nanodispersions. by Anarjan, Navideh, Tan, Chin Ping

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Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems. by Anarjan, Navideh, Tan, Chin Ping

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Effects of storage temperature, atmosphere and light on chemical stability of astaxanthin nanodispersions. by Anarjan, Navideh, Tan, Chin Ping

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Physico-chemical stability of astaxanthin nanodispersions prepared with polysaccharides as stabilizing agents by Anarjan, Navideh, Tan, Chin Ping

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β-Carotene nanodispersions: preparation, characterization and stability evaluation by Tan, Chin Ping, Nakajima, Mitsutoshi

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Palm-based functional lipid nanodispersions : preparation, characterization and stability evaluation. by Cheong, Jean Ne, Tan , Chin Ping

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Differential scanning calorimetric analysis of edible oils: comparison of thermal properties and chemical composition by Tan, Chin Ping, Che Man, Yaakob

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Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips by Che Man, Yaakob, Tan, Chin Ping

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Evaluation of equilibrium headspace concentration of orange beverage emulsion by using solid phase microextraction (SPME) during storage. by Mirhosseini, Hamed, Tan, Chin Ping, Naghshineh, Mahsa

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Influence of pectin and CMC content on physicochemical properties of orange beverage emulsion. by Mirhosseini, Hamed, Tan, Chin Ping, Naghshineh, Mahsa

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Development and characterization of solid lipid nanoparticles (SLNs) made of cocoa butter: a factorial design study by Shtay, Rasha, Tan, Chin Ping, Schwarz, Karin

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Effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions. by Cheong, Jean Ne, Mirhosseini, Hamed, Tan, Chin Ping

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Protection of astaxanthin in astaxanthin nanodispersions using additional antioxidants by Anarjan, Navideh, Nehdi, Imededdine Arbi, Tan, Chin Ping

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