α-tocopherol nanodispersions : preparation, characterization and stability evaluation. by Cheong, Jean Ne, Tan, Chin Ping, Che Man, Yaakob, Misran, Misni

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The effects of satay marination on three beef muscle types by Choon, Y. Cheok, Chin , Nyuk Ling, Yusof, Yus Aniza, Mustapa Kamal, Siti Mazlina, Sazili, Awis Qurni

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Power ultrasound aided batter mixing for sponge cake batter. by Chin, Nyuk Ling, Yusof, Yus Aniza, Tan, Mei Ching

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Simultaneous and sequential estimation of kinetic parameters in a starch viscosity model. by Sulaiman, Rabiha, Dolan, Kirk D., Mishra, Dharmendra K.

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Optimization of enzymatic clarification of sapodilla juice using response surface methodology by Sin, Hwee Nee, Yusof, Salmah, Sheikh Abdul Hamid, Nazimah, Abd. Rahman, Rakmi

α-Tocopherol nanodispersions: Preparation, characterization and stability evaluation. by Cheong, Jean Ne, Tan, Chin Ping, Che Man, Yaakob, Misran, Misni

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Effect of polysaccharide emulsifiers on the fabrication of monodisperse oil-in-water emulsions using the microchannel emulsification method by Tan, Tai Boon, Nakajima, Mitsutoshi, Tan, Chin Ping

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Chemical and genetic markers for identification of honey origin from its bee speciation by Chin, Nyuk Ling, Kek, Siok Peng

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Rheological characterisation of gluten from extensibility measurement by Abang Zaidel, Dayang Norulfairuz, Chin, Nyuk Ling, Abdul Rahman, Russly, Karim, Roselina

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Mass modelling and effects of fruit position on firmness and adhesiveness of banana variety Nipah by Zainal A'bidin, Farahana Nabilah, Shamsudin, Rosnah, Mohd Basri, Mohd Salahuddin, Mohd Dom, Zanariah

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A heat and mass transfer study of coffee bean roasting by Fadai, N, Melrose, J, Please, C, Schulman, A, Van Gorder, R

“…[Numerical modeling of heat and mass transfer during coffee roasting process. Journal of Food Engineering 105 (2011) 264-269], and we show that this model can be fitted well to data for the moisture content of a coffee bean but has some stability issues and lacks some important physical mechanisms. …”

Effect of pressure on the supercritical solvent impregnation of pomegranate peel extract into low-density polyethylene films by F, Han Lyn, A, Nor Adilah, C, Gun Hean, Z.A, Nur Hanani

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Modelling mastication and aroma release from white rice during food oral processing by How, Syahmeer, Jones, Jim R., Morgenstern, Marco P., Gray-Stuart, Eli, Bronlund, John E., Saint-Eve, Anne, Cristian Trelea, Ioan, Souchon, Isabelle

Effects of single food components on freeze concentration by freezing and thawing technique by Yee, Phang Lai, Wakisaka, Minato, Shirai, Yoshihito, Hassan, Mohd Ali

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Development of deep learning based user-friendly interface for fruit quality detection by Mohd Ali, Maimunah, Hashim, Norhashila

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Modelling of rheological behaviour of pummelo juice concentrates using master-curve by Chin, Nyuk Ling, Chan, S. M., Yusof, Yus Aniza, Chuah, T. G., A. Talib, Rosnita

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Effect of sucrose fatty acid esters on the particle characteristics and flow properties of phytosterol nanodispersions by Leong, Wai Fun, Che Man, Yaakob, Lai, Oi Ming, Long, Kamariah, Nakajima, Mitsutoshi, Tan, Chin Ping

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Modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition by Quek, Meei Chien, Chin, Nyuk Ling, Yusof, Yus Aniza

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Reducing the deposition of fat and protein covered particles with low energy surfaces. by Keshani, Samaneh, Wan Daud, Wan Ramli, Woo, Meng Wai, Mobarekeh, Mohsen Nourouzi, Meor Talib, Meor Zainal, Abdullah, Luqman Chuah, Abdul Rahman, Russly

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Optimization of osmotic dehydration of seedless guava (Psidium guajava L.) in sucrose solution using response surface methodology by Ganjloo, Ali, Abdul Rahman, Russly, Bakar, Jamilah, Osman, Azizah, Bimakr, Mandana