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

by Tan, Chin Ping
Published 2014

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

by Tan, Chin Ping
Published 2001

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

by Mirhosseini, Hamed, Tan, Chin Ping
Published 2010

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

by Mirhosseini, Hamed, Tan, Chin Ping
Published 2009

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

by Anarjan, Navideh, Tan, Chin Ping
Published 2013

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

by Anarjan, Navideh, Tan, Chin Ping
Published 2013

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

by Anarjan, Navideh, Tan, Chin Ping
Published 2013

Developing a three component stabilizer system for producing astaxanthin nanodispersions.

by Anarjan, Navideh, Tan, Chin Ping
Published 2013

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

by Anarjan, Navideh, Tan, Chin Ping
Published 2013

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

by Mirhosseini, Hamed, Tan, Chin Ping
Published 2010

β-Carotene nanodispersions: preparation, characterization and stability evaluation

by Tan, Chin Ping, Nakajima, Mitsutoshi
Published 2005

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
Published 2009

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

by Cheong, Jean Ne, Tan , Chin Ping
Published 2010

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

by Tan, Chin Ping, Che Man, Yaakob
Published 2000

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
Published 1999

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

by Mirhosseini, Hamed, Tan, Chin Ping, Naghshineh, Mahsa
Published 2010

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
Published 2010

Development and characterization of solid lipid nanoparticles (SLNs) made of cocoa butter: a factorial design study

by Shtay, Rasha, Tan, Chin Ping, Schwarz, Karin
Published 2018

Fibre from pumpkin (Cucurbita pepo L.) seeds and rinds : physico-chemical properties, antioxidant capacity and application as bakery product ingredients.

by Nyam, K. L., Lau, M., Tan, Chin Ping
Published 2013

Protection of astaxanthin in astaxanthin nanodispersions using additional antioxidants

by Anarjan, Navideh, Nehdi, Imededdine Arbi, Tan, Chin Ping
Published 2013