1,210 results on '"Tan, Chin-Ping"'
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2. Effect of coffee, tea and alcohol intake on circulating inflammatory cytokines: a two sample-Mendelian randomization study
3. Non-targeted mass spectrometry and feature-based molecular networking for determination of branched fatty acid esters of hydroxy fatty acids in milk
4. Recent Advances in the Formation, Stability, and Emerging Food Application of Water-in-Oil-in-Water Double Emulsion Carriers
5. A Brief Overview of Spray Drying Technology and Its Potential in Food Applications
6. An in-depth comparative study of various plant-based protein-alginate complexes in the production of hemp seed oil microcapsules by supercritical carbon dioxide solution-enhanced dispersion
7. Lipase-catalyzed preparation, bioavailability and functional properties of a DHA-enriched tuna oil
8. Acute toxicity profiling of medicinal herb Ardisia elliptica leaf extract by conventional evaluations and proton nuclear magnetic resonance (NMR) metabolomics
9. Physicochemical characteristics of grease-trap wastewater with different potential mechanisms of FOG solid formation, separation, and accumulation inside grease traps
10. The comparison of arachidonic acid-enriched phosphatidylcholine and triglyceride on defending nerve injury
11. Construction and characterization of pickering emulsion gels stabilized by β-glucans microgel particles
12. Changes in stability, phytonutrients, 3-chloropropanol esters and glycidyl esters of peanut oil-based diacylglycerols during heat treatment
13. Advanced fabrication of complex biopolymer microcapsules via RSM-optimized supercritical carbon dioxide solution-enhanced dispersion: A comparative analysis of various microencapsulation techniques
14. Studies on the antioxidant mechanisms of betacyanins from improved fermented red dragon fruit (Hylocereus polyrhizus) drink in HepG2 cells
15. The digestion fates of lipids with different unsaturated levels in people with different age groups
16. Digestion and absorption behaviors of goat milk fat from different lactation stages: An in-vitro comparative study
17. Synergistic effect of hydrophilic polyglycerol fatty acid esters and protein on the stability of interfacial membrane in low-fat aerated emulsions with different homogenization conditions
18. Enhancement of the Digestion of Virgin Silkworm Pupae Oil (Bombyx mori) by Forming a Two-Layer Emulsion Using Lecithin and Whey Protein Isolate
19. Comparative structural, digestion and absorption characterization of three common extruded plant proteins
20. NMR-based metabolomics and UHPLC-ESI-MS/MS profiling of Syzygium jambos in relation to their antioxidant and anti-hyperglycemic activities
21. Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system
22. Effect of alternative sweetener and carbohydrate polymer mixtures on the physical properties, melting and crystallization behaviour of dark compound chocolate
23. Antidiabetic effect of Ardisia elliptica extract and its mechanisms of action in STZ-NA-induced diabetic rat model via 1H-NMR-based metabolomics
24. Different hydrophilic polyglycerol fatty acid esters interact with fat crystals and proteins at the interface to co-stabilize highly unsaturated whipped emulsions
25. Elucidation of synergistic interactions between anionic polysaccharides and hemp seed protein isolate and their functionalities in stabilizing the hemp seed oil-based nanoemulsion
26. Lipidomics insight on differences in lipid profiles and phytosterol compositions of coconut oils extracted by classical and green solvents
27. Effect of different chain lengths of monoglyceride on the O/W interfacial properties with high-melting and low-melting crystals in low-fat aerated emulsion
28. The indigenous microbial diversity involved in the spontaneous fermentation of red dragon fruit (Hylocereus polyrhizus) identified by means of molecular tools
29. Enhanced storage stability and in-vitro digestibility of powdered-solid lipid nanoparticles with high-algae oil-load
30. Synergistic enhancing effect of xanthan gum, carboxymethyl cellulose and citric acid on the stability of betacyanins in fermented red dragon fruit (Hylocereus polyrhizus) drink during storage
31. Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink
32. Influence of Soy Lecithin and Sodium Caseinate on The Stability and in vitro Bioaccessibility of Lycopene Nanodispersion
33. Structured lipids produced from palm-olein oil by interesterification: A controllable lipase-catalyzed approach in a solvent-free system
34. The Characteristics and Analysis of Polar Compounds in Deep-Frying Oil: a Mini Review
35. Progress on the Methods for Preparation of Fish Protein Concentrate from Underutilized Fish Residue: A Short Review
36. Manufacturing of protein concentrate from the flesh of snakehead fish (Channa striata) through consecutive ultrasound-assisted organic solvent extraction and vacuum drying
37. High hydrostatic pressure (HHP) reinforces solid encapsulation of d-limonene into V-type starch and its application in strawberry storage
38. Molecular encapsulation of cinnamaldehyde in V-type starch: The role of solvent and temperature
39. Medium-and Long-Chain Triacylglycerol Long chain triacylglycerols : Production, Health Health Effects and Applications
40. Diacylglycerol Oil: Health Health Benefits, Synthesis and Applications
41. Processing Contaminants in Edible Oil
42. Oleogel: Production and Application
43. Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat
44. Enzymatic coupled mechanical defibrillation process for the production of corn (Zea mays) cob nanofibrillated cellulose: preparation, characterization and evaluation as Pickering emulsifier for oil-in-water emulsion
45. Fish protein concentrate for human consumption: A review of its preparation by solvent extraction methods and potential for food applications
46. 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 ratios
47. Effect of V-type crystallinity and starch particle structure on the oil loading capacity and anti-oxidation
48. Studies on the storage stability of betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink imparted by xanthan gum and carboxymethyl cellulose
49. Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate
50. In vitro safety evaluation of sunscreen formulation from nanostructured lipid carriers using human cells and skin model
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