Structural Studies Of A Chemically Modified Thermostable Lipase From Geobacillus Sp. Strain T1

por Cheong, Kok Whye
Publicado em 2007

Structural Studies Of A Chemically Modified Thermostable Lipase From Geobacillus Sp. Strain T1

por Cheong, Kok Whye
Publicado em 2007

Effect of different drying methods on chemical and molecular structure of heteropolysaccharide–protein gum from durian seed.

por Mirhosseini, Hamed, Tabatabaee Amid, Bahareh, Cheong, Kok Whye
Publicado em 2013

Influence of soya lecithin, sorbitan and glyceryl monostearate on physicochemical properties of organogels

por Sheah, Yee Ghan, Siow, Lee Fong, Tan, Chin Ping, Cheong, Kok Whye, Thoo, Yin Yin
Publicado em 2020

Palm olein organogelation using mixtures of soy lecithin and glyceryl monostearate

por Ghan, Sheah Yee, Siow, Lee Fong, Tan, Chin Ping, Cheong, Kok Whye, Thoo, Yin Yin
Publicado em 2022

The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: a mixture design approach

por Cheong, Kok Whye, Mirhosseini, Seyed Hamed, Amid, Bahareh Tabatabaee, Sheikh Abdul Hamid, Nazimah, Tan, Chin Ping
Publicado em 2018

Effects of propylene glycol alginate and sucrose esters on the physicochemical properties of modified starch-stabilized beverage emulsions

por Cheong, Kok Whye, Mirhosseini, Hamed, Sheikh Abdul Hamid, Nazimah, Osman, Azizah, Basri, Mahiran, Tan, Chin Ping
Publicado em 2014

Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction.

por Cheong, Kok Whye, Tan , Chin Ping, Mirhosseini, Hamed, Sheikh Abdul Hamid, Nazimah, Osman, Azizah, Basri, Mahiran
Publicado em 2010

Postharvest quality indices of different durian clones at ripening stage and their volatile organic compounds

por Tan, Xue Yi, Misran, Azizah, Cheong, Kok Whye, Jeffery Daim, Leona Daniela, Ding, Phebe, Pak Dek, Mohd Sabri
Publicado em 2020

Rheological properties of modified starch-whey protein isolate stabilized soursop beverage emulsion systems

por Cheong, Kok Whye, Mirhosseini, Hamed, Leong, Wai Fun, Sheikh Abdul Hamid, Nazimah, Osman, Azizah, Basri, Mahiran, Tan, Chin Ping
Publicado em 2015

The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds

por Cheong, Kok Whye, Tan, Chin Ping, Mirhosseini, Hamed, Yee, Joanne Kam Wai, Sheikh Abdul Hamid, Nazimah, Osman, Azizah, Basri, Mahiran
Publicado em 2014

Chemical modification of lipases

por Leow, Adam Thean Chor, Raja Abdul Rahman, Raja Noor Zaliha, Cheong, Kok Whye, Tejo, Bimo Ario, Salleh, Abu Bakar, Basri, Mahiran
Publicado em 2013

Optimization of equilibrium headspace analysis of volatile flavor compounds of Malaysian soursop (Annona muricata): Comprehensive two-dimensional gas chromatography time-of-flight...

por Cheong, Kok Whye, Tan, Chin Ping, Hamed, Mirhosseini, Chin, Sung Tong, Yaakob, Che Man, Nazimah, Sheikh Abdul Hamid, Osman, Azizah, Basri, Mahiran
Publicado em 2011

Reductive alkylation causes the formation of a molten globule-like intermediate structure in Geobacillus zalihae strain T1 thermostable lipase

por Cheong, Kok Whye, Leow, Adam Thean Chor, Raja Abdul Rahman, Raja Noor Zaliha, Basri, Mahiran, Abdul Rahman, Mohd Basyaruddin, Salleh, Abu Bakar
Publicado em 2011