Development of Virgin Coconut Oil (VCO) based emulsion product as dietary supplement

by Khor, Yih Phing
Published 2014

Evaluation and development of quality indices for adulteration in palm oil industry by used and recycled oils

by Khor, Yih Phing
Published 2019

Evaluation and development of quality indices for adulteration in palm oil industry by used and recycled oils

by Khor, Yih Phing
Published 2019

Development of Virgin Coconut Oil (VCO) based emulsion product as dietary supplement

by Khor, Yih Phing
Published 2014

Stability assessment of virgin coconut oil-based emulsion products

by Khor, Yih Phing, Koh, Soo Peng, Long, Kamariah, Chong, Gun Hean, Tan, Chin Ping
Published 2018

A comparative study of the physicochemical properties of a virgin coconut oil emulsion and commercial food supplement emulsions

by Khor, Yih Phing, Koh, Soo Peng, Long, Kamariah, Long, Shariah, Syed Ahmad, Sharifah Zarah, Tan, Chin Ping
Published 2014

Principle component analysis of organoleptic acceptability on Cocos™ emulsion product

by Koh, Soo Peng, Khor, Yih Phing, Tan, Chin Ping, Hamid, N. S. A., Long, Kamariah, Long, Shariah Loh
Published 2018

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...

by Abdul Kadir, Nur Shafika, Khor, Yih Phing, Lee, Yi Jane, Lan, Dongming, Qi, Suijian, Wang, Yonghua, Tan, Chin Ping
Published 2022

New insights on degumming and bleaching process parameters on the formation of 3-monochloropropane-1,2-diol esters and glycidyl esters in refined, bleached, deodorized palm oil

by Sim, Biow Ing, Muhamad, Halimah, Lai, Oi Ming, Abas, Faridah, Yeoh, Chee Beng, Nehdi, Imededdine Arbi, Khor, Yih Phing, Tan, Chin Ping
Published 2018

Mitigation of 3-MCPD esters and glycidyl esters during the physical refining process of palm oil by micro and macro laboratory scale refining

by Sim, Biow Ing, Khor, Yih Phing, Lai, Oi Ming, Yeoh, Chee Beng, Wang, Yong, Liu, Yuanfa, Nehdi, Imededdine Arbi, Tan, Chin Ping
Published 2020

Influence of carbohydrate- and protein-based foods on the formation of polar lipid fraction during deep-frying

by Khor, Yih Phing, Sim, Biow Ing, Abas, Faridah, Lai, Oi Ming, Wang, Yong, Nehdi, Imededdine Arbi, Sbihi, Hassen Mohamed, Gewik, Mohamed Mossad, Tan, Chin Ping
Published 2020

Evaluation of quality parameters for fresh, used and recycled palm olein

by Khor, Yih Phing, Sim, Biow Ing, Abas, Faridah, Lai, Oi Ming, Wang, Yong, Nehdi, Imededdine Arbi, Sbihi, Hassen Mohamed, Gewik, Mohamed Mossad, Tan, Chin Ping
Published 2019

Oxidation and polymerization of triacylglycerols: in-depth investigations towards the impact of heating profiles

by Khor, Yih Phing, Hew, Khai Shin, Abas, Faridah, Lai, Oi Ming, Cheong, Ling Zhi, Nehdi, Imededdine Arbi, Sbihi, Hassen Mohamed, Gewik, Mohamed Mossad, Tan, Chin Ping
Published 2019

Mitigation of 3-monochloropropane-1,2-diol esters and glycidyl esters in refined palm oil: a new and optimized approach

by Hew, Khai Shin, Khor, Yih Phing, Tan, Tai Boon, Mat Yusoff, Masni, Lai, Oi Ming, Asis, Ahmad Jaril, Alharthi, Fahad A., Nehdi, Imededdine Arbi, Tan, Chin Ping
Published 2021

Fabrication of concentrated palm olein-based diacylglycerol oil–soybean oil blend oil-in-water emulsion: in-depth study of the rheological properties and storage stability

by Siou, Pei Ng, Khor, Yih Phing, Lim, Hong Kwong, Lai, Oi Ming, Yong, Wang, Yong, Hua Wang, Ling, Zhi Cheong, Nehdi, Imededdine Arbi, Mansour, Lamjed, Tan, Chin Ping
Published 2020