Items where Author is "Cheong, Ling Zhi "

Nyam, Kar Lin and Goh, Kok Ming and Chan, Shu Qin and Tan, Chin Ping and Cheong, Ling Zhi (2023) Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat. Journal of Food Composition and Analysis, 115. art. no. 105010. pp. 1-7. ISSN 0889-1575; ESSN: 1096-0481

Sim, Yan Yi and Tan, Chin Ping and Cheong, Ling Zhi and Nyam, Kar Lin (2022) Hibiscus cannabinus L. leaf and seed in cosmetic formulation: an integrated approach as antioxidant and melanogenesis inhibitor. Sustainable Materials and Technologies, 33. pp. 1-9. ISSN 2214-9937; ESSN: 2214-9929

Mou, Bolin and Liu, Yuanyuan and Yang, Wenqing and Song, Shuang and Shen, Cai and Lai, Oi Ming and Tan, Chin Ping and Cheong, Ling Zhi (2021) Effects of dairy processing on phospholipidome, in-vitro digestion and Caco-2 cellular uptake of bovine milk. Food Chemistry, 364. art. no. 130426. pp. 1-13. ISSN 0308-8146; ESSN: 1873-7072

Wu, Yujie and Mou, Bolin and Song, Shuang and Tan, Chin Ping and Lai, Oi Ming and Shen, Cai and Cheong, Ling Zhi (2020) Curcumin-loaded liposomes prepared from bovine milk and krill phospholipids: Effects of chemical composition on storage stability, in-vitro digestibility and anti-hyperglycemic properties. Food Research International, 136. art. no. 109301. pp. 1-11. ISSN 0963-9969

Cheng, Yongfa and Ma, Baokai and Tan, Chin Ping and Lai, Oi Ming and Panpipat, Worawan and Cheong, Ling Zhi and Shen, Cai (2020) Hierarchical macro-microporous ZIF-8 nanostructures as efficient nano-lipase carriers for rapid and direct electrochemical detection of nitrogenous diphenyl ether pesticides. Sensors and Actuators B: Chemical, 321. art. no. 128477. pp. 1-9. ISSN 0925-4005

Goh, Kok Ming and Wong, Yu Hua and Abas, Faridah and Lai, Oi Ming and Cheong, Ling Zhi and Wang, Yong and Wang, Yonghua and Tan, Chin Ping (2019) Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake. LWT - Food Science and Technology, 116. ISSN 0023-6438

Wang, Zhipan and Ma, Baokai and Shen, Cai and Lai, Oi Ming and Tan, Chin Ping and Cheong, Ling Zhi (2019) Electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal organic framework nanofiber film. Food Analytical Methods, 12 (8). pp. 1715-1724. ISSN 1936-9751; ESSN: 1936-976X

Khor, Yih Phing and Hew, Khai Shin and Abas, Faridah and Lai, Oi Ming and Cheong, Ling Zhi and Nehdi, Imededdine Arbi and Sbihi, Hassen Mohamed and Gewik, Mohamed Mossad and Tan, Chin Ping (2019) Oxidation and polymerization of triacylglycerols: in-depth investigations towards the impact of heating profiles. Foods, 8 (10). art. no. 475. pp. 1-15. ISSN 2304-8158

Lee, Yee Ying and Tang, Teck Kim and Phuah, Eng Tong and Tan, Chin Ping and Yong, Wang and Li, Ying and Cheong, Ling Zhi and Lai, Oi Ming (2019) Production, safety, health effects and applications of diacylglycerol functional oil in food systems: a review. Critical Reviews in Food Science and Nutrition, 60 (15). pp. 2509-2525. ISSN 1040-8398; ESSN: 1549-7852

Jiang, Chenyu and Ma, Baokai and Song, Shuang and Lai, Oi Ming and Cheong, Ling Zhi (2018) Fingerprinting of phospholipid molecular species from human milk and infant formula using HILIC-ESI-IT-TOF-MS and discriminatory analysis by principal component analysis. Journal of Agricultural and Food Chemistry, 66 (27). 7131 - 7138. ISSN 0021-8561; ESSN: 1520-5118

Cheong, Ling Zhi and Tan, Chin Ping and Long, Kamariah and Idris, Nor Aini and Yusof, Mohd. Suria Affandi and Lai, Oi Ming (2011) Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products. European Journal of Lipid Science and Technology, 113 (2). pp. 253-261. ISSN 1438-7697; ESSN: 1438-9312

Ariffin, Norlelawati and Cheong, Ling Zhi and Koh, Soo Peng and Long, Kamariah and Tan, Chin Ping and Yusoff, Mohd Suria Affandi and Idris, Nor Aini and Lo, Seong Koon and Lai, Oi Ming (2011) Physicochemical properties and sensory attributes of medium- and long-chain triacylglycerols (MLCT)-enriched bakery shortening. Food and Bioprocess Technology, 4 (4). pp. 587-596. ISSN 1935-5130

Cheong, Ling Zhi and Tan, Chin Ping and Long, Kamariah and Yusoff, Mohd Suria Affandi and Lai, Oi Ming (2010) Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage. Journal of the Science of Food and Agriculture, 90 (13). pp. 2310-2317. ISSN 0022-5142; ESSN: 1097-0010

Lo, Seong Koon and Arifin, Norlelawati and Cheong, Ling Zhi and Tan, Chin Ping and Long, Kamariah and Yusoff, Mohd Suria Affandi and Lai, Oi Ming (2009) Response surface modelling of 1-stearoyl-3(2)-oleoly glycerol production in a pilot packed bed immobilized Rhizomucor miehei lipase reactor. Journal of Molecular Catalysis B: Enzymatic, 57 (1-4). pp. 136-144. ISSN 1381-1177; ESSN: 1873-3158

Lo, Seong Koon and Cheong, Ling Zhi and Arifin, Norlelawati and Tan, Chin Ping and Long, Kamariah and Yusoff, Mohd Suria Affandi and Lai, Oi Ming (2007) Diacylglycerol and Triacylglycerol as Responses in a Dual Response Surface-Optimized Process for Diacylglycerol Production by Lipase-Catalyzed Esterification in a Pilot Packed-Bed Enzyme Reactor. Journal of Agricultural and Food Chemistry, 55 (14). pp. 5595-5603. ISSN 0021-8561

Cheong, Ling Zhi and Tan, Chin Ping and Arifin, Norlelawati and Lo, Seong Koon and Lai, Oi Ming (2007) Production of a diacylglycerol-enriched palm olein using lipase-catalyzed partial hydrolysis : optimization using response surface methodology. Food Chemistry, 105 (4). pp. 1614-1622. ISSN 0308-8146