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Number of items: 3.
C
Chan, Sook Wah and Mirhosseini, Hamed and Taip, Farah Saleena and Tau, Chuan Ling and Tan, Chin Ping
(2013)
Stability of CoQ10-loaded oil-in-water (O/W) emulsion: effect of carrier oil and emulsifier type.
Food Biophysics, 8 (4).
pp. 273-281.
ISSN 1557-1858; ESSN: 1557-1866
S
Sheah, Yee Ghan and Siow, Lee Fong and Tan, Chin Ping and Cheong, Kok Whye and Thoo, Yin Yin
(2020)
Influence of soya lecithin, sorbitan and glyceryl monostearate on physicochemical properties of organogels.
Food Biophysics, 15 (3).
pp. 386-395.
ISSN 1557-1858; ESSN: 1557-1866
Y
Yooying, Ratchadaporn and Tangsanthatkun, Janjira and Tan, Chin Ping and Klinkesorn, Utai and Harnsilawat, Thepkunya and Peanparkdee, Methavee
(2022)
Enhancement of the digestion of virgin silkworm pupae oil (bombyx mori) by forming a two-layer emulsion using lecithin and whey protein isolate.
Food Biophysics, 18 (1).
pp. 58-70.
ISSN 1557-1858; eISSN: 1557-1866