Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Kok Whye Cheong"'
Publikováno v:
Gels, Vol 8, Iss 1, p 30 (2022)
The present work investigated the interaction between soy lecithin (SL), glyceryl monostearate (GMS), and water in structuring palm olein (PO) to create an organogel having similar mechanical properties to commercial spread. Extreme vertices mixture
Externí odkaz:
https://doaj.org/article/e4e2fc69ebff425fbf6dc5a49c8ebfa8
Autor:
Kok Whye Cheong, Hamed Mirhosseini, Nazimah Sheikh Abdul Hamid, Azizah Osman, Mahiran Basri, Chin Ping Tan
Publikováno v:
Molecules, Vol 19, Iss 6, Pp 8691-8706 (2014)
This study was conducted to investigate the effect of main emulsion components namely, modified starch, propylene glycol alginate (PGA), sucrose laurate and sucrose stearate on creaming index, cloudiness, average droplet size and conductivity of sour
Externí odkaz:
https://doaj.org/article/52d10274c4824b208bff598c42899b60
Publikováno v:
Food Biophysics. 15:386-395
The objective of this study is to investigate the effects of three different organogelators, sorbitan monostearate (SMS), soya lecithin (SL) and glyceryl monostearate (GMS) prepared at different concentrations (12%, 15% and 18%, w/w) on the structura
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1cd6dece5e84f0351e5f68e6e873af8
https://doi.org/10.1007/s11483-020-09633-z
https://doi.org/10.1007/s11483-020-09633-z
Publikováno v:
Recent Advances in Edible Fats and Oils Technology ISBN: 9789811651120
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c6c07706014a9db930457ba8a0852b3
https://doi.org/10.1007/978-981-16-5113-7_12
https://doi.org/10.1007/978-981-16-5113-7_12
Publikováno v:
Journal of Applied Phycology. 30:3153-3165
Copper (Cu) in the form of copper sulfate (CuSO4) and copper oxide nanoparticles (CuO NP), arising mainly from agro-industrial activities, is known to have an adverse impact on algae. This study aimed to compare the toxicity of CuSO4 and CuO NP in Ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f72125de10aa8506fe02e85b231bc0fa
https://doi.org/10.1007/s10811-018-1408-3
https://doi.org/10.1007/s10811-018-1408-3
Publikováno v:
Journal of Dispersion Science and Technology. 39:934-942
The physicochemical properties of soursop beverage emulsion were investigated using mixture design. Results indicated that the regression models were significantly fitted for all response variables studied, except creaming index at 10°C. Interaction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b383d1618f89a27cd5326358c32fb6ae
https://doi.org/10.1080/01932691.2017.1373356
https://doi.org/10.1080/01932691.2017.1373356
Autor:
Azizah Misran, Phebe Ding, Kok Whye Cheong, Mohd Sabri Pak Dek, Xue Yi Tan, Leona Daniela Jeffery Daim
Publikováno v:
Scientia Horticulturae. 264:109169
The aim of the present work was to characterize the quality of durians at consumptions stage. Seven clones of durian namely “Musang King”, “D24″, “D88″, “IOI”, “XO”, “Red Prawn” and “Black Thorn” were characterized based o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a9e6adefa9bad70355ec010743315c7
https://doi.org/10.1016/j.scienta.2019.109169
https://doi.org/10.1016/j.scienta.2019.109169
Autor:
Siang Yin Lee, Seng Tat Tan, Kuok Ke Ming, Yi Xin Heng, Yvonne Tze Qzian Ling, Kok Whye Cheong
Publikováno v:
AIP Conference Proceedings.
The development of vegetable oil mircoemulsion has attracted great attention due to its relatively low cost in production and usable for many applications. However, reports on the application of vegetable oil microemulsion as plasticizers in biocompa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1cdc7e314a6ae88b6d69cce6de1a1920
https://doi.org/10.1063/1.5047181
https://doi.org/10.1063/1.5047181
Autor:
Kok Whye Cheong, Siang Yee Lee, Shiek Lin Tay, Yi Xin Heng, Yvonne Tze Qzian Ling, Seng Tat Tan
Publikováno v:
AIP Conference Proceedings.
Petroleum-based mineral oils are commonly used as softeners in latex compounding. They are often added as emulsions. The main aim of this research is to formulate environmental friendly vegetable oil nanoemulsion and investigate the swelling effect o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0db04b12a7cb9eccc1707702396fd6c6
https://doi.org/10.1063/1.5047180
https://doi.org/10.1063/1.5047180
Autor:
Hamed Mirhosseini, Milad Kazemi, Musfirah Zulkurnain, Bahareh Tabatabaee Amid, Nur Farhana Abdul Rashid, Kok Whye Cheong
Publikováno v:
LWT - Food Science and Technology. 63:184-190
The objective of this study was to investigate the effect of partial replacement of corn flour with pumpkin flour (PF, 0% (0 g/100 g), 25% (13.5 g/100 g) and 50% (27 g/100 g)) and durian seed flour (DSF, 0% (0 g/100 g), 25% (13.5 g/100 g) and 50% (27
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::876f596060541a911618991f0f09dced
https://doi.org/10.1016/j.lwt.2015.03.078
https://doi.org/10.1016/j.lwt.2015.03.078