Zobrazeno 1 - 10
of 240
pro vyhledávání: '"oi Ming Lai"'
Autor:
Hongzeng Ai, Yee-Ying Lee, Yuxia Lu, Chin Ping Tan, Oi Ming Lai, Aijun Li, Yufei Zhang, Yong Wang, Zhen Zhang
Publikováno v:
Poultry Science, Vol 104, Iss 1, Pp 104579- (2025)
An experiment was conducted to evalute the effects of adding palm olein (POL), modified palm olein (high degree of acyl migration palm olein, H-AMD), and lard (total fatty acid saturation degree is similar to palm olein) to the diet of broilers. The
Externí odkaz:
https://doaj.org/article/e3d0d0797dd8421a943d515e97c29ee5
Publikováno v:
iScience, Vol 25, Iss 11, Pp 105379- (2022)
Summary: The emergence of SARS-CoV-2 variants raises concerns of reduced COVID-19 vaccine efficacy. We investigated the humoral immunity in uninfected and previously infected ChAdOx1 nCoV-19, BNT162b2 and CoronaVac vaccinees, who have received comple
Externí odkaz:
https://doaj.org/article/c0f2395059484b32951ccad077f860fe
Publikováno v:
PLoS ONE, Vol 17, Iss 5 (2022)
Proper wound healing is vital for the survival of higher organisms. Responses to skin injury can lead to complications such as scar formation that can affect the quality of life. In this study, keratinocytes migration (scratch assay) and zebrafish ta
Externí odkaz:
https://doaj.org/article/a78929c414994059b939245b04f3a85d
Autor:
Yih Phing Khor, Biow Ing Sim, Faridah Abas, Oi Ming Lai, Yong Wang, Yonghua Wang, Chin Ping Tan
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1172-1182 (2019)
In this study, the safety and quality of commercial cooking oils were evaluated. The emphasis of this evaluation was on the presence of oxidation and polymerization products in fresh oils, although the analyses were often conducted on used frying fat
Externí odkaz:
https://doaj.org/article/cf600f653a88467ca30cda79f5ab3b78
Autor:
Phui Yee Tan, Beng Ti Tey, Eng Seng Chan, Oi Ming Lai, Hon Weng Chang, Tai Boon Tan, Yuanfa Liu, Yong Wang, Chin Ping Tan
Publikováno v:
Foods, Vol 10, Iss 2, p 358 (2021)
Calcium carbonate (CaCO3) has been utilized as a pH-responsive component in various products. In this present work, palm tocotrienols-rich fraction (TRF) was successfully entrapped in a self-assembled oil-in-water (O/W) emulsion system by using CaCO3
Externí odkaz:
https://doaj.org/article/b26c1056b49340fd9c82a9cbd074acac
Autor:
Siou Pei Ng, Yih Phing Khor, Hong Kwong Lim, Oi Ming Lai, Yong Wang, Yonghua Wang, Ling Zhi Cheong, Imededdine Arbi Nehdi, Lamjed Mansour, Chin Ping Tan
Publikováno v:
Foods, Vol 9, Iss 7, p 877 (2020)
The present study focused on investigating the storage stability of oil-in-water (O/W) emulsions with high oil volume fractions prepared with palm olein-based diacylglycerol oil (POL-DAG)/soybean oil (SBO) blends at 25 °C. The incorporation of diffe
Externí odkaz:
https://doaj.org/article/5e3847f9f1434c1e986c90eefac8adde
Autor:
Kok Ming Goh, Yu Hua Wong, Faridah Abas, Oi Ming Lai, Masni Mat Yusoff, Tai Boon Tan, Yonghua Wang, Imeddedine Arbi Nehdi, Chin Ping Tan
Publikováno v:
Foods, Vol 9, Iss 6, p 739 (2020)
Shortening derived from palm oil is widely used in baking applications. However, palm oil and the related products are reported to contain high levels of monochloropropandiol (MCPD) ester and glycidyl ester (GE). MCPD and glycidol are known as proces
Externí odkaz:
https://doaj.org/article/d70fc86a3ed14ceaaf5c4dfbd4648ebe
Autor:
Yu Kiat Lin, Pau Loke Show, Yee Jiun Yap, Arbakariya Ariff, Mohamad Suffian Bin Mohamad Annuar, Oi Ming Lai, Tau Chuan Ling, Eng Poh Ng
Publikováno v:
Frontiers in Chemistry, Vol 6 (2018)
An extractive bioconversion conducted on soluble starch with cyclodextrin glycosyltransferase (CGTase) enzyme in ethylene oxide-propylene oxide (EOPO)/potassium phosphates liquid biphasic system (LBS) to extract gamma-cyclodextrin (γ-CD) was examine
Externí odkaz:
https://doaj.org/article/4bdfb1a833b346c3ad32d2432665c247
Publikováno v:
Molecules, Vol 19, Iss 6, Pp 8556-8570 (2014)
Mycelium-bound lipase (MBL), from a locally isolated Geotrichum candidum strain, was produced and characterized as a natural immobilized lipase. A time course study of its lipolytic activity in 1 L liquid broth revealed the maximum MBL activity at 4
Externí odkaz:
https://doaj.org/article/de5277a961744fd392a6cc6c8e50903e
Autor:
Yih Phing Khor, Khai Shin Hew, Faridah Abas, Oi Ming Lai, Ling Zhi Cheong, Imededdine Arbi Nehdi, Hassen Mohamed Sbihi, Mohamed Mossad Gewik, Chin Ping Tan
Publikováno v:
Foods, Vol 8, Iss 10, p 475 (2019)
The stability of refined, bleached, and deodorized palm olein (RBDPO) was studied under controlled heating conditions. RBDPO was heated continuously for 24 h at 160, 170, and 180 °C, with oil sampled at four hour intervals. Thermo-oxidative alterati
Externí odkaz:
https://doaj.org/article/d420dc64df0c48a685da5e9b0df16f66