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Enhancement of β -Mannanase Production by Bacillus subtilis ATCC11774 through Optimization of Medium Composition

Molecules (Basel, Switzerland), 2020-07, Vol.25 (15), p.3516

2020

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Melting and Solidification Properties of Palm-Based Diacylglycerol, Palm Kernel Olein, and Sunflower Oil in the Preparation of Palm-Based Diacylglycerol-Enriched Soft Tub Margarine

Food and bioprocess technology, 2012-07, Vol.5 (5), p.1674-1685

2012

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Interesterified Palm Olein (IEPalm) and Interesterified Stearic Acid-Rich Fat Blend (IEStear) Have No Adverse Effects on Insulin Resistance: A Randomized Control Trial

Nutrients, 2018-08, Vol.10 (8), p.1112

2018

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Investigating the effect of deforming temperature on the oil-binding capacity of palm oil based shortening

Journal of food engineering, 2013-09, Vol.118 (1), p.90-99

2013

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Utilization of palm oil and palm products in shortenings and margarines

European journal of lipid science and technology, 2007-04, Vol.109 (4), p.422-432

2007

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Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)

International journal of food properties, 2017-02, Vol.20 (2), p.465-474

2017

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Application of differential scanning calorimetry (DSC), HPLC and pNMR for interpretation primary crystallisation caused by combined low and high melting TAGs

Food chemistry, 2012-05, Vol.132 (1), p.603-612

2012

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Physico-chemical properties of various palm-based diacylglycerol oils in comparison with their corresponding palm-based oils

Food chemistry, 2011-08, Vol.127 (3), p.1031-1038

2011

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Crystallisation regime of w/o emulsion [e.g. multipurpose margarine] models during storage

Food chemistry, 2012-08, Vol.133 (4), p.1485-1493

2012

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QUALITY SOFT TABLE MARGARINE WITH MINIMAL POST-CRYSTALLISATION THROUGH HIGH PRESSURE PIN-ROTOR UNIT

Journal of oil palm research, 2018-12

MAT SAHRI, MISKANDAR

2018

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Physico-chemical properties and performance of high oleic and palm-based shortenings

Journal of oleo science, 2008, Vol.57 (11), p.605-612

2008

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Enzymatic interesterification of structured lipids containing conjugated linoleic acid with palm stearin for possible margarine production

European journal of lipid science and technology, 2008-12, Vol.110 (12), p.1102-1108

2008

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Production of an Experimental Table Margarine Enriched with Conjugated Linoleic Acid (CLA): Physical Properties

Journal of the American Oil Chemists' Society, 2009-05, Vol.86 (5), p.453-458

2009

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Physical properties of palm-based diacylglycerol and palm-based oils in the preparation of shelf-stable margarine

European journal of lipid science and technology, 2011-05, Vol.113 (5), p.627-636

2011

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Enzymatic Interesterification of Palm Products for Producing Low Calorie Cocoa Butter Substitutes

Journal of applied sciences (Asian Network for Scientific Information), 2011-11, Vol.11 (22), p.3750-3754

2011

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LOW-TEMPERATURE STORAGE (WITH AND WITHOUT VACUUM) AND OSMOTIC TREATMENTS IN PALM HEART (ELAIES GUINEENSIS) PRESERVATION

Journal of food processing and preservation, 2013-08, Vol.37 (4), p.345-355

2013

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Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends

Food science & technology, 2019-02, Vol.100, p.158-166

2019

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PHYSICAL AND CHEMICAL CHARACTERISTICS OF PALM OIL-BASED SOLID FRACTIONS WITH MORE THAN 20% OF TRIPALMITOYLGLYCEROL FROM MALAYSIAN FRACTIONATION PLANTS

Journal of oil palm research, 2018-09

KANAGARATNAM, SIVARUBY

2018

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PALM OIL AND PALM KERNEL OIL: VERSATILE INGREDIENTS FOR FOOD APPLICATIONS

Journal of oil palm research, 2017-12, Vol.29 (4), p.487-511

HABI MAT DIAN, NOOR LIDA

2017

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Newly Structured Lipid-Based Glycerolysis Mechanism: Insights into Glycerolipid Crystal Growth and Function

ACS food science & technology, 2023-12, Vol.3 (12), p.2018-2034

2023

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Comparative Analysis of the Physico-Chemical, Thermal, and Oxidative Properties of Winged Bean and Soybean Oils

International journal of food properties, 2016-12, Vol.19 (12), p.2769-2787

2016

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INFLUENCE OF PALM-BASED FLUID SHORTENING ON THE PHYSICAL AND TEXTURAL PROPERTIES OF BISCUITS

Journal of oil palm research, 2018-06

ISMAIL, NUR HAQIM

2018

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RANCIMAT TEST FOR MEASURING THE OXIDATIVE STABILITY OF COOKING OILS UPON PROLONGED FRYING: SHORT COMMUNICATION

Journal of oil palm research, 2016-12, Vol.28 (4), p.531-535

Ahmad Tarmizi, Azmil Haizam

2016

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ARE CHARACTERISTICS OF SOFT PALM STEARINS SIMILAR TO SOFT PALM MID FRACTIONS?

Journal of oil palm research, 2020-03

KANAGARATNAM, SIVARUBY

2020

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OPTIMISATION OF ENZYMATIC DIRECTED INTERESTERIFICATION OF PALM OIL FOR HIGH YIELD OF TRIUNSATURATED TRIACYLGLYCEROL USING RESPONSE SURFACE METHODOLOGY

Journal of oil palm research, 2018-12

MAT DIAN, NOOR LIDA HABI

2018

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Enhancement of β -Mannanase Production by Bacillus subtilis ATCC11774 through Optimization of Medium Composition

Melting and Solidification Properties of Palm-Based Diacylglycerol, Palm Kernel Olein, and Sunflower Oil in the Preparation of Palm-Based Diacylglycerol-Enriched Soft Tub Margarine

Interesterified Palm Olein (IEPalm) and Interesterified Stearic Acid-Rich Fat Blend (IEStear) Have No Adverse Effects on Insulin Resistance: A Randomized Control Trial

Investigating the effect of deforming temperature on the oil-binding capacity of palm oil based shortening

Utilization of palm oil and palm products in shortenings and margarines

Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)

Application of differential scanning calorimetry (DSC), HPLC and pNMR for interpretation primary crystallisation caused by combined low and high melting TAGs

Physico-chemical properties of various palm-based diacylglycerol oils in comparison with their corresponding palm-based oils

Crystallisation regime of w/o emulsion [e.g. multipurpose margarine] models during storage

QUALITY SOFT TABLE MARGARINE WITH MINIMAL POST-CRYSTALLISATION THROUGH HIGH PRESSURE PIN-ROTOR UNIT

Physico-chemical properties and performance of high oleic and palm-based shortenings

Enzymatic interesterification of structured lipids containing conjugated linoleic acid with palm stearin for possible margarine production

Production of an Experimental Table Margarine Enriched with Conjugated Linoleic Acid (CLA): Physical Properties

Physical properties of palm-based diacylglycerol and palm-based oils in the preparation of shelf-stable margarine

Enzymatic Interesterification of Palm Products for Producing Low Calorie Cocoa Butter Substitutes

LOW-TEMPERATURE STORAGE (WITH AND WITHOUT VACUUM) AND OSMOTIC TREATMENTS IN PALM HEART (ELAIES GUINEENSIS) PRESERVATION

Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends

PHYSICAL AND CHEMICAL CHARACTERISTICS OF PALM OIL-BASED SOLID FRACTIONS WITH MORE THAN 20% OF TRIPALMITOYLGLYCEROL FROM MALAYSIAN FRACTIONATION PLANTS

PALM OIL AND PALM KERNEL OIL: VERSATILE INGREDIENTS FOR FOOD APPLICATIONS

Newly Structured Lipid-Based Glycerolysis Mechanism: Insights into Glycerolipid Crystal Growth and Function

Comparative Analysis of the Physico-Chemical, Thermal, and Oxidative Properties of Winged Bean and Soybean Oils

INFLUENCE OF PALM-BASED FLUID SHORTENING ON THE PHYSICAL AND TEXTURAL PROPERTIES OF BISCUITS

RANCIMAT TEST FOR MEASURING THE OXIDATIVE STABILITY OF COOKING OILS UPON PROLONGED FRYING: SHORT COMMUNICATION

ARE CHARACTERISTICS OF SOFT PALM STEARINS SIMILAR TO SOFT PALM MID FRACTIONS?

OPTIMISATION OF ENZYMATIC DIRECTED INTERESTERIFICATION OF PALM OIL FOR HIGH YIELD OF TRIUNSATURATED TRIACYLGLYCEROL USING RESPONSE SURFACE METHODOLOGY

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