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Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: A review

Trends in food science & technology, 2015-01, Vol.41 (1), p.60-82

2015

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Oxidative properties of Moringa oleifera kernel oil from different extraction methods during storage

Journal of the science of food and agriculture, 2020-03, Vol.100 (4), p.1588-1597

2020

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Aqueous enzymatic extraction of Moringa oleifera oil

Food chemistry, 2016-11, Vol.211, p.400-408

2016

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Establishment of an Effective Refining Process for Moringa oleifera Kernel Oil

Processes, 2021, Vol.9 (4), p.579

2021

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Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants

Foods, 2020-06, Vol.9 (6), p.739

2020

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Elucidation of synergistic interactions between anionic polysaccharides and hemp seed protein isolate and their functionalities in stabilizing the hemp seed oil-based nanoemulsion

Food hydrocolloids, 2024-01, Vol.146, p.109181, Article 109181

2024

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An in-depth comparative study of various plant-based protein-alginate complexes in the production of hemp seed oil microcapsules by supercritical carbon dioxide solution-enhanced dispersion

Food hydrocolloids, 2024-08, Vol.153, p.110001, Article 110001

2024

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High pressure pre-treatment of Moringa oleifera seed kernels prior to aqueous enzymatic oil extraction

Innovative food science & emerging technologies, 2017-02, Vol.39, p.129-136

2017

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Revising degumming and bleaching processes of palm oil refining for the mitigation of 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) contents in refined palm oil

Food chemistry, 2020-03, Vol.307, p.125545-125545, Article 125545

2020

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Mitigation of 3-monochloropropane-1,2-diol esters and glycidyl esters in refined palm oil: A new and optimized approach

Food science & technology, 2021-03, Vol.139, p.110612, Article 110612

2021

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Different Maturities and Varieties of Coconut (Cocos nucifera L.) Flesh as Fat Replacers in Reduced-Fat Meatballs

Sains Malaysiana, 2021-08, Vol.50 (8), p.2219-2228

2021

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SUBSTITUTION OF FAT WITH VARIOUS TYPES OF SQUASHES AND GOURDS FROM THE Cucurbitaceae FAMILY IN THE PRODUCTION OF LOW-FAT BUFFALO MEAT PATTIES

Malaysian applied biology, 2021-06, Vol.50 (1), p.169-179

2021

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Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion

Foods, 2023-01, Vol.12 (3), p.597

2023

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Development of a Coconut- and Palm-Based Fat Blend for a Cookie Filler

Journal of the American Oil Chemists' Society, 2013, Vol.90 (1), p.91-101

2013

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Advanced fabrication of complex biopolymer microcapsules via RSM-optimized supercritical carbon dioxide solution-enhanced dispersion: A comparative analysis of various microencapsulation techniques

Food chemistry, 2024-09, Vol.452, p.139591-139591, Article 139591

2024

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Innovative microencapsulation of hemp seed oil using plant-based biopolymers: A comparative analysis of dehydration techniques on core stability, digestibility and release pattern

Food hydrocolloids, 2025-02, Vol.159, p.110683, Article 110683

2025

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Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex

International journal of food engineering, 2024-05, Vol.20 (5), p.365-375

2024

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Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review

Food science and biotechnology, 2023-05, Vol.32 (6), p.729-747

2023

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Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser

International Food Research Journal, 2022-08, Vol.29 (4), p.764-775

2022

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Aqueous enzymatic extraction of moringa oleifera oil with high pressure processing pre-treatment

Mat Yusoff, Masni

2016

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Vegetable Oil Refining

Recent Advances in Edible Fats and Oils Technology, 2022

2022

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Vegetable Oil RefiningRefining

Recent Advances in Edible Fats and Oils Technology, 2022, p.101-140

2022

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Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying

International Food Research Journal, 2021-06, Vol.28 (3), p.457-466

2021

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Eco-friendly encapsulation: Investigating plant-based protein-alginate shells for efficient delivery and digestion of hemp seed oil encapsulated via supercritical CO2 dispersion

Food chemistry, Article 141515

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Aqueous enzymatic oil extraction as a green processing method

Inform (Champaign, Ill.), 2016-05, p.14-16

Yusoff, Masni

2016

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Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: A review

Oxidative properties of Moringa oleifera kernel oil from different extraction methods during storage

Aqueous enzymatic extraction of Moringa oleifera oil

Establishment of an Effective Refining Process for Moringa oleifera Kernel Oil

Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants

Elucidation of synergistic interactions between anionic polysaccharides and hemp seed protein isolate and their functionalities in stabilizing the hemp seed oil-based nanoemulsion

An in-depth comparative study of various plant-based protein-alginate complexes in the production of hemp seed oil microcapsules by supercritical carbon dioxide solution-enhanced dispersion

High pressure pre-treatment of Moringa oleifera seed kernels prior to aqueous enzymatic oil extraction

Revising degumming and bleaching processes of palm oil refining for the mitigation of 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) contents in refined palm oil

Mitigation of 3-monochloropropane-1,2-diol esters and glycidyl esters in refined palm oil: A new and optimized approach

Different Maturities and Varieties of Coconut (Cocos nucifera L.) Flesh as Fat Replacers in Reduced-Fat Meatballs

SUBSTITUTION OF FAT WITH VARIOUS TYPES OF SQUASHES AND GOURDS FROM THE Cucurbitaceae FAMILY IN THE PRODUCTION OF LOW-FAT BUFFALO MEAT PATTIES

Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion

Development of a Coconut- and Palm-Based Fat Blend for a Cookie Filler

Advanced fabrication of complex biopolymer microcapsules via RSM-optimized supercritical carbon dioxide solution-enhanced dispersion: A comparative analysis of various microencapsulation techniques

Innovative microencapsulation of hemp seed oil using plant-based biopolymers: A comparative analysis of dehydration techniques on core stability, digestibility and release pattern

Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex

Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review

Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser

Aqueous enzymatic extraction of moringa oleifera oil with high pressure processing pre-treatment

Vegetable Oil Refining

Vegetable Oil RefiningRefining

Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying

Eco-friendly encapsulation: Investigating plant-based protein-alginate shells for efficient delivery and digestion of hemp seed oil encapsulated via supercritical CO2 dispersion

Aqueous enzymatic oil extraction as a green processing method

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