Search Results - Cheong, Kok Whye

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  1. 1
    Structural Studies Of A Chemically Modified Thermostable Lipase From Geobacillus Sp. Strain T1

    Structural Studies Of A Chemically Modified Thermostable Lipase From Geobacillus Sp. Strain T1 by Cheong, Kok Whye

    Published 2007
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  2. 2
    Effect of different drying methods on chemical and molecular structure of heteropolysaccharide–protein gum from durian seed.

    Effect of different drying methods on chemical and molecular structure of heteropolysaccharide–protein gum from durian seed. by Mirhosseini, Hamed, Tabatabaee Amid, Bahareh, Cheong, Kok Whye

    Published 2013
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  3. 3
    Influence of soya lecithin, sorbitan and glyceryl monostearate on physicochemical properties of organogels

    Influence of soya lecithin, sorbitan and glyceryl monostearate on physicochemical properties of organogels by Sheah, Yee Ghan, Siow, Lee Fong, Tan, Chin Ping, Cheong, Kok Whye, Thoo, Yin Yin

    Published 2020
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  4. 4
    Palm olein organogelation using mixtures of soy lecithin and glyceryl monostearate

    Palm olein organogelation using mixtures of soy lecithin and glyceryl monostearate by Ghan, Sheah Yee, Siow, Lee Fong, Tan, Chin Ping, Cheong, Kok Whye, Thoo, Yin Yin

    Published 2022
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  5. 5
    Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction.

    Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction. by Cheong, Kok Whye, Tan , Chin Ping, Mirhosseini, Hamed, Sheikh Abdul Hamid, Nazimah, Osman, Azizah, Basri, Mahiran

    Published 2010
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  6. 6
    The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: a mixture design approach

    The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: a mixture design approach by Cheong, Kok Whye, Mirhosseini, Seyed Hamed, Amid, Bahareh Tabatabaee, Sheikh Abdul Hamid, Nazimah, Tan, Chin Ping

    Published 2018
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  7. 7
    Effects of propylene glycol alginate and sucrose esters on the physicochemical properties of modified starch-stabilized beverage emulsions

    Effects of propylene glycol alginate and sucrose esters on the physicochemical properties of modified starch-stabilized beverage emulsions by Cheong, Kok Whye, Mirhosseini, Hamed, Sheikh Abdul Hamid, Nazimah, Osman, Azizah, Basri, Mahiran, Tan, Chin Ping

    Published 2014
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  8. 8
    Postharvest quality indices of different durian clones at ripening stage and their volatile organic compounds

    Postharvest quality indices of different durian clones at ripening stage and their volatile organic compounds by Tan, Xue Yi, Misran, Azizah, Cheong, Kok Whye, Jeffery Daim, Leona Daniela, Ding, Phebe, Pak Dek, Mohd Sabri

    Published 2020
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  9. 9
    Rheological properties of modified starch-whey protein isolate stabilized soursop beverage emulsion systems

    Rheological properties of modified starch-whey protein isolate stabilized soursop beverage emulsion systems by Cheong, Kok Whye, Mirhosseini, Hamed, Leong, Wai Fun, Sheikh Abdul Hamid, Nazimah, Osman, Azizah, Basri, Mahiran, Tan, Chin Ping

    Published 2015
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  10. 10
    The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds

    The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds by Cheong, Kok Whye, Tan, Chin Ping, Mirhosseini, Hamed, Yee, Joanne Kam Wai, Sheikh Abdul Hamid, Nazimah, Osman, Azizah, Basri, Mahiran

    Published 2014
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  11. 11
    Chemical modification of lipases

    Chemical modification of lipases by Leow, Adam Thean Chor, Raja Abdul Rahman, Raja Noor Zaliha, Cheong, Kok Whye, Tejo, Bimo Ario, Salleh, Abu Bakar, Basri, Mahiran

    Published 2013
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  12. 12
    Reductive alkylation causes the formation of a molten globule-like intermediate structure in Geobacillus zalihae strain T1 thermostable lipase

    Reductive alkylation causes the formation of a molten globule-like intermediate structure in Geobacillus zalihae strain T1 thermostable lipase by Cheong, Kok Whye, Leow, Adam Thean Chor, Raja Abdul Rahman, Raja Noor Zaliha, Basri, Mahiran, Abdul Rahman, Mohd Basyaruddin, Salleh, Abu Bakar

    Published 2011
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  13. 13
    Optimization of equilibrium headspace analysis of volatile flavor compounds of Malaysian soursop (Annona muricata): Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry.

    Optimization of equilibrium headspace analysis of volatile flavor compounds of Malaysian soursop (Annona muricata): Comprehensive two-dimensional gas chromatography time-of-flight... by Cheong, Kok Whye, Tan, Chin Ping, Hamed, Mirhosseini, Chin, Sung Tong, Yaakob, Che Man, Nazimah, Sheikh Abdul Hamid, Osman, Azizah, Basri, Mahiran

    Published 2011
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