| Physical, morphological and antibacterial properties of lime essential oil nanoemulsions prepared via spontaneous emulsification method SN Liew, U Utra, AK Alias, TB Tan, CP Tan, NS Yussof LWT 128, 109388, 2020 | 76 | 2020 |
| Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules PY Tan, TB Tan, HW Chang, BT Tey, ES Chan, OM Lai, BS Baharin, ... Food Chemistry 241, 79-85, 2018 | 51 | 2018 |
| Forming a lutein nanodispersion via solvent displacement method: The effects of processing parameters and emulsifiers with different stabilizing mechanisms TB Tan, NS Yussof, F Abas, H Mirhosseini, IA Nehdi, CP Tan Food chemistry 194, 416-423, 2016 | 48 | 2016 |
| Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex HW Chang, TB Tan, PY Tan, F Abas, OM Lai, Y Wang, Y Wang, IA Nehdi, ... Food Research International 105, 482-491, 2018 | 47 | 2018 |
| Producing a lycopene nanodispersion: Formulation development and the effects of high pressure homogenization YN Shariffa, TB Tan, U Uthumporn, F Abas, H Mirhosseini, IA Nehdi, ... Food Research International 101, 165-172, 2017 | 45 | 2017 |
| Producing a lycopene nanodispersion: The effects of emulsifiers YN Shariffa, TB Tan, F Abas, H Mirhosseini, IA Nehdi, CP Tan Food and Bioproducts Processing 98, 210-216, 2016 | 45 | 2016 |
| 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 … KS Hew, AJ Asis, TB Tan, MM Yusoff, OM Lai, IA Nehdi, CP Tan Food chemistry 307, 125545, 2020 | 42 | 2020 |
| Microencapsulation of fish oil using thiol-modified β-lactoglobulin fibrils/chitosan complex: A study on the storage stability and in vitro release HW Chang, TB Tan, PY Tan, F Abas, OM Lai, Y Wang, Y Wang, IA Nehdi, ... Food Hydrocolloids 80, 186-194, 2018 | 41 | 2018 |
| Stability evaluation of lutein nanodispersions prepared via solvent displacement method: The effect of emulsifiers with different stabilizing mechanisms TB Tan, NS Yussof, F Abas, H Mirhosseini, IA Nehdi, CP Tan Food chemistry 205, 155-162, 2016 | 36 | 2016 |
| Microencapsulation of fish oil-in-water emulsion using thiol-modified β-lactoglobulin fibrils-chitosan complex HW Chang, TB Tan, PY Tan, IA Nehdi, HM Sbihi, CP Tan Journal of Food Engineering 264, 109680, 2020 | 28 | 2020 |
| Comparing the formation of lutein nanodispersion prepared by using solvent displacement method and high-pressure valve homogenization: Effects of formulation parameters TB Tan, NS Yussof, F Abas, H Mirhosseini, IA Nehdi, CP Tan Journal of Food Engineering 177, 65-71, 2016 | 26 | 2016 |
| Physicochemical, morphological and cellular uptake properties of lutein nanodispersions prepared by using surfactants with different stabilizing mechanisms TB Tan, WC Chu, NS Yussof, F Abas, H Mirhosseini, YK Cheah, IA Nehdi, ... Food & function 7 (4), 2043-2051, 2016 | 24 | 2016 |
| Extraction of phenolic antioxidants from four selected seaweeds obtained from Sabah CWF Fu, CW Ho, WTL Yong, F Abas, TB Tan, CP Tan International Food Research Journal 23 (6), 2363, 2016 | 21 | 2016 |
| Shelf life determination of durian (Durio zibethinus) paste and pulp upon high-pressure processing PF Tan, SK Ng, TB Tan, GH Chong, CP Tan Food Res 3 (3), 221-230, 2019 | 20 | 2019 |
| In vitro bioaccessibility of ergocalciferol in nanoemulsion‐based delivery system: the influence of food‐grade emulsifiers with different stabilising mechanisms G Shu, N Khalid, TB Tan, Y Zhao, MA Neves, I Kobayashi, M Nakajima International Journal of Food Science & Technology 53 (2), 430-440, 2018 | 19 | 2018 |
| Mitigation of 3-monochloropropane-1, 2-diol esters and glycidyl esters in refined palm oil: A new and optimized approach KS Hew, YP Khor, TB Tan, MM Yusoff, OM Lai, AJ Asis, FA Alharthi, ... LWT 139, 110612, 2021 | 18 | 2021 |
| Comparison of ergocalciferol nanodispersions prepared using modified lecithin and sodium caseinate: Insights of formulation, stability and bioaccessibility G Shu, N Khalid, TB Tan, Y Zhao, MA Neves, I Kobayashi, M Nakajima Journal of Functional Foods 38, 28-35, 2017 | 17 | 2017 |
| Effect of polysaccharide emulsifiers on the fabrication of monodisperse oil-in-water emulsions using the microchannel emulsification method TB Tan, M Nakajima, CP Tan Journal of Food Engineering 238, 188-194, 2018 | 15 | 2018 |
| Impact of Quercetin Encapsulation with Added Phytosterols on Bilayer Membrane and Photothermal-Alteration of Novel Mixed Soy Lecithin-Based Liposome SP Toopkanloo, TB Tan, F Abas, FA Alharthi, IA Nehdi, CP Tan Nanomaterials 10 (12), 2432, 2020 | 14 | 2020 |
| Exploring the Drivers and the Interventions towards Sustainable Food Security in the Food Supply Chain HY Chan, S Abdul Halim-Lim, TB Tan, NH Kamarulzaman, AA Jamaludin, ... Sustainability 12 (19), 7890, 2020 | 12 | 2020 |
Chin Ping TanProfessor of Lipid Science and Technology, Universiti Putra MalaysiaVerified email at putra.upm.edu.my
