Effects of Propylene Glycol Alginate and Sucrose Esters on the Physicochemical Properties of Modified Starch-Stabilized Beverage Emulsions

por Cheong, Kok Whye, Mirhosseini, Hamed, Sheikh Abdul Hamid, Nazimah, Osman, Azizah, Basri, Mahiran, Tan, Chin Ping
Publicado 2014

Effect of Freeze-Drying on the Antioxidant Compounds and Antioxidant Activity of Selected Tropical Fruits

por Shofian, Norshahida Mohamad, Hamid, Azizah Abdul, Osman, Azizah, Saari, Nazamid, Anwar, Farooq, Dek, Mohd Sabri Pak, Hairuddin, Muhammad Redzuan
Publicado 2011

The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds

por Cheong, Kok Whye, Tan, Chin Ping, Mirhosseini, Hamed, Joanne-Kam, Wai Yee, Sheikh Abdul Hamid, Nazimah, Osman, Azizah, Basri, Mahiran
Publicado 2014