1. Comparing the formation of lutein nanodispersion prepared by using solvent displacement method and high-pressure valve homogenization: Effects of formulation parameters. (May 2016) Authors: Tan, Tai Boon; Yussof, Nor Shariffa; Abas, Faridah; Mirhosseini, Hamed; Nehdi, Imededdine Arbi; Tan, Chin Ping Journal: Journal of food engineering Issue: Volume 177(2016:May) Page Start: 65 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparing the formation of lutein nanodispersion prepared by using solvent displacement method and high-pressure valve homogenization: Effects of formulation parameters. (May 2016) Authors: Tan, Tai Boon; Yussof, Nor Shariffa; Abas, Faridah; Mirhosseini, Hamed; Nehdi, Imededdine Arbi; Tan, Chin Ping Journal: Journal of food engineering Issue: Volume 177(2016:May) Page Start: 65 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Comparison of ergocalciferol nanodispersions prepared using modified lecithin and sodium caseinate: Insights of formulation, stability and bioaccessibility. (November 2017) Authors: Shu, Gaofeng; Khalid, Nauman; Tan, Tai Boon; Zhao, Yiguo; Neves, Marcos A.; Kobayashi, Isao; Nakajima, Mitsutoshi Journal: Journal of functional foods Issue: Volume 38:Part A(2017) Page Start: 28 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of polysaccharide emulsifiers on the fabrication of monodisperse oil-in-water emulsions using the microchannel emulsification method. (December 2018) Authors: Tan, Tai Boon; Nakajima, Mitsutoshi; Tan, Chin Ping Journal: Journal of food engineering Issue: Volume 238(2018) Page Start: 188 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules. (15th February 2018) Authors: Tan, Phui Yee; Tan, Tai Boon; Chang, Hon Weng; Tey, Beng Ti; Chan, Eng Seng; Lai, Oi Ming; Baharin, Badlishah Sham; Nehdi, Imededdine Arbi; Tan, Chin Ping Journal: Food chemistry Issue: Volume 241(2018) Page Start: 79 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Fabrication of oil‐in‐water emulsions as shelf‐stable liquid non‐dairy creamers: effects of homogenization pressure, oil type, and emulsifier concentration. (29th October 2020) Authors: Soo, Yuen Num; Tan, Chin Ping; Tan, Phui Yee; Khalid, Nauman; Tan, Tai Boon Journal: Journal of the science of food and agriculture Issue: Volume 101:Number 6(2021) Page Start: 2455 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Formation and characterization of thiol-modified fibrillated whey protein isolate solution with enhanced functionalities. (December 2017) Authors: Chang, Hon Weng; Tan, Tai Boon; Tan, Phui Yee; Abas, Faridah; Lai, Oi Ming; Nehdi, Imededdine Arbi; Tan, Chin Ping Journal: Journal of food engineering Issue: Volume 214(2017) Page Start: 277 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Forming a lutein nanodispersion via solvent displacement method: The effects of processing parameters and emulsifiers with different stabilizing mechanisms. (1st March 2016) Authors: Tan, Tai Boon; Yussof, Nor Shariffa; Abas, Faridah; Mirhosseini, Hamed; Nehdi, Imededdine Arbi; Tan, Chin Ping Journal: Food chemistry Issue: Volume 194(2016) Page Start: 416 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Formulation and functionalization of linalool nanoemulsion to boost its antibacterial properties against major foodborne pathogens. (December 2021) Authors: Taghavi, Elham; Mirhosseini, Hamed; Tan, Chin Ping; Tan, Tai Boon; Ngadin, Andrew A.; Lani, Mohd Nizam; Biabanikhankahdani, Roya; Anarjan, Navideh Journal: Food bioscience Issue: Volume 44:Part B(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. In vitro bioaccessibility of ergocalciferol in nanoemulsion‐based delivery system: the influence of food‐grade emulsifiers with different stabilising mechanisms. (24th October 2017) Authors: Shu, Gaofeng; Khalid, Nauman; Tan, Tai Boon; Zhao, Yiguo; Neves, Marcos A.; Kobayashi, Isao; Nakajima, Mitsutoshi Journal: International journal of food science & technology Issue: Volume 53:Number 2(2018) Page Start: 430 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗