Chin Ping Tan
Chin Ping Tan
Professor of Lipid Science and Technology, Universiti Putra Malaysia
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Differential scanning calorimetric analysis of edible oils: comparison of thermal properties and chemical composition
CP Tan, YB Che Man
Journal of the American Oil Chemists' Society 77 (2), 143-155, 2000
β-Carotene nanodispersions: preparation, characterization and stability evaluation
CP Tan, M Nakajima
Food chemistry 92 (4), 661-671, 2005
Physicochemical properties and bioactive compounds of selected seed oils
KL Nyam, CP Tan, OM Lai, K Long, YBC Man
LWT-Food Science and technology 42 (8), 1396-1403, 2009
Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods
CP Tan, YBC Man, J Selamat, MSA Yusoff
Food chemistry 76 (3), 385-389, 2002
Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion
H Mirhosseini, CP Tan, NSA Hamid, S Yusof
Colloids and Surfaces A: Physicochemical and Engineering Aspects 315 (1-3 …, 2008
Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple
N Azarakhsh, A Osman, HM Ghazali, CP Tan, NM Adzahan
Postharvest Biology and Technology 88, 1-7, 2014
Effects of binary solvent extraction system, extraction time and extraction temperature on phenolic antioxidants and antioxidant capacity from mengkudu (Morinda citrifolia)
YY Thoo, SK Ho, JY Liang, CW Ho, CP Tan
Food Chemistry 120 (1), 290-295, 2010
Revealing the power of the natural red pigment lycopene
KW Kong, HE Khoo, KN Prasad, A Ismail, CP Tan, NF Rajab
Molecules 15 (2), 959-987, 2010
Differential scanning calorimetric analysis of palm oil, palm oil based products and coconut oil: effects of scanning rate variation
CP Tan, YBC Man
Food chemistry 76 (1), 89-102, 2002
Essential fatty acids of pitaya (dragon fruit) seed oil
AA Ariffin, J Bakar, CP Tan, RA Rahman, R Karim, CC Loi
Food chemistry 114 (2), 561-564, 2009
Extraction and physicochemical properties of low free fatty acid crude palm oil
CH Tan, HM Ghazali, A Kuntom, CP Tan, AA Ariffin
Food Chemistry 113 (2), 645-650, 2009
Diacylglycerol oil—properties, processes and products: a review
SK Lo, CP Tan, K Long, MSA Yusoff, OM Lai
Food and Bioprocess Technology 1 (3), 223-233, 2008
Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: Oil recovery, radical scavenging antioxidant activity, and oxidation …
S Samaram, H Mirhosseini, CP Tan, HM Ghazali, S Bordbar, A Serjouie
Food Chemistry 172, 7-17, 2015
Characterisation of vegetable oils by surface acoustic wave sensing electronic nose
HL Gan, YBC Man, CP Tan, I NorAini, SAH Nazimah
Food Chemistry 89 (4), 507-518, 2005
Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion
H Mirhosseini, CP Tan, NSA Hamid, S Yusof
Food hydrocolloids 22 (7), 1212-1223, 2008
Comparative differential scanning calorimetric analysis of vegetable oils: I. Effects of heating rate variation
CP Tan, YBC Man
Phytochemical Analysis: An International Journal of Plant Chemical and …, 2002
Effects of extraction solvent system, time and temperature on total phenolic content of henna (Lawsonia inermis) stems
MC Tan, CP Tan, CW Ho
International Food Research Journal 20 (6), 3117, 2013
Application of Arrhenius kinetics to evaluate oxidative stability in vegetable oils by isothermal differential scanning calorimetry
CP Tan, YBC Man, J Selamat, MSA Yusoff
Journal of the American Oil Chemists' Society 78 (11), 1133-1138, 2001
Isolation and characterization of thermophilic bacteria from Jordanian hot springs: Bacillus licheniformis and Thermomonas hydrothermalis isolates as potential producers of …
BT Mohammad, HI Al Daghistani, A Jaouani, S Abdel-Latif, C Kennes
International journal of microbiology 2017, 2017
Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep‐fat frying of potato chips
YB Che Man, CP Tan
Journal of the American Oil Chemists' Society 76 (3), 331-339, 1999
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