Publications by authors named "Phui Yee Tan"

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Pickering emulsion-templated ionotropic gelation of tocotrienol microcapsules: effects of alginate and chitosan concentrations and gelation process parameters.
Phui Yee Tan, Tai Boon Tan, Hon Weng Chang, William W Mwangi, Beng Ti Tey, Chin Ping Tan

J Sci Food Agric· November 2021

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Fabrication of oil-in-water emulsions as shelf-stable liquid non-dairy creamers: effects of homogenization pressure, oil type, and emulsifier concentration.
Yuen Num Soo, Chin Ping Tan, Phui Yee Tan, Nauman Khalid, Tai Boon Tan

J Sci Food Agric· April 2021

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Stabilization and Release of Palm Tocotrienol Emulsion Fabricated Using pH-Sensitive Calcium Carbonate.
Phui Yee Tan, Beng Ti Tey, Eng Seng Chan, Oi Ming Lai, Hon Weng Chang, Tai Boon Tan, Chin Ping Tan

Foods· February 2021

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Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex.
Hon Weng Chang, Tai Boon Tan, Phui Yee Tan, Faridah Abas, Oi Ming Lai, Chin Ping Tan

Food Res Int· March 2018

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Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules.
Phui Yee Tan, Tai Boon Tan, Hon Weng Chang, Beng Ti Tey, Eng Seng Chan, Chin Ping Tan

Food Chem· February 2018

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Effects of Environmental Stresses and in Vitro Digestion on the Release of Tocotrienols Encapsulated Within Chitosan-Alginate Microcapsules.
Phui Yee Tan, Tai Boon Tan, Hon Weng Chang, Beng Ti Tey, Eng Seng Chan, Chin Ping Tan

J Agric Food Chem· December 2017

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Reduction of saltiness and acrylamide levels in palm sugar-like flavouring through buffer modification and the addition of calcium chloride.
Phui Yee Tan, Chin Ping Tan, Faridah Abas, Chun Wai Ho, Wan Aida Wan Mustapha

Molecules· June 2013

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