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Neo Yun Ping
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Encapsulation of food grade antioxidant in natural biopolymer by electrospinning technique: A physicochemical study based on zein–gallic acid system
YP Neo, S Ray, J Jin, M Gizdavic-Nikolaidis, MK Nieuwoudt, D Liu, ...
Food chemistry 136 (2), 1013-1021, 2013
4162013
Evaluation of gallic acid loaded zein sub-micron electrospun fibre mats as novel active packaging materials
YP Neo, S Swift, S Ray, M Gizdavic-Nikolaidis, J Jin, CO Perera
Food chemistry 141 (3), 3192-3200, 2013
1752013
Influence of solution and processing parameters towards the fabrication of electrospun zein fibers with sub-micron diameter
YP Neo, S Ray, AJ Easteal, MG Nikolaidis, SY Quek
Journal of Food Engineering 109 (4), 645-651, 2012
1532012
Delivery of therapeutics from layer-by-layer electrospun nanofiber matrix for wound healing: An update
TA Jeckson, YP Neo, SP Sisinthy, B Gorain
Journal of Pharmaceutical Sciences 110 (2), 635-653, 2021
1102021
Phenolic acid analysis and antioxidant activity assessment of oil palm (E. guineensis) fruit extracts
YP Neo, A Ariffin, CP Tan, YA Tan
Food Chemistry 122 (1), 353-359, 2010
1042010
Determination of oil palm fruit phenolic compounds and their antioxidant activities using spectrophotometric methods
YP Neo, A Ariffin, CP Tan, YA Tan
International journal of food science & technology 43 (10), 1832-1837, 2008
682008
Formulation and characterisation of deferoxamine nanofiber as potential wound dressing for the treatment of diabetic foot ulcer
TA Jeckson, YP Neo, SP Sisinthy, JB Foo, H Choudhury, B Gorain
Journal of Drug Delivery Science and Technology 66, 102751, 2021
342021
Fabrication of functional electrospun nanostructures for food applications
YP Neo, S Ray, CO Perera
Role of materials science in food bioengineering, 109-146, 2018
252018
Influence of heat curing on structure and physicochemical properties of phenolic acid loaded proteinaceous electrospun fibers
YP Neo, CO Perera, MK Nieuwoudt, Z Zujovic, J Jin, S Ray, ...
Journal of agricultural and food chemistry 62 (22), 5163-5172, 2014
232014
Advancements in extracellular matrix-based biomaterials and biofabrication of 3D organotypic skin models
SJ Phang, S Basak, HX Teh, G Packirisamy, MB Fauzi, UR Kuppusamy, ...
ACS biomaterials science & engineering 8 (8), 3220-3241, 2022
172022
Electrospinning as a novel encapsulation method for food applications
YP Neo
PhD Thesis-University of Auckland, 2014
132014
Fatty acid composition of five Malaysian biscuits (cream crackers) with special reference to trans-fatty acids
YP Neo, CH Tan, A Ariffin
ASEAN Food Journal 14 (3), 197, 2007
102007
Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus
KA Chang, HN Kow, TE Tan, KL Tan, LY Chew, YP Neo, V Sabaratnam
International Journal of Food Science & Technology 56 (11), 5639-5646, 2021
72021
Determination of nutritional constituents, antioxidant properties, and α-amylase inhibitory activity of Sechium edule (chayote) shoot from different extraction solvents and …
KA Chang, SL Ley, MY Lee, HY Yaw, SW Lee, LY Chew, YP Neo, ...
LWT 151, 112177, 2021
62021
Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: sensory acceptance and physicochemical properties
SB Ng, ZY Pong, KA Chang, YP Neo, LY Chew, HE Khoo, KW Kong
British Food Journal 124 (9), 2911-2920, 2022
52022
Extraction and characterization of gelatin derived from acetic acid-treated black soldier fly larvae
LK Chua, PK Lim, YY Thoo, YP Neo, TC Tan
Food Chemistry Advances 2, 100282, 2023
42023
Beneficial Effects of Jujube Juice Fermented by Lactobacillus plantarum NXU19009 on Acute Alcoholic Liver Injury in Mice
H Liu, S Xin, R Lu, H Fang, X Yang, YP Neo
Fermentation 8 (2), 54, 2022
32022
Valorisation of chicken eggshell as a novel food ingredient in madeleine cake: an exploratory study amongst young adults
KA Chang, SWM Low, YH Chia, A Setyadi, YP Neo, LY Chew
British Food Journal 125 (9), 3320-3333, 2023
22023
Strategies to Enhance l-Isoleucine Synthesis by Modifying the Threonine Metabolism Pathway in Escherichia coli
HJ Zhang, T Ye, L Fengmin, X Zhang, J Wang, X Wei, YP Neo, H Liu, ...
ACS Omega, 2024
12024
A comparative evaluation of nutritional composition and antioxidant properties of six Malaysian edible seaweeds
YY Chin, KA Chang, WM Ng, ZP Eng, LY Chew, YP Neo, SW Yan, ...
Food Chemistry Advances 3, 100426, 2023
12023
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