| Palm‐based cellulose nanofiber isolated from mechano‐chemical processing as sustainable rheological modifier in reduced fat mayonnaise ZJ Lee, SC Tong, TK Tang, YY Lee Journal of Food Science 87 (8), 3542-3561, 2022 | 16 | 2022 |
| A review on the fundamentals of palm oil fractionation: processing conditions and seeding agents SC Tong, TK Tang, YY Lee European Journal of Lipid Science and Technology 123 (12), 2100132, 2021 | 13 | 2021 |
| Plant-based milk: unravel the changes of the antioxidant index during processing and storage–a review SC Tong, LF Siow, TK Tang, YY Lee Critical Reviews in Food Science and Nutrition 64 (14), 4603-4621, 2024 | 5 | 2024 |
| Understanding the synergistic effect of pea protein and rice bran protein interaction in stabilizing palm kernel oil‐in‐water emulsion assisted by high‐pressure homogenization SC Tong, LF Siow, TK Tang, YY Lee Journal of the Science of Food and Agriculture, 2024 | | 2024 |
| Palm‐based nanofibrillated cellulose (NFC) in carotenoid encapsulation and its incorporation into margarine‐like reduced fat spread as fat replacer QQL Bernice, WT Chong, RCN Thilakarathna, SC Tong, TK Tang, ... Journal of Food Science 89 (8), 5031-5046, 2024 | | 2024 |
| Underutilised palm stearin as hard stock for deep‐frying medium and its performance for oil uptake in instant noodles EZH Ooi, NA Ab Karim, ES Chan, Y Wang, TK Tang, SC Tong, YP Khor, ... Journal of the Science of Food and Agriculture 104 (7), 3958-3970, 2024 | | 2024 |
| Development of dual stage solvent fractionation as an approach to concentrate carotenoids from crude palm oil with high recovery: The potential use of molecular simulation as a … SC Tong, YY Lee, TK Tang, ES Chan, ET Phuah Journal of the American Oil Chemists' Society 100 (11), 889-899, 2023 | | 2023 |
