| A comparative study of the physicochemical properties of a virgin coconut oil emulsion and commercial food supplement emulsions YP Khor, SP Koh, K Long, S Long, SZS Ahmad, CP Tan Molecules 19 (7), 9187-9202, 2014 | 46 | 2014 |
| New insights on degumming and bleaching process parameters on the formation of 3-monochloropropane-1, 2-diol esters and glycidyl esters in refined, bleached, deodorized palm oil BI Sim, H Muhamad, OM Lai, F Abas, CB Yeoh, IA Nehdi, YP Khor, ... Journal of oleo science 67 (4), 397-406, 2018 | 41 | 2018 |
| Oxidation and polymerization of triacylglycerols: In-depth investigations towards the impact of heating profiles YP Khor, KS Hew, F Abas, OM Lai, LZ Cheong, IA Nehdi, HM Sbihi, ... Foods 8 (10), 475, 2019 | 40 | 2019 |
| Mitigation of 3-MCPD esters and glycidyl esters during the physical refining process of palm oil by micro and macro laboratory scale refining BI Sim, YP Khor, OM Lai, CB Yeoh, Y Wang, Y Liu, IA Nehdi, CP Tan Food chemistry 328, 127147, 2020 | 28 | 2020 |
| Mitigation of 3-monochloropropane-1, 2-diol esters and glycidyl esters in refined palm oil: A new and optimized approach KS Hew, YP Khor, TB Tan, MM Yusoff, OM Lai, AJ Asis, FA Alharthi, ... Lwt 139, 110612, 2021 | 20 | 2021 |
| Influence of carbohydrate-and protein-based foods on the formation of polar lipid fraction during deep-frying YP Khor, BI Sim, F Abas, OM Lai, Y Wang, IA Nehdi, HM Sbihi, MM Gewik, ... Food Control 107, 106781, 2020 | 20 | 2020 |
| Fabrication of concentrated palm olein-based diacylglycerol oil–soybean oil blend oil-in-water emulsion: In-depth study of the rheological properties and storage stability SP Ng, YP Khor, HK Lim, OM Lai, Y Wang, Y Wang, LZ Cheong, ... Foods 9 (7), 877, 2020 | 16 | 2020 |
| Potential of using basa catfish oil as a promising alternative deep-frying medium: A thermo-oxidative stability study YP Khor, SY Wan, CP Tan, G Zhao, C Li, Y Wang, Y Li Food Research International 141, 109897, 2021 | 15 | 2021 |
| In-depth characterization of palm-based diacylglycerol-virgin coconut oil blends with enhanced techno-functional properties SP Ng, YP Khor, HK Lim, OM Lai, Y Wang, Y Wang, IA Nehdi, CP Tan LWT 145, 111327, 2021 | 11 | 2021 |
| Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils YP Khor, BI Sim, F Abas, OM Lai, Y Wang, Y Wang, C Ping Tan International Journal of Food Properties 22 (1), 1172-1182, 2019 | 10 | 2019 |
| Evaluation of quality parameters for fresh, used and recycled palm olein YP Khor, BI Sim, F Abas, OM Lai, Y Wang, IA Nehdi, HM Sbihi, MM Gewik, ... Journal of the Science of Food and Agriculture 99 (15), 6989-6997, 2019 | 7 | 2019 |
| Stability Assessment of Virgin Coconut Oil‐Based Emulsion Products YP Khor, SP Koh, K Long, GH Chong, CP Tan Journal of the American Oil Chemists' Society 95 (10), 1329-1339, 2018 | 6 | 2018 |
| Long and K YP Khor, SP Koh Long, S, 529-551, 2014 | 5 | 2014 |
| Deep-fat frying using soybean oil-based diacylglycerol-palm olein oil blends: thermo-oxidative stability, 3-MCPDE and glycidyl ester formation YJ Lee, YP Khor, NSA Kadir, D Lan, Y Wang, CP Tan Journal of Oleo Science 72 (5), 533-541, 2023 | 3 | 2023 |
| Enzyme-assisted water extraction optimization, antioxidant capacity and phenolic profiling of extracts from Garcinia Mangostana Linn PL Tan, KQS Soo, YP Khor, F Abas, CP Tan Journal of Food Technology Research 9 (2), 135-149, 2022 | 3 | 2022 |
| Improved thermal properties and flow behavior of palm olein-based diacylglycerol: Impact of sucrose stearate incorporation SP Ng, YP Khor, HK Lim, OM Lai, Y Wang, Y Wang, CP Tan Processes 9 (4), 604, 2021 | 1 | 2021 |
| Principle component analysis of organoleptic acceptability on cocos™ emulsion product SP Koh, YP Khor, CP Tan, NSA Hamid, K Long, L Shariah International Food Research Journal 25 (5), 1900-1903, 2018 | 1 | 2018 |
| Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex HW Choy, SJ Teow, YP Khor, TB Tan, S Gholivand, M Mat Yusoff, CP Tan International Journal of Food Engineering 20 (5), 365-375, 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 |
| Application of camellia oil-based diacylglycerol and its solid fractions in soft ice cream. JX Yang, QQ Xu, YP Khor International Food Research Journal 29 (6), 2022 | | 2022 |
