| 1 |
Impacts of different drying strategies on drying characteristics, the retention of bio-active ingredient and colour changes of dried Roselle
Tham TC, Ng MX, Gan SH, Chua LS, Aziz R, Abdullah LC, Ong SP, Chin NL, Law CL
Chinese Journal of Chemical Engineering, 26(2), 303, 2018 |
| 2 |
Dissolution profiling and its comparison of natural fruit powder effervescent tablets
Saifullah M, Yusof YA, Chin NL, Aziz MG, Mohammed MAP, Aziz NA
Journal of Food Engineering, 178, 60, 2016 |
| 3 |
Novel 2D and 3D imaging of internal aerated structure of ultrasonically treated foams and cakes using X-ray tomography and X-ray microtomography
Tan MC, Chin NL, Yusof YA, Abdullah J
Journal of Food Engineering, 183, 9, 2016 |
| 4 |
Physicochemical and flow properties of fruit powder and their effect on the dissolution of fast dissolving fruit powder tablets
Saifullah M, Yusof YA, Chin NL, Aziz MG
Powder Technology, 301, 396, 2016 |
| 5 |
Grinding characteristics of Asian originated peanuts (Arachishypogaea L.) and specific energy consumption during ultra-high speed grinding for natural peanut butter production
Rozalli NHM, Chin NL, Yusof YA
Journal of Food Engineering, 152, 1, 2015 |
| 6 |
Characterisation of fast dispersible fruit tablets made from green and ripe mango fruit powders
Ong MY, Yusof YA, Aziz MG, Chin NL, Amin NAM
Journal of Food Engineering, 125, 17, 2014 |
| 7 |
Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads-A Review
Shakerardekani A, Karim R, Ghazali HM, Chin NL
International Journal of Molecular Sciences, 14(2), 4223, 2013 |
| 8 |
Modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition
Quek MC, Chin NL, Yusof YA
Journal of Food Engineering, 118(4), 380, 2013 |
| 9 |
Power ultrasound aided batter mixing for sponge cake batter
Tan MC, Chin NL, Yusof YA
Journal of Food Engineering, 104(3), 430, 2011 |
| 10 |
Simplex-centroid mixture formulation for optimised composting of kitchen waste
Abdullah N, Chin NL
Bioresource Technology, 101(21), 8205, 2010 |
