Lee F. Siow

Subang Jaya, Malaysia

Last Updated: 09/26/2026

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Found 23 publications

Lipase Stability in Structured Lipid Synthesis: The Interplay of Substrate Characteristics and Strategies to Improve Its Operational Performance-A Critical Review.

Lipase Stability in Structured Lipid Synthesis: The Interplay of Substrate Characteristics and Strategies to Improve Its Operational Performance-A Critical Review.

Journal: Journal of food science

Published: January 09, 2026

Enhanced functional properties and storage stability of spray-dried calamansi waste in maltodextrin/gum Arabic complex.

Enhanced functional properties and storage stability of spray-dried calamansi waste in maltodextrin/gum Arabic complex.

Journal: International journal of biological macromolecules

Published: April 06, 2025

Mahua oil fraction: A sustainable and functional 1,3-dipalmitoyl-2-oleoylglycerol (POS)-enriched cocoa butter equivalent for chocolate production.

Mahua oil fraction: A sustainable and functional 1,3-dipalmitoyl-2-oleoylglycerol (POS)-enriched cocoa butter equivalent for chocolate production.

Journal: Food chemistry

Published: October 24, 2024

Carbohydrate-based co-encapsulation of spice oleoresin blends: Impact on flavor release profiles, storage stability, and sensory acceptance.

Carbohydrate-based co-encapsulation of spice oleoresin blends: Impact on flavor release profiles, storage stability, and sensory acceptance.

Journal: Food chemistry

Published: October 23, 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.

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.

Journal: Journal of the science of food and agriculture

Published: June 05, 2024

Impact of thermal processing and emulsification methods on spice oleoresin blending: Insights for flavor release and emulsion stability.

Impact of thermal processing and emulsification methods on spice oleoresin blending: Insights for flavor release and emulsion stability.

Journal: Food chemistry

Published: June 05, 2024

Identification of Sensory Drivers of Liking of Plant-Based Milk Using a Novel Palm Kernel Milk-The Effect of Reformulation and Flavors Addition Through CATA and PCA Analysis.

Identification of Sensory Drivers of Liking of Plant-Based Milk Using a Novel Palm Kernel Milk-The Effect of Reformulation and Flavors Addition Through CATA and PCA Analysis.

Journal: Food science & nutrition

Published: May 10, 2024

Palm-based nanocrystal cellulose-stabilized Pickering emulsions: investigating characteristics, stability and in vitro digestion for potential application as substitution of coconut milk.

Palm-based nanocrystal cellulose-stabilized Pickering emulsions: investigating characteristics, stability and in vitro digestion for potential application as substitution of coconut milk.

Journal: Journal of the science of food and agriculture

Published: March 01, 2024

Influence of Brown Rice, Pea, and Soy Proteins on the Physicochemical Properties and Sensory Acceptance of Dairy-Free Frozen Dessert.

Influence of Brown Rice, Pea, and Soy Proteins on the Physicochemical Properties and Sensory Acceptance of Dairy-Free Frozen Dessert.

Journal: Food science & nutrition

Published: December 07, 2023

Encapsulation of Hydrophobic Apigenin into Small Unilamellar Liposomes Coated with Chitosan Through Ethanol Injection and Spray Drying.

Encapsulation of Hydrophobic Apigenin into Small Unilamellar Liposomes Coated with Chitosan Through Ethanol Injection and Spray Drying.

Journal: Food and bioprocess technology

Published: March 16, 2023

Effect of alternative sweetener and carbohydrate polymer mixtures on the physical properties, melting and crystallization behaviour of dark compound chocolate.

Effect of alternative sweetener and carbohydrate polymer mixtures on the physical properties, melting and crystallization behaviour of dark compound chocolate.

Journal: Food chemistry

Published: February 09, 2023

Plant-based milk: unravel the changes of the antioxidant index during processing and storage - a review.

Plant-based milk: unravel the changes of the antioxidant index during processing and storage - a review.

Journal: Critical reviews in food science and nutrition

Published: November 15, 2022

Showing 1-12 of 23

Last Updated: 09/26/2026