Emulsifying properties of soy whey protein isolate–fenugreek gum conjugates in oil-in-water emulsion model system von Kasran, Madzlan, Cui, Steve W., Goff, H. Douglas

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Proximate and amino acids composition of Monascus fermented products with potential as functional feed ingredients von Abdul Manan, Musaalbakri, Samat, Noraini, Kasran, Madzlan, Hassan, Hadijah

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Covalent attachment of fenugreek gum to soy whey protein isolate through natural Maillard reaction for improved emulsion stability von Kasran, Madzlan, Cui, Steve W., Goff, H. Douglas

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Development of protein-polysaccharide complex for stabilization of oil-in-water emulsions von Kasran, Madzlan

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Substituent effects in the reaction of triphenylphosphine with diazodiphenylmethane: the interpretation of a U-shaped Hammett correlation in an elementary biphilic reaction von Bethell, Donald, Bourne, Raymond, Kasran, Madzlan

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