Enzymatic Synthesis of Medium- and Long-Chain Triacylglycerols (MLCT): Optimization of Process Parameters Using Response Surface Methodology von Koh, S. P, Tan, C. P, Lai, O. M, Arifin, N, Yusoff, M. S. A, Long, K

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Deep Frying Performance of Enzymatically Synthesized Palm-Based Medium- and Long-Chain Triacylglycerols (MLCT) Oil Blends von Koh, S. P, Arifin, N, Tan, C. P, Yusoff, M. S. A, Long, K, Lai, O. M

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Application of arrhenius kinetics to evaluate oxidative stability in vegetable oils by isothermal differential scanning calorimetry von Tan, C. P., Che Man, Y. B., Selamat, J., Yusoff, M. S. A.

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Effects of microwave heating on changes in chemical and thermal properties of vegetable oils von Tan, C. P., Che Man, Y. B., Jinap, S., Yusoff, M. S. A.

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Effect of scraped‐surface tube cooler temperatures on the physical properties of palm oil margarine von Miskandar, M. S., Che Man, Y. B., Yusoff, M. S. A., Abdul Rahman, R.

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Effect of emulsion temperature on physical properties of palm oil‐based margarine von Miskandar, M. S., Che Man, Y. B., Yusoff, M. S. A., Abdul Rahman, R.

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MONITORING CRYSTAL DEVELOPMENT IN PALM OIL-BASED FLUID SHORTENING PRODUCTION BY FT-IR SPECTROSCOPY von MAN, Y.B. CHE, MISKANDAR, M.S, RAHMAN, R. ABDUL, AINI, I. NOR, YUSOFF, M.S.A

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Deacidification of crude palm oil using PVA-crosslinked PVDF membrane von Azmi, R.A., Goh, P.S., Ismail, A.F., Lau, W.J., Ng, B.C., Othman, N.H., Noor, A.M., Yusoff, M.S.A.

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A study on the crystal structure of palm oil‐based whipping cream von Che Man, Y. B., Shamsi, K., Yusoff, M. S. A., Jinap, S.

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Cold stability of red palm oleins von NorAini, I, Hanirah, H, Siew, W.L, Yusoff, M.S.A

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Comparison of lipase‐transesterified blend with some commercial solid frying shortenings in Malaysia von Chu, B. S., Ghazali, H. M., Lai, O. M., Che Man, Y. B., Yusof, S., Tee, S. B., Yusoff, M. S. A.

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A comparative study of dairy whipping cream and palm oil‐based whipping cream in terms of FA composition and foam stability von Shamsi, K., Che Man, Y. B., Yusoff, M. S. A., Jinap, S.

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EFFECTS OF EMULSIFIERS ON CRYSTAL BEHAVIOR OF PALM OIL BLENDS ON SLOW CRYSTALLIZATION von MISKANDAR, M.S, MAN, Y.B. CHE, RAHMAN, R. ABDUL, AINI, I. NOR, YUSOFF, M.S.A

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THERMAL AND VISCOSITY PROPERTIES OF MEDIUM- AND LONG-CHAIN TRIACYLGLYCEROL BLENDS von KOH, S.P, TAN, C.P, ARIFIN, N, YUSOFF, M.S.A, LONG, K, LAI, O.M

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Effect of enzymatic interesterification on melting point of palm olein von YASSIN, Atif A. A, MOHAMED, Ibrahim O, IBRAHIM, Mohd N, YUSOFF, Mohd S. A

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Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips von Chu, B.S, Ghazali, H.M, Lai, O.M, Che Man, Y.B, Yusof, S, Yusoff, M.S.A

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Characteristics of microencapsulated palm-based oil as affected by type of wall material von Dian, N.L.H.M, Sudin, N, Yusoff, M.S.A

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Note: Comparison of Colour Techniques to Measure Chocolate Fat Bloom von Kumara, B., Jinap, S., Man, Y. B. Che, Yusoff, M. S.A.

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Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods : Analytical, nutritional and clinical methods... von TAN, C. P, CHE MAN, Y. B, SELAMAT, J, YUSOFF, M. S. A

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Q-Switching Pulse Operation in 1.5-μm Region Using Copper Nanoparticles as Saturable Absorber von Muhammad, A. R., Ahmad, M. T., Zakaria, R., Rahim, H. R. A., Yusoff, S. F. A. Z., Hamdan, K. S., Yusof, H. H. M., Arof, H., Harun, S. W.

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