C. L. Chong

Effects of chemical interesterification on physicochemical properties of palm stearin and palm kernel olein blends

A. R. Norizzah, C. L. Chong, C. S. Cheow et al. · Food Chemistry · 2003 · 118 citations

Food Chemistry, Chemical Engineering, Engineering +10

Crystallization properties of palm oil by dry fractionation

O. Zaliha, C. L. Chong, C. S. Cheow et al. · Food Chemistry · 2003 · 109 citations

Food Chemistry, Materials Science, Engineering +4

Physical and textural properties of an experimental table margarine prepared from lipase-catalysed transesterified palm stearin: palm kernel olein mixture during storage

France Cho, C. L. Chong · Food Chemistry · 2000 · 81 citations

Food Chemistry, Lipid Preparation, Biochemistry +6

An objective method for the assessment of levelness of dyed materials

C. L. Chong, Sizheng Li, K.W. Yeung · Journal of the Society of Dyers and Colourists · 1992 · 79 citations

Materials Science, Engineering, Gradient Index Materials +11

Isothermal crystallization kinetics of refined palm oil

C. W. Chen, Oi Ming Lai, Hasanah Mohd Ghazali et al. · Journal of the American Oil Chemists Society · 2002 · 68 citations

Materials Science, Refined Palm Oil, Macromolecular Chemistry +14