Miskandar Mat Sahri

Utilization of palm oil and palm products in shortenings and margarines

Idris Nor Aini, Miskandar Mat Sahri · European Journal of Lipid Science and Technology · 2007 · 172 citations

Food Chemistry, Solid‐fat Formulations, Biomanufacturing +6

Melting and Solidification Properties of Palm-Based Diacylglycerol, Palm Kernel Olein, and Sunflower Oil in the Preparation of Palm-Based Diacylglycerol-Enriched Soft Tub Margarine

Amir Hossein Saberi, Oi Ming Lai, Miskandar Mat Sahri · Food and Bioprocess Technology · 2010 · 57 citations

Food Chemistry, Lipid Analysis, Palm Kernel Olein +5

Quality of margarine: fats selection and processing parameters.

Miskandar Mat Sahri, Yaakob Che Man, Mohd Suria Affandi Yusoff et al. · PubMed · 2005 · 49 citations

Nutrition, Functional Property, Food Analysis +16

Investigating the effect of deforming temperature on the oil-binding capacity of palm oil based shortening

Sivaruby Kanagaratnam, Md Enamul Hoque, Miskandar Mat Sahri et al. · Journal of Food Engineering · 2013 · 46 citations

Engineering, Palm Oil, Mechanical Engineering +2

Application of differential scanning calorimetry (DSC), HPLC and pNMR for interpretation primary crystallisation caused by combined low and high melting TAGs

Sami Saâdi, Abdul Azis Ariffin, Hasanah Mohd Ghazali et al. · Food Chemistry · 2011 · 46 citations

Materials Science, Engineering, Differential Scanning Calorimetry +12