Yih Phing Khor

Oxidation and Polymerization of Triacylglycerols: In-Depth Investigations towards the Impact of Heating Profiles

Yih Phing Khor, Khai Shin Hew, Faridah Abas et al. · Foods · 2019 · 46 citations · Full text

A Comparative Study of the Physicochemical Properties of a Virgin Coconut Oil Emulsion and Commercial Food Supplement Emulsions

Yih Phing Khor, Soo Peng Koh, Kamariah Long et al. · Molecules · 2014 · 39 citations · Full text

Food Colloid, Food Packaging, Engineering +17

New Insights on Degumming and Bleaching Process Parameters on The Formation of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Refined, Bleached, Deodorized Palm Oil

Biow Ing Sim, Muhamad Halimah, Oi Ming Lai et al. · Journal of Oleo Science · 2018 · 39 citations · Full text

Chemical Engineering, Engineering, Environmental Engineering +14

Mitigation of 3-MCPD esters and glycidyl esters during the physical refining process of palm oil by micro and macro laboratory scale refining

Biow Ing Sim, Yih Phing Khor, Oi Ming Lai et al. · Food Chemistry · 2020 · 34 citations

Chemical Engineering, Engineering, Petrochemical +7

Influence of carbohydrate- and protein-based foods on the formation of polar lipid fraction during deep-frying

Yih Phing Khor, Biow Ing Sim, Faridah Abas et al. · Food Control · 2019 · 28 citations

Food Chemistry, Nutrition, Lipid Analysis +8