Huey Chern Boo

Foodservice hygiene factors—The consumer perspective

U.Z.A. Ungku Fatimah, Huey Chern Boo, Murali Sambasivan et al. · International Journal of Hospitality Management · 2010 · 125 citations

Nutrition, Food Control, Foodservice System +5

Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage

Hamed Mirhosseini, Chin Ping Tan, Arezou Aghlara et al. · Carbohydrate Polymers · 2007 · 113 citations

Food Chemistry, Flavor Release, Orange Beverage Emulsion +7

Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology

Hamed Mirhosseini, Chin Ping Tan, Nazimah Hamid et al. · Food Hydrocolloids · 2008 · 111 citations

Main Emulsion Components, Food Colloid, Chemical Engineering +11

Modeling the physicochemical properties of orange beverage emulsion as function of main emulsion components using response surface methodology

Hamed Mirhosseini, Chin Ping Tan, Ali R. Taherian et al. · Carbohydrate Polymers · 2008 · 82 citations

Food Chemistry, Main Emulsion Components, Chemical Engineering +12

An integrative model of facial recognition check-in technology adoption intention: the perspective of hotel guests in Singapore

Huey Chern Boo, Bee‐Lia Chua · International Journal of Contemporary Hospitality Management · 2022 · 69 citations

Customer Satisfaction, Digital Marketing, Consumer Research +26