Encapsulation of food grade antioxidant in natural biopolymer by electrospinning technique: A physicochemical study based on zein–gallic acid system

Yun Ping Neo, Sudip Ray, Jianyong Jin, +4

Food Chemistry

Food ChemistryNanofiberChemical EngineeringEngineeringHealth Sciences +7

Evaluation of gallic acid loaded zein sub-micron electrospun fibre mats as novel active packaging materials

Yun Ping Neo, Simon Swift, Sudip Ray, +3

Food Chemistry

Materials ScienceNanofiberAdvanced PackagingEngineeringGallic Acid +1

Influence of solution and processing parameters towards the fabrication of electrospun zein fibers with sub-micron diameter

Yun Ping Neo, Sudip Ray, Allan J. Easteal, +2

Journal of Food Engineering

Materials ScienceNanofiberEngineeringElectrospun Zein FibersMicrofabrication +3

Phenolic acid analysis and antioxidant activity assessment of oil palm (E. guineensis) fruit extracts

Yun Ping Neo, Azis Ariffin, Chin Ping Tan, +1

Food Chemistry

Food ChemistryHealth SciencesMedicineWine PerceptionPhenolic Acid Analysis +7

Determination of oil palm fruit phenolic compounds and their antioxidant activities using spectrophotometric methods

Yun Ping Neo, Azis Ariffin, Chin Ping Tan, +1

International Journal of Food Science & Technology

Food ChemistryFood Bioactive CompoundHealth SciencesTotal Phenolic ContentMedicine +13

Formulation and characterisation of deferoxamine nanofiber as potential wound dressing for the treatment of diabetic foot ulcer

Tracey Anastacia Jeckson, Yun Ping Neo, Sreenivas Patro Sisinthy, +3

Journal of Drug Delivery Science and Technology

NanomedicineEngineeringDeferoxamine NanofiberLower Extremity WoundDiabetic Foot Ulcer +8

Influence of Heat Curing on Structure and Physicochemical Properties of Phenolic Acid Loaded Proteinaceous Electrospun Fibers

Yun Ping Neo, Conrad O. Perera, Michél K. Nieuwoudt, +4

Journal of Agricultural and Food Chemistry

Food PackagingEngineeringFiber SpinningFiber ScienceZe-ga Fiber Mats +15

The Potential of Roselle (<i>Hibiscus sabdariffa</i>) Plant in Industrial Applications: A Promising Source of Functional Compounds

Lye Yee Chew, Suk Kuan Teng, Yun Ping Neo, +2

Journal of Oleo Science

Determination of nutritional constituents, antioxidant properties, and α-amylase inhibitory activity of Sechium edule (chayote) shoot from different extraction solvents and cooking methods

Kian Aun Chang, Sing Ling Ley, Mei Yan Lee, +5

LWT

Food ChemistryNutritionFood Bioactive CompoundSechium EduleBiochemistry +7

Extraction and characterization of gelatin derived from acetic acid-treated black soldier fly larvae

Lee-Kee Chua, Pek-Kui Lim, Yin-Yin Thoo, +2

Food Chemistry Advances