Search Results - "Yussof, Nor Shariffa"

Influence of Soy Lecithin and Sodium Caseinate on The Stability and in vitro Bioaccessibility of Lycopene Nanodispersion.

Authors: Yussof, Nor Shariffa Tan Chin Ping Tan Tai Boon et al.

Source: Food Technology & Biotechnology. Jan-Mar2023, Vol. 61 Issue 1, p39-50. 12p.

Hydrolysis of native and cross-linked corn, tapioca, and sweet potato starches at sub-gelatinization temperature using a mixture of amylolytic enzymes.

Authors: Yussof, Nor Shariffa Utra, Uthumporn Alias, Abd Karim

Source: Starch / Staerke. Mar2013, Vol. 65 Issue 3/4, p285-295. 11p.

Advancements in Adsorption Techniques for Sustainable Water Purification: A Focus on Lead Removal.

Authors: Badran, Amal M. Utra, Uthumporn Yussof, Nor Shariffa et al.

Source: Separations (2297-8739). Nov2023, Vol. 10 Issue 11, p565. 26p.

Forming a lutein nanodispersion via solvent displacement method: The effects of processing parameters and emulsifiers with different stabilizing mechanisms.

Authors: Tan, Tai Boon Yussof, Nor Shariffa Abas, Faridah et al.

Source: Food Chemistry. Mar2016, Vol. 194, p416-423. 8p.

Subjects: Lutein, Solvents, Stabilizing agents, Particle size distribution, Dispersion (Chemistry), Sodium dodecyl sulfate

Comparing the formation of lutein nanodispersion prepared by using solvent displacement method and high-pressure valve homogenization: Effects of formulation parameters.

Authors: Tan, Tai Boon Yussof, Nor Shariffa Abas, Faridah et al.

Source: Journal of Food Engineering. May2016, Vol. 177, p65-71. 7p.

Subjects: Lutein, Dispersion (Chemistry), Solvents, Particle size distribution, Moisture content of food

Stability evaluation of lutein nanodispersions prepared via solvent displacement method: The effect of emulsifiers with different stabilizing mechanisms.

Authors: Tan, Tai Boon Yussof, Nor Shariffa Abas, Faridah et al.

Source: Food Chemistry. Aug2016, Vol. 205, p155-162. 8p.

Subjects: Lutein, Stabilizing agents, Sodium dodecyl sulfate, Sodium caseinate, Chemical stability

Transforming Food Systems with Artificial Intelligence: Challenges, Governance, and Pathways for Sustainable Integration.

Authors: Ahmad, Azfaralariff Murad, Maizura Utra, Uthumporn et al.

Source: Food Reviews International. Jun2026, Vol. 42 Issue 5, p3150-3175. 26p.

Physical, morphological and antibacterial properties of lime essential oil nanoemulsions prepared via spontaneous emulsification method.

Authors: Liew, Sin Neen Utra, Uthumporn Alias, Abdul Karim et al.

Source: LWT - Food Science & Technology. Jun2020, Vol. 128, pN.PAG-N.PAG. 1p.

Physicochemical, morphological and cellular uptake properties of lutein nanodispersions prepared by using surfactants with different stabilizing mechanisms.

Authors: Tan TB Chu WC Yussof NS et al.

Source: Food & function [Food Funct] 2016 Apr; Vol. 7 (4), pp. 2043-51.

Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't

Journal Info: Publisher: Royal Society of Chemistry Country of Publication: England NLM ID: 101549033 Publication Model: Print Cited Medium: Internet ISSN: 2042-650X (Electronic) Linking ISSN: 20426496 NLM ISO Abbreviation: Food Funct Subsets: MEDLINE