Search Results - "Yussof NS"

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  1. 1

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

    Authors: Yussof NS Ping TC Boon TT et al.

    Source: Food technology and biotechnology [Food Technol Biotechnol] 2023 Mar; Vol. 61 (1), pp. 39-50.

    Publication Type: Journal Article

    Journal Info: Publisher: Faculty of Food Technology and Biotechnology, University of Zagreb Country of Publication: Croatia NLM ID: 9703690 Publication Model: Print Cited Medium: Print ISSN: 1330-9862 (Print) Linking ISSN: 13309862 NLM ISO Abbreviation: Food Technol Biotechnol Subsets: PubMed not MEDLINE

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  2. 2

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

    Authors: Tan TB Yussof NS Abas F et al.

    Source: Food chemistry [Food Chem] 2016 Aug 15; Vol. 205, pp. 155-62. Date of Electronic Publication: 2016 Mar 03.

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

    Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

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  3. 3

    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

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  4. 4

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

    Authors: Tan TB Yussof NS Abas F et al.

    Source: Food chemistry [Food Chem] 2016 Mar 01; Vol. 194, pp. 416-23. Date of Electronic Publication: 2015 Aug 14.

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

    Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

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