World's Best Scientists 2026 revealed!
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Chemistry
Malaysia
2026

D-Index & Metrics

Chemistry

D-Index
83
Citations
22958
World Ranking
2967
National Ranking
5

Chin Ping Tan publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Chin Ping Tan sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 644 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 253 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 468 publications — 86th percentile

86% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Chin Ping Tan D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Chin Ping Tan sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 776 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 647 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 83 D-Index — 84th percentile

84% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Research.com Recognitions

  • 2026 - Research.com Chemistry in Malaysia Leader Award
  • 2025 - Research.com Chemistry in Malaysia Leader Award
  • 2022 - Research.com Chemistry in Malaysia Leader Award

Overview

Chin Ping Tan is affiliated with Universiti Putra Malaysia in Malaysia and specializes primarily in the Agricultural and Biological Sciences, with a focus on Food Science. Their research encompasses a broad array of topics related to food chemistry and the physicochemical properties of food systems.

Their scientific contributions include a significant number of publications in several subfields such as Food Science, Molecular Biology, Nutrition and Dietetics, Organic Chemistry, and Biochemistry. They have a notable emphasis on research areas including Proteins in Food Systems, Food Chemistry and Fat Analysis, Microencapsulation and Drying Processes, Edible Oils Quality and Analysis, Enzyme Catalysis and Immobilization, Food Composition and Properties, and Polysaccharides Composition and Applications.

Chin Ping Tan's recent papers illustrate a focus on food preservation techniques, lipid metabolism, and nanoemulsions. Selected recent works are:

  • "Spray Drying for the Encapsulation of Oils-A Review," 2020, published in Molecules
  • "Effect of freeze-thaw cycles pretreatment on the vacuum freeze-drying process and physicochemical properties of the dried garlic slices," 2020, published in Food Chemistry
  • "Medium chain triglyceride and medium-and long chain triglyceride: metabolism, production, health impacts and its applications - a review," 2021, published in Critical Reviews in Food Science and Nutrition
  • "Physical, morphological and antibacterial properties of lime essential oil nanoemulsions prepared via spontaneous emulsification method," 2020, published in LWT
  • "Diacylglycerol in food industry: Synthesis methods, functionalities, health benefits, potential risks and drawbacks," 2020, published in Trends in Food Science & Technology

The scientist frequently publishes in several key journals, with a concentration of works appearing in:

  • Food Chemistry
  • SSRN Electronic Journal
  • Food Hydrocolloids
  • Journal of Agricultural and Food Chemistry
  • Food Research International

Collaborative efforts are evident through repeated coauthorship with researchers such as Oi Ming Lai, Yuanfa Liu, Yong Wang, Yong-Jiang Xu, and Yee-Ying Lee, indicating an established network in their research community.

Best Publications

  • Differential scanning calorimetric analysis of edible oils: Comparison of thermal properties and chemical composition

    C. P. Tan;Y. B. Che Man

  • Physicochemical properties and bioactive compounds of selected seed oils

    K.L. Nyam;C.P. Tan;O.M. Lai;K. Long

  • β-Carotene nanodispersions: preparation, characterization and stability evaluation

    Chin Ping Tan;Chin Ping Tan;Mitsutoshi Nakajima

  • Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple

    Nima Azarakhsh;Azizah Osman;Hasanah Mohd Ghazali;Chin Ping Tan

  • Revealing the power of the natural red pigment lycopene.

    Kin Weng Kong;Hock Eng Khoo;K. Nagendra Prasad;Amin Ismail

  • Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion

    Hamed Mirhosseini;Chin Ping Tan;Nazimah S.A. Hamid;Salmah Yusof

  • Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods

    C.P. Tan;Y.B. Che Man;J. Selamat;M.S.A. Yusoff

  • Essential fatty acids of pitaya (dragon fruit) seed oil

    Abdul Azis Ariffin;Jamilah Bakar;Chin Ping Tan;Russly Abdul Rahman

  • Effects of binary solvent extraction system, extraction time and extraction temperature on phenolic antioxidants and antioxidant capacity from mengkudu (Morinda citrifolia)

    Yin Yin Thoo;Swee Kheng Ho;Jia Yun Liang;Chun Wai Ho

  • Differential scanning calorimetric analysis of palm oil, palm oil based products and coconut oil: effects of scanning rate variation

    C.P Tan;Y.B Che Man

  • Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: oil recovery, radical scavenging antioxidant activity, and oxidation stability.

    Shadi Samaram;Hamed Mirhosseini;Chin Ping Tan;Hasanah Mohd Ghazali

  • Extraction and physicochemical properties of low free fatty acid crude palm oil.

    Choon Hui Tan;Hasanah Mohd Ghazali;Ainie Kuntom;Chin Ping Tan

  • Diacylglycerol Oil—Properties, Processes and Products: A Review

    Seong Koon Lo;Chin Ping Tan;Kamariah Long;Mohd. Suria Affandi Yusoff

  • Effects of extraction solvent system, time and temperature on total phenolic content of henna (Lawsonia inermis) stems.

    Mun Chieng Tan;Chin Ping Tan;C. W. Ho

  • Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion

    Hamed Mirhosseini;Chin Ping Tan;Nazimah S.A. Hamid;Salmah Yusof

  • Comparative differential scanning calorimetric analysis of vegetable oils: I. Effects of heating rate variation.

    C P Tan;Y Cheman Y B Man

  • Application of Arrhenius Kinetics to Evaluate Oxidative Stability in Vegetable Oils by Isothermal Differential Scanning Calorimetry

    C. P. Tan;Y. B. Che Man;J. Selamat;M. S. A. Yusoff

  • Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends

    Alireza Serjouie;Chin Ping Tan;Hamed Mirhosseini;Yaakob Che Man

  • Characterisation of vegetable oils by surface acoustic wave sensing electronic nose

    H.L. Gan;Y.B.Che Man;C.P. Tan;I. NorAini

  • Effects of Natural and Synthetic Antioxidants on Changes in Refined, Bleached, and Deodorized Palm Olein During Deep-Fat Frying of Potato Chips

    Y. B. Che Man;C. P. Tan

Frequent Co-Authors

Hamed Mirhosseini
Hamed Mirhosseini Archer Daniels Midland (United States)
Faridah Abas
Faridah Abas Universiti Putra Malaysia
Tau Chuan Ling
Tau Chuan Ling University of Malaya
Y. B. Che Man
Y. B. Che Man Universiti Putra Malaysia
Hasanah Mohd Ghazali
Hasanah Mohd Ghazali Universiti Putra Malaysia
Alfi Khatib
Alfi Khatib International Islamic University Malaysia
Amin Ismail
Amin Ismail Universiti Putra Malaysia
Arbakariya B. Ariff
Arbakariya B. Ariff Universiti Putra Malaysia
Qiang Huang
Qiang Huang South China University of Technology
Pau Loke Show
Pau Loke Show UCSI University

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