What is he best known for?
The fields of study he is best known for:
- Enzyme
- Organic chemistry
- Biochemistry
His primary scientific interests are in Chromatography, Food science, Analytical chemistry, Response surface methodology and Emulsion.
His Chromatography study combines topics in areas such as Yield, Aqueous two-phase system, Aqueous solution and Chemical engineering, Particle size.
His Food science study integrates concerns from other disciplines, such as Linoleic acid, Fatty acid and Oleic acid, Botany.
His Analytical chemistry research incorporates themes from Corn oil, Soybean oil, Crystallization, Differential scanning calorimetry and Iodine value.
His work on Central composite design as part of general Response surface methodology study is frequently linked to Water activity, bridging the gap between disciplines.
His Emulsion study incorporates themes from Pectin and Orange.
His most cited work include:
- β-Carotene nanodispersions: preparation, characterization and stability evaluation (255 citations)
- β-Carotene nanodispersions: preparation, characterization and stability evaluation (255 citations)
- Differential scanning calorimetric analysis of edible oils: Comparison of thermal properties and chemical composition (247 citations)
What are the main themes of his work throughout his whole career to date?
Chin Ping Tan focuses on Chromatography, Food science, Emulsion, Antioxidant and Particle size.
His biological study spans a wide range of topics, including Lipase, Yield and Aqueous solution.
His Food science research is multidisciplinary, relying on both Oleic acid, Botany, Kenaf, DPPH and Fatty acid.
His study in Emulsion is interdisciplinary in nature, drawing from both Rheology, Gum arabic and Orange.
The concepts of his Particle size study are interwoven with issues in Astaxanthin, Nuclear chemistry, Dispersity and Homogenization.
His study in the field of Central composite design also crosses realms of Refining.
He most often published in these fields:
- Chromatography (38.80%)
- Food science (37.83%)
- Emulsion (12.29%)
What were the highlights of his more recent work (between 2019-2021)?
- Food science (37.83%)
- Chemical engineering (9.88%)
- Antioxidant (11.81%)
In recent papers he was focusing on the following fields of study:
The scientist’s investigation covers issues in Food science, Chemical engineering, Antioxidant, Chromatography and Nuclear chemistry.
Chin Ping Tan has included themes like Glycidol, Tocopherol, Oleic acid and ABTS in his Food science study.
His studies in Tocopherol integrate themes in fields like Kenaf and Peroxide value.
His biological study deals with issues like Rheology, which deal with fields such as Oil refinery, Thermal and Texture.
In the subject of general Antioxidant, his work in DPPH is often linked to Canolol, thereby combining diverse domains of study.
Chin Ping Tan specializes in Chromatography, namely Column chromatography.
Between 2019 and 2021, his most popular works were:
- Effect of freeze-thaw cycles pretreatment on the vacuum freeze-drying process and physicochemical properties of the dried garlic slices (14 citations)
- Microencapsulation of fish oil-in-water emulsion using thiol-modified β-lactoglobulin fibrils-chitosan complex (10 citations)
- Spray Drying for the Encapsulation of Oils-A Review (8 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Organic chemistry
- Biochemistry
Chin Ping Tan mainly investigates Food science, Chemical engineering, Pulp and paper industry, Food industry and Tocopherol.
His Food science research is multidisciplinary, incorporating perspectives in Antioxidant, ABTS, Carbohydrate, Fatty acid and Glycidol.
Chin Ping Tan combines subjects such as Detection limit, Linear range and Rheology with his study of Chemical engineering.
His work carried out in the field of Food industry brings together such families of science as Cooking oil, Synthesis methods and Biochemical engineering.
His Tocopherol study combines topics from a wide range of disciplines, such as Phytosterol, Hibiscus, Gum arabic and Supercritical carbon dioxide.
His study on Particle size is mostly dedicated to connecting different topics, such as Chromatography.
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