2023 - Research.com Chemistry in Malaysia Leader Award
2022 - Research.com Chemistry in Malaysia Leader Award
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.
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.
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.
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.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
Differential scanning calorimetric analysis of edible oils: Comparison of thermal properties and chemical composition
C. P. Tan;Y. B. Che Man.
Journal of the American Oil Chemists' Society (2000)
β-Carotene nanodispersions: preparation, characterization and stability evaluation
Chin Ping Tan;Chin Ping Tan;Mitsutoshi Nakajima.
Food Chemistry (2005)
Physicochemical properties and bioactive compounds of selected seed oils
K.L. Nyam;C.P. Tan;O.M. Lai;K. Long.
Lwt - Food Science and Technology (2009)
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.
Colloids and Surfaces A: Physicochemical and Engineering Aspects (2008)
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.
Food Chemistry (2002)
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.
Postharvest Biology and Technology (2014)
Revealing the power of the natural red pigment lycopene.
Kin Weng Kong;Hock Eng Khoo;K. Nagendra Prasad;Amin Ismail.
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.
Food Chemistry (2010)
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.
Food Chemistry (2002)
Essential fatty acids of pitaya (dragon fruit) seed oil
Abdul Azis Ariffin;Jamilah Bakar;Chin Ping Tan;Russly Abdul Rahman.
Food Chemistry (2009)
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