Kong Fei Chai
Title
Cited by
Cited by
Year
Characteristics of fat, and saponin and tannin contents of 11 varieties of rambutan (Nephelium lappaceum L.) seed
KF Chai, N Mohd Adzahan, R Karim, Y Rukayadi, HM Ghazali
International Journal of Food Properties 21 (1), 1091-1106, 2018
222018
Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit
KF Chai, NM Adzahan, R Karim, Y Rukayadi, HM Ghazali
Food chemistry 274, 808-815, 2019
142019
Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit
KF Chai, LS Chang, NM Adzahan, R Karim, Y Rukayadi, HM Ghazali
Food chemistry 271, 298-308, 2019
132019
Characterization of rambutan (Nephelium lappaceum L.) seed fat and anti-nutrient content of the seed during the fruit fermentation: Effect of turning intervals
KF Chai, NM Adzahan, R Karim, Y Rukayadi, HM Ghazali
LWT 103, 199-204, 2019
82019
Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products
KF Chai, NM Adzahan, R Karim, Y Rukayadi, HM Ghazali
Sains Malaysiana 47 (7), 1483-1490, 2018
62018
Moisture sorption isotherm and shelf‐life prediction of anticaking agent incorporated spray‐dried soursop (Annona muricata L.) powder
LS Chang, R Karim, A Sabo Mohammed, KF Chai, HM Ghazali
Journal of Food Process Engineering 42 (5), e13134, 2019
32019
Interfacial assembly of a cashew nut (Anacardium occidentale) testa extract onto a cellulose-based film from sugarcane bagasse to produce an active packaging film with pH …
JJL Lee, X Cui, KF Chai, G Zhao, WN Chen
Food and Bioprocess Technology 13 (3), 501-510, 2020
22020
Effects of fermentation time and turning intervals on the physicochemical properties of rambutan (Nephelium lappaceum L.) fruit sweatings
KF Chai, NM Adzahan, R Karim, Y Rukayadi, HM Ghazali
Sains Malaysiana 47 (10), 2311-2318, 2018
22018
Physicochemical properties of rambutan (Nephelium lappaceum L.) seed during natural fermentation of the whole peeled fruit
KF Chai, NM Adzahan, R Karim, Y Rukayadi, HM Ghazali
International Food Research Journal 27 (3), 397-406, 2020
12020
Enzymatic maceration and liquefaction of pumpkin (Cucurbita moschata L.) flesh for the preparation of a suitable base feed for spray drying
F Shavakhi, KF Chai, HM Ghazali
Journal of Food Processing and Preservation, e15075, 2020
2020
Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development
KF Chai, AYH Voo, WN Chen
Comprehensive Reviews in Food Science and Food Safety 19 (6), 3825-3885, 2020
2020
Comparative Study of Table Margarine Prepared from Moringa oleifera Seed Oil‐Palm Stearin Blend and Commercial Margarines: Composition, Thermal, and …
S Dollah, KF Chai, SM Abdulkarim, HM Ghazali
European Journal of Lipid Science and Technology 122 (4), 1900428, 2020
2020
Biotransformation of rambutan (Nephelium lapaceum L.) seed into a cocoa powder-like product
KF Chai
2017
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