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2026	Predicting solid fat content (SFC), melting point (MP) and crystallization point (CP) properties of monodiacylglycerols: A linear modeling approach based on chemical composition and acylglycerols profile Journal of Food Composition and Analysis Gina Libria Nadjamoeddin, Didah Nur Faridah, Nuri Andarwulan, Purwiyatno Hariyadi, Mohammad Khotib
2026	Unlocking high-purity olein and stearin: a solvent-aided crystallization approach to advanced palm oil fractionation Journal of Thermal Analysis and Calorimetry Wan Nur Aisyah Wan Osman, Song Xuan Looi, Wan Nur Athirah Mazli, Shafirah Samsuri
2025	Solvent-free crystallization process for fractionating medium chain triacylglycerols in virgin coconut oil and ghee Journal of Food Composition and Analysis Abhimanyu Singh, H. Umesh Hebbar
2025	Elucidation of crystallization mechanism of high-purity diacylglycerol from nano-crystal to three dimensional-network by controlling cooling rate Food Research International Yilin Mao, Yilan Zheng, Dianlong Kang, Yee-Ying Lee, Ying Li, Yong Wang, Zhen Zhang
2024	Nonconventional Technologies in Lipid Modifications Annual Review of Food Science and Technology Eng-Tong Phuah, Yee-Ying Lee, Teck-Kim Tang, Casimir Akoh, Ling-Zhi Cheong, Chin-Ping Tan, Yong Wang, Oi-Ming Lai
2021	Dry Fractionation Approach in Concentrating Tocopherols and Tocotrienols from Palm Fatty Acid Distillate: A Green Pretreatment Process for Vitamin E Extraction Journal of the American Oil Chemists' Society Phuong‐Anh Ngoc Doan, Tzyi‐Horng Tan, Lee Fong Siow, Beng Ti Tey, Eng Seng Chan, Teck‐Kim Tang, Nur Azwani Abdul Karim, Eng‐Tong Phuah, Yee‐Ying Lee
2021	Trans fatty acids in food: A review on dietary intake, health impact, regulations and alternatives Journal of Food Science Tanya Nagpal, Jatindra K Sahu, Sunil K Khare, Khalid Bashir, Kulsum Jan
2021	A Review on the Fundamentals of Palm Oil Fractionation: Processing Conditions and Seeding Agents European Journal of Lipid Science and Technology Shi‐Cheng Tong, Teck‐Kim Tang, Yee‐Ying Lee
2021	Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue—A Review Foods Mishela Temkov, Vlad Mureșan
2021	Improved Thermal Properties and Flow Behavior of Palm Olein-Based Diacylglycerol: Impact of Sucrose Stearate Incorporation Processes Siou Pei Ng, Yih Phing Khor, Hong Kwong Lim, Oi Ming Lai, Yong Wang, Yonghua Wang, Chin Ping Tan
2020	Effects of Fermented Oils on Alpha-Biodiversity and Relative Abundance of Cheek Resident Skin Microbiota Cosmetics Tiziana Ciardiello, Daniela Pinto, Laura Marotta, Giammaria Giuliani, Fabio Rinaldi
2020	Evaluation of innovative technological approaches to replace palm fat with physically modified Swiss rapeseed oil in bakery products International Journal of Food Science & Technology Tamara Schmid, Beatrice Baumer, Ramona Rüegg, Patrick Näf, Mathias Kinner, Nadina Müller
2018	The role of nonfat ingredients on confectionery fat crystallization Critical Reviews in Food Science and Nutrition Ryan West, Dérick Rousseau
2017	Solvent fractionation of rambutan ( Nephelium lappaceum L.) kernel fat for production of non-hydrogenated solid fat: Influence of time and solvent type Journal of King Saud University - Science Busakorn Mahisanunt, Kriskamol Na Jom, Shingo Matsukawa, Utai Klinkesorn
2016	Crystallization and rheology of palm oil in the presence of sugar Food Research International Ryan West, Dérick Rousseau
2015	An elaborate data set on human gait and the effect of mechanical perturbations PeerJ Jason K. Moore, Sandra K. Hnat, Antonie J. van den Bogert