（如需要全文，請聯系大馬棕櫚油技術研發（上海）有限公司索?。?/p>
1. Hu M M, Pan K L, Niu Y T, Chen S Q, Yoong J H, Azmil Haizam Ahmad Tarmizi and Zhang G W. Comparison on Frying Performance of Palm Stearin and High Oleic Blended Oil under Simulated Frying Practice of Fast Food Restaurants. Journal of Oil Palm Research, 2020, 32(1): 90-102.
2. Xie X H, Pan K L, Hao M Y and Yoong J H. Development of Frozen Chinese Pancakes Maded from Palm Oil [J]. Farm Products Processing, 2020, (1): 12-14.
謝新華, 潘開林, 郝明遠, 楊峻豪. 棕櫚油速凍手抓餅的開發[J].農產品開發, 2020, (1):12-14.
3. Chen Y L, Yang M, Niu Y T and Cai H Z. Comparison of Nutrient Ingredients and Texture Properties Between Fiber Textural Soy Protein (FTSP) Meatball and Three Other Meatballs. Modern Food Science & Technology, 2020, 36 (1):84-90.
陳玉玲, 楊梅, 牛躍庭, 蔡慧珍. 大豆拉絲蛋白素丸子和三種肉丸的營養成分與質構特性比較[J]. 現代食品科技, 2020, 36 (1): 84-90.
1. Hu M M, Pan K L, Niu Y T, Yoong J H. Overview on the Influencing Factors and Analysis Method of Stability of Plant Protein Beverage. Science and Technology of Food Industry, 2018, 39(6): 334-339.
胡明明, 潘開林, 牛躍庭, 楊峻豪. 植物蛋白飲料穩定性的影響因素及分析方法研究進展[J]. 食品工業科技, 2018, 39(6): 334-339.
2. Ji M, Liu Z Y, Zhang J, Yoong J H, Ooi C K, Yang Y and Liao L M. Study on Preparation of Grandma Cuision with Blend Oil and Quality [J]. China Oils and Fats. 2018, 26(4): 22-26.
季敏, 劉忠義, 張劍, Yoong Jun Hao, Ooi Cheng Keat, 陽洋, 廖臘梅. 食用油使用過程中存貯條件對其氧化穩定性的影響研究[J]. 中國油脂. 2018, 43(5): 92-94.
3. Pan K L and Yoong J H. Study on Stability of Tocopherols and Tocotrienols in Oil. China Food Additives, 2018(1): 159-164.
潘開林, 楊峻豪. 生育酚與生育三烯酚在油脂中穩定性研究[J]. 中國食品添加劑, 2018(1): 159-164.
4. Zhou H T, Cai H Z, Zhao Y, Yang X H, Ooi C K, Fang F and Xu J. Comparison of Serum Lipids, Trans-fatty acids, Oxidative Stress Markers in Healthy Subjects Eating Chinese Flour Cakes Fried in Palm Olein or Flaxseed Oil. China Oils and Fats, 2018, 43(2): 154-157.
周海騰, 蔡慧珍, 趙悅, 楊曉輝, Ooi Cheng Keat, 方芳, 徐靖. 棕櫚油和胡麻油煎炸油餅對健康成人血清指標影響的比較研究[J].中國油脂, 2018, 43(2): 154-157.
5. Dong S N, Zhu H J, Zhou H T, Wang S K and Sun G J. Deposition of Carotenoids in Egg Yolk by Supplement of RPO as Forage Material for Egg-Laying Hens. China Feed, 2018(9): 28-33.
董淑楠, 朱航櫸, 周海騰, 王少康, 孫桂菊. 紅棕油對蛋雞產蛋性能、蛋品質及蛋黃著色效果的影響[J]. 中國飼料, 2018(9): 28-33.
6. Zhu D Y, Kang Z L, Hu M M, Ooi C K, Ma H J, Zhao G M, Xu X L, Wang H H. Effects of pre-emulsified palm oil with porcine plasma protein on gel characteristics of pork meat batter. Food Science, 2018, 39(5): 71-75.
朱東陽, 康壯麗, 胡明明, 黃清吉, 馬漢軍, 趙改名, 徐幸蓮, 王虎虎. 豬血漿蛋白乳化棕櫚油對豬肉糜凝膠特性的影響[J]. 食品科學, 2018, 39(5): 71-75.
7. Ji M, Liu Z Y, Zhang J, Yang Y, Liao L M, Yoong J H. Effect of Storage Conditions of Edible Oils on its Oxidative Stability during Using. China Oils and Fats, 2018, 26(4): 22-26.
季敏, 劉忠義, 張劍, 陽洋, 廖臘梅, Yoong Jun Hao. 混合植物油加工預制外婆菜及其品質研究. 糧油食品科技, 2018, 26(4): 22-26.
8. Zheng L Y, Jin J, Ma Y H, Li H Y, Sun Y W, Yoong J H, Wang X G, Jin Q Z. Application Study of Wheat Flour with Different Gluten Strength and Palm Oil Fraction in Processing of Mung Bean Cake. Cereal and Feed Industry, 2018, (1): 25-32.
鄭立友, 金俊, 馬銀輝, 李泓勇, 孫逸文, 楊峻豪, 王興國, 金青哲. 不同筋度小麥粉及棕櫚油分提物在綠豆糕中的應用研究[J]. 糧食與飼料工業, 2018, (1): 25-32.
9. Zhang X C, Xiang X Y, Hu M M, Pan J H, Zhong Y J. Production Process Optimization of Palm oil-based Chili Oi. Food Science and Technology, 2018, 43(7): 28-33.
張雪春, 項曉月, 胡明明, 潘軍輝, 鐘業俊. 棕櫚油基風味辣椒油的生產工藝優化[J]. 食品科技, 2018, 43(7): 28-33.
10. Wu X J, Wu S M, Ji Min, Yoong J H. Influence of Red Palm Oil on the Physicochemical and Sensory Qualities of Flavouring Oil Gravy for Instant Noodles. RSC Advances, 2018, 8(2): 1148-1158.
11. Guo X L, Fang J X, Xu Q L, Xing Y G, Niu Y T. Formulation Optimization of Emulsifiers in the Palm-based Liquid Shortening and Its Application. Science and Technology of Food Industry, 2018, 39(20): 61-66.
郭訓練, 方佳興, 許青蓮, 刑亞閣, 牛躍庭. 棕櫚油基液態起酥油乳化劑配方優化及其應用[J]. 食品工業科技, 2018, 39(20): 61-66.
1. Pan K L, Ji M L, Hu M M, Niu Y T, Yoong J H and Ooi C K. Partial Substitution of Palm Oil for Lard and Compatibility. China oils and fats, 2017, 42(4): 37-40.
潘開林, 季敏, 胡明明, 牛躍庭, 楊峻豪, 黃清吉. 棕櫚油部分替代豬油及其相容性研究[J]. 中國油脂, 2017, 42(4): 37-40.
2. Duan J J, Li B, Li L, Zhang X, Wan L T, Jiao W J and Niu Y T. Application of Palm Mid Fractionation (PMF) in Soft Ice Cream. Food Science and Technology, 2017, 42(3): 204-244.
段靜靜, 李冰, 李琳, 張霞, 萬力婷, 焦文娟, 牛躍庭. 棕櫚油中間分提物PMF在軟冰激凌中的應用[J]. 食品科技. 2017, 42(3): 204-244.
3. Jin J, Ma Y H, Li H Y, Ooi C K, Wang X G and Jin Q Z. Palm-based Mung Bean Cakes: Production via Blending Three Different Palm Fractions with Soybean Oil. 2017 AOCS annual meeting and industry showcases, BIO 1.1/ IOP 1: Biorenewable Polymers. P19.
4. Jiang Z J, Wang R R, Niu Y T, Xing Y G, Luo J and Han W F. Optimization Study of Emulsifying Process Formula in Palm Oil based Baking Release Agent. The Food Industry, 2017, 38(1): 39-42.
蔣子敬, 王冉冉, 牛躍庭, 邢亞閣, 羅靜, 韓文鳳. 棕櫚油基焙烤專用脫模劑乳化工藝配方優化研究[J]. 食品工業, 2017, 38(1): 39-42.
5. Pan J H, Zeng S R, Hu M M, Zhong Y J and Ji H H, Peng Chao. Study on the Application of Palm Oil in Walnut Beverage. Journal of Nanchang University (Natural Science), 2017, 41(1): 57-61.
潘軍輝, 曾善榮, 胡明明, 鐘業俊, 嵇海華, 彭超. 棕櫚油在核桃飲料中的應用[J]. 南昌大學學報(理科版), 2017, 41(1): 57-61.
6. Wan R R, Cao Y N, Xing Y G, Niu Y T, Luo J, Jiang Z J and Han W F, Che Zhenming. Optimization for Formula and Emulsion Process of Palm Olein based Special Baking Release Agent. Journal of the Chinese Cereals and Oils Association, 2017, 32(8): 92-97.
王冉冉, 曹亞楠, 邢亞閣, 牛躍庭, 羅靜, 蔣子敬, 韓文鳳, 車振明. 棕櫚油基焙烤專用脫模劑配方及乳化工藝的研究[J]. 中國糧油學報, 2017, 32(8): 92-97.
7. Pan K L,
Zhu D D, Yoong J H and Ooi C K. Development of Nutritional Blend Oils with Red Palm
Oil. Food Research and Development, 2017, 38(11): 99-103.
潘開林, 朱丹丹, 楊峻豪, 黃清吉. 以紅棕油為基料油的營養調和油研制[J]. 食品研究與開發, 2017, 38(11): 99-103.
8. Cao N K, Wang F X, Yuan S X, Ma Y H, Ooi C K and Chen B J. The Effect of Red Palm Oil in Young German Shepherd Dog. Feed Research, 2017, (17): 24-27.
曹寧坤, 王鳳霞, 袁樹新, 馬銀輝, 黃清吉, 陳寶江. 紅棕油對幼年德國牧羊犬生長及健康影響[J]. 飼料研究, 2017, (17): 24-27.
9. Dong X Y, Chen Y, Liu J Y, Fang J L, Ooi C K and Shi L W. Comparison of the Concentrations of PM2.5 Generated from Different Kinds of Edible Oils during the Process of Frying and Cooking. Journal of Environmental Hygiene, 2017, 7(3): 228-232.
董小艷, 陳鈺, 劉靜怡, 方建龍, 黃清吉, 史黎薇. 不同種類食用油在油炸和炒菜過程中釋放PM2.5的比較研究[J]. 環境衛生學雜志, 2017, 7(3): 228-232.
10. Sun G J, Xia H, Yang Y X, Ma S S, Zhou H T, Shu G F, Wang S K, Yang X, Tang H L, Wang F L, He Y Q, Ding R, Yin H, Wang Y Y, Yang Y, Zhu H G and Yang L G. Effects of Palm Olein and Olive Oil on Serum Lipids in a Chinese Population: a Randomized, Double-blind, Cross-over Trial. Asia Pacific Journal of Clinical Nutrition, 2017, 03(15): 1-18.
11. Jin J, Ma Y H, Zhou S L, Li H Y, Sun Y W, Ooi C K, Wang X G and Jin Q Z. Study on Production of Palm Oil Fraction-based Green Bean Cake . China Oils and Fats, 2017, 42(7): 150-154.
金俊, 馬銀輝, 周勝利, 李泓勇, 孫逸文, 黃清吉, 王興國, 金青哲. 棕櫚油基綠豆糕的制備工藝研究[J]. 中國油脂, 2017, 42 (7): 150-154.
12. Hu M M, Niu Y T, Ji M and Ooi C K. Technical Survey on Oils and Fats for Sausages. Cereals & Oils, 2017, 30(12): 78-80.
胡明明, 牛躍庭, 季敏,黃清吉. 市售火腿腸中油脂調研[J]. 糧食與油脂, 2017, 30(12): 78-80.
1. Jin J, Jie L, Li H Y, MaY H, Ooi C K, Jin Q Z and Wang X G. Application of Palm Oil in Jinhua Pastry Crust. China Oils and Fats, 2016, 41(3): 70-73.
金俊, 揭良, 李泓勇, 馬銀輝, 黃清吉, 金青哲, 王興國. 棕櫚油在金華酥餅皮中的應用研究[J]. 中國油脂, 2016, 41(3): 70-73.
2. Huang Z, Lu Y, Liu P, Che Z M, Hu M M and Ooi K K. Quality Changes during Storage and Shelf Life Prediction of Palm Oil based on Sichuan Silk Beef Snack. Chinese Condiment, 2016, 41(5): 119-137.
黃湛, 陸陽, 劉平, 車振明, 胡明明, 黃清吉. 棕櫚油基燈影牛肉絲品質變化及貨架期預測[J]. 中國調味品, 2016, 41(5): 119-137
3. Ji M, Zhang J, Xie F and Liu Z Y. Palm Based Frying Oil for Fish Snack and Its Physical-chemical Properties. Cereals & Oils, 2016, 29: 65-67.
季敏, 張劍, 謝鳳, 劉忠義. 以棕櫚油為基礎的魚制品煎炸用油及其氧化穩定性研究[J]. 糧食與油脂, 2016, 29: 65-67.
4. Ji M, Ooi C K, Wong S K, Zhang J, Xie F, Liu Z Y, and Wang H Z. Palm Based Flavoring Oil for Fish Snack and Its Applications. Guangzhou Chemical Journal, 2016, 44 (1): 106-108.
季敏, 黃清吉, 黃仕群, 張劍, 謝鳳, 劉忠義, 王懷智. 棕櫚油基魚制品加工用調味油及其應用[J]. 廣州化工雜志, 2016, 44 (1): 106-108.
5. Li C, Wang S J. Ji M, Ooi C K, Wong S K and Weng X C. Stability of Lipase in the Process
of Interesterification Reaction. Shanghai University Journal, 2016, 22: 1-8.
李 成, 王勝杰, 季 敏, 黃清吉, 黃仕群, 翁新楚. 脂肪酶在催化酯交換過程中的穩定性研究[J]. 上海大學學報, 2016, 22: 1-8.
6. Dang G Q, Shi Y C, Jia L N, Liu S D, Guo W J, Ma Y H, Ooi C K and Chen B J. The Effect of Palm Oil on Growth Performance, Nutrient Utilization, Health and Coat Development of Piglet. Feed Research, 2016,03, 38-40.
黨國旗, 史酉川, 賈麗楠, 劉樹棟, 郭佳偉, 馬銀輝, 黃清吉, 陳寶江. 棕櫚液油對仔豬生長性能、營養物質利用率及健康的影響[J]. 飼料研究. 2016,03, 38-40.
7. Niu Y T,Han W F,Zhang Y J,Hu M M and Ooi C K. Study on New Formulation of Oils and Fats in Chocolate Coating. China Oils and Fats, 2016, 41(1): 33-36.
牛躍庭,韓文鳳,張玉軍,胡明明,黃清吉. 巧克力涂層油脂理化性質和相容性的研究[J]. 中國油脂.2016,41(1)：33-36.
8. Pan K L, Ji M, Hu M M, Niu Y T and Ooi C K. Analysis of Nutritional Components for Red Palm Oil.
Cereals & Oils, 2016,29(12): 79-81.
潘開林, 季敏, 胡明明, 牛躍庭, OOI Cheng Keat. 紅棕油中功能成份的測定[J]. 糧食與油脂, 2016,29(12): 79-81.
9. Pan K L, Ji M, Niu Y T, Hu M M and Ooi C K. Comparison in Determination Methods of Tocopherols
and Tocotrienols in vegetable oils. Science and Technology of Cereals, Oils and Foods, 2016,24(4): 52-55.
潘開林, 季 敏, 牛躍庭, 胡明明, OOI Cheng Keat. 植物油中生育酚與生育三烯酚測定方法比較[J]. 糧油食品科技,2016,24(4): 52-55.
10. Hu M M, Ma Y H and Ooi C K. Laboratory Proficiency Testing based on Physicochemical Characteristics Determination of Palm Stearin. Food and Fermentation Technology, 2016, 52(4): 105-108.
胡明明,馬銀輝,黃清吉. 基于棕櫚硬脂理化特性檢測的實驗室間比對結果分析評價[J]. 食品與發酵科技,2016, 52(4): 105-108.
11. Kang Z L, Zhu D Y, Hu M M, Ooi C K, Ma H J, Song Z J and Pan R S. The Effects of Pre-emulsified Palm Oil Content on the Quality of Pork Kung-wan. Food and Fermentation Industries, 2016,41(5): 119-137.
康壯麗,朱東陽,胡明明,黃清吉,馬漢軍,宋照軍,潘潤淑. 乳化棕櫚油對豬肉貢丸品質的影響[J]. 食品與發酵工業, 2016,42(10): 112-116.
12. Pan K L, Zhu D D, Ji M, Niu Y T, Hu M M and Ooi C K. Effects of Soybean Lecithin on the Oxidation Stability of Super Olein. Science and Technology of Food Industry, 2016,37(23): 77-85.
潘開林,朱丹丹,季 敏,牛躍庭,胡明明,黃清吉. 大豆卵磷脂對超級棕櫚液油氧化穩定性的影響[J]. 食品工業科技,2016,37(23): 77-85.
1. Huan Z, Liu P, Che Z M, Hu M M, Ooi C K and Ma L. Application of Palm Oil in Sichuan Silk Beef snack. China Brewing. 2015, 42(2): 38-42.
黃湛,劉平,車振明,胡明明,黃清吉,馬力. 棕櫚油在燈影牛肉絲中的應用研究[J]. 中國釀造, 2015, 42(2): 38-42.
2. Jie L, Jin J and Ma Y H. Study on Production of Palm Oil-based Jinhua Pastry. Collected Papers of China Oils and Fats Annual Conference, 2015, 468-472.
揭良, 金俊, 馬銀輝. 棕櫚油基金華酥餅的制備工藝研究[J]. 2015年中國糧油學會油脂分會學術年會論文集,2015, 468-472.
3. Hu M M, Ji M, Niu Y T, Pan K L and Ooi C K. Technical Survey on Oils and Fats for Bakery Industry. Farm Machinery, 2015, 12: 27-30.
胡明明, 季敏, 牛躍庭, 黃清吉. 市售烘焙產品用油調研[J]. 農業機械, 2015, 12: 27-30.
4. Niu Y T, Hu M M, Ooi C K. and Zhang Y J. Study on New Formulation of Oils and Fats in Chocolate Coating. Science and Technology of Cereals. Oils and Foods, 2015, 23(5): 40-44.
牛躍庭, 胡明明, 黃清吉, 張玉軍. 巧克力涂層基料油理化性質和相容性的研究[J]. 糧油食品科技, 2015, 23(5): 40-44.
5. Zhang L Z, Huang Z T, Jie L J, Che Z M, Xiao W Y and Ooi C K. Optimization of Processing Parameters for Palm Stearin and Tallow Compound Hot Pot Soup Stock by Response Surface Methodology. Journal of Xihua University (Natural Science), 2015, 4(5): 91-96.
張麗珠, 黃湛唐, 潔盧靖, 車振明, 肖文艷, 黃清吉. 響應曲面法優化棕櫚硬脂與牛油復合火鍋底料工藝參數[J]. 西華大學學報(自然科學版), 2015, 34(5): 91-96.
1. Zhang L Z, Tang J, Che Z M, Xiao W Y and Ooi C K. Optimization of Processing Parameters for Palm Oil and Rapeseed Oil Hot Pot Seasoning. Chinese Condiment, 2014, 39(3): 38-42.
張麗珠, 唐潔, 車振明, 肖文艷, 黃清吉. 棕櫚油與菜籽油復合火鍋底料關鍵工藝參數優化[J]. 中國調味品, 2014, 39(3): 38-42.
2. Sun Z Y, Jin D H and Ma Y H. The Effect of Palm Olein on Matured Dog Dietary Response, Nutrition Absorption and General Health. Feed Research, 2014, 5: 43-45.
孫展英, 金東航, 馬銀輝. 棕櫚液油替代豆油、動物油對成年犬體質量變化、營養物質利用率及健康影響[J]. 飼料研究, 2014, 5: 43-45.
3. Ji M, L Y Q and Yang T K. Application of Palm Mid-fraction in Zero/Low Trans Fatty Acids Margarine. China Oils and Fats, 2014, 39(6): 25-30.
季敏, 李勇強, 楊天奎. 棕櫚油中間分提物在零/低反式酸人造奶油中的應用[J]. 中國油脂, 2014, 39(6): 25-30.
4. Liu Q L, Ma C G, Ji M and Ooi C K. Research on Palm Oil Microcapsule Technology. Cereals & Oils, 2014, 27(1): 32-35.
劉全亮, 馬傳國, 季敏, 黃清吉. 棕櫚油微膠囊化制備工藝的研究[J]. 糧食與油脂, 2014, 27(1): 32-35.
1. Ma Y L, Jin M, Li Y Q, Huang S Q and Ooi C K. Evaluation and Analysis of Proficiency Testing for Palm Olein with Z-score and Youden Test. Sino- Foreign Food Industry, 2014, 272(4): p33-36.
馬銀輝, 季敏, 李永強, 黃仕清, 黃清吉. 利用Z比分值和尤登(Youden)圖對棕櫚液油檢測能力驗證結果的評價與分析[J]. 中外食品工業, 2014, 272(4): 33-36.
2. Zhang L Z, Li Y, Tang J, Che Z M, Xiao W Y and Ooi C K. The Comparison of Oil Quality before and after Cooking in Different Hot Pot Soup Stocks. Chinese Condiment, 2014, 39(09): 91-94.
張麗珠, 李榕, 唐潔, 車振明, 肖文艷, 黃清吉. 火鍋底料熬制工藝及其熬制前后原料油脂的質量變化[J]. 中國調味品, 2014, 39(09): 91-94.
3. Zhang J, Ooi C K, Niu Y T, Liu C L and Yao F. Study on the Application of the Plam Oil in the Meat Floss. Food and Fermentation Technology, 2014, 50(5): 49-53.
張靜, 黃清吉, 牛躍庭, 劉彩麗, 姚芳. 棕櫚油在油酥肉松中的應用研究[J]. 食品與發酵科技, 2014, 50(05): 49-53.
4. Han W F, Qiu P, Niu Y T, Zhuang Y J and Ooi C K. Study on Basic Formula of Dry Cake Chocolate Coated coating. Food and Fermentation Technology, 2014, 50(5): 54-57.
韓文鳳, 邱潑, 牛躍庭, 張玉軍, 黃清吉. 干蛋糕巧克力涂衣料基礎配方的研究[J]. 食品與發酵科技, 2014, 50(05): 54-57.
1. Chen G, Wu S X, Xiao W Y and Ooi_C K. Application of super palm olein in pickled vegetable products. Food and Machinery. 2013, 29(5): 204-207.
陳耕, 吳蘇喜, 肖文艷, 黃清吉. 超級棕櫚液油在醬腌菜生產中的應用. 食品與機械, 2013, 29(5): 204-207.
2. Ji M, Li Y Q, Ooi C K, W S K, Liu Q L and Ma C G. Compatibility Study for Palm Stearin and PMF Blends. Cereals & Oils. 2013, 26(7): 15-18.
季敏, 李勇強, 黃清吉, 黃仕群, 劉全亮, 馬傳國. 棕櫚油硬脂和棕櫚油中間分提物的性能及相容性研究[J]. 糧食與油脂, 2013, 26(7): 15-18.
3. Xia Y, Ma Y H, Ooi C K, Jin Q Z and Wang X G. Compatibility of lard and six kinds of palm oil blends. China oils and fats, 2013, 38(11): 32-36.
夏瑩, 馬銀輝, 黃清吉, 金青哲, 王興國. 豬油與6種棕櫚油分提產物相容性的研究[J].中國油脂, 2013, 38(11): 32-36.
4. Xiao W Y, Ji M and Ooi C K. Technical survey on oils and fats used in commercial hot pot soup stock. Grain processing, 2013, 11: 47-50.
肖文艷, 季敏, 黃清吉. 市售火鍋底料油脂的調研[J]. 糧油加工, 2013, 11: 47-50.
1. Wu S X, Liu L P, Li H and Ooi C.K. Cold storage stability of blend oil from Soybean oil and palm oil with different
melting points. Food science, 2012, 33(14): 277-280.
吳蘇喜,劉立萍,李慧,黃清吉.大豆油調和不同熔點棕櫚液油的冷藏試驗.食品科學,2012, 33(14): p277-280.
2. Niu Y T, Liu C L, Zhang Y J, Cui H L, Ma Y H and Ma C L. Application of Dry Fractionation By-products Palm Mid
Fractionation (PMF) in Ice Cream. Cereal & Oils, 2012, 2: 20-22.
牛躍庭, 劉彩麗, 張玉軍, 崔慧玲, 馬銀輝, 馬川蘭. 棕櫚油中間分提物(PMF)在冰淇淋中的應用研究[J]. 糧食與油脂,
2012, 2: 20-22.
3. Wu S X, Li H and Ooi C K. Application of palm super olein in Hunan style flour based snacks. Food and Machinery,
2012, 28(4): 186-193
吳蘇喜, 李慧, 黃清吉. 超級棕櫚液油在湘味面粉熟食冬季生產中的應用[J]. 食品與機械, 2012, 28(4): 186-193.
4. Jiang W, Zhang Y, Wen M J, Liu L Z, He D P, Ooi C K and Liu C L. Application of Palm Oil in Fragrance Sauce.
Cereals and Oils Processing, 2012, 5: 92-95.
蔣偉, 張瑩, 文夢嬌, 劉良忠, 何東平, 黃清吉, 劉彩麗. 棕櫚調和油在香辣醬中的應用[J].糧油加工, 2012, 5: 92-95.
5. Liu C L, Ge R H, Ooi C K, Jiang W, Zhang Y, Wen M J, Liu L Z and He D P. Cold Stability Of Palm Super Olein Based
Fragrance Sauce. Cereals and Oils Processing, 2012, 6: 47-49.
劉彩麗, 葛瑞紅, 黃清吉, 蔣偉, 張瑩, 文夢嬌, 劉良忠, 何東平. 超級棕櫚液油基香辣醬的冷凍穩定性研究[J]. 糧油加工,
2012, 6: 47-49.
6. Ooi C K and Yoong J H. China: Oils and Fats Scenario. Palm Oil Development, 2012 June 56: p1-5.
7. Ooi C K and Yoong J H. Development of Oleochemicals in China. Palm Oil Development, 2012 June 56: p6-9.
8. Ji M, Wong S K and Ooi C K. Market Survey of Solid Fats Used in China. Palm Oil Development, 2012 June 56: p10-15.
9. Ooi Cg K. Commercialization of PORTSIM Research Projects in China. Palm Oil Development, 2012 June 56: p16-17, 23-27.
10. Wong S K, Ooi C K and Ji M. Legislation Enforced on the Oils and Fats Industry in China. Palm Oil Development, 2012 June 56: p28-32.
1. Wei Z, Guo K J, Dai H, Li H, Wu W M and Meng Q X. Effect of substitution of both corn grains and soybean
meal with palm kernel cake in the diet of holstein dairy cows fed on small-holder family on their lactating
performance and milk composition. Chinese Journal of Animal Science, 2011, 47(3): 61-63.
魏政, 郭凱軍, 戴輝, 李慧, 吳文民, 孟慶翔. 棕櫚仁粕添加水平對農戶飼養奶牛泌乳性能和飼料成本的影響[J]. 中國畜牧雜志, 2011, 47(3): 61-63.
2. Ge R H, Ooi C K, Wong S K and Du M. Preparation of palm based salad dressing. Science and Technology of Cereals, Oils and Foods, 2011, (5): 52-57.
葛瑞宏, 黃清吉, 黃仕群, 杜明. 棕櫚油基沙拉醬的制備[J]. 糧油食品科技, 2011, (5): 52-57.
3. Niu Y T, Liu C L, Zhang Y J, Cui H L, Ma Y H and Ma C L. The research of dry fractionation by-products palm mid fraction (PMF) in ice cream. Chinese Journal of Applied Chemistry, 2011, (2): 20-22.
牛躍庭, 劉彩麗, 張玉軍, 崔惠玲, 馬銀輝, 馬川蘭. 棕櫚油中間分提物(PMF)在冰淇淋中的應用[J]. 應用化學, 2011, (2): 20-22.
4. Jin M, Yang T K and Ooi C K. Report on triglycerides composition and fatty acid content. Cereals & Oils Processing, 2011, (14): 56-59.
季敏, 楊天奎, 黃清吉. 食品專用油脂中甘三酯分子結構和反式酸含量分析報告[J]. 糧油加工, 2011, (14): 56-59.
5. Ma F K, Leng K L, Goh E M, Ma Y H and Chen X G. Basal nutrition of palm kernel meal and preliminary evaluation in feeding juvenile nile tilapia oreochromis niloticus. Southwest China Journal of Agricultural Sciences, 2011, 24(6): 2405-2409.
馬方奎, 冷凱良, 吳文民, 馬銀輝, 陳西廣. 棕仁粕基礎營養分析及其在尼羅羅非魚養殖中的應用研究[J]. 西南農業學 報, 2011, 24(6): 2405-2409.
6. Ma Y H, Ooi C K and Wong S K. Study on formulation of palm olein in blended cooking oil. Journal of
Cereals & Oils, 2011, 12: 21-22.
馬銀輝, 黃清吉, 黃仕群. 棕櫚液油在調和油中的應用研究[J]. 糧食與油脂, 2011, (12): 21-22.
7. Wu S X, Xiao Z H and Ji M. Substitution of palm oil blend for lard used in chinese crisp peach cookie. Food Science, 2011, (20): 21-22.
吳蘇喜, 肖志紅, 季敏. 棕櫚油復配物代替豬油用于桃酥制作[J]. 食品科學, 2011, (20): 21-22.
1. Wu S X, Ji M, Goh E M and Li C Z. Study on the crystal structure of lard - based and palm oil-based
shortening. Chinese Cereals and Oils Association. 2010, 25(2): 85-87.
吳蘇喜, 季敏, 吳文民, 李昌珠. 豬油基和棕櫚油基起酥油的晶型結構研究[J]. 中國糧油學報, 2010, 25(2): 85-87.
2. Ge R H, Goh E M, Liu C L, Wang D Z, Wang G L and Ma C G. Preparation of palm oil based special oil for
quick frozen food. China oils and Fats, 2010, 35(1): 6-10.
葛瑞宏, 吳文民, 劉彩麗, 王德志, 王高林, 馬傳國. 利用棕櫚油制備速凍食品專用油脂[J]. 中國油脂, 2010, 35(1): 6-10.
3. Ji M and Wu S X. Quality Oil Making Quality walnut pastry. Baking in China, 2010, 98(4): 78-79.
季敏, 吳蘇喜. 好油賦予桃酥高品質[J]. 中華焙烤, 2010, 98(4): 78-79.
1. Ji M and Goh E M. Study on quality changes of palm oil and soybean oil during frying dough-sticks. Journal of Cereals & Oils, 2009, (4): 12-14.
季敏, 吳文民. 棕櫚油和大豆油在油條煎炸過程中品質變化研究[J]. 糧食與油脂, 2009, (4): 12-14.
2. Ma C G, Wang D Z, Pan L P, Wang G L, Goh E M and Ge R H. Preparation of special oils for baking frozen dough.China oils and fats, 2009, 34(2): 10-14.
馬傳國, 王德志, 潘林萍, 王高林, 吳文民, 葛瑞宏. 焙烤冷凍面團專用油脂的制備[J].中國油脂, 2009, 34(2): 10-14.
3. Wu S X, Ji M and Goh E M. Comparison of fatty acid composition, structure and functional properties of palm oil and lard. China oils and fats, 2009, 34(12): 39-44.
吳蘇喜, 季敏, 吳文民. 棕櫚油與豬油在組成結構和功能特性上的比較[J]. 中國油脂, 2009, 34(12): 39-44.
4. Liang Y, Guo K J, Du J J, Li H, Goh E M and Meng Q X. Effect of supplement of palm kernel cake in beef cattle diets on growth performance and feed cost. Chinese Journal of Animal Science, 2009, 45(23): 37-39.
梁怡, 郭凱軍, 杜晉平, 李慧, 吳文民, 孟慶翔. 棕櫚仁粕添加水平對肉牛增重性能和飼料成本的影響[J]. 中國畜牧雜志, 2009, 45(23): 37-39.