Lecturer
Qualifications:
PhD in Food Technology, Universiti Putra Malaysia (2018)
B.Sc. (Hons.) in Food Science (Food Technology), Universiti Malaysia Terengganu (2014)
Research Interest
- Food Colloids and Emulsion Systems
- Cosmetic Formulation
Teaching Interest
Food Safety and Quality Management
Food Standards and Regulations
Selected Research and Publications
- How, K.N, Chang, H.W., Lai, O.M. (2023). Open-label, single-arm, single-center clinical study on the effectiveness and safety of a moisturizer containing tocotrineol-rich composition in children with mild to moderate atopic dermatitis. Journal of Cosmetic Dermatology, 22: 2746-2754.
- Tan, P.Y., Tan, T.B., Chang, H.W., Mwangi, W.W., Tey, B.T., Chan, E.S., Lai, O.M., Liu, Y., Wong, Y. and Tan, C.P. (2021). Pickering emulsion-templated ionotropic gelation of tocotrienol microcapsules: Effects of alginate and chitosan concentrations and gelation process parameters. Journal of the Science and Food and Agriculture, 101: 5963-5971.
- Tan, P.Y., Tey, B.T., Chan, E.S., Lai, O.M., Chang, H.W., Tan, T.B., Liu, Y., Wong Y., Tan, C.P. (2021). Stabilization and release of palm tocotrienol emulsion fabricated using pH-sensitive calcium carbonate. Foods, 10: 358.
- Chang, H.W., Tan, T.B., Tan, P.Y., Abas, F., Lai, O.M., Wang, Y., Nehdi, I.A, and Tan, C.P. (2019). Microencapsulation of fish oil-in-water emulsion using thiol-modified β-lactoglobulin fibrils/chitosan complex: A study on the storage stability an in vitro release. Journal of Food Engineering, 264: 109680.
- Chang, H.W., Tan, T.B., Tan, P.Y., Abas, F., Lai, O.M., Wang, Y., Wang, Y., Nehdi, I.A, and Tan, C.P. (2018). Microencapsulation of fish oil-in-water emulsion using thiol-modified β-lactoglobulin fibrils/chitosan complex: A study on the storage stability and in vitro release. Food Hydrocolloids 80: 186-194.
- Chang, H.W., Tan, T.B., Tan, P.Y., Abas, F., Lai, O.M., Wang, Y., Wang, Y., Nehdi, I.A, and Tan, C.P. (2018). Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils/chitosan complex. Food Research International, 105: 482-491.
- Chang, H.W., Tan, T.B., Tan, P.Y., Abas, F., Lai, O.M., Nehdi, I.A. and Tan, C.P. (2017). Formation and characterization of thiol-modified fibrillated whey protein isolate solution with enhanced functionalities. Journal of Food Engineering, 214: 277-286.
- Tan, P.Y., Tan, T.B., Chang, H.W., Tey, B.T., Chan, E.S., Lai, O.M., Baharin, B.S., Nehdi, I.A., and Tan, C.P. (2017). Effects of environmental stresses and in vitro digestion on the release of tocotrienols encapsulated within chitosan-alginate microcapsules. Journal of Agricultural and Food Chemistry, 65: 10651-10657.
- Tan, P.Y., Tan, T.B., Chang, H.W., Tey, B.T., Chan, E.S., Lai, O.M., Baharin, B.S., Nehdi, I.A., and Tan, C.P. (2017). Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules. Food Chemistry, 241: 79-85.
- Hayati, N.I., and Chang, H.W. (2017). Physical properties of dressing-type oil in water emulsions as affected by okra gum-xanthan gum-corn starch interactions. Malaysian Applied Biology 46: 131-137.
