| Effects of sonication and carbonation on guava juice quality LH Cheng, CY Soh, SC Liew, FF Teh Food chemistry 104 (4), 1396-1401, 2007 | 372 | 2007 |
| Effects of plasticizers on thermal properties and heat sealability of sago starch films MN Abdorreza, LH Cheng, AA Karim Food hydrocolloids 25 (1), 56-60, 2011 | 317 | 2011 |
| Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature … TC Tan, LH Cheng, R Bhat, G Rusul, AM Easa Food Chemistry 142, 121-128, 2014 | 195 | 2014 |
| Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in terms of chemical composition, antioxidant compounds … NA Abdul Aziz, LM Wong, R Bhat, LH Cheng Journal of the Science of Food and Agriculture 92 (3), 557-563, 2012 | 171 | 2012 |
| Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan SY Sim, AAN Aziah, LH Cheng Food Hydrocolloids 25 (5), 951-957, 2011 | 151 | 2011 |
| Characterisation of composite films made of konjac glucomannan (KGM), carboxymethyl cellulose (CMC) and lipid LH Cheng, A Abd Karim, CC Seow Food Chemistry 107 (1), 411-418, 2008 | 150 | 2008 |
| Chemical and functional properties of the native banana (Musa acuminata× balbisiana Colla cv. Awak) pseudo-stem and pseudo-stem tender core flours NAA Aziz, LH Ho, B Azahari, R Bhat, LH Cheng, MNM Ibrahim Food chemistry 128 (3), 748-753, 2011 | 137 | 2011 |
| Effects of water‐glycerol and water‐sorbitol interactions on the physical properties of konjac glucomannan films LH Cheng, AA Karim, CC Seow Journal of food science 71 (2), E62-E67, 2006 | 136 | 2006 |
| Modification of the microstructural and physical properties of konjac glucomannan-based films by alkali and sodium carboxymethylcellulose LH Cheng, A Abd Karim, MH Norziah, CC Seow Food research international 35 (9), 829-836, 2002 | 135 | 2002 |
| Physicochemical, thermal, and rheological properties of acid-hydrolyzed sago (Metroxylon sagu) starch MN Abdorreza, M Robal, LH Cheng, AY Tajul, AA Karim LWT-Food Science and Technology 46 (1), 135-141, 2012 | 125 | 2012 |
| Evaluation of microbial transglutaminase and ribose cross-linked soy protein isolate-based microcapsules containing fish oil CY Gan, LH Cheng, AM Easa Innovative Food Science & Emerging Technologies 9 (4), 563-569, 2008 | 101 | 2008 |
| Chemical composition and physicochemical properties of green banana (Musa acuminata × balbisiana Colla cv. Awak) flour WH Haslinda, LH Cheng, LC Chong, AAN Aziah International journal of food sciences and nutrition 60 (sup4), 232-239, 2009 | 97 | 2009 |
| Using fish gelatin and pectin to make a low-fat spread LH Cheng, BL Lim, KH Chow, SM Chong, YC Chang Food hydrocolloids 22 (8), 1637-1640, 2008 | 93 | 2008 |
| The influence of ultrasound on the degree of oxidation of hypochlorite-oxidized corn starch WT Chong, U Uthumporn, AA Karim, LH Cheng LWT-Food Science and Technology 50 (2), 439-443, 2013 | 82 | 2013 |
| Effects of acid modification on physical properties of konjac glucomannan (KGM) films LH Cheng, A Abd Karim, CC Seow Food chemistry 103 (3), 994-1002, 2007 | 81 | 2007 |
| Effects of thermosonication on the fate of Escherichia coli O157:H7 and Salmonella Enteritidis in mango juice WS Kiang, R Bhat, A Rosma, LH Cheng Letters in Applied Microbiology 56 (4), 251-257, 2013 | 74 | 2013 |
| Differentiation between house and cave edible bird's nests by chemometric analysis of amino acid composition data EK Seow, B Ibrahim, SA Muhammad, LH Lee, LH Cheng Lwt 65, 428-435, 2016 | 64 | 2016 |
| Physicochemical properties and microstructures of soy protein isolate gels produced using combined cross-linking treatments of microbial transglutaminase and Maillard cross-linking CY Gan, LH Cheng, AM Easa Food Research International 41 (6), 600-605, 2008 | 64 | 2008 |
| Effectiveness of ascorbic acid and sodium metabisulfite as anti-browning agent and antioxidant on green coconut water (Cocos nucifera) subjected to elevated thermal processing TC Tan, LH Cheng, R Bhat, G Rusul, AM Easa International Food Research Journal 22 (2), 631, 2015 | 50 | 2015 |
| Quality and functionality of Chinese steamed bread and dough added with selected non-starch polysaccharides SY Sim, AA Noor Aziah, LH Cheng Journal of food science and technology 52, 303-310, 2015 | 47 | 2015 |