发表文章 Publication
2009年 2010年 2011年 2012年 2013年 2014年

(如需要全文,请联系大马棕榈油技术研发(上海)有限公司索取)

2009年

1. Ji Min, Goh Engmeng. Study on quality changes of palm oil and soybean oil during frying dough-sticks. Journal of Cereals & Oils, 2009, 4: p12-14.
季敏,吴文民。棕榈油和大豆油在油条煎炸过程中品质变化研究。粮食与油脂,2009, 4: p12-14.

2. MA Chuanguo,Goh Engmeng, GE Ruihong. Preparation of special oils for baking frozen dough. China oils and fats, 2009, 34(2): p10-14.
马传国,吴文民,葛瑞宏。焙烤冷冻面团专用油脂的制备。中国油脂,2009, 34(2): p10-14.

3. Wu Suxi, Ji Min, Goh Engmeng. Comparison of fatty acid composition, structure and functional properties of palm oil and lard. China oils and fats, 2009,34(12): p39-44.
吴苏喜,季敏,吴文民。棕榈油与猪油在组成结构和功能特性上的比较。中国油脂,2009,34(12): p39-44.

4. Liangyi, Lihui, Goh Engmeng. 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): p37-39.
梁怡,李慧,吴文民。棕榈仁粕添加水平对肉牛增重性能和饲料成本的影响。中国畜牧杂志,2009, 47(3): p61-63.

2010年

1. Wu Suxi, Ji Min, Goh Engmeng. Study on the Crystal Structure of Lard - Based and Palm Oil-Based Shortening. Chinese Cereals and Oils Association. 2010, 25(2): p85-87, 125.
吴苏喜,季敏,吴文民。猪油基和棕榈油基起酥油的晶型结构。中国粮油学报,2010, 25(2): p85-87, 125.

2. GE Ruihong, GOH Eng Meng, LIU Caili. Preparation of palm oil based special oil for quick frozen food. China 0ils and Fats, 2010, 35(1): p6-10.
葛瑞宏,吴文民,刘彩丽. 利用棕榈油制备速冻食品专用油脂. 中国油脂,2010, 35(1): p6-10.

3. Ji Min, Wu Suxi. Quality Oil Making Quality Walnut Pastry. Baking in China, 2010, 98(4): p78-79.
季敏,吴苏喜。好油赋予桃酥高品质。中华焙烤,2010, 35(1): p6-10.

2011年

1. Wei Zheng, Li Hui, Goh Engmeng. 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): p61-63.
魏政,李慧,吴文民。棕榈仁粕添加水平对农户饲养奶牛泌乳性能和饲料成本的影响。中国畜牧杂志,2011, 47(3): p61-63.

2. Ge Rui-hong, Ooi C.K., Wong S.K.. Preparation of palm based salad dressing. Science and Technology of Cereals, Oils and Foods, 2011, 5: p52-57.
葛瑞宏,黄清吉,黄仕群。棕榈油基沙拉酱的制备。食品工业科技, 2011, 5: p52-57.

3. Niu Yueting, Liu Caili, Zhang Yujun. The Research of Dry Fractionation By-products Palm Mid Fraction (PMF) in Ice Cream. Chinese journal of applied chemistry, 2011, 28: p220.
牛跃庭,刘彩丽,张玉军。棕榈油中间分提物在冰淇淋中的应用。应用化学,2011, 28: p220.

4. Jin Min, Yang Tian-kui, Ooi Cheng Keat. Report on Triglycerides composition and fatty acid content. Cereals & Oils Processing, 2011, 5: p56-59.
季敏,杨天奎,黄清吉。食品专用油脂中甘三酯分子结构和反式酸含量分析报告。粮油加工,2011, 5: p56-59.

5. MA Fang-kui, Goh Engmeng, MA Yin-hui. 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): p2405-2409.
马方奎,吴文民,马银辉。棕仁粕基础营养分析及其在尼罗罗非鱼养殖中的应用研究。西南农业学报,2011,24(6): p2405-2409.

6. Ma Yin-hui, Ooi C.K., Wong S.K.. Study on formulation of palm olein in blended cooking oil. Journal of Cereals & Oils2011, 12: p21-22.
马银辉,黄清吉,黄仕群。棕榈液油在调和油中的应用研究。粮食与油脂,2011, 12: p21-22.

2012年

1. Wu Suxi,Liu Liping, Li Hui, Ooi C.K. Cold storage stability of blend oil from Soybean oil and palm oil with different melting points. Food science, 2012, 33(14): p277-280.
吴苏喜,刘立萍,李慧,黄清吉。大豆油调和不同熔点棕榈液油的冷藏试验。食品科学,2012, 33(14): p277-280.

2. Niu Yueting, Liu Caili, Zhang Yujun. Application of Dry Fractionation By-products Palm Mid Fractionation (PMF) in Ice Cream. Cereal & Oils, 2012, 2: p20-22.
牛跃庭,刘彩丽,张玉军。棕榈油中间分提物(PMF)在冰淇淋中的应用研究。粮食与油脂,2012, 2: p20-22.

3. Wu Suxi, Li Hui, Ooi C.K.. Application of palm super olein in Hunan style flour based snacks. Food and Machinery, 2012, 28(4): p186-193
吴苏喜,李慧,黄清吉。超级棕榈液油在湘味面粉熟食冬季生产中的应用。食品与机械,2012, 28(4): p186-193

4. Jiang Wei, Ooi C.K., Liu Caili. Application of Palm Oil in Fragrance Sauce. Cereals and Oils Processing, 2012, 5: p92-95.
蒋伟,黄清吉,刘彩丽。棕榈调和油在香辣酱中的应用。粮油加工,2012, 5: p92-95.

5. Liu Caili, Ge Ruihong, Ooi C.K. Cold Stability Of Palm Super Olein Based Fragrance Sauce. Cereals and Oils Processing, 2012, 6: p47-49.
刘彩丽,葛瑞宏,黄清吉。超级棕榈液油基香辣酱的冷冻稳定性研究。粮油加工, 2012, 6: p47-49.

6. GE Rui-hong,Ooi Cheng Keat,Wong Soo Khwan。Process technology of palm oil-based salad dressing. Science and technology of food industry, 2012, 33(12): p314-321.
葛瑞宏,黄清吉,黄仕群。棕榈油基沙拉酱的制备工艺。食品工业科技,2012, 33(12): p314-321.

7. Ooi Cheng Keat and Yoong Jun Hao. China : Oils and Fats Scenario. POD,2012 June 56: p1-5.

8. Ooi Cheng Keat and Yoong Jun Hao. Development of Oleochemicals in China. POD, 2012 June 56: p6-9.

9. Jimin, Wong Soo Khwan and Ooi Cheng Keat. Market Survey of Solid Fats Used in China. POD, 2012 June 56: p10-15.

10. Ooi Cheng Keat. Commercialisation of PORTSIM Research Projects in China. POD, 2012 June 56: p16-17, 23-27.

11. Wong Soo Khwan, Ooi Cheng Keat and Jimin. Legislation Enforced on the Oils and Fats Industry in China. POD, 2012 June 56: p28-32.

2013年

1. Chen Geng, Wu Su-xi, Xiao Wen-yan, Ooi_ChengKeat. Application of super palm olein in pickled vegetable products. Food and Machinery. 2013,29(5): p204-207.

陈耕,吴苏喜,肖文艳,黄清吉. 超级棕榈液油在酱腌菜生产中的应用. 食品与机械. 2013,29(5): p204-207。

2. Ji Min,Li Yong-qiang, Ooi Cheng Keat, Wong Soo Khwan. Compatibility Study for Palm Stearin and PMF Blends. Cereals & Oils. 2013,26(7): p15-18.

季敏,李勇强,黄清吉,黄仕群。棕榈油硬脂和棕榈油中间分提物的性能及相容性研究. 粮食与油脂。2013,26(7): p15-18。

3. Xia Ying, Ma Yinhui, Ooi Cheng Keat, Jin Qingzhe. Compatibility of lard and six kinds of palm oil blends. China oils and fats, 2013, 38(11): p32-36.

夏莹,马银辉,黄清吉,金青哲。猪油与六种棕榈油相容性的研究。中国油脂,2013, 38(11): p32-36。

4. Xiao Wen-yan, Ji Min, Ooi Cheng Keat. Technical survey on oils and fats used in commercial hot pot soup stock.. Grain processing. 2013,11: p47-50.

肖文艳,季敏,黄清吉. 市售火锅底料油脂的调研. 粮油加工。2013,11: p47-50。

2014年

1. Zhang Li-zhu, Tang Jie1, Che Zhen-ming1, Xiao Wen-yan, Ooi C.K. Optimization of processing parameters for palm oil and rapeseed oil hot pot seasoning. Chinese condiment,2014,39(3):p38-42.

张丽珠,唐洁,车振明,肖文艳,黄清吉. 棕榈油与菜籽油复合火锅底料关键工艺参数优化. 中国调味品,2014,39(3):p38-42。

2. Sun Zhanying, Jin Donghang, Ma Yin Hui. The effect of palm olein on matured dog response,nutrition absorption and general health. Feed Research. ?2014,5: p43-45.

孙展英,金东航,马银辉。棕榈液油替代豆油、动物油对成年犬体质量变化、营养物质利用率及健康影响。饲料研究。2014,5: p43-45。

 

沪ICP备06014773号