Lee Yee Ying

Lecturer

PhD (Universiti Putra Malaysia)

Email: lee.yeeying@monash.edu
Telephone: +603 5514 6000 Ext: 59716, (DID: +603 5515 9716)
Room number: 4-8-29

Edible fats and oils field which focuses on the chemical/enzymatic structural modification (esterification, transesterification, hydrolysis and glycerolysis) of edible fats and oils for the synthesis of functional lipid that can serve to manage/treat various health complications. 

YY Lee,  TK Tang,  ET Phuah, NB Mohamed Alitheen, CP Tan, OM Lai. New Functionalities of Maillard Reaction Products As Emulsifier and Encapsulating Agent and Its Processing Parameters: A Brief Review. Journal of the Science of Food and Agriculture. IF 2.0
 
ET Phuah, YY Lee, TK Tang, OM Lai, TSY Choong, CP Tan, WN Ng, SK Lo. Modelling and Optimization of Lipase Catalysed- Partial Hydrolysis for Diacylglycerol production in Packed Bed Reactor. International Journal of Food Engineering. 12, 681-689. IF: 0.712
 
NA Karim, AM Noor, OM Lai, YY Lee. Stability of silica-and enzyme-treated palm oil under deep-frying conditions. Journal of Food Science. 80, C2678-C2685. IF: 1.649
 
ET Phuah, TK Tang, YY Lee, SY Chong, CP Tan, OM Lai. Review on the current state of diacylglycerol production using enzymatic approach. Food and Bioprocess Technology. 8, 1169-1186. IF: 2.574
 
ET Phuah, BK Beh, SY Lim, TK Tang, YY Lee, OM Lai. Rheological properties, textural properties, and storage stability of palm-kernel-based diacylglycerol-enriched mayonnaise. European Journal of Lipid Science and Technology. DOI 10.1002/ejlt.201400586 IF: 1.953
 
YY Lee, TK Tang, CP Tan, ET Phuah, NA Karim, B Alitheen, OM Lai. Entrapment of palm-based Medium and Long Chain Triacylglycerol via Maillard Reaction Products. Food and Bioprocess Technology. 8, 1571-1582. IF: 2.574
 
YY Lee, TK Tang, NA Karim, B Alitheen, OM Lai. Short term and dosage influence of palm-based medium-and long-chain triacylglycerols on body fat and blood parameters in C57BL/6J mice. Food and Function. 5, 57-64. IF: 2.686
 
Ab Latip, YY Lee, TK Tang, ET Phuah, CM Lee, CP Tan, OM Lai. Palm-based diacylglycerol fat dry fractionation: effect of crystallization temperature, cooling rate and agitation speed on physical and chemical properties fractions. Peer J. DOI 10.7717/peerj.72.  IF: 2.183
 
YY Lee, TK Tang, OM Lai. Health Benefits, Enzymatic Production, and Application of Medium‐and Long‐Chain Triacylglycerol (MLCT) in Food Industries: A Review. Journal of Food Science. 77(8), R137-R144. IF: 1.649
 
Ab Latip, YY Lee, TK Tang, ET Phuah, CP Tan, OM Lai. Physiochemical properties and crystallization behaviour of bakery shortening produced from stearin fraction of palm-based diacylglycerol blended with various vegetable oils. Food Chemistry. 141 (4), 3938-3946. IF: 4.232
 
TK Tang, BK Beh, YY Lee, NB Mohamed Alitheen, SK Lo and OM Lai. Supression of Visceral Adipose Tissue by Palm Kernel and Soy-Canola Diacylglycerol in C57bL/6N mice. European Journal of Lipid Science and Technology. 115, 1266- 1273. IF: 1.953
 

Fat and oils processing, modification and applications.

JD Weete, OM Lai, CC Akoh, ET Phuah, YY Lee. Food Lipids: Chemistry, Nutrition and Biotechnology, Chapter 29: Microbial Lipase.  4th edition.

Awards

  • Best Award of Doctor Philosophy - Institute of Bioscience, Universiti Putra Malaysia
  • Best Oral Presenter - Asian Congress of Biotechnology
  • Graduate Research Fund - Universiti Putra Malaysia
  • Dean's List - Universiti Putra Malaysia
  • First Runner Up for Developing Solution for Developing Countries Competition (International team) - Institute of Food Technologists
  • Research collaborator - Universiti Putra Malaysia
  • Research collaborator - Universiti Tunku Abdul Rahman
  • Research collaborator - Jinan University
  • Professional member - Malaysia Institute of Food Technology