Rate My Professor Yee Ying

Her research specializations encompass chemical and enzymatic structural modifications of edible fats and oils via esterification, transesterification, hydrolysis, and glycerolysis to synthesize functional lipids addressing health complications through their physicochemical properties. She performs in vivo studies on structured lipids' health effects and develops their applications in products like beverage emulsions, mayonnaise, margarine, shortening, and powdered oils, alongside palm oil processing research. Key contributions include editing the book Recent Advances in Edible Fats and Oils Technology: Processing, Health Implications, Economic and Environmental Impact (2022). Select recent publications are "Analysis of serum phase proteins and emulsifiers on the whipping capabilities of aerated emulsions: From the perspective of air-liquid interface rheology" (Food Hydrocolloids, 2025), "Comparing frying performance of oleogels prepared from various wax types under repeated frying cycles" (Journal of the Science of Food and Agriculture, 2025), "Effect of dry fractionation of peanut oil-based diacylglycerols on crystallization properties, oxidative stability and safety" (Food Chemistry, 2025), and "Effect of structured lipids as dietary supplements on the fatty acid profile, carcass yield, blood chemistry, and abdominal fat deposition of female broilers" (Poultry Science, 2025). She is Associate Editor of Comprehensive Reviews in Food Science and Food Safety (since 2025). Awards include the 2025 PVC's Award for Excellence in Research (Early Career Researcher of the Year), 2025 School of Science Early Career Researcher Award, Best Invention for Women at the 35th ITEX Malaysia (2024) for "Is AMilk," Best Doctor of Philosophy Award from Universiti Putra Malaysia's Institute of Bioscience (2016), and Best Oral Presenter at the Asian Congress of Biotechnology (2015). Her scholarship has amassed over 2500 citations on Google Scholar, with an h-index of 26.