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Fats and Oils Modification
My research group works on oils and fats technology, focusing on the synthesis of structured lipids using enzymatic modification to enhance nutritional and functional properties. We have successfully synthesized a type of structured lipid called medium-and longchain triacylglycerol, which can promote weight management, offering healthier alternatives to conventional fats and oils.
Dr Lee Yee Ying lee. yeeying @ monash. edu
Senior Lecturer and Alumni Coordinator
Expertise
Fats and oils technology( structured lipid / functional lipid) Food emulsion technology Enzyme technology
Achievement / Award th
Gold Award- 35 International Invention, Innovation and Technology Exhibition Malaysia( ITEX)( 2024)
Best Invention for Women award- ITEX( 2024) Silver Award- Malaysia
Technology Expo( 2023)
My team is also engaged in food emulsion technology and has received multiple awards for developing a patented plant-based milk derived from palm kernel seeds.
Additionally, our group studies the conversion of lignocellulosic biomass into nanocellulose and explores its application as a fat replacer in food systems.
Our research group also focuses on the analysis of fats and oils, the evaluation of physicochemical properties of fat-based products, and the development of
healthier, alternative fats- and oils-based food products. Our goal is to create products that support the management of health-related complications.
Our group designs and synthesizes functional lipids for food and nutraceutical applications
SCHOOL OF SCIENCE CAPABILITIES