Lee Yee Ying
School of Science
Dr. Lee Yee Ying completed her Bachelors degree in 2010 and PhD in 2016 from Universiti Putra Malaysia in the area of Food Science and Technology. Through her PhD study, she managed to develop a type of functional oil through the enzymatic interesterification of the palm and palm kernel oil with potential to be used to manage obesity. Dr Lee was appointed to a lecturer (level B) position in the School of Science in March 2017. Her research interests have broadened to focus on the chemical and enzymatic structural modification (esterification, transesterification, hydrolysis and glycerolysis) of edible fats and oils for the synthesis of functional lipid that can serve to manage and treat various health complications by understanding of the physicochemical properties of the fats and oils. Additionally, she is also fascinated to carry out in vivo studies to elucidate the health effect of structured lipids. Dr Lee is also keen to utilize fats and oil in the development of food products, for instance beverage emulsion, mayonnaise, margarine, shortening, powdered oil and etc. She is also keen to venture on research related to palm oil processing and mitigation. Dr Lee has published several peer review articles as well as one book chapter. She also presented several papers at local and international conferences.
- Doctor of Philosophy in Food Biotechnology, Universiti Putra Malaysia, 2016
- Bachelor of Science (Biotechnology)(First class honours), Universiti Putra Malaysia, 2010
- Edible fats and oils (processing, enzymatic and chemical modification & applications)
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.
- FST1800 (Fundamentals of Food and Sensory Science)
- FST3830 (Functional Foods)
JD Weete, OM Lai, CC Akoh, ET Phuah, YY Lee. Food Lipids: Chemistry, Nutrition and Biotechnology, Chapter 29: Microbial Lipase. 4th edition.
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.201400586IF: 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
Engagement with premier Public Universities
- Universiti Putra Malaysia, Research collaborator (since 2017)
- Universiti Tunku Abdul Rahman, Research collaborator (since 2017)
- Jinan University, Research collaborator (since 2017)
Member of Professional Bodies
- Malaysia Institute of Food Technology (Professional member since 2017)
Academic/Corporate Community Engagements
NA Karim, AM Noor, OM Lai, YY Lee. Stability of silica-and enzyme-treated palm oil under deep-frying conditions. Oils and Fats International Conference, Malaysia, Poster Presentation.
YY Lee, TK Tang, CP Tan, ET Phuah, B Alitheen, OM Lai.Enzymatic Production and Microencapsualtion of Palm-based Medium-and Long Chain Triacylglycerol. Asian Congress of Biotechnology, 2015, Malaysia, Poster Presentation.
YY Lee, TK Tang, ET Phuah, NA Karim, B Alitheen, OM Lai. Palm-based Medium-and-Long-Chain Triacylglycerol (P-MLCT): Production via Enzymatic Interesterification and Optimization using Response Surface Methodology. UPM-Sejong University Biotechnology Joint Symposium, Malaysia, Poster Presentation.
YY Lee, TK Tang, NA Karim, B Alitheen, OM Lai. Effect of Palm-based Medium-and Long Chain Triacylglycerol on Body Fat and Blood Parameters in C57BL/6J mice. Oils and Fats International Conference, Malaysia, Poster Presentation.
OM Lai ,YY Lee, TK Tang, CP Tan, B Alitheen. Maillard Reaction Products as Encapsulating Agents for Functional Lipid Palm-based Medium-and Long-Chain Triacyglycerol. 106th America Oil Chemist Society, USA, Poster Presentation
- Best Award of Doctor of Philosophy, Institute of Bioscience, Universiti Putra Malaysia, Enzymatic Synthesis, Encapsulation and Anti-Obesity Effect of Palm-based Medium-and Long-Chain Triacylglycerol Functional Oil
- Best Oral Presenter, Asian Congress of Biotechnology, Enzymatic Production and Miroencapsulation of Palm-based Medium-and Long-Chain Triacylglycerol
- First runner ups for Developing Solution for Developing Countries Competition (International team), Institute of Food Technologist, New and Emerging Method for Noodle ~SunnySoy~ production using defatted soybean and sunflower meal
- Dean's List
- Dean's List
- Graduate Research Fund, Universiti Putra Malaysia
- Dean's List