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School of Industrial Technology,
Research
Experience
Research Areas
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Beverage Processing and Technology
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Kinetic study
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Alternative proteins
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Coconuts
Research Grants
01.
Exposure assessment of 2- and 3-monochloropropanediol and glycol acid esters in food
Type of grant: Research University Grant by USM
Duration: March 2018 - February 2020
Role: Co-researcher
02.
Protocol development, oral processing, digestibility, and shelf life study of natural enzymatic doodle using raw honey as a halal source of amylase enzyme
Type of grant: Research University Grant by USM
Duration: March 2017 - February 2020
Role: Principalresearcher
03.
Effect of pasteurisation treatment and calamari juice combination on the shelf life extension and sensory characteristics of yellow and black steam sugarcane juice
Type of grant: Research University Grant by USM
Duration: March 2016 - February 2018
Role: Co-researcher
04.
Effect of protein and polyphenol removal on the thermal-induce discolouration and sensory properties of coconut water (Cocos nucifera)
Type of grant: Short Term Research Grant by USM
Duration: September 2015 - September 2017
Role: Principal researcher
05.
The use of various hydrocolloids to enhance structural integrity, texture and sensory properties of salt-free yellow noodles
Type of grant: Research University Grant by USM
Duration: March 2015 - February 2018
Role: Co-researcher
06.
A novel coconut water-based hydrogel hydration strategy for recovery and during prolonged exercise in the heat
Type of grant: Sports Research Grant by MoHE
Duration: January 2015 - December 2016
Role: Co-researcher
07.
Feasibility of salt-coating on noodles using amylose starch technology: Salt-release profile, physicochemical and sensory evaluation
Type of grant: Exploratory Research Grant Scheme by MoHE
Duration: June 2013 - May 2016
Role: Co-researcher
Research Contracts
01.
Shelf life study on CKC coconut water
Duration: February 2018 - July 2019
Role: Principal researcher
02.
Development of natural water soluble β-carotene emulsion concentrate from natural palm mixed carotenes oil concentrate
Duration: May 2016 - November 2016
Role: Principal researcher
03.
Studies on the protein haze formation in heat-treated coconut water
Duration: April 2016 - November 2016
Role: Principal researcher
04.
Studies on the physicochemical and microbiological properties of coconut water during storage
Duration: December 2014 - September 2015
Role: Co-researcher
05.
Studies on the physicochemical changes of coconut water during pre-UHT treatment
Duration: December 2013 - March 2014
Role: Co-researcher
06.
Studies on the "fate" of sodium metabisulfite in UHT treated coconut water
Duration: July 2013 - March 2014
Role: Co-researcher
07.
Shelf life and vitamin C evaluation of coconut water
Duration: November 2012 - May 2013
Role: Co-researcher
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