1. |
Nik Suhaimi Mat Hassan, Md Sohrab Hossain, Venugopal A/l Balakrishnan, Mark Harris Zuknik,Muliadi Mustaner, Azhar Mat Easa, Adel Al-gheethi, Ahmad Naim Ahmad Yahaya, 2021,Influence of Fresh Palm Fruit Sterilization in the Production of Carotenoid-Rich Virgin Palm Oil,Foods, 10(11), 2838. |
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2. |
Siti Rashima Binti Romli, Azhar Mat Easa, Maizura Binti Murad, 2021, Influence of post-harvestphysiology on sensory perception, physical properties, and chemical compositions of Moris pineapples (Ananas comosus L.), Journal of Food Science, 86 (9), 4159-4171. |
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3. |
Mohammad Alrosan, Tan Thuan Chew, Azhar Mat Easa, Sana Gammoh, Muhammad H. Alu'Datt,2021, Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lensculinaris) Proteins, Journal of Food Quality, volume 2021, article ID 5556450. |
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4. |
Mohammad Alrosan, Tan Thuan Chew, Azhar Mat Easa, Sana Gammoh, Muhammad H. Alu'Datt,2021, Mechanism of the structural interaction between whey and lentil proteins in the unique creation of a protein structure, Journal of Food Science, 86(12), 5282-5294. |
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5. |
Tan Thuan Chew, Mohammad Alrosan, Azhar Mat Easa, Sana Gammoh, Stan Kubow, Muhammad H.Alu'Datt, 2021, Mechanisms of molecular and structural interactions between lentil and quinoa proteinsin aqueous solutions induced by pH-recycling, International Journal of Food Science & Technology, doi.org/10.1111/ijfs.15422 |
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6. |
Tan Thuan Chew, Azhar Mat Easa, 2021, The evolution of physicochemical and microbiological properties of green and mature coconut water (Cocos nucifera) under different storage conditions,Journal of Food Measurement and Characterization. 15, 3523-3530. |
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7. |
Mohammad Alrosan, Tan Thuan Chew, Azhar Mat Easa, Sana Gammoh, Muhammad H. Alu'Datt, 2021,Molecular forces governing protein-protein interaction: Structure-function relationship of complexes protein in the food industry, Critical Reviews in Food Science and Nutrition, doi:10.1080/10408398.2021.1871589 |
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8. |
Seow Eng Keng, Tan Thuan Chew, Azhar Mat Easa, 2021, Role of honey diastase on textural, thermal,microstructural, chemical, and sensory properties of different dodols, LWT - Food science andtechnology, 148, 111715. |
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9. |
Avan Maghazechi, Abdorreza Mohammadi Nafchi, Tan Thuan Chew, Seow Eng Keng, Azhar Mat Easa,2021, Rheological characterization of coconut cream emulsion using steady-state shear and time-dependent modeling, Journal of food engineering, 306, 110642. |
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10. |
Moses Ojukwu, Chigozie Ofoedu, Seow Eng Keng, Azhar Bin Mat Easa, 2021, Optimization of soy protein isolate, microbial transglutaminase and glucono-ẟ-lactone in gluten-free rice noodles, J Sci Food Agric,101(9), 3732-3741. |
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11. |
Eng-keng Seow, Vikneswaran Muthu, Ahmad Munir Che Muhamed, Ooi Cheong Hwa, RabindarjeetSingh, Azhar Bin Mat Easa, Tan Thuan Chew, 2021, Influence of low-level gelling agents on thedissolution and in-vitro nutrient release study of coconut water-based hydrogel, Journal of FoodScience and Technology, doi.org/10.1007/s13197-021-05045-0 |
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12. |
Manroshan, Singh, Azhar Mat Easa, Baharin Azahari* (2020) Efect of Maillard reaction in ammonia preserved natural rubber latex using reducing sugars, Journal of Rubber Research (2020) 23:365–374 |
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13. |
Lam Xue Mei, Abdorreza* Mohammadi Nafchi, Farzaneh Ghasemipour, Azhar Mat Easa, ShimaJafarzadeh, A.A.Al-Hassan (2020) Characterization of pH-sensitive sago starch films enriched withanthocyanin-rich torch ginger extract, International Journal of Biological Macromolecules, 164 (1).4603-4612. |
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14. |
Lubowa, M., Yeoh, S.‐Y., Varastegan, B. and Easa, A.M. (2021), Effect of pre‐gelatinised high‐amylosemaize starch combined with Ca2+‐induced setting of alginate on the physicochemical and sensoryproperties of rice flour noodles. Int. J. Food Sci. Technol., 56: 1021-1029. |
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15. |
Hui-Ling Tan, Tan Thuan Chew, Azhar Mat Easa* (2020) Effects of sodium chloride or salt substitute on rheological properties and water holding capacity of dough and hardness of noodles, Food structure, 26(10), 100154. |
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16. |
Moses Ojukwu, Joo Shun Tan, Azhar Mat Easa* (2020) Cooking, textural and mechanical properties ofrice flour-soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono-delta-lactone, Journal of Food Science, 85 (9), 2720-2727.. |
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17. |
Eng Keng Seow, Tan Thuan Chew, Lubowa Muhammad, Azhar Mat Easa* (2020) Effects of honey types and heating treatment on the textural, thermal, mocrostructural and chemical properties ofglutinous rice flour gels, Journal of Texture Studies, 1-8. |
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18. |
Yeoh Shin Yong, Lubowa Muhammad, Tan Thuan Chew, Maizura Murad, Azhar Mat Easa* (2020) Theuse of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles, Food Chemistry, 333, 127425. |
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19. |
Hui Ling Tan, Tan Thuan Chew, Azhar Mat Easa* (2020) The use of selected hydrocolloids and salt substitute on structural integrity, texture, sensory properties, and shelf life of fresh no salt wheatnoodles, Food Hydrocolloids, 108, 105996. |
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20. |
Boshra Varastegani, Muhammad Lubowa, JOSÉ ANTÓNIO TEIXEIRA and Azhar Mat Easa (2019) Storage Stability of Spray Dried Nigella Sativa (Ranunculaceae family) Instant Beverage Powder: Effect of Carrier Agents on the Physicochemical,Phenolic Compounds and Antioxidant Properties, Current Research in Nutrition and Food Science, Vol.07, No. (3). |
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21. |
Wah-Kang Chong, Sook-Yun Mah, Azhar Mat Easa, Thuan-Chew Tan (2019) Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk, J Food Sci Technol |
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22. |
Eng-Keng Seow, Chee-Yuen Gan, Thuan-Chew Tan, Lai Kuan Lee, Azhar Mat Easa (2019) Influence of honey types and heating treatment on the rheological properties of glutinous rice flour gels, J Food Sci Technol, 56(4):2105–2114 |
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23. |
A.K. Mohd Omara, T.L Tengku Norsalwani, M.S. Asmah, Z.Y. Badrulhisham, Azhar Mat Easa, Fatehah Mohd Omar, Md. Sohrab Hossain, M.H. Zuknik, N.A. Nik Norulaini (2018) Implementation of the supercritical carbon dioxide technology in oil palm fresh fruits bunch sterilization: A review, Journal of CO2 Utilization 25 (205-215) |
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24. |
Hui-Ling Tan, Thuan-Chew Tan & Azhar Mat Easa (2018) Comparative study of cooking quality, microstructure, and textural and sensory properties between fresh wheat noodles prepared using sodium chloride and salt substitutes, LWT - Food Science and Technology, 97 (396-403) |
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25. |
Hui-Ling Tan, Thuan-Chew Tan & Azhar Mat Easa (2018) The use of selected hydrocolloids to enhance cooking quality and hardness of zero-salt noodles International Journal of Food Science and Technology, 53, 1603–1610 |
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26. |
Muhammad Lubowa, Shin Y Yeoh and Azhar M Easa (2018) Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starchFood Science and Technology International 0(0) 1–11 |
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27. |
Liang, L. C., Zzaman, W., Yang, T. A. and Easa, A. M.,(2018) Effect of conventional and superheated steam roasting on the total phenolic content, total flavonoid content and DPPH radical scavenging activities of black cumin seeds, Pertanika J. Trop. Agric. Sci. 41 (2): 663 – 676 |
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28. |
Rasha Musa Osman Elawad, tajul A Yang, Azhar Mat Easa (2017) Chemical composition, volume and specific volume of superheated steam and conventional oven baked bread, International Journal of Food Science and Nutrition, vol 2 (6), pp91-94. |
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29. |
Seow Eng Keng, Azhar Mat Easa, Ahmad Munir Che Muhamed, Cheong-Hwa Ooi and tan Thuan Chew (2017) Composition and physicochemical properties of fresh and freeze-concentrated coconut (Cocos nucifera) water, J.Agrobiotech., Vol 8(1), pp 13-24. |
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30. |
Abbas F.M. Alkarkhi, Nik Aisyah Nik Muhammad, Wasin A. A. Alqaraghuli, Yusri Yusup, Azhar Mat Easa, Nurul Huda (2017) An investigation of food quality and oil stability indices of muruku by cluster analysis and discriminant analysis, International Journal on Advanced Science Engineering Information Technology, vol 7, No 6, p 2279-2285. |
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31. |
Abdul Khalil, H.P.S., Chaturbhuj K., S., Tye, Y.Y., Lai, T.K., Easa, A.M., Rosamah, E., Fazita, M.R.N., Syakir, M.I., Adnan, A.S., Fizree, H.M., Aprilia, N.A.S., and Banerjee, A. (2017) Seaweed based sustainable films and composites for food and pharmaceutical applications: A review, Renewable and Sustainable Energy Reviews, 77, 353-362. |
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32. |
Zzaman, W., Bhat, R. Yang, T.A. and Easa, A.M. (2017) Influences of superheated steam roasting on changes in sugar, amino acid and flavor active components of cocoa bean (Theobroma cacao), Journal of the Science of Food and Agriculture. |
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33. |
Varastegani, B., Zzaman, W., Harivaindaran, K.V., Yang, T.A., Lee, L.K., Abdullah W.N.W. and Easa, A.M. (2017) Effect of carrier agents on chemical properties and sensory evaluation of spray dried Nigella sativa, Cyta Journal of Food. |
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34. |
Khairy, H.L., Saadoon, A.F., Zzaman, W., Yang, T.A. and Easa, A.M. Identification of flavor compounds in rambutan seed fat and its mixture with cocoa butter determined by SPME-GCMS, Journal of King Saud University-Science. Volume 30, Issue 3, 316-323. |
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35. |
Liew, C.Y., Zzaman, W., Akanda, M.J.H., Yang, T.A. and Easa, A.M. Influence of superheated steam cooking on proximate, fatty acid profile and amino acid composition of catfish (Clarias batrachus) fillets, Turkish Journal of Fisheries and Aquatic Science. Doi:10.4194/1303-2712-v17_5_09 |
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36. |
Zzaman, W., Issara, U., Easa, A.M. and Yang, T.A. (2017) Exploration on the thermal behavior, solid fat content and hardness of rambutan fat extracted from rambutan seeds as cocoa butter replacer, International Food Research Journal. |
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37. |
Affandi, N., Zzaman, W., Yang, T.A., and Easa, A.M. (2017) Production of Nigella sativa beverage powder under foam mat drying using egg albumen as a foaming agent. Beverages, 3(1), 9. |
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38. |
Tan, T.C., Ho, S.C., Chong, S.M., & Easa, A.M. (2016). Salt release from yellow alkaline noodles. International Food Research Journal, In Press. |
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39. |
Tan, T.C., Phatthanawiboon, T., & Easa, A.M. (2016). Quality, textural, and sensory properties of yellow alkaline noodles formulated with salted duck egg white. Journal of Food Quality, In Press. |
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40. |
Reihani, S.F.S., Tan, T.C., & Easa, A.M. (2016). Enhancing total phenolic contents, antioxidant activities, physicochemical and sensory properties of green tea beverage with lyophilized Cosmos caudatus extract. International Food Research Journal, Accepted. |
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41. |
Reihani, S.F.S., Tan, T.C., Alkarkhi, A.F.M., & Easa, A.M. (2016). Total phenolic content and antioxidant activity of Ulam Raja (Cosmos caudatus) and quantification of its selected marker compounds: Effect of extraction. International Journal of Food Properties, Accepted. |
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42. |
Tan, T.C., Cheng, L.H., Bhat, R., Rusul, G., & Easa, A.M. (2015). Effectiveness of ascorbic acid and sodium metabisulfite as anti-browning agent and antioxidant on green coconut water (Cocos nucifera) subjected to elevated thermal processing. International Food Research Journal, 22: 631-637. |
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43. |
Tan, T.C., Foo, W.T., Liong, M.T., & Easa, A.M. (2015). Comparative assessment of dynamic oscillatory measurements on network development and mechanical spectra of gelatine or gellan in maize starch–egg white composite gels. Food Hydrocolloids, 45:93-101. |
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44. |
Tan, T.C., Foo, W.T., Liong, M.T., & Easa, A.M. (2015). Comparative assessment of textural properties and microstructure of composite gels prepared from gelatine or gellan with maize starch or/and egg white. International Journal of Food Science and Technology, 50: 592-604. |
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45. |
Li, L.Y., Tan, T.C., Liong, M.T., & Easa, A.M. (2014). Preparation and evaluation of chili powder-enriched layered noodles. LWT - Food Science and Technology, 59: 566-571. |
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46. |
Ng, K.F., Abbas, F.M.A., Tan, T.C., & Easa, A.M. (2014). Physicochemical, pasting and gel textural properties of wheat-ripe Cavendish banana composite flours. International Food Research Journal, 21: 655-662. |
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47. |
Reihani, S.F.S., Tan, T.C., Huda, N., & Easa, A.M. (2014). Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus). Food Chemistry, 155: 17-23. |
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48. |
Samira, S., Tan, T.C., & Easa, A.M. (2014). Effect of ribose-induced Maillard reaction on physical and mechanical properties of bovine gelatin films prepared by oven drying. International Food Research Journal, 21: 269-276. |
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49. |
Tan, B.H., & Easa, A.M. (2014). Physicochemical properties and composition of Snakehead fish (Channa striatus) whole fillet powder prepared with pre-filleting freezing treatments. International FoodResearch Journal, 21: 1255-1260. |
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50. |
Tan, T.C., Cheng, L.H., Bhat, R., Rusul, G., & Easa, A.M. (2014). Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut. Food Chemistry, 142: 121-128. |
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51. |
Tan, T.C., Foo, W.T., Liong, M.T., & Easa, A.M. (2014). Comparative assessment of rheological properties of gelatin or gellan in maize starch – egg white composite gels. Journal of King Saud University –Science, in-press. [DOI: 10.1016/j.jksus.2014.02.001] |
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52. |
Al-Saadi, J.M., Easa, A.M., & Deeth, H.C. (2013). Effect of lactose on cross-linking of milk proteins during heat treatments. International Journal of Dairy Technology, 66(1): 1-6. |
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53. |
Foo, W.T., Liong, M.T., & Easa, A.M. (2013). Textural and structural breakdown properties of selected hydrocolloid gels, Food Research International, 52: 401-408. |
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54. |
Jawad, A.H., Alkarkhi, A.F.M., Jason, O.C., Easa, A.M., & Nik Norulaini, N.A. (2013). Production of the lactic acid from mango peel waste – Factorial experiment. Journal of King Saud University– Science, 25(1): 39-45. |
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55. |
Huda, N., Seow, E.K., Normawati, M.N., Nik Aisyah, N.M., Fazilah, A., & Easa, A.M. (2013). Effect of duck feet collagen addition on physiochecmial properties of surimi. International Food Research Journal,20: 537-544. |
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56. |
Li, L.Y., Easa, A.M., Liong, M.T., Tan, T.C., & Foo, W.T. (2013). The use of microbial transglutaminase and soy protein isolate to enhance retention of capsaicin in capsaicin-enriched layered noodles. Food Hydrocolloids, 30(2): 495-503. |
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57. |
Tan, T.C., Cheng, L.H., Bhat, R., Rusul, G., & Easa, A.M. (2013). Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut. Food Chemistry, In press. [DOI: 10.1016/j.foodchem.2013.07.040] |
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58. |
Yeoh, S.Y., Alkarkhi, A.F.M., & Easa, A.M. (2013). Effect of cross-linking agents on physicochemical, textural properties and microstructure of canned soy protein isolate-yellow alkaline noodles prepared by retort processing. Journal of Food Processing and Preservation. [DOI: 10.1111/jfpp.12079] |
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59. |
Reihani, S.F.S., & Azhar, M.E. (2012). Antioxidant activity and total phenolic content in aqueous extracts of selected traditional Malay salads (Ulam). International Food Research Journal, 19(4): 1439-1444. |
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60. |
Tan, T.C., Abbas, F.M.A., & Easa, M.E. (2012). Characterization of the ribose-induced Maillard reaction in minced chicken and minced pork: A potential means of species differentiation. International Food ResearchJournal, 19(2): 481-489. |
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61. |
Tan, T.C., AlKarkhi, A.F.M., & Easa, A.M. (2012). Assessment of the ribose-induced Maillard reaction as a means of gelatine powder identification and quality control. Food Chemistry, 134(4): 2430-2436. |
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62. |
Tan, T.C., Kanyarat, K., & Azhar, M.E. (2012). Evaluation of functional properties of egg white obtained from pasteurized shell egg as ingredient in angel food cake. International Food Research Journal, 19(1): 303-308. |
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63. |
Voon, H.C, Bhat, R., Easa, A.M., Liong, M.T., & Karim, A.A. (2012). Effect of addition of halloysite nanoclay and SiO2 nanoparticles on barrier and mechanical properties of bovine gelatin films. Food and BioprocessTechnology, 5(5): 1766-1774. |
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64. |
Alkarkhi, A.F.M., Ramli, S.B., Yeoh, S.Y., & Easa, A.M. (2011). Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits. Food Chemistry, 129(2): 312-318. |
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65. |
Foo, W.T., Yew, H.S., Liong, M.T., & Azhar, M.E. (2011). Influence of formulations on textural, mechanical and structural breakdown properties of cooked yellow alkaline noodles. International Food Research Journal, 18(4): 1295-1301. |
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66. |
Lew, L.C., Bhat, R., Easa, A.M., & Liong M.T. (2011). Development of probiotic carriers using microbial transglutaminase-crosslinked soy protein isolate incorporated with agrowastes. Journal of the Science of Foodand Agriculture, 91(8): 1406-1415. |
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67. |
Lim, T.J., Easa, A.M., Karim, A.A., Bhat, R., & Liong, M.T. (2011). Development of soy-based cream cheese via the addition of microbial transglutaminase, soy protein isolate and maltodextrin. British Food Journal,113(9): 1147-1172. |
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68. |
Nopianti, R., Huda, N., Fazilah, A., Ismail, N., & Easa, A.M. (2011). Effect of different types of low sweetness sugar on physicochemical properties of threadfin bream surimi (Nemipterus spp.) during frozen storage. International Food Research Journal, 19(3): 1011-1021. |
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69. |
Nopianti, R., Huda, N., Ismail, N., Ariffin, F., & Easa, A.M. (2011). Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus spp) surimi during frozen storage. Journal of Food Science andTechnology. [DOI: 10.1007/s13197-011-0394-0] |
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70. |
Yeoh, S.Y., Alkarkhi, A.F.M., Ramli, S.B., & Easa, A.M. (2011). Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents. International Journal of Food Sciences and Nutrition, 62(4): 410-417. |
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71. |
Yew, S.E., Lim, T.J., Lew, L.C., Bhat, R., Mat-Easa, A., & Liong, M.T. (2011). Development of a probiotic delivery system from agrowastes, soy protein isolate, and microbial transglutaminase. Journal of FoodScience, 76(3): H108-H115. |
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72. |
Ramli, S., Ismail, N., Alkarkhi, A.F.M., & Easa, A.M. (2010). The use of principal component and cluster analysis to differentiate banana peel flours based on their starch and dietary fibre components. Tropical Life Science Research, 21(1): 91-100. |
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73. |
Wai, W.W., AlKarkhi, A.F.M., & Easa, A.M. (2010). Comparing biosorbent ability of modified citrus and durian rind pectin. Carbohydrate Polymers, 79(3): 584-589. |
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74. |
Wai, W.W., Alkarkhi, A.F.M., & Easa, A.M. (2010). Effect of extraction conditions on yield and degree of esterification of durian rind pectin: An experimental design. Food and Bioproducts Processing, 88(2-3): 209-214. |
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75. |
Abbas, F.M.A., Saifullah, R. & Azhar, M.E. (2009). Assessment of physical properties of ripe banana flour prepared from two varieties: Cavendish and Dream banana. International Food ResearchJournal, 16: 183-189. |
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76. |
Abbas, F.M.A., Saifullah, R., & Azhar, M.E. (2009). Differentiation of ripe banana flour using mineral composition and logistic regression model. International Food Research Journal, 16: 83-87. |
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77. |
Alkarkhi, A.F.M., Ahmad, A., & Easa, A.M. (2009). Assessment of surface water quality of selected estuaries of Malaysia: Multivariate statistical techniques. Environmentalist, 29(3): 255-262. |
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78. |
Alkarkhi, A.F.M., Ismail, N., Ahmed, A., & Easa, A.M. (2009). Analysis of heavy metal concentrations in sediments of selected estuaries of Malaysia - A statistical assessment. Environmental Monitoring andAssessment, 153(1-4): 179-185. |
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79. |
Alkarkhi, A.F.M., Ramli, S.B., & Easa, A.M. (2009). Application of multivariate statistical techniques for differentiation of ripe banana flour based on the composition of elements. International Journal of Food Sciences and Nutrition, 60(4): 116-125. |
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80. |
Biglari, F., AlKarkhi, A.F.M., & Easa, A.M. (2009). Cluster analysis of antioxidant compounds in dates (Phoenix dactylifera): Effect of long-term cold storage. Food Chemistry, 112(4): 998-1001. |
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81. |
Fung, W.Y., Woo, Y.P., Wan-Abdullah, W.N., Ahmad, R., Easa, A.M., & Liong, M.T. (2009). Benefits of probiotics: Beyond gastrointestinal health. Milchwissenschaft, 64(1): 17-21. |
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82. |
Gan, C.Y., Alkarkhi, A.F.M., & Easa, A.M. (2009). Using response surface methodology to optimize process parameters and cross-linking agents for production of combined-cross-linked bovine serum albumin gels. Journal of Bioscience and Bioengineering, 107(4): 366-372. |
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83. |
Gan, C.Y., Cheng, L.H., Azahari, B., & Easa, A.M. (2009). In-vitro digestibility and amino acid composition of soy protein isolate cross-linked with microbial transglutaminase followed by heating with ribose. International Journal of Food Sciences and Nutrition, 60(7): 99-108. |
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84. |
Gan, C.Y., Cheng, L.H., & Easa, A.M. (2009). Assessment of cross-linking in combined cross-linked soy protein isolate gels by microbial transglutaminase and Maillard reaction. Journal of Food Science, 74(2): C141-C146. |
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85. |
Gan, C.Y., Cheng, L.H., Phuah, E.T., Chin P.N., AlKarkhi, A.F.M., & Easa, A.M. (2009). Combined cross-linking treatments of bovine serum albumin gel beadlets for controlled-delivery of caffeine. Food Hydrocolloids, 23(5): 1398-1405. |
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86. |
Gan, C.Y., Latiff, A.A., Cheng, L.H., & Easa, A.M. (2009). Gelling of microbial transglutaminase cross-linked soy protein in the presence of ribose and sucrose. Food Research International, 42(10), 1373-1380. |
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87. |
Gan, C.Y., Ong, W.H., Wong, L.M., & Easa, A.M. (2009). Effects of ribose, microbial transglutaminase and soy protein isolate on physical properties and in-vitro starch digestibility of yellow noodles. LWT - Food Science and Technology, 42(1): 174-179. |
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88. |
Goh, T.B., Liong, M.T., & Easa, A.M. (2009). Using soy protein isolate/glucose edible films to protect fish oil from lipid oxidation. Asian Journal of Food Agro-Industry, 2(3): 342-350. |
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89. |
Liong, M.T., Easa, A.M., Lim, P.T., & Kang, J.Y. (2009). Survival, growth characteristics and bioactive potential of Lactobacillus acidophilus in a soy-based cream cheese. Journal of the Science of Food andAgriculture,89(8): 1382-1391. |
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90. |
Ramli, S., Alkarkhi, A.F.M., Yeoh, S.Y., & Easa, A.M. (2009). Utilization of banana peel as a functional ingredient in yellow noodle. Asian Journal of Food Agro-Industry, 2(3): 302-310. |
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91. |
Ramli, S., Alkarkhi, A.F.M., Shin Yong, Y., Min-Tze, L., & Easa, A.M. (2009). Effect of banana pulp and peel flour on physicochemical properties and in vitro starch digestibility of yellow alkaline noodles. InternationalJournal of Food Sciences and Nutrition, 60(4): 326-340. |
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92. |
Ramli, S.B., Alkarkhi, A.F.M., Yong, Y.S., & Easa, A.M. (2009). The use of principle component and cluster analyses to differentiate banana pulp flours based on starch and dietary fiber components. InternationalJournal of Food Sciences and Nutrition, 60(4): 317-325. |
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93. |
Saifullah, R., Abbas, F.M.A., Yeoh, S.Y., & Azhar, M.E. (2009). Utilization of green banana flour as a functional ingredient in yellow noodle. International Food Research Journal, 16: 373-379. |
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94. |
Wai, W.W., Alkarkhi, A.F.M., & Easa, A.M. (2009). Optimization of pectin extraction from durian rind (Durio zibethinus) using response surface methodology. Journal of Food Science, 74(8): C637-C641. |
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95. |
Wong, W.W, Lim, T.J, Ho, C.K., & Azhar, M.E. (2009). Effects of enzyme treatments on physical properties of durian aril and rind slurries. Journal of Tropical Agriculture and Food Science,37(1): 23-31. |
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96. |
Woo, Y.P., Fung, W.Y., Easa, A.M., & Liong, M.T. (2009). Probiotic-fermented soyfoods: Benefits and enhanced bioactivities. Acta Alimentaria, 38(3): 381-391. |
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97. |
Abbas Alkarkhi, F.M., Ismail, N., & Easa, A.M. (2008). Assessment of arsenic and heavy metal contents in cockles (Anadara granosa) using multivariate statistical techniques. Journal of Hazardous Materials,150(3): 783-789. |
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98. |
Abbas, F.M.A., Ahmad, A., Ismail, N., Easa, A.M., & Omar, K. (2008). Assessment of surface water through multivariate analysis. Journal of Sustainable Development, 1(3): 27-33. |
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99. |
Abbas, F.M.A., & Easa, A.M. (2008). Comparing discriminant analysis and logistic regression model as a statistical assessment tools of arsenic and heavy metal contents in cockles. Journal of SustainableDevelopment, 1(2): 102-106. |
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100. |
Abbas, F.M.A., Foroogh, B., Liong, M.T., & Easa, A.M. (2008). Multivariate statistical analysis of antioxidant in dates (Phoenix dactylifera). International Food Research Journal, 15(2): 193-200. |
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101. |
Alkarkhi, A.F.M., Ahmad, A., Ismail, N., & Easa, A.M. (2008). Multivariate analysis of heavy metals concentrations in river estuary. Environmental Monitoring and Assessment. 143(1-3): 179-186. |
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102. |
Biglari, F., AlKarkhi, A.F.M., & Easa, A.M. (2008). Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits from Iran. Food Chemistry,107(4): 1636-1641. |
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103. |
Gan, C.Y., Cheng, L.H., & Easa, A.M. (2008). Evaluation of microbial transglutaminase and ribose cross-linked soy protein isolate-based microcapsules containing fish oil. Innovative Food Science and EmergingTechnologies,9(4): 563-569. |
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104. |
Gan, C.Y., Cheng, L.H., & Easa, A.M. (2008). Physicochemical properties and microstructures of soy protein isolate gels produced using combined cross-linking treatments of microbial transglutaminase and Maillard cross-linking. Food Research International,41(6): 600-605. |
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105. |
Ng, K.H., Lye, H.S., Easa, A.M, & Liong, M.T. (2008). Growth characteristics and bioactivity of probiotics in tofu-based medium during storage. Annals of Microbiology, 58(3): 477-487. |
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106. |
Siti Maznah, K., Baharin, A., Hanafi, I., Easa, A.M., & Mas Rosmal Hakim, M.H. (2008). Effect of acid treatment on extractable protein content, crosslink density and tensile properties of natural rubber latex films. Polymer testing,27(7): 823-826. |
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107. |
Siti Maznah, K., Baharin, A., Hanafi, I., Easa, A.M., & Mas Rosmal Hakim, M.H. (2008). Effect of soaking in potassium hydroxide solution on the curing, tensile properties and extractable protein content of natural rubber latex films. Polymer Testing,27(8): 1030-1016. |
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109. |
Wong, W.W., Abbas, F.M.A., Liong, M.T., & Easa, A.M. (2008). Modification of durian rind pectin for improved biosorbent ability. International Food Research Journal, 15 (3): 1-3. |
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110. |
Lo, W.M., Chua, L.S.T., Al-Kharkhi, A.F., & Azhar, M.E. (2007). Evaluation of freeze-concentrated sugar-cane juice. Journal of Tropical Agriculture and Food Science, 35: 121-129. |
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111. |
Zaidul, I.S.M., & Easa, A.M. (2004). Production of fructooligosaccharides (FOS) syrup from sucrose using Aspergillus niger ATCC 20611. Journal of Food Technology, 2: 161-165. |
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112. |
Beng, G.T., Cheah, P.B., & Easa, A.M. (2003). Enhancement of soy protein isolate films properties by using the Maillard reactions and curing treatments. Asean Food Journal, 12: 149-157. |
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113. |
Soo, W.K., & Easa, A.M. (2003). Comparing physical properties of retort-resistant glucono-δ-lactone tofu treated with commercial transglutaminase enzyme
or low levels of glucose. LWT – Food Science andTechnology,36: 643-646. |
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114. |
Kaye, Y.K., Ismail, N., & Easa, A.M. (2001). Reducing weight loss of retorted soy protein tofu by using glucose and microwave pre heating treatments. International Journal of Food Science and Technology,36: 387-392. |
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115. |
Hui, L.K., Easa, A.M., Ismail, N. (2000). Effects of thermal treatments on texture of soy protein isolate tofu. Journal of Food Processing and Preservation, 24: 275-286. |
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116. |
Peng, L.K., Ismail, N., & Easa, A.M. (2000). Effects of reducing sugars on texture of thermally processed soy protein isolate-glucono-δ-lactone gels. Journal of Food Science and Technology, 37: 188-190. |
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117. |
Karim, A.A., Ping, Y.P., Easa, A.M., & Guruprasad, S. (1999). Effect of carrageenan on yield and properties of tofu. Food Chemistry, 66: 159-165. |
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118. |
Easa, A.M., Armstrong, H.J., Mitchell, J.R., Hill, S.E., Harding, S.E., & Taylor, A.J. (1996). Maillard induced complexes of bovine serum albumin - A dilute solution study. International Journal of BiologicalMacromolecules, 18: 297-301. |
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119. |
Easa, A.M., Hill, S.E., Mitchell, J.R., & Taylor, A.J. (1996). Bovine serum albumin gelation as a result of the Maillard reaction. Food Hydrocolloids, 10: 199-202. |