Fakulti Sains Makanan Dan Pemakanan, UMS
Wolyna Pindi is an Associate Professor in the Faculty of Food Science and Nutrition at Universiti Malaysia Sabah. She received her MSc and PhD at the Universiti Kebangsaan Malaysia in Food Science (Meat Technology). Her work focuses on developing meat product with improved nutritional and technological properties, as well as protein gelation with emphasis on the structure and rheological properties.
Academic Department
Fakulti Sains Makanan Dan Pemakanan, UMS
Appointed Department
Fakulti Sains Makanan Dan Pemakanan, UMS
Doktor Falsafah (ph.d)
Universiti Kebangsaan Malaysia
2013
Sarjana Sains (sains Makanan)
Universiti Kebangsaan Malaysia
2004
Sarjana Muda Sains Dengan Kepujian Dalam Sains Makanan Dengan Pengurusan
Universiti Kebangsaan Malaysia
2001
Projects
25
Active
6
Grants
RM 2,356,342.97
Food And Nutrition Sciences - Food Analysis
Food And Nutrition Sciences - Food Chemistry
Food And Nutrition Sciences - Food Preservation
Food And Nutrition Sciences - Functional Food
Food Technology - Food Processing Technology
NOTE: N/A = Data not available, 0 = Data not completed
Documents
39
H-Index
14
Citations
824
Affiliation
Universiti Malaysia Sabah
Pengawetan makanan tradisional
Leader
2025 - 2025
Studies on humic acid, microbial formulation, animal manure compost and seedling size effects on growth and yield of pamelo and soursop gardens
Member
2024 - 2026
Elucidating the effects of ultrasonic-assisted enzymatic extraction and ultrafiltration system on the yield, physicochemical and functional properties of halal collagen from tilapia fish by products
Member
2024 - 2027
Characterization of cellulose nanocrystals extracted from sacha inchi and its application as a fat replacer in a meat-model system.
Leader
2024 - 2027
Characterization of the physical and chemical properties, and meaty flavour of protein hydrolysate from native hericium erinaceus and laetiporus sulphureus mushrooms by enzyme-assisted ultrasound.
Member
2023 - 2027
Effects of consumption of food fortified with duckweed on blood pressure in prehypertensive human subjects
Leader
2023 - 2026
NOTE: PUBLICATION DATA FOR THE LAST 3 YEARS WILL BE DISPLAYED
Showing 1 to 10 of 39 entries
Wolyna Binti Pindi , Jumardi Bin Roslan , Ahmad Hazim Bin Abdul Aziz , Mohd Sani Bin Sarjadi , Hasmadi Bin Mamat (2026) , Biofortified And Functional Rice: A Critical Review Of Nutritional Enhancement And Health Benefits
Norazlina Binti Mohammad Ridhwan , Wolyna Binti Pindi , Hasmadi Bin Mamat , Ahmad Hazim Bin Abdul Aziz (2026) , Characteristics Of Dabai (canarium Odontophyllum) Seed Fat Fractions Produced From Solvent Fractionation
Wolyna Binti Pindi , Jumardi Bin Roslan , Noor Atiqah Aizan Binti Abdul Kadir , Mohd Sani Bin Sarjadi , Hasmadi Bin Mamat (2026) , Biofortified And Functional Rice: A Critical Review Of Nutritional Enhancement And Health Benefits
Patricia @ Patricia Clementina Matanjun , Nor Qhairul Izzreen Binti Mohd Noor , Wolyna Binti Pindi , Hasmadi Bin Mamat , Ahmad Hazim Bin Abdul Aziz (2026) , The Impact Of Caulerpa Lentillifera Powder On The Textural And Sensory Qualities Of A Meat Analogue
Nurul Huda , Wolyna Binti Pindi (2025) , Enhancing Meat Product Quality: Exploring The effects Of additives On myofibrillar Protein Functionality
Wolyna Binti Pindi , Wahidatul Husna Zuldin , Sylvester Bin Mantihal , Rovina Kobun (2025) , Purple Power: Unleashing The Vibrant Potential Of Red Cabbage Anthocyanins In Functional Food Packaging Systems
Wolyna Binti Pindi (2025) , Development Of Duckweed (lemna Minor)-based Cracker With Enhanced Protein And Fibre Content
Hasmadi Bin Mamat , Norazlina Binti Mohammad Ridhwan , Ahmad Hazim Bin Abdul Aziz , Wolyna Binti Pindi , Rovina Kobun (2025) , Innovative Uses Of Tapioca (manihot Esculenta Crantz) Flour And Starch In Food Products – A Review
Wolyna Binti Pindi , Md Jahurul Haque Akanda (2025) , Functional And Rheological Properties Of Myofibrillar Protein–refined Palm Oil Gel As A Fat Substitute In Low-fat Sausage
Wolyna Binti Pindi , Hasmadi Bin Mamat (2025) , Effect Of Sacha Inchi Oil Press-cake (plukenetia Volubilis L.) On Physicochemical And Sensory Properties Of Reduced-fat Chicken Patties
Page 1 of 4
