Professor Madya Dr. Wolyna Binti Pindi
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.
Contact Information
Academic Department
Fakulti Sains Makanan Dan Pemakanan, UMS
Appointed Department
Fakulti Sains Makanan Dan Pemakanan, UMS
Education
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
Research Collaborators
Research
Projects
25
Active
6
Grants
RM 2,356,342.97
Research Interests & Expertise
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
Publications
Total Publications by Year
NOTE: N/A = Data not available, 0 = Data not completed
Scopus Metrics
Scopus ProfileDocuments
39
H-Index
14
Citations
846
Affiliation
Universiti Malaysia Sabah
Research listing
Current Research Projects
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
Publications listing
NOTE: PUBLICATION DATA FOR THE LAST 3 YEARS WILL BE DISPLAYED
Showing 11 to 20 of 39 entries
Jumardi Bin Roslan , Norliyana Binti Aris , Wolyna Binti Pindi , Rovina Kobun , Sylvester Bin Mantihal (2025), Effect Of K-carrageenan Film Enriched With Limonene Extract And Curcumin As An Indicator Of Freshness
Ahmad Hazim Bin Abdul Aziz , Jumardi Bin Roslan , Mohd Azrie Bin Awang , Siti Faridah Binti Mohd Amin , Norliza Binti Julmohammad , Hasmadi Bin Mamat , Wolyna Binti Pindi (2025), Solubility Modeling Of Sabah Green Robusta Coffee (coffea Canephora) Bean Oil Extracted Using Supercritical Carbon Dioxide
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
Wolyna Binti Pindi , Sylvester Bin Mantihal , Jumardi Bin Roslan , Rovina Kobun (2025), Effect Of ?-carrageenan Film Enriched With Limonene Extract And Curcumin As An Indicator Of Freshness
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
Dk Rafidzah Binti Ak Mohiddin , Sylvester Bin Mantihal , Aizul Azri Bin Azizan , Wolyna Binti Pindi , Shalawati @ Salwa Bte Ibrahim , Dynatalie Delicious , Hasmadi Bin Mamat , Leoneeta Rozwen Binti Hassan , Dg.khairunisa Binti Ahmad Sapawi (2025), Indigenous Flavors: The Development Of Liposu Sauce For Modern Culinary Use
Sylvester Bin Mantihal , Wolyna Binti Pindi , Patricia @ Patricia Clementina Matanjun , Ramlah George @ Mohd. Rosli , Hasmadi Bin Mamat (2025), Effects Of Palm Stearin And Seaweed Powder (kappaphycus Alvarezii) On The Quality Of Reduced-fat Chicken Sausages
Hasmadi Bin Mamat , Norazlina Binti Mohammad Ridhwan , Ahmad Hazim Bin Abdul Aziz , Rovina Kobun , Fan Hui Yin , Sylvester Bin Mantihal , Wolyna Binti Pindi , Jumardi Bin Roslan (2025), Composite Flour As An Innovative Food Ingredient In Bakery Products: A Review
Wolyna Binti Pindi , Nurul Huda (2024), Enhancing Meat Product Quality: Exploring The Effects Of Additives On Myofibrillar Protein Functionality
Ahmad Hazim Bin Abdul Aziz , Wolyna Binti Pindi , Hasmadi Bin Mamat , Jumardi Bin Roslan (2024), Unveiling The Potential Applications Of Plant By-products In Food – A Review