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 21 to 30 of 39 entries
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
Hasmadi Bin Mamat , Wolyna Binti Pindi , Nor Qhairul Izzreen Binti Mohd Noor (2024), Gluten Free Alternative: Quality And Antioxidant Activity Of Mulberry (morus Alba) Bread
Suryani Binti Saallah , Jumardi Bin Roslan , Wolyna Binti Pindi (2024), Isolation And Characterization Of Nanocellulose From Banana Peels Via A One-pot Hydrolysis System Using The Taguchi Method
Rovina Kobun , Wolyna Binti Pindi , Ahmad Hazim Bin Abdul Aziz , Hasmadi Bin Mamat , Norazlina Binti Mohammad Ridhwan (2024), Utilizing Seaweeds For Food Production And Applications: A Comprehensive Review Of Kappaphycus Alvarezii
Jumardi Bin Roslan , Ahmad Hazim Bin Abdul Aziz , Wolyna Binti Pindi , Hasmadi Bin Mamat , Rovina Kobun (2024), Unveiling The Potential Applications Of Plant By-products In Food – A Review
Wolyna Binti Pindi , Nurul Huda (2024), Enhancing Meat Product Quality: Exploring The Effects Of Additives On Myofibrillar Protein Functionality
Wolyna Binti Pindi , Ramlah George @ Mohd. Rosli (2024), The Effects Of Polod (arenga Undulatifolia) Powder Towards Physicochemical Properties And Sensory Attributes Of Chicken Patties
Wolyna Binti Pindi , Sylvester Bin Mantihal , Rovina Kobun (2024), The Influence Of Etlingera Coccinea On The Sensory Acceptability And Microbial Safety Of Dusun Fermented Fish
Wolyna Binti Pindi (2024), Jackfruit Seed As Flour Alternative In Cookies: A Consumer Acceptability Study
Wolyna Binti Pindi , Sylvester Bin Mantihal (2024), Impact Of Bamboo Shoot Powders On The Quality Attributes Of Cassava-based Crackers