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
6
Active
6
Grants
RM 580,318.00
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
38
H-Index
13
Citations
763
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 - 2026
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 37 entries
Hasmadi Bin Mamat , Mohd Sani Bin Sarjadi , Noor Atiqah Aizan Binti Abdul Kadir , Wolyna Binti Pindi , Jumardi Bin Roslan (2026) , Biofortified And Functional Rice: A Critical Review Of Nutritional Enhancement And Health Benefits
Hasmadi Bin Mamat , Wolyna Binti Pindi , Ahmad Hazim Bin Abdul Aziz , Jumardi Bin Roslan , Mohd Sani Bin Sarjadi (2026) , Biofortified And Functional Rice: A Critical Review Of Nutritional Enhancement And Health Benefits
Sylvester Bin Mantihal , Jumardi Bin Roslan , Rovina Kobun , Wolyna Binti Pindi (2025) , Effect Of ?-carrageenan Film Enriched With Limonene Extract And Curcumin As An Indicator Of Freshness
Wolyna Binti Pindi , Sylvester Bin Mantihal , Jumardi Bin Roslan , Norliyana Binti Aris , Rovina Kobun (2025) , Effect Of K-carrageenan Film Enriched With Limonene Extract And Curcumin As An Indicator Of Freshness
Wahidatul Husna Zuldin , Wolyna Binti Pindi , Sylvester Bin Mantihal , Rovina Kobun (2025) , Purple Power: Unleashing The Vibrant Potential Of Red Cabbage Anthocyanins In Functional Food Packaging Systems
Wolyna Binti Pindi , Nurul Huda (2025) , Enhancing Meat Product Quality: Exploring The effects Of additives On myofibrillar Protein Functionality
Wolyna Binti Pindi , Norazlina Binti Mohammad Ridhwan , Ahmad Hazim Bin Abdul Aziz , Hasmadi Bin Mamat , Rovina Kobun (2025) , Innovative Uses Of Tapioca (manihot Esculenta Crantz) Flour And Starch In Food Products – A Review
Ahmad Hazim Bin Abdul Aziz , Rovina Kobun , Fan Hui Yin , Sylvester Bin Mantihal , Jumardi Bin Roslan , Wolyna Binti Pindi , Norazlina Binti Mohammad Ridhwan , Hasmadi Bin Mamat (2025) , Composite Flour As An Innovative Food Ingredient In Bakery Products: A Review
Aizul Azri Bin Azizan , Wolyna Binti Pindi , Shalawati @ Salwa Bte Ibrahim , Dk Rafidzah Binti Ak Mohiddin , Leoneeta Rozwen Binti Hassan , Dynatalie Delicious , Dg.khairunisa Binti Ahmad Sapawi , Hasmadi Bin Mamat , Sylvester Bin Mantihal (2025) , Indigenous Flavors: The Development Of Liposu Sauce For Modern Culinary Use
Nor Qhairul Izzreen Binti Mohd Noor , Mohd Azrie Bin Awang , Wolyna Binti Pindi (2025) , Data-driven High-performance Liquid Chromatography Method For The Simultaneous Analysis Of Disodium Guanylate And Disodium Inosinate In Mushrooms
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