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
14
Citations
765
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 11 to 20 of 37 entries
Wolyna Binti Pindi (2025) , Development Of Duckweed (lemna Minor)-based Cracker With Enhanced Protein And Fibre Content
Rovina Kobun , Hasmadi Bin Mamat , Wolyna Binti Pindi , Norazlina Binti Mohammad Ridhwan , Ahmad Hazim Bin Abdul Aziz (2025) , Innovative Uses Of Tapioca (manihot Esculenta Crantz) Flour And Starch In Food Products – A Review
Rovina Kobun , Wolyna Binti Pindi , Jumardi Bin Roslan , Sylvester Bin Mantihal , Norliyana Binti Aris (2025) , Effect Of K-carrageenan Film Enriched With Limonene Extract And Curcumin As An Indicator Of Freshness
Patricia @ Patricia Clementina Matanjun , Hasmadi Bin Mamat , Sylvester Bin Mantihal , Ramlah George @ Mohd. Rosli , Wolyna Binti Pindi (2025) , Effects Of Palm Stearin And Seaweed Powder (kappaphycus Alvarezii) On The Quality Of Reduced-fat Chicken Sausages
Md Jahurul Haque Akanda , Wolyna Binti Pindi (2025) , Functional And Rheological Properties Of Myofibrillar Protein–refined Palm Oil Gel As A Fat Substitute In Low-fat Sausage
Sylvester Bin Mantihal , Patricia @ Patricia Clementina Matanjun , Wolyna Binti Pindi , Ramlah George @ Mohd. Rosli (2025) , Duckweed Protein: Extraction, Modification, And Potential Application
Wolyna Binti Pindi , Nurul Huda (2024) , Enhancing Meat Product Quality: Exploring The Effects Of Additives On Myofibrillar Protein Functionality
Wolyna Binti Pindi (2024) , Leftover Coconut Pulp: An Alternative For Dietary Fibre Glutenfree Products
Norazlina Binti Mohammad Ridhwan , Ahmad Hazim Bin Abdul Aziz , Hasmadi Bin Mamat , Rovina Kobun , Jumardi Bin Roslan , Wolyna Binti Pindi (2024) , Quality Characteristics Of Cookies Made With Red Rice Flour Composite Flour
Wolyna Binti Pindi , Ramlah George @ Mohd. Rosli (2024) , The Effects Of Polod (arenga Undulatifolia) Powder Towards Physicochemical Properties And Sensory Attributes Of Chicken Patties
