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
Rovina Kobun , Wolyna Binti Pindi , Sylvester Bin Mantihal , Wahidatul Husna Zuldin (2025) , Purple Power: Unleashing The Vibrant Potential Of Red Cabbage Anthocyanins In Functional Food Packaging Systems
Hasmadi Bin Mamat , Dynatalie Delicious , Sylvester Bin Mantihal , Aizul Azri Bin Azizan , Dk Rafidzah Binti Ak Mohiddin , Dg.khairunisa Binti Ahmad Sapawi , Leoneeta Rozwen Binti Hassan , Wolyna Binti Pindi , Shalawati @ Salwa Bte Ibrahim (2025) , Indigenous Flavors: The Development Of Liposu Sauce For Modern Culinary Use
Wolyna Binti Pindi , Nurul Huda (2025) , Enhancing Meat Product Quality: Exploring The effects Of additives On myofibrillar Protein Functionality
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
Hasmadi Bin Mamat , Jumardi Bin Roslan , Wolyna Binti Pindi , Norazlina Binti Mohammad Ridhwan , Rovina Kobun , Fan Hui Yin , Sylvester Bin Mantihal , Ahmad Hazim Bin Abdul Aziz (2025) , Composite Flour As An Innovative Food Ingredient In Bakery Products: A Review
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
Jumardi Bin Roslan , Wolyna Binti Pindi , Hasmadi Bin Mamat , Ahmad Hazim Bin Abdul Aziz (2024) , Quality Characteristics Of Cookies Made With Red Rice Flour Composite Flour Kirmizi Pirinç Unu Karisimiyla Yapilan Kurabiyelerin Kalite Özellikleri
Wolyna Binti Pindi (2024) , Improving Functionality Of Myofibrillar Protein: A Comparative Study On Fat Types On The Resulting Gelling And Microstructure Properties
Norazlina Binti Mohammad Ridhwan , Rovina Kobun , Wolyna Binti Pindi , Ahmad Hazim Bin Abdul Aziz , Hasmadi Bin Mamat (2024) , Utilizing Seaweeds For Food Production And Applications: A Comprehensive Review Of Kappaphycus Alvarezii
Jumardi Bin Roslan , Wolyna Binti Pindi , Ahmad Hazim Bin Abdul Aziz , Rovina Kobun , Hasmadi Bin Mamat (2024) , Unveiling The Potential Applications Of Plant By-products In Food – A Review
