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 31 to 37 of 37 entries
Wolyna Binti Pindi , Md Jahurul Haque Akanda (2024) , Improving Functionality Of myofibrillar Protein: A comparative Study On fat Types On the resulting Gelling And microstructure Properties
Siti Faridah Binti Mohd Amin , Wolyna Binti Pindi , Hasmadi Bin Mamat , Nor Qhairul Izzreen Binti Mohd Noor (2023) , The Characteristic Of Whole Wheat Bread Supplemented With Roselle (hibiscus Sabdariffa) Powder
Wolyna Binti Pindi , Noorakmar Binti Ab. Wahab , Norliza Binti Julmohammad (2023) , Physicochemical And Sensory Properties Of Bahulu And Chocolate Mousse Developed From Canned Pulse And Vegetable Liquids
Patricia @ Patricia Clementina Matanjun , Sylvester Bin Mantihal , Wolyna Binti Pindi (2023) , The Influence Of Utilizing Red Tropical Kappaphycus Alvarezii Gel As A Fat Substitute On The Quality Of Chicken Patties
Wolyna Binti Pindi , Noorakmar Binti Ab. Wahab , Jumardi Bin Roslan , Suryani Binti Saallah (2023) , Banana Biomass Waste: A Prospective Nanocellulose Source And Its Potential Application In Food Industry – A Review
Wolyna Binti Pindi , Noorakmar Binti Ab. Wahab , Nor Qhairul Izzreen Binti Mohd Noor (2023) , Effects Of Salt Reduction And The Inclusion Of Seaweed (kappaphycus Alvarezii) On The Physicochemical Properties Of Chicken Patties
Suryani Binti Saallah , Wolyna Binti Pindi , Mohd. Rosni Bin Sulaiman (2023) , Effect Of Enzymatic Hydrolysis Time On Antioxidant Activity Of Protein Hydrolysates From Sea Cucumber (holothuria Scabra)
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