Professor Madya Dr. Lee Jau Shya
Fakulti Sains Makanan Dan Pemakanan, UMS
Professor Madya Dr. Lee Jau Shya is a distinguished researcher at Fakulti Sains Makanan Dan Pemakanan, University Malaysia Sabah. Their research focuses on resistant starch physical measurement of food products.
As a member of Fakulti Sains Makanan Dan Pemakanan, they contribute significantly to the academic and research community at UMS through their expertise and dedication to advancing knowledge in their field.
Professor Madya Dr. Lee Jau Shya holds PhD in Food Technology from Universiti Sains Malaysia , among other qualifications, and has established themselves as a respected expert in their field.
Contact Information
Academic Department
Fakulti Sains Makanan Dan Pemakanan, UMS
Appointed Department
Fakulti Sains Makanan Dan Pemakanan, UMS
Education
Phd In Food Technology
Universiti Sains Malaysia
2004
Sarjana Muda Sains Makanan & Pemakanan
Universiti Kebangsaan Malaysia
1996
Research Collaborators
Research
Projects
36
Active
4
Grants
RM 2,830,381.72
Research Interests & Expertise
Food And Nutrition Sciences - Food Chemistry
Publications
Total Publications by Year
Scopus Metrics
Scopus ProfileDocuments
58
H-Index
22
Citations
1,403
Affiliation
Universiti Malaysia Sabah
Research listing
Current Research Projects
Nutrition label, nutrition claims & healthier choice logo a practical approach to food labeling according to malaysia food regulations
Leader
2025 - 2026
Effect of ultrasound-assisted enzymatic hydrolysis enhances ace-inhibitory and antioxidant activities of edible bird's nest co-product.
Member
2025 - 2027
Enhancing aquaculture knowledge among small-scale farmers through rakan akuakultur
Member
2024 - 2026
Process improvement and shelf-life determination of deep-fried tempeh chips.
Leader
2023 - 2026
Publications listing
NOTE: PUBLICATION DATA FOR THE LAST 3 YEARS WILL BE DISPLAYED
Showing 1 to 10 of 16 entries
Siew Chee Kiong , Lee Jau Shya , Jumardi Bin Roslan (2025), Effects Of Inulin And Xanthan Gum On The Physical, Digestibility, Sensory And Nutritional Properties Of Sugar-free Green Banana Flour Biscuit
Lee Jau Shya , Chan Pei Teng , Cahyo Budiman , Patricia @ Patricia Clementina Matanjun , Rossita Shapawi (2025), Valorisation Of Hybrid Grouper Bone Gelatine: Identification And In Silico Analysis Of Novel Ace-inhibitory And Antioxidant Peptides Obtained Via Ultrafiltration
Fan Hui Yin , Yanty Noorzianna Binti Abdul Manaf , Lee Jau Shya , Mohamad Norisham Bin Mohamad Rosdi (2025), Characterisation Of Mechanically-pressed Avocado Oil From Cultivars Grown In Sabah, Malaysia
Julian Ransangan , Lee Jau Shya , Siew Chee Kiong (2025), Effects Of Organic Acid Treatments On Selected Quality Parameters Of Green Mussels (perna Viridis) During Cold Storage
Siew Chee Kiong , Lee Jau Shya , Ho Ai Ling (2025), Physicochemical And Sensory Characteristics Of Corn Silk Enriched Bread Prepared Using Sponge Dough Method
Yanty Noorzianna Binti Abdul Manaf , Lee Jau Shya , Fan Hui Yin , Mohamad Norisham Bin Mohamad Rosdi (2025), Characterisation Of Mechanically-pressed Avocado Oil From Cultivars Grown In Sabah, Malaysia
Yanty Noorzianna Binti Abdul Manaf , Noor Atiqah Aizan Binti Abdul Kadir , Hasmadi Bin Mamat , Nur Hanisah Binti Azmi , Muhamad Hanif Bin Rawi , Lee Jau Shya (2025), Physicochemical Properties Of Pili (canarium Ovatum) Nut Oils Extracted Using Different Extraction Solvents
Lee Jau Shya , Yanty Noorzianna Binti Abdul Manaf , Siew Chee Kiong , Chan Pei Teng , Jumardi Bin Roslan , Ho Ai Ling (2025), Effects Of Inulin And Xanthan Gum On The Physical, Digestibility, Sensory And Nutritional Properties Of Sugar-free Green Banana Flour Biscuit
Sylvester Bin Mantihal , Ho Ai Ling , Lee Jau Shya (2024), Effect Of Inulin And Xanthan Gum On The Properties Of 3d Printed Tartary Buckwheat Paste
Lee Jau Shya , Suryani Binti Saallah , Jumardi Bin Roslan (2024), Effects Of Operating Parameters On Enzymatic Clarification Of Bambangan (mangifera Pajang) Juice Using Pectinase
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