a z ha r m a t e a s a p ro f e s s o r d a t o ' d r · 2020. 10. 5. · c v u p d a t e d oc...

Professor Dato' DrAzhar Mat Easa

At 52, I am doing well I guess, i.e. struggling....

CV updated October 2020


Professor Dato’ DrAzhar Mat Easa,the nutrastrategist.Dr. Azhar was born on 13 April 1969 in Sg Bakap,Penang, Malaysia. Dr. Azhar obtained his �rstdegree of BSc. (Hons) in Food Sciences, from TheUniversity of Nottingham, England, in July 1992. Hethen pursued his studies to a higher level andobtained his Ph. D (Food Sciences), from the sameUniversity in September 1996. His thesis title was“Factors a�ecting Maillard induced gelation ofprotein-sugar system”.

Career:

From 18 October 1996 to 30 December 2003,Dr. Azhar served as a University lecturerbefore being promoted to Associate Professoron 31 December 2003, and to Professor on30 September 2009.

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Administrative posts held include ProgramChairman (Food Technology Program, 2001-2002), Deputy Dean (Academic and StudentDevelopment) 2003 to 2007, and brie�y in2009, Deputy Dean (Research andPostgraduates studies) 2010-2014, and brie�yagain in 2019. He served as Dean for the sameschool for �ve years (2014-2018). His current job functions include managingthe research and postgraduates a�air of theschool, lecturing, supervising of students inresearch, conducting research (mainly in theproduction of functional food and proteinfunction enhancement), consultants infunctional food and protein functionalities,refereeing and publication of scienti�c papersand writing scienti�c reports and scienti�carticles. Other past activities include sitting in theMalaysian Ministry of Health committee forFunctional Food (Codex CoordinatingCommittee on Functional Food Regulation forASIA), sitting in Penang State Governmentcommittee for Science and Technologyawareness program and promoting theunderstanding of integrated quality systemdevelopment of ASEAN agro-based foodindustries.

Subjects taught by Dr. Azhar include Introduction toFood Science and Technology, Food Commodity,Food Processing and Preservation, Biochemistry,Nutrition, Functional Foods, Thinking Skills,Persuasive Oral Presentation, and QualityManagement of Food.

https://app.designrr.io/projectHtml/603366?token=225264ba8a9afc49afef5b3dd5f7fa94&embed_fonts=

My original plan was to be a pharmacist...


Dr. Azhar is also involved actively in public services.Since 1997 he has been the consultant to variousconsultancy projects with Food and Nutritioncompanies dealing with food supplements andfunctional foods/beverages. He has been anInternational Speaker on various topics includingNutrition and Functional Food Science, Researchneeds of Small and Medium Enterprise of ASEAN,Halal Practice and many more. From the period of1997 to 2010 he has delivered scienti�c/educationaltalks to more than 20,000 people on The Science ofFunctional Foods and subjects related to qualitysystem in the ASEAN region (Malaysia, Thailand,Indonesia and Brunei). He has been active inhelping government agencies with up to dateknowledge of Food Science and continuingeducation; this agencies include The Ministry ofHealth and The Ministry of Defense. He had alsobeen appointed as a Governing Board Member ofan international certi�cation body dealing withquality management system certi�cation.

Dr. Azhar’s achievements inresearch have been featured invarious publications and in themedia, including TV3, BeritaHarian, The Star, Classic NationalRadio and numerous others.

Initially his research interest has been on proteinfunctionality (enhancement of protein functions bythe use of sugar-protein interactions and cross-linking agents) and then on development offunctional foods or ‘almost-illegalproducts”/ingredients (adding value to foods byconverting them to functional or health enhancingproducts). With the emphasis of the University onsustainability, he has somewhat redirected hisresearch theme towards “

” or . This has led to acommercialization of the research product called“Slimmee” currently on sales in the market(Nutrisanne.com: ). As ofJanuary 2020, he has supervised and graduatedmore than 10 PhD candidates.

Sustainability- ed-nnovative- anufacturing

LI M SLIM

Slimmee manufacturer


http://nutrisanne.com/

I believe, one day I will �nd my real talents if I keep doingthings I never know I could or should do...


5. Title: The use of various Hydrocolloids to enhancestructural integrity, texture and sensory propertiesof yellow noodles. Duration: December 31 , 2014 –December 31 , 2017 (3 years)

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Type: Research University Grant for Individual (RUI),Role: Principal researcher

6. Title: Studies on the physicochemical andmicrobiological properties of coconut water duringstorage, Duration: December 1 , 2014 – September30- 2015 (10 months)

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Type: Industrial External grant from Tetra PakSingapore, Role: Principal researcher

7. Title: Investigation on the e�ect of tea polyphenolextracts to digestion properties

1. The Best Softening and Shelf Life ExtensionSolution for Dodol Making Technology. 2018-2019, PPRN, Principal Investigator.

2. Structural enhancement of gluten-free freshrice �our noodles via cold-set glucono-delta-lactone gelation of selected plant proteins atlow level of application. September 2019-September 2021. FRGS. Principal researcher.

3. Title: In�uence of Polymer Phase-StructureFunction Proteins Complex on ExtractionBehavior of Biotechnological Products in NovelTunable Aqueous Polymer-Phase ImpregnatedResins Technology. Duration: November 2 ,2015 – October 31 , 2017 (2 years). Type:FRGS, Role: Co-researcher

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4. Title: A novel coconut water-based hydrogelhydration strategy for recovery and duringprolonged exercise in the heat, Duration: January1 , 2015 – December 31 , 2017 (3 years), Type:Sports grant, Role: Co-researcher

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Current and Past Researches


My greatest fear is having to do the same thingover and over again...


Duration: December 1 , 2013 – November 30, 2015(2 years), Type: FRGS, Role: Co-researcher

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11. Title: The Science of Young (Tender) and MatureCoconut Water. Duration: Jan 1 , 2012 – August 31 ,2013 (8 months), Type: External grant from Tetra PakSingapore, Role: Co-researcher

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8. Title: Studies on the physicochemical changes ofcoconut water during pre-UHT treatment.

Duration: December 1 , 2013 – March 31 , 2014 (7months), Type: Industrial External grant from TetraPak Singapore, Role: Principal researcher

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9. Title: Feasibility of salt-coating on noodles usingamylose starch technology: Salt-release pro�les,physicochemical and sensory evaluation, Duration:July 1 , 2013 – June 30, 2016 (3 years), Type: ERGS,Role: Principal researcher

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9. Title: Studies on the "fate" of sodiummetabisul�te in UHT treated coconut water

12.Title: Cultured haruan for functional food: fromsustainable aquaculture practices to novel foodprocessing. Duration: June 1 , 2011 – May 31 , 2013(3 years), Type: Research University Grant for Team(RUT), Role: Principal researcher

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Duration: July 1 , 2013 – March 31 , 2014 (9months), Type: Industrial External grant from TetraPak Singapore, Role: Principal researcher

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10. Title: Shelf Life and Vitamin C Evaluation ofCoconut Water. Duration: November 1 , 2012 – May31 , 2013 (7 months), Type: Industrial External grantfrom Tetra Pak Singapore, Role: Principal researcher

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Grant application is exciting. Writingmanuscripts, sucks!


Duration: March 15 2011 – December 31 , 2012 (19months), Type: Research University Grant forIndividual (RUI), Role: Principal researcher

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15. Title: Release pro�les of capsaicin from variousedible �lm strips. Duration: October 15 2007 –November 30, 2010 (3 years), Type: FRGS, Role:Principal researcher

14. Title: Assessing the use of ribose-inducedMaillard reaction as species identi�cation andfreshness indices of selected animal products.,Duration: November 1 , 2008 – June 30, 2011 (32months), Type: eSciencefund, Role: Principalresearcher

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16. Title: Interactions of soya protein,transglutaminase (Tgase) and ribose in a compositemodel system. Duration: December 1 , 2006 –November 30, 2009 (3 years), Type: eSciencefund,Role: Principal researcher

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Lam Xue Mei, Abdoreza Mohammadi Nafchi,Farzaneh Ghasemipour, Azhar Mat Easa, ShimaJafarzadeh, A.A. Al-Hassan (2020), Characterizationof pH sensitive sago starch �lms enriched withanthocyanin-rich torch ginger extract,

, XXInternational

Journal of Biological Macromolecules

Lubowa Muhammad, Shin Yong Yeoh, BoshraVarastegani, Azhar Mat Easa* (2020) E�ect of pre-gelatinized high amylose maize starch combinedwith Ca 2+-induced setting of alginate on thephysicochemical and sensory properties of rice �ournoodles, XX.

Hui-Ling Tan, Tan Thuan Chew, Azhar Mat Easa*(2020) E�ects of sodium chloride or salt substituteon rheological properties and water holdingcapacity of dough and hardness of noodles, Foodstructure, XX.

13. Title: Development of (ulamraja) enriched beef burger.

Cosmos caudatus

Publications


https://www.sciencedirect.com/science/journal/01418130

Sometimes, I just grab it and run beforethey realize their mistakes!


Eng Keng Seow, Tan Thuan Chew, LubowaMuhammad, Azhar Mat Easa* (2020) E�ects ofhoney types and heating treatment on the textural,thermal, mocrostructural and chemical propertiesof glutinous rice �our gels, Journal of TextureStudies, 1-8.

Yeoh Shin Yong, Lubowa Muhammad, Tan ThuanChew, Maizura Murad, Azhar Mat Easa* (2020) Theuse of salt-coating to improve textural, mechanical,cooking and sensory properties of air-dried yellowalkaline noodles, Food Chemistry, 333.

A.K. Mohd Omar*, T.L Tengku Norsalwani, M.S.Asmah, Z.Y. Badrulhisham, Azhar Mat Easa, FatehahMohd Omar, Md. Sohrab Hossain, M.H. Zuknik, N.A.Nik Norulaini (2018) Implementation of thesupercritical carbon dioxide technology in oil palmfresh fruits bunch sterilization: A review, Journal ofCO2 Utilization 25 (205-215)

Hui Ling Tan, Tan Thuan Chew, Azhar Mat Easa*(2020) The use of selected hydrocolloids and saltsubstitute on structural integrity, texture, sensoryproperties, and shelf life of fresh no salt wheatnoodles, Food Hydrocolloids, 108.

Wah-Kang Chong, Sook-Yun Mah, Azhar Mat Easa,Thuan-Chew Tan (2019) Thermal inactivation oflipoxygenase in soya bean using superheated steamto produce low beany �avour soya milk, J Food SciTechnol , pages 4371–4379. 56

Eng-Keng Seow, Chee-Yuen Gan, Thuan-Chew Tan,Lai Kuan Lee, Azhar Mat Easa* (2019) In�uence ofhoney types and heating treatment on therheological properties of glutinous rice �our gels, JFood Sci Technol, 56(4):2105–2114

Boshra Varastegani, Muhammad Lubowa, JOSÉANTÓNIO TEIXEIRA and Azhar Mat Easa (2019)Storage Stability of Spray Dried Nigella Sativa(Ranunculaceae family) Instant Beverage Powder:E�ect of Carrier Agents on the Physicochemical,Phenolic Compounds and Antioxidant Properties,Current Research in Nutrition and Food Science, Vol.07, No. (3).

Moses Ojukwu, Joo Shun Tan, Azhar Mat Easa*(2020) Cooking, textural and mechanical propertiesof rice �our-soy protein isolate noodles preparedusing combined treatments of microbialtransglutaminase and glucono-delta-lactone,Journal of Food Science, 85 (9), 2720-2727..


I am real. My name, titles are probably not!


Seow Eng Keng, Azhar Mat Easa, Ahmad Munir CheMuhamed, Cheong-Hwa Ooi and Tan* Thuan Chew(2017) Composition and physicochemical propertiesof fresh and freeze-concentrated coconut (Cocosnucifera) water, J.Agrobiotech., Vol 8(1), pp 13-24.

Liang, L. C., Zzaman*, W., Yang, T. A. and Easa, A. M.,(2018) E�ect of conventional and superheatedsteam roasting on the total phenolic content, total�avonoid content and DPPH radical scavengingactivities of black cumin seeds, Pertanika J. Trop.Agric. Sci. 41 (2): 663 – 676.

Abbas* F.M. Alkarkhi, Nik Aisyah Nik Muhammad,Wasin A. A. Alqaraghuli, Yusri Yusup, Azhar MatEasa, Nurul Huda (2017) An investigation of foodquality and oil stability indices of muruku by clusteranalysis and discriminant analysis, InternationalJournal on Advanced Science EngineeringInformation Technology, vol 7, No 6, p 2279-2285.

Rasha Musa Osman Elawad, Tajul* A Yang, AzharMat Easa (2017) Chemical composition, volume andspeci�c volume of superheated steam andconventional oven baked bread, InternationalJournal of Food Science and Nutrition, vol 2 (6),pp91-94.

Khairy, H.L., Saadoon, A.F., Zzaman*, W., Yang, T.A.and Easa, A.M. (2018) Identi�cation of �avorcompounds in rambutan seed fat and its mixturewith cocoa butter determined by SPME-GCMS,Journal of King Saud University-Science,

, 316-323.Volume 30,

Issue 3

Muhammad Lubowa, Shin Y Yeoh and Azhar MEasa* (2018) Textural and physical properties ofretort processed rice noodles: In�uence of chillingand partial substitution of rice �our withpregelatinized high-amylose maize starch, FoodScience and Technology International 24(6) 476–486.

Hui-Ling Tan, Thuan-Chew Tan & Azhar Mat Easa*(2018) The use of selected hydrocolloids to enhancecooking quality and hardness of zero-salt noodlesInternational Journal of Food Science andTechnology, 53, 1603–1610.

Hui-Ling Tan, Thuan-Chew Tan & Azhar Mat Easa*(2018) Comparative study of cooking quality,microstructure, and textural and sensory propertiesbetween fresh wheat noodles prepared usingsodium chloride and salt substitutes, LWT - FoodScience and Technology, 97 (396-403).


https://www.sciencedirect.com/science/journal/10183647/30/3

The secret to success is thinking and acting out of the box, orsimply thinking and acting dangerously!


Reihani, S.F.S., Tan, T.C., & Easa*, A.M. (2016).Utilization of lyophilized Cosmos caudatus extractas additive in green tea bag to improve its totalphenolic contents, antioxidant capacity,physicochemical and sensory properties, 3(4): 1485-1491.

Varastegani, B., Zzaman*, W., Harivaindaran, K.V.,Yang, T.A., Lee, L.K., Abdullah W.N.W. and Easa, A.M.(2017) E�ect of carrier agents on chemicalproperties and sensory evaluation of spray driedNigella sativa, Cyta Journal of Food, 15:3, 448-456.

Tan, T.C., Cheng, L.H., Bhat, R., Rusul, G., & Easa, A.M.(2015). E�ectiveness of ascorbic acid and sodiummetabisul�te as anti-browning agent andantioxidant on green coconut water (Cocos nucifera)subjected to elevated thermal processing.

, : 631-637.International Food Research Journal 22

Liew, C.Y., Zzaman*, W., Akanda, M.J.H., Yang, T.A.and Easa, A.M. (2017) In�uence of superheatedsteam cooking on proximate, fatty acid pro�le andamino acid composition of cat�sh (Clariasbatrachus) �llets, Turkish Journal of Fisheries andAquatic Sciences, 17: 935-943.

Zzaman*, W., Issara, U., Easa, A.M. and Yang, T.A.(2017) Exploration on the thermal behavior, solid fatcontent and hardness of rambutan fat extractedfrom rambutan seeds as cocoa butter replacer,International Food Research Journal. 4(6): 2408-2413.

Tan, T.C., Ho, S.C., Chong, S.M., & Easa*, A.M. (2017).Salt release from yellow alkaline noodles.International Food Research Journal, 24(1): 318-326.

Reihani, S.F.S., Tan, T.C., Alkarkhi, A.F.M., & Easa*,A.M. (2017). Total phenolic content and antioxidantactivity of Ulam Raja (Cosmos caudatus) andquanti�cation of its selected marker compounds:E�ect of extraction. International Journal of FoodProperties, VOL. 20, NO. 2, 260–270.

Tan, T.C., Phatthanawiboon, T., & Easa*, A.M. (2016).Quality, textural, and sensory properties of yellowalkaline noodles formulated with salted duck eggwhite. Journal of Food Quality, 39 (2016) 342–350.

A�andi, N., Zzaman*, W., Yang, T.A., and Easa, A.M.(2017) Production of Nigella sativa beverage powderunder foam mat drying using egg albumen as afoaming agent. Beverages, 3(1), 9.

Abdul Khalil*, H.P.S., Chaturbhuj K., S., Tye, Y.Y., Lai,T.K., Easa, A.M., Rosamah, E., Fazita, M.R.N., Syakir,M.I., Adnan, A.S., Fizree, H.M., Aprilia, N.A.S., andBanerjee, A. (2017) Seaweed based sustainable �lmsand composites for food and pharmaceuticalapplications: A review, Renewable and SustainableEnergy Reviews, 77, 353-362.

Zzaman*, W., Bhat, R. Yang, T.A. and Easa, A.M.(2017) In�uences of superheated steam roasting onchanges in sugar, amino acid and �avor activecomponents of cocoa bean (Theobroma cacao),Journal of the Science of Food and Agriculture,97(13), 4429-4437.


I don't know, but I think I know. I think.


Samira, S., Tan, T.C., & Easa, A.M. (2014). E�ect ofribose-induced Maillard reaction on physical andmechanical properties of bovine gelatin �lmsprepared by oven drying.

, : 269-276.International Food

Research Journal 21

Tan, B.H., & Easa, A.M. (2014). Physicochemicalproperties and composition of Snakehead �sh( ) whole �llet powder prepared withpre-�lleting freezing treatments.

, : 1255-1260.

Channa striatus International Food

Research Journal 21

Foo, W.T., Liong, M.T., & Easa, A.M. (2013). Texturaland structural breakdown properties of selectedhydrocolloid gels, , :401-408.

Food Research International 52

Tan, T.C., Foo, W.T., Liong, M.T., & Easa, A.M. (2015).Comparative assessment of dynamic oscillatorymeasurements on network development andmechanical spectra of gelatine or gellan in maizestarch–egg white composite gels.

, :93-101.Food

Hydrocolloids 45

Tan, T.C., Cheng, L.H., Bhat, R., Rusul, G., & Easa, A.M.(2014). Composition, physicochemical propertiesand thermal inactivation kinetics of polyphenoloxidase and peroxidase from coconut (Cocosnucifera) water obtained from immature, matureand overly-mature coconut. , :121-128.

Food Chemistry 142

Tan, T.C., Foo, W.T., Liong, M.T., & Easa, A.M. (2014).Comparative assessment of rheological propertiesof gelatin or gellan in maize starch – egg whitecomposite gels.

, : 311-322.Journal of King Saud University –

Science 26Li, L.Y., Tan, T.C., Liong, M.T., & Easa, A.M. (2014).Preparation and evaluation of chili powder-enrichedlayered noodles.

, 59: 566-571.LWT - Food Science and

Technology

Ng, K.F., Abbas, F.M.A., Tan, T.C., & Easa, A.M. (2014).Physicochemical, pasting and gel textural propertiesof wheat-ripe Cavendish banana composite �ours.


Al-Saadi, J.M., Easa, A.M., & Deeth, H.C. (2013). E�ectof lactose on cross-linking of milk proteins duringheat treatments.

, (1): 1-6.International Journal of Dairy

Technology 66

Reihani, S.F.S., Tan, T.C., Huda, N., & Easa, A.M.(2014). Frozen storage stability of beef pattiesincorporated with extracts from ulam raja leaves( ). , : 17-23.Cosmos caudatus Food Chemistry 155

Tan, T.C., Foo, W.T., Liong, M.T., & Easa, A.M. (2015).Comparative assessment of textural properties andmicrostructure of composite gels prepared fromgelatine or gellan with maize starch or/and eggwhite.

, : 592-604.International Journal of Food Science and

Technology 50


If everybody avoids it, I will rush in...


Jawad, A.H., Alkarkhi, A.F.M., Jason, O.C., Easa, A.M.,& Nik Norulaini, N.A. (2013). Production of the lacticacid from mango peel waste – Factorial experiment.

, (1): 39-45.Journal of King Saud University – Science 25

Huda, N., Seow, E.K., Normawati, M.N., Nik Aisyah,N.M., Fazilah, A., & Easa, A.M. (2013). E�ect of duckfeet collagen addition on physiochecmial propertiesof surimi. , :537-544.

International Food Research Journal 20

Yeoh, S.Y., Alkarkhi, A.F.M., & Easa, A.M. (2013). E�ectof cross-linking agents on physicochemical, texturalproperties and microstructure of canned soyprotein isolate-yellow alkaline noodles prepared byretort processing.

. [DOI: 10.1111/jfpp.12079]Journal of Food Processing and

Preservation

Li, L.Y., Easa, A.M., Liong, M.T., Tan, T.C., & Foo, W.T.(2013). The use of microbial transglutaminase andsoy protein isolate to enhance retention of capsaicinin capsaicin-enriched layered noodles.

, (2): 495-503.Food

Hydrocolloids 30

Reihani, S.F.S., & Azhar, M.E. (2012). Antioxidantactivity and total phenolic content in aqueousextracts of selected traditional Malay salads ( ).

, (4): 1439-1444.

UlamInternational Food Research Journal 19

Tan, T.C., AlKarkhi, A.F.M., & Easa, A.M. (2013).Ribose-induced Maillard reaction as a quality indexin frozen minced chicken and pork meats.

, : 351-360.Journal of

Food Quality 36

Tan, T.C., Abbas, F.M.A., & Easa, M.E. (2012).Characterization of the ribose-induced Maillardreaction in minced chicken and minced pork: Apotential means of species di�erentiation.

, (2): 481-489.International Food Research Journal 19

Tan, T.C., AlKarkhi, A.F.M., & Easa, A.M. (2012).Assessment of the ribose-induced Maillard reactionas a means of gelatine powder identi�cation andquality control. , (4): 2430-2436.Food Chemistry 134

Tan, T.C., Kanyarat, K., & Azhar, M.E. (2012).Evaluation of functional properties of egg whiteobtained from pasteurized shell egg as ingredientin angel food cake.

, (1): 303-308.International Food Research

Journal 19

Voon, H.C, Bhat, R., Easa, A.M., Liong, M.T., & Karim,A.A. (2012). E�ect of addition of halloysite nanoclayand SiO nanoparticles on barrier and mechanicalproperties of bovine gelatin �lms.

, (5): 1766-1774.

2Food and

Bioprocess Technology 5

Alkarkhi, A.F.M., Ramli, S.B., Yeoh, S.Y., & Easa, A.M.(2011). Comparing physicochemical properties ofbanana pulp and peel �ours prepared from greenand ripe fruits. , (2): 312-318.Food Chemistry 129


Why noodles? Because I hate noodles!


Wai, W.W., Alkarkhi, A.F.M., & Easa, A.M. (2010).E�ect of extraction conditions on yield and degreeof esteri�cation of durian rind pectin: Anexperimental design. Food and BioproductsProcessing, (2-3): 209-214.88

Foo, W.T., Yew, H.S., Liong, M.T., & Azhar, M.E. (2011).In�uence of formulations on textural, mechanicaland structural breakdown properties of cookedyellow alkaline noodles.

, (4): 1295-1301.International Food Research

Journal 18

Nopianti, R., Huda, N., Fazilah, A., Ismail, N., & Easa,A.M. (2011). E�ect of di�erent types of lowsweetness sugar on physicochemical properties ofthread�n bream surimi ( spp.) duringfrozen storage. ,

(3): 1011-1021.

NemipterusInternational Food Research Journal

19

Nopianti, R., Huda, N., Ismail, N., Ari�n, F., & Easa,A.M. (2011). E�ect of polydextrose onphysicochemical properties of thread�n bream( spp) surimi during frozen storage.

. [DOI:10.1007/s13197-011-0394-0]

NemipterusJournal of Food Science and Technology

Lew, L.C., Bhat, R., Easa, A.M., & Liong M.T. (2011).Development of probiotic carriers using microbialtransglutaminase-crosslinked soy protein isolateincorporated with agrowastes.

, (8): 1406-1415.Journal of the

Science of Food and Agriculture 91

Yeoh, S.Y., Alkarkhi, A.F.M., Ramli, S.B., & Easa, A.M.(2011). E�ect of cooking on physical and sensoryproperties of fresh yellow alkaline noodles preparedby partial substitution of wheat �our with soyprotein isolate and treated with cross-linkingagents.

, (4): 410-417.International Journal of Food Sciences and

Nutrition 62Lim, T.J., Easa, A.M., Karim, A.A., Bhat, R., & Liong,M.T. (2011). Development of soy-based creamcheese via the addition of microbialtransglutaminase, soy protein isolate andmaltodextrin. , (9): 1147-1172.

British Food Journal 113Yew, S.E., Lim, T.J., Lew, L.C., Bhat, R., Mat-Easa, A., &Liong, M.T. (2011). Development of a probioticdelivery system from agrowastes, soy proteinisolate, and microbial transglutaminase.

, (3): H108-H115.Journal of

Food Science 76

Ramli, S., Ismail, N., Alkarkhi, A.F.M., & Easa, A.M.(2010). The use of principal component and clusteranalysis to di�erentiate banana peel �ours basedon their starch and dietary �bre components.

, (1): 91-100.Tropical Life Science Research 21

Wai, W.W., AlKarkhi, A.F.M., & Easa, A.M. (2010).Comparing biosorbent ability of modi�ed citrus anddurian rind pectin. , (3):584-589.

Carbohydrate Polymers 79


Anyway, it was never about me in the �rst place!


Abbas, F.M.A., Saifullah, R. & Azhar, M.E. (2009).Assessment of physical properties of ripe banana�our prepared from two varieties: Cavendish andDream banana. ,

: 183-189.International Food Research Journal

16

Abbas, F.M.A., Saifullah, R., & Azhar, M.E. (2009).Di�erentiation of ripe banana �our using mineralcomposition and logistic regression model.


Gan, C.Y., Cheng, L.H., Azahari, B., & Easa, A.M.(2009). In-vitro digestibility and amino acidcomposition of soy protein isolate cross-linked withmicrobial transglutaminase followed by heatingwith ribose.

, (7): 99-108.International Journal of Food Sciences

and Nutrition 60

Gan, C.Y., Cheng, L.H., & Easa, A.M. (2009).Assessment of cross-linking in combined cross-linked soy protein isolate gels by microbialtransglutaminase and Maillard reaction.

, (2): C141-C146.Journal of

Food Science 74

Gan, C.Y., Cheng, L.H., Phuah, E.T., Chin P.N.,AlKarkhi, A.F.M., & Easa, A.M. (2009). Combinedcross-linking treatments of bovine serum albumingel beadlets for controlled-delivery of ca�eine.

, (5): 1398-1405.Food

Hydrocolloids 23

Alkarkhi, A.F.M., Ahmad, A., & Easa, A.M. (2009).Assessment of surface water quality of selectedestuaries of Malaysia: Multivariate statisticaltechniques. , (3): 255-262.Environmentalist 29

Alkarkhi, A.F.M., Ismail, N., Ahmed, A., & Easa, A.M.(2009). Analysis of heavy metal concentrations insediments of selected estuaries of Malaysia - Astatistical assessment.

, (1-4): 179-185.Environmental Monitoring

and Assessment 153

Biglari, F., AlKarkhi, A.F.M., & Easa, A.M. (2009).Cluster analysis of antioxidant compounds in dates( ): E�ect of long-term coldstorage. , (4): 998-1001.Phoenix dactylifera

Food Chemistry 112

Fung, W.Y., Woo, Y.P., Wan-Abdullah, W.N., Ahmad,R., Easa, A.M., & Liong, M.T. (2009). Bene�ts ofprobiotics: Beyond gastrointestinal health.

, (1): 17-21.Milchwissenschaft 64

Gan, C.Y., Alkarkhi, A.F.M., & Easa, A.M. (2009). Usingresponse surface methodology to optimize processparameters and cross-linking agents for productionof combined-cross-linked bovine serum albumingels. ,

(4): 366-372.Journal of Bioscience and Bioengineering

107

Alkarkhi, A.F.M., Ramli, S.B., & Easa, A.M. (2009).Application of multivariate statistical techniques fordi�erentiation of ripe banana �our based on thecomposition of elements.

, (4): 116-125.International Journal of

Food Sciences and Nutrition 60


The most challenging task was to put a product on the shelves,to commercialize, to create jobs...


Ramli, S.B., Alkarkhi, A.F.M., Yong, Y.S., & Easa, A.M.(2009). The use of principle component and clusteranalyses to di�erentiate banana pulp �ours basedon starch and dietary �ber components.

,(4): 317-325.

International Journal of Food Sciences and Nutrition60Liong, M.T., Easa, A.M., Lim, P.T., & Kang, J.Y. (2009).

Survival, growth characteristics and bioactivepotential of in a soy-basedcream cheese.

, (8): 1382-1391.

Lactobacillus acidophilusJournal of the Science of Food and

Agriculture 89

Ramli, S., Alkarkhi, A.F.M., Yeoh, S.Y., & Easa, A.M.(2009). Utilization of banana peel as a functionalingredient in yellow noodle.

, (3): 302-310.Asian Journal of Food

Agro-Industry 2

Saifullah, R., Abbas, F.M.A., Yeoh, S.Y., & Azhar, M.E.(2009). Utilization of green banana �our as afunctional ingredient in yellow noodle.

, : 373-379.International

Food Research Journal 16

Ramli, S., Alkarkhi, A.F.M., Shin Yong, Y., Min-Tze, L.,& Easa, A.M. (2009). E�ect of banana pulp and peel�our on physicochemical properties and in vitrostarch digestibility of yellow alkaline noodles.

,(4): 326-340.

International Journal of Food Sciences and Nutrition60

Wong, W.W, Lim, T.J, Ho, C.K., & Azhar, M.E. (2009).E�ects of enzyme treatments on physical propertiesof durian aril and rind slurries.

, (1): 23-31.Journal of Tropical

Agriculture and Food Science 37

Wai, W.W., Alkarkhi, A.F.M., & Easa, A.M. (2009).Optimization of pectin extraction from durian rind( ) using response surfacemethodology. , (8): C637-C641.

Durio zibethinusJournal of Food Science 74

Gan, C.Y., Lati�, A.A., Cheng, L.H., & Easa, A.M. (2009).Gelling of microbial transglutaminase cross-linkedsoy protein in the presence of ribose and sucrose.

, (10), 1373-1380.Food Research International 42

Gan, C.Y., Ong, W.H., Wong, L.M., & Easa, A.M. (2009).E�ects of ribose, microbial transglutaminase andsoy protein isolate on physical properties and in-vitro starch digestibility of yellow noodles.

, (1): 174-179.LWT -

Food Science and Technology 42

Goh, T.B., Liong, M.T., & Easa, A.M. (2009). Using soyprotein isolate/glucose edible �lms to protect �sh oilfrom lipid oxidation.

, (3): 342-350.Asian Journal of Food Agro-

Industry 2


What science? I am just a storyteller...


Woo, Y.P., Fung, W.Y., Easa, A.M., & Liong, M.T. (2009).Probiotic-fermented soyfoods: Bene�ts andenhanced bioactivities. , (3): 381-391.

Acta Alimentaria 38

Biglari, F., AlKarkhi, A.F.M., & Easa, A.M. (2008).Antioxidant activity and phenolic content of variousdate palm ( ) fruits from Iran.

, (4): 1636-1641.Phoenix dactylifera

Food Chemistry 107

Siti Maznah, K., Baharin, A., Hana�, I., Easa, A.M., &Mas Rosmal Hakim, M.H. (2008). E�ect of acidtreatment on extractable protein content, crosslinkdensity and tensile properties of natural rubberlatex �lms. , (7): 823-826.Polymer testing 27

Siti Maznah, K., Baharin, A., Hana�, I., Easa, A.M., &Mas Rosmal Hakim, M.H. (2008). E�ect of soaking inpotassium hydroxide solution on the curing, tensileproperties and extractable protein content ofnatural rubber latex �lms. , (8):1030-1016.

Polymer Testing 27

Abbas Alkarkhi, F.M., Ismail, N., & Easa, A.M. (2008).Assessment of arsenic and heavy metal contents incockles ( ) using multivariatestatistical techniques.

, (3): 783-789.

Anadara granosaJournal of Hazardous

Materials 150

Gan, C.Y., Cheng, L.H., & Easa, A.M. (2008). Evaluationof microbial transglutaminase and ribose cross-linked soy protein isolate-based microcapsulescontaining �sh oil.

, (4): 563-569.Innovative Food Science and

Emerging Technologies 9

Abbas, F.M.A., Ahmad, A., Ismail, N., Easa, A.M., &Omar, K. (2008). Assessment of surface waterthrough multivariate analysis.

, (3): 27-33.Journal of

Sustainable Development 1

Gan, C.Y., Cheng, L.H., & Easa, A.M. (2008).Physicochemical properties and microstructures ofsoy protein isolate gels produced using combinedcross-linking treatments of microbialtransglutaminase and Maillard cross-linking.

, (6): 600-605.Food

Research International 41

Ng, K.H., Lye, H.S., Easa, A.M, & Liong, M.T. (2008).Growth characteristics and bioactivity of probioticsin tofu-based medium during storage.

, (3): 477-487.Annals of

Microbiology 58

Abbas, F.M.A., Foroogh, B., Liong, M.T., & Easa, A.M.(2008). Multivariate statistical analysis of antioxidantin dates ( ).

, (2): 193-200.Phoenix dactylifera International Food

Research Journal 15

Alkarkhi, A.F.M., Ahmad, A., Ismail, N., & Easa, A.M.(2008). Multivariate analysis of heavy metalsconcentrations in river estuary.

. (1-3): 179-186.Environmental

Monitoring and Assessment 143

Abbas, F.M.A., & Easa, A.M. (2008). Comparingdiscriminant analysis and logistic regression modelas a statistical assessment tools of arsenic andheavy metal contents in cockles.

, (2): 102-106.Journal of

Sustainable Development 1


Quality (like time) does not exist, yet we are able to manage it...


Lo, W.M., Chua, L.S.T., Al-Kharkhi, A.F., & Azhar, M.E.(2007). Evaluation of freeze-concentrated sugar-cane juice.

, : 121-129.Journal of Tropical Agriculture and Food

Science 35

Kaye, Y.K., Ismail, N., & Easa, A.M. (2001). Reducingweight loss of retorted soy protein tofu by usingglucose and microwave pre heating treatments.

, : 387-392.International Journal of Food Science andTechnology 36

Peng, L.K., Ismail, N., & Easa, A.M. (2000). E�ects ofreducing sugars on texture of thermally processedsoy protein isolate-glucono-δ-lactone gels.

, : 188-190.Journal of

Food Science and Technology 37

Easa, A.M., Hill, S.E., Mitchell, J.R., & Taylor, A.J.(1996). Bovine serum albumin gelation as a result ofthe Maillard reaction. , : 199-202.

Food Hydrocolloids 10

Zaidul, I.S.M., & Easa, A.M. (2004). Production offructooligosaccharides (FOS) syrup from sucroseusing ATCC 20611.

, : 161-165.Aspergillus niger Journal of Food

Technology 2

Karim, A.A., Ping, Y.P., Easa, A.M., & Guruprasad, S.(1999). E�ect of carrageenan on yield andproperties of tofu. , : 159-165.Food Chemistry 66

Beng, G.T., Cheah, P.B., & Easa, A.M. (2003).Enhancement of soy protein isolate �lms propertiesby using the Maillard reactions and curingtreatments. , : 149-157.Asean Food Journal 12

Easa, A.M., Armstrong, H.J., Mitchell, J.R., Hill, S.E.,Harding, S.E., & Taylor, A.J. (1996). Maillard inducedcomplexes of bovine serum albumin - A dilutesolution study.

, : 297-301.International Journal of Biological

Macromolecules 18

Soo, W.K., & Easa, A.M. (2003). Comparing physicalproperties of retort-resistant glucono-δ-lactone tofutreated with commercial transglutaminase enzymeor low levels of glucose.

, : 643-646.LWT – Food Science and

Technology 36

Hui, L.K., Easa, A.M., Ismail, N. (2000). E�ects ofthermal treatments on texture of soy protein isolatetofu. ,

: 275-286.Journal of Food Processing and Preservation

24

Wong, W.W., Abbas, F.M.A., Liong, M.T., & Easa, A.M. (2008). Modi�cation of durian rind pectin forimproved biosorbent ability.

, (3): 1-3.International Food

Research Journal 15


To lead is to serve:


Food Technology,School of Industrial Technology, 11800,Universiti Sains Malaysia, Penang,Malaysia

Professor Dato' Dr Azhar Mat Easa,

[email protected]


a z ha r m a t e a s a p ro f e s s o r d a t o ' d r · 2020. 10. 5. · c v u p d a t e d oc...

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