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Professor Dato' DrAzhar Mat Easa
At 52, I am doing well I guess, i.e. struggling....
CV updated October 2020
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.
My original plan was to be a pharmacist...
CV updated October 2020
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
I believe, one day I will �nd my real talents if I keep doingthings I never know I could or should do...
CV updated October 2020
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...
CV updated October 2020
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!
CV updated October 2020
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
Sometimes, I just grab it and run beforethey realize their mistakes!
CV updated October 2020
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!
CV updated October 2020
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).
The secret to success is thinking and acting out of the box, orsimply thinking and acting dangerously!
CV updated October 2020
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.
CV updated October 2020
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.
, : 655-662.International Food Research Journal 21
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...
CV updated October 2020
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!
CV updated October 2020
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!
CV updated October 2020
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.
, : 83-87.International Food Research Journal 16
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...
CV updated October 2020
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...
CV updated October 2020
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
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CV updated October 2020
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:
CV updated October 2020
Food Technology,School of Industrial Technology, 11800,Universiti Sains Malaysia, Penang,Malaysia
Professor Dato' Dr Azhar Mat Easa,
Azhar@usm.my
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