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Easa, Azhar Mat
105
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Online (105)
Mediatypes
Articles (Online) (89)
OpenAccess-fulltext (16)
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1
Enhancing the quality of lentil proteins via combination wi..:
Alrosan, Mohammad
;
Tan, Thuan-Chew
;
Easa, Azhar Mat
...
Food Science and Biotechnology. , 2024
Link:
https://doi.org/10.1007/..
?
2
From waste to wealth: a review on valorisation of durian wa..:
Tan, Choon-Hui
;
Ishak, Wan Rosli Wan
;
Easa, Azhar Mat
...
Journal of Food Measurement and Characterization. 17 (2023) 6 - p. 6222-6235 , 2023
Link:
https://doi.org/10.1007/..
?
3
Improving the Functionality of Lentil–Casein Protein Comple..:
Alrosan, Mohammad
;
Tan, Thuan-Chew
;
Easa, Azhar Mat
...
Fermentation. 9 (2023) 2 - p. 194 , 2023
Link:
https://doi.org/10.3390/..
?
4
Evaluation of quality and protein structure of natural wate..:
Alrosan, Mohammad
;
Tan, Thuan-Chew
;
Easa, Azhar Mat
...
Food Chemistry. 404 (2023) - p. 134614 , 2023
Link:
https://doi.org/10.1016/..
?
5
Enhanced functionality of fermented whey protein using wate..:
Alrosan, Mohammad
;
Tan, Thuan-Chew
;
Easa, Azhar Mat
...
International Journal of Food Properties. 26 (2023) 1 - p. 1663-1677 , 2023
Link:
https://doi.org/10.1080/..
?
6
Improvement of cooking and textural properties of rice flou..:
Ojukwu, Moses
;
Tan, Hui Ling
;
Murad, Maizura
..
Food Science and Technology International. 29 (2022) 8 - p. 799-808 , 2022
Link:
https://doi.org/10.1177/..
?
7
The use of salt substitutes to replace sodium chloride in f..:
Tan, Hui‐Ling
;
Tan, Thuan‐Chew
;
Easa, Azhar Mat
International Journal of Food Science & Technology. 57 (2022) 11 - p. 6997-7007 , 2022
Link:
https://doi.org/10.1111/..
?
8
Overview of fermentation process: structure-function relati..:
Alrosan, Mohammad
;
Tan, Thuan-Chew
;
Koh, Wee Yin
...
Critical Reviews in Food Science and Nutrition. 63 (2022) 25 - p. 7677-7691 , 2022
Link:
https://doi.org/10.1080/..
?
9
Rheological characterization and fouling deposition behavio..:
Maghazechi, Avan
;
Mohammadi Nafchi, Abdorreza
;
Tan, Thuan‐Chew
.
Food Science & Nutrition. 10 (2022) 11 - p. 3801-3813 , 2022
Link:
https://doi.org/10.1002/..
?
10
Mechanisms of molecular and structural interactions between..:
Alrosan, Mohammad
;
Tan, Thuan‐Chew
;
Easa, Azhar Mat
...
International Journal of Food Science & Technology. 57 (2021) 4 - p. 2039-2050 , 2021
Link:
https://doi.org/10.1111/..
?
11
Molecular forces governing protein-protein interaction: Str..:
Alrosan, Mohammad
;
Tan, Thuan-Chew
;
Easa, Azhar Mat
..
Critical Reviews in Food Science and Nutrition. 62 (2021) 15 - p. 4036-4052 , 2021
Link:
https://doi.org/10.1080/..
?
12
Rheological characterization of coconut cream emulsion usin..:
Maghazechi, Avan
;
Nafchi, Abdorreza Mohammad
;
Tan, Thuan-Chew
..
Journal of Food Engineering. 306 (2021) - p. 110642 , 2021
Link:
https://doi.org/10.1016/..
?
13
The evolution of physicochemical and microbiological proper..:
Tan, Thuan-Chew
;
Easa, Azhar Mat
Journal of Food Measurement and Characterization. 15 (2021) 4 - p. 3523-3530 , 2021
Link:
https://doi.org/10.1007/..
?
14
Influence of Fresh Palm Fruit Sterilization in the Producti..:
Hassan, Nik Suhaimi Mat
;
Hossain, Md. Sohrab
;
Balakrishnan, Venugopal
...
Foods. 10 (2021) 11 - p. 2838 , 2021
Link:
https://doi.org/10.3390/..
?
15
Role of honey diastase on textural, thermal, microstructura..:
Seow, Eng-Keng
;
Tan, Thuan-Chew
;
Easa, Azhar Mat
LWT. 148 (2021) - p. 111715 , 2021
Link:
https://doi.org/10.1016/..
1-15