PROFILE
Laman Web Staf UPM
YBHG. PROFESOR DR. CHIN NYUK LING
PROFESOR
FAKULTI KEJURUTERAAN
chinnl@upm.edu.my
PROFESIONAL
NAMA :
(Ybhg. Profesor Dr.) Chin Nyuk Ling
JAWATAN :
Profesor
ENTITI :
Fakulti Kejuruteraan
PENERBITAN
2025:
Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam
2024:
An antioxidant? and hydroxymethylfurfural?based index for health impact grading of honey
2024:
Modelling pH Dynamics, SCOBY Biomass Formation, and Acetic Acid Production of Kombucha Fermentation using Black, Green, and Oolong Teas
2024:
Modelling the three-stage activation process of composite sourdough starters developed using pumpkin and mung bean flours
2024:
A review on health benefits and processing of tempeh with outlines on its functional microbes
2023:
QGIS application for spatial and temporal visualisation of data for food safety audits in Malaysia
2023:
Antioxidant properties of dried ginger (Zingiber officinale Roscoe) var. Bentong
2023:
Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post-harvest maturation
2023:
Microbiological, Physicochemical and Nutritional Properties of Fresh Cow Milk Treated with Industrial High Pressure Processing (HPP) during Storage
2023:
Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome
2022:
Antioxidant properties of dried ginger (Zingiber officinale Ros-coe) var. Bentong
2022:
Physicochemical characteristics, antioxidant properties and bacterial profiling of three Malaysian honey varieties: a study using multivariate analysis
2022:
Sensory Analysis for Cow Milk Product Development Using High Pressure Processing (HPP) in the Dairy Industry
2021:
Optimising Tropical Fruit Juice Quality using Thermosonication-assisted Extraction via Blocked Face-Centered Composite Design
2021:
Sourdough Microbiome Comparison and Benefits
2021:
Optimum DNA extraction methods for edible bird’s nest identification using simple additive weighting technique
2021:
Anti-inflammatory activity of raw and processed stingless bee honey
2020:
Physico-chemical Changes, Microbiological Properties and Storage Shelf Life of Cow and Goat Milk from Industrial High-Pressure Processing
2020:
A Review on Individual and Combination Technologies of UV-C Radiation and Ultrasound in Postharvest Handling of Fruits and Vegetables
2020:
Kinetic modeling on quality parameters of raw Kelulut honey during dehydration process
2019:
Effects of simultaneous UV-C radiation and ultrasonic energy postharvest treatment on bioactive compounds and antioxidant activity of tomatoes during storage
2019:
Combination of ultrasound and ultraviolet?C irradiation on kinetics of color, firmness, weight loss, and total phenolic content changes in tomatoes during storage
2019:
Quality Characteristics of Dehydrated Raw Kelulut Honey
2019:
Modelling of Pilot-Scale Anaerobic Food Wastes Composting Process with Dry Leaves or Cow Manure
2019:
Comparison of phytochemical, antioxidant and anti-inflammatory properties of sun-, oven- and freeze-dried ginger extracts
2018:
Comparative studies on ultrasound pre-treated peanut husk powder and ultrasound simultaneous process on heavy metal adsorption
2018:
Effect of partial sugar replacement with ultrasonically treated citrus pectin on aeration and rheological properties of batter
2018:
Comparison of DNA extraction methods for entomological origin identi?cation of honey using simple additive weighting method
2018:
Pattern recognition analysis on nutritional profile and chemical composition of edible bird’s nest for its origin and authentication
2018:
Characterization of edible bird's nest of different production, species and geographical origins using nutritional composition, physicochemical properties and antioxidant activities
2018:
Modelling of Rheological Behaviour of Ultrasound-Assisted Extracted Guava, Pummelo and Soursop Juice Concentrates via Shear Rate-Temperature-Concentration Superpositioning
2018:
A Box–Behnken design for optimization of ultrasound-assisted solvent extraction of hazelnut oil
2018:
Molecular identification of species and production origins of edible bird's nest using FINS and SYBR green I based real-time PCR
2018:
Chemical and Genetic Markers for Identification of Honey Origin from Its Bee Speciation
2018:
Modeling the rheological behavior of thermosonic extracted guava, pomelo, and soursop juice concentrates at different concentration and temperature using a new combination model
2018:
Applications and e?ects of monoglycerides on frozen dessert stability
2018:
Effect of ultrasound pre-treatment on adsorbent in dye adsorption compared with ultrasound simultaneous adsorption
2017:
Molecular identification of honey entomological origin based on bee mitochondrial 16S rRNA and COI gene sequences
2017:
Classification of Honey from its Bee Origin via Chemical Profiles and Mineral Content
2017:
Classification of entomological origin of honey based on its physicochemical and antioxidant properties
2017:
Thermosonication and optimization of stingless bee honey processing
2017:
Antioxidant bioactive compounds and spoilage microorganisms of wax apple (Syzygium samarangense) during room temperature storage
2017:
A Comparative Quality Study and Energy Saving on Intermittent Heat Pump Drying of Malaysian Edible Bird’s Nest
2016:
Antioxidant bioactive compounds and spoilage microorganisms of wax apple
2016:
Effect of Blender and Blending Time on Color and Aroma Characteristics of Juice and Its Freeze-Dried Powder of Pandanus amaryllifolius Roxb. Leaves (Pandan)
2016:
Quality changes of stabilizer-free natural peanut butter during storage
2016:
Color changes, nitrite content, and rehydration capacity of edible bird's nest by advanced drying method
2016:
Novel 2D and 3D Imaging of Internal Aerated Structure of Ultrasonically Treated Foams 2 and Cakes using X-ray Tomography and X-ray Microtomography
2016:
Effect of high power ultrasonic treatment on whey protein foaming quality
2016:
Effect of High Power Ultrasonic Treatment on Whey Protein Foaming Quality
2016:
Effects of grinding time on rheological, textural and physical properties of natural peanut butter stored at different temperatures
2016:
Ultraviolet radiation and ultrasound in postharvest handling of fruits and vegetables: Dosage and acoustic energy density considerations
2016:
Comparison of acidic and enzymatic pectin extraction from passion fruit peels and its gel properties
2015:
Citric acid extraction of pectin from tropical fruit peels of passion fruit, dragon fruit and soursop
2015:
Grinding characteristics of Asian originated peanuts (Arachishypogaea L.) and specific energy consumption during ultra-high speed grinding for natural peanut butter production
2015:
Characterisation of improved foam aeration and rheological properties of ultrasonically treated whey protein suspension
2015:
Rheological Characterisation of Malaysian Varieties of Sweet Potato Doughs using Large and Small Deformation Measurements
2015:
Particle Size Distribution of Natural Peanut Butter and Its Dynamic Rheological Properties
2015:
Improvement of Eggless Cake Structure using Ultrasonically Treated Whey Protein
2015:
Colour Changes, Nitrite Content and Rehydration Capacity of Edible Bird's Nest by Advanced Drying Method
2015:
Effect of acetone extract from stem bark of Acacia species (A. dealbata, A. ferruginea and A. leucophloea) on antioxidant enzymes status in hydrogen peroxide-induced HepG2 cells
2014:
Saturated Distilled Monoglycerides Variants in Gel-form Cake Emulsifiers
2014:
Application of Thermosonication Treatment in Processing and Production of High Quality and Safe-to-Drink Fruit Juices
2014:
Total Phenolic Contents and Colour Intensity of Malaysian Honeys from the Apis spp. and Trigona spp. Bees
2014:
Power Ultrasound Assisted Mixing Effects on Bread Physical Properties
2014:
Extraction and Characterization of Pectin from Passion Fruit Peels
2014:
Antioxidant and Anti-Ulcer Effects of Ethyl Acetate Fraction of Merremia tridentata (L.) Hallier F. Root
2014:
Simultaneous multiple responses modelling, optimization and correlations of Asian type peanuts (Arachis hypogaea L.) roasting using response surface methodology
2014:
Simultaneous time-temperature-thickness superposition theoretical and statistical modelling of convective drying of guava
2014:
Physico-chemical and flowability characteristics of a new variety of Malaysian sweet potato, VitAto Flour
2013:
Impact of Humidified Baking on Crust and Crumb Properties of Open Bread during Storage
2013:
Optimization of total monomeric anthocyanin (TMA) and total phenolic content (TPC) extractions from mangosteen (Garcinia mangostana Linn.) hull using ultrasonic treatments
2013:
Effects of bulking agents, load size or starter cultures in kitchen-waste composting
2013:
Measurement of bread crumb texture via imaging of its characteristics
2013:
Rheological and textural studies of fresh and freeze-thawed native sago starch-sugar gels. II. Comparisons with other starch sources and reheating effects
2013:
Direct and indirect power ultrasound assisted pre-osmotic treatments in convective drying of guava slices
2013:
Anthocyanin recovery from mangosteen (Garcinia mangostana L.) hull using lime juice acidified aqueous methanol solvent extraction
2013:
Modelling of Rheological Behaviour of Soursop Juice Concentrates using Shear rate-Temperature-Concentration Superposition
2012:
Impact of Humidified Baking on Crust and Crumb Properties of Open Bread during Storage
2012:
Characteristics of gelling agent substituted fruit jam: studies on the textural, optical, physicochemical and sensory properties
2012:
Extraction of total phenolic content from Garcinia mangostana Linn. hull. I. Effects of solvents and UV-Vis spectrophotometer absorbance method
2012:
Effect of processing on instrumental textural properties of traditional dodol using back extrusion
2012:
A Box-Behnken design for determining the optimum experimental condition of cake batter mixing
2012:
Optimisation and Comparative Study on Extraction Methods of Soursop Juice
2012:
Effect of tamarind juice and salt on physical and textural changes of traditionally marinated beef satay
2012:
Optimization of total phenolic content extracted from Garcinia mangostana Linn. hull using response surface methodology versus artificial neural network
2012:
Application of Sago Starch as a Gelling Agent in Jam
2012:
Industrial scale co-composting of palm oil mill waste with starter cultures
2011:
Power Ultrasound Aided Batter Mixing for Sponge Cake Batter
2011:
Acceleration Effects of Microbial Inoculum on Palm Oil Mill Organic Waste Composting
2011:
Rheological and textural studies of fresh and freeze-thawed native sago starch-sugar gels. I. Optimisation using response surface methodology
2011:
Extraction of total phenolic content from Garcinia mangostana Linn. hull. I. Effects of Solvents and UV-Vis Spectrophotomete Arbsorbance Method
2011:
Glazing effects on bread crust and crumb staling during storage
2011:
Effect of marinating temperatures on physical changes of traditionally marinated beef satay
2011:
Co-composting of palm oil mill wastes
2010:
Simplex-centroid mixture formulation for optimised composting of kitchen waste
2010:
The effects of satay marination on three beef muscle types
2010:
A Review on Rheological Properties and Measurements of Dough and Gluten
2010:
Palm oil shortening effects on baking performance of white bread
2009:
Bread Crust Thickness Measurement using Digital Imaging and L a b Colour System
2009:
Modelling of rheological behaviour of pummelo juice concentrates using master-curve
2009:
Statistical modelling of gluten production by varying mixing time, salt and water levels during dough mixing
2009:
Relationship between aeration and rheology of breads
2009:
Analysis and Correlation Studies on Gluten Quantity and Quality during Production
2009:
Palm oil shortening effects on baking performance of white bread
2008:
Rheological characterisation of gluten from extensibility measurement
2008:
Prediction of Physicochemical Properties of Pummelo Juice Concentrates as a Function of Temperature and Concentration.
2008:
Development of Gluten Extensibility Measurement Using Tensile Test.
2008:
Bread crust thickness estimation using L a b colour system