A
PROFILE
UPM's Staff Profile
PROF. MADYA DR. CHONG GUN HEAN
PROFESOR MADYA
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
UPM WEBSITE
PROFILE
gunhean
BM
EN

PROFESSIONAL

NAME :
(Prof. Madya Dr.) Chong Gun Hean
POSITION :
Profesor Madya
ENTITY :
Faculty Of Food Science And Technology

PUBLICATION
2021:
Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer
2021:
Incorporation of graphene oxide to enhance fish gelatin as bio-packaging material
2021:
Supercritical carbon dioxide extraction of pomegranate peel-seed mixture: Yield and modelling
2021:
Extraction of pomegranate peel and green tea leaves and their effects on the microbial, physicochemical, microstructural and sensorial properties of chilled-stored chicken meat
2021:
Role of virgin coconut oil (VCO) as co-extractant for obtaining xanthones from mangosteen (Garcinia mangostana) pericarp with supercritical carbon dioxide extraction
2021:
Optimization studies and compositional analysis of subcritical water extraction of essential oil from Citrus hystrix DC. leaves
2020:
ULTRASONIC ASSISTED EXTRACTION (UAE) PROCESS ON THYMOL CONCENTRATION FROM PLECTRANTHUS AMBOINICUS LEAVES: KINETIC MODELLING AND OPTIMIZATION
2020:
Effect of selected high pressure processing parameters on the sensory attributes and shelf life of jackfruit (Artocarpus heterophyllus L.) bulb packed using different packaging materials
2020:
Storage stability and degradation kinetics of bioactive compounds in red palm oil microcapsules produced with solution-enhanced dispersion by supercritical carbon dioxide: A comparison with the spray-drying method
2020:
Application of supercritical carbon dioxide (SC-CO2) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature
2020:
Development of foam mat dried soursop powder using arabic gum and fish gelatin as foaming agent
2020:
Screening of factors influencing the yield of Citrus hystrix leaves essential oil extracted via pressurized hot water extraction based on resolution V fractional factorial design
2020:
Different Pressures, Low Temperature, and Short-Duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-Stored Chicken Meat