A
PROFILE
UPM's Staff Profile
DR. MASNI BINTI MAT YUSOFF
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
masniyusoff@upm.edu.my
UPM WEBSITE
PROFILE
masniyusoff
BM
EN
NAME:
(DR.) MASNI BINTI MAT YUSOFF
POSITION:
ENTITY:
FACULTY OF FOOD SCIENCE AND TECHNOLOGY



FIELDS OF SUPERVISION
Food Technology
PUBLICATION
2024:
Palm-based oils as milk fat alternatives in Mozzarella cheese analogue
2023:
Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage
2022:
Improved Physical Properties and Structural Stability of Value-added Mayonnaises based on Red Palm Olein by using High-Shear Homogenizer
2022:
Enhanced natural antioxidant compounds in red palm olein-based shortening developed for sandwich cookie cream
2021:
Establishment of an Effective Refining Process for Moringa oleifera Kernel Oil
2020:
Oxidative properties of Moringa oleifera kernel oil from different extraction methods during storage
2020:
Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers
2020:
Development of value-added butter through the addition of green tea (Camellia sinensis L.) extract
2019:
Guar Gum and Xanthan Gum as Stabilizers in Red Palm Olein-based Low-Fat Ice Cream
2019:
Development of value-added butter via addition of green tea (Camellia sinensis) extract
2017:
Oxidative properties of Moringa oleifera oil from different extraction methods during storage
2017:
High pressure pre-treatment of Moringa oleifera seed kernels prior to aqueous enzymatic oil extraction