PROFESSIONAL

NAME :

(Dr.) MASNI BINTI MAT YUSOFF

POST :

SENIOR LECTURER

ENTITY :

FACULTY OF FOOD SCIENCE AND TECHNOLOGY

FIELD OF SUPERVISION

FOOD TECHNOLOGY

EDUCATION

PHD
UNIVERSITY OF READING
Graduated : 2016

BACELOR SAINS DAN TEKNOLOGI MAKANAN
UNIVERSITI PUTRA MALAYSIA, SERDANG, SELANGOR
Graduated : 2009

JOURNAL PUBLICATION

1. High pressure pre-treatment of Moringa oleifera seed kernels prior to aqueous enzymatic oil extraction
Journal type: Citation-Indexed Journal - Science Citation Index (JCR)

2. Oxidative properties of Moringa oleifera kernel oil from different extraction methods during storage
Journal type: Citation-Indexed Journal - Science Citation Index (JCR)

3. Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers
Journal type: Citation-Indexed - Scopus

4. Development of value-added butter through the addition of green tea (Camellia sinensis L.) extract
Journal type: Citation-Indexed Journal - Science Citation Index (JCR)

5. Establishment of an Effective Refining Process for Moringa oleifera Kernel Oil
Journal type: Citation-Indexed Journal - Science Citation Index (JCR)

6. Improved Physical Properties and Structural Stability of Value-added Mayonnaises based on Red Palm Olein by using High-Shear Homogenizer
Journal type: Citation-Indexed Journal - Science Citation Index (JCR)

7. Enhanced natural antioxidant compounds in red palm olein-based shortening developed for sandwich cookie cream
Journal type: Citation-Indexed - Scopus

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

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