PROFILE
UPM's Staff Profile
DR. NOR AFIZAH BINTI MUSTAPHA
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
nor_afizah@upm.edu.my
NAME:
(DR.) NOR AFIZAH BINTI MUSTAPHA
POSITION:
ENTITY:
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
FIELDS OF SUPERVISION
Food Science / Food Technology / Halal Products Development
PUBLICATION
2024:
A comparative evaluation of physical characteristics, bioactive compounds, and antioxidant capacity of Rhodomyrtus tomentosa berry by different drying methods
2024:
Development of fibre-rich okara-based expanded snack via single screw extrusion
2023:
Microwave- and oven-heat moisture treatment of broken rice flour and the improvement in the flat rice noodle quality
2023:
Development of fibre-rich okra-based expanded via single screw extrusion
2022:
Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion
2019:
Characterization of heat-moisture treated Dioscorea alata purpurea flour: impact of moisture level
2019:
Impact of temperature and time on physicochemical properties of okara dried using hot air and vacuum drying techniques
2018:
Impact of temperature and time on physicochemical properties of okara dried using hot air and vacuum drying techniques
2018:
Characterization of heat-moisture treated Dioscorea alata purpurea flour: Impact of moisture level
2018:
Comparison of hot air and vacuum drying on physicochemical properties of soybean residue (okara)
2017:
Comparison of hot air and vacuum drying on physicochemical properties of soybean residue (okara)
2015:
Stability and rheological properties of corn oil and butter oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion
2014:
Functional properties of whey protein concentrate texturized at acidic pH: Effect of extrusion temperature
2013:
Effect of pH and Temperature on the Viscosity of Texturized and Commercial Whey Protein Dispersions
2013:
Functional properties of whey protein concentrate texturized at acidic pH: Effect of extrusion temperature