A
PROFILE
UPM's Staff Profile
PROF. MADYA DR. WAN ZUNAIRAH BINTI WAN IBADULLAH
ASSOCIATE PROFESSOR
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
wanzunairah@upm.edu.my
UPM WEBSITE
PROFILE
wanzunairah
BM
EN

PROFESSIONAL

NAME :
(Prof. Madya Dr.) WAN ZUNAIRAH BINTI WAN IBADULLAH
POST :
ASSOCIATE PROFESSOR
ENTITY :
FACULTY OF FOOD SCIENCE AND TECHNOLOGY

FIELD OF SUPERVISION
FOOD SCIENCE / FOOD TECHNOLOGY
EDUCATION
PHD
RUTGERS UNIVERSITY
Graduated : 2013
MASTER OF SCIENCE (FOOD CHEMISTRY AND BIOCHEMISTRY)
UNIVERSITI PUTRA MALAYSIA, SERDANG, SELANGOR
Graduated : 2009
BACHELOR OF SCIENCE WITH HONOURS (FOOD QUALITY MANAGEMENT)
UNIVERSITI TEKNOLOGI MARA, SHAH ALAM, SELANGOR
Graduated : 2003
DIPLOMA TEKNOLOGI MAKANAN
UNIVERSITI TEKNOLOGI MARA, SHAH ALAM, SELANGOR
Graduated : 2001
JOURNAL PUBLICATION
1. Effects of Protein Content in Selected Fish Towards the Production of Lactic Acid Bacteria (lactobacillus spp.) during the Production of Pekasam
    Journal type: Non Citation-Indexed
2. Effect of Addition of Resistant Starch on Oxidative Stability of Fried Fish Crackers as Influenced by Storage Temperatures and Packaging Materials
    Journal type: Other Abstracting / Indexing Bodies
3. Reformulation of soy sauce to reduce sodium content and assessment of manufacturer readiness, consumer acceptance, and shelf life
    Journal type: Citation-Indexed Journal - Science Citation Index (JCR)
4. Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products
    Journal type: Citation-Indexed - Scopus
5. Stability of Fried Fish Crackers as Influenced by Packaging material and Storage Temperatures
    Journal type: Citation-Indexed - Scopus
6. Multi-acid synergistic fermentation enhances the quality of bran feed
    Journal type: Citation-Indexed Journal - Science Citation Index (JCR)
7. Effect of double boiler heat treatment on the physicochemical properties of sweetened condensed filled milk
    Journal type: Citation-Indexed - Scopus
8. Strengthening salt reduction policy for Malaysia through proposed maximum salt targets of selected processed food groups
    Journal type: Citation-Indexed Journal - Science Citation Index (JCR)
9. Restructuring Palm Oil's Fat Structure to Replace Butter: Assessing Physicochemical, Composition, and Rheology Changes in Dark, Milk, and White Chocolate Ganache
    Journal type: MYCITE
10. Innovative deep eutectic solvent approach vs. conventional alkaline for kenaf seed protein extraction: A comprehensive comparison of structural, thermal, nutritional and techno-functional properties
    Journal type: Citation-Indexed Journal - Science Citation Index (JCR)
11. Effects of Butterfly Pea (Clitoria ternatea) Powder and Cocoa Butter Replacer on the Physicochemical and Sensory Properties of White Chocolate
    Journal type: MYCITE
12. Effect of glucono delta lactone and potassium sorbate on the texture and stability of fresh goat milk cheese
    Journal type: Citation-Indexed - Scopus
13. Effect of gamma irradiation on physicochemical properties and microbiological quality of wet yellow noodle fortified with water spinach (Ipomoea aquatica)
    Journal type: Citation-Indexed - Scopus
14. Effect of gamma irradiation on physicochemical characteristics and microbiological quality at different ratio of tapioca and potato starches of flat rice noodle
    Journal type: Citation-Indexed - Scopus
15. Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants
    Journal type: Citation-Indexed - Scopus
16. Prevention of browning reaction in banana jam during storage by physical and chemical treatments
    Journal type: Citation-Indexed - Scopus
17. Effect of Gamma Irradiation on Physicochemical Properties and Microbiological Quality of Yellow Noodle with Addition of Rice Bran
    Journal type: MYCITE
18. Comparison of different protein extraction methods of rice bran protein concentrates
    Journal type: Citation-Indexed - Scopus
19. The effect of alkaline extraction and drying techniques on the physicochemical, structural properties and functionality of rice bran protein concentrates
    Journal type: Citation-Indexed Journal - Science Citation Index (JCR)
20. Effect of protein concentration, pH, and ionic strength on the adsorption properties of rice bran protein concentrates at the oil-water interface
    Journal type: Citation-Indexed Journal - Science Citation Index (JCR)
21. Salt reduction policy for out of home sectors: a supplementary document for the salt reduction strategy to prevent and control non-communicable diseases (NCDS) in Malaysia 2021–2025
    Journal type: Citation-Indexed Journal - Social Science Citation Index (JCR)
PUBLICATION
2024
Salt reduction policy for out of home sectors: a supplementary document for the salt reduction strategy to prevent and control non-communicable diseases (NCDS) in Malaysia 2021–2025
2024
Effect of protein concentration, pH, and ionic strength on the adsorption properties of rice bran protein concentrates at the oil-water interface
2023
The effect of alkaline extraction and drying techniques on the physicochemical, structural properties and functionality of rice bran protein concentrates
2022
Comparison of different protein extraction methods of rice bran protein concentrates
2021
Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants
2021
Prevention of browning reaction in banana jam during storage by physical and chemical treatments
2020
Effect of gamma irradiation on physicochemical properties and microbiological quality of wet yellow noodle fortified with water spinach (Ipomoea aquatica)
2019
Stability of Fried Fish Crackers as Influenced by Packaging material and Storage Temperatures
2019
Effect of gamma irradiation on physicochemical properties and microbiological quality of wet yellow noodle fortified with water spinach (Ipomoea aquatica)
2019
Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products
2018
Effect of Addition of Resistant Starch on Oxidative Stability of Fried Fish Crackers as Influenced by Storage Temperatures and Packaging Materials
2018
Effect of emulsifier and enzyme on quality characteristics of rice bran croissant
2018
Effect of Addition of Rice Bran Flour on Oxidative stability of Fried Fish Crackers as Influenced by Storage Temperatures and Packaging Materials
2018
Effect of gamma irradiation on physicochemical properties and microbiological quality of wet yellow noodle fortified with water spinach (Ipomea aquatica)
2017
Stability of fried fish crackers as influenced by storage temperatures
2017
Effect of addition of rice bran flour on oxidative stability of fried fish crackers as influenced by storage temperature