Items where Author is "Lee Jau Shya"

Article

Azzatul F. and Md. Jahurul Haque Akanda e and Norliza Julmohammad and Norazlina M. R. and Hasmadi Mamat and Sharifudin Md Shaarani and Patricia @ Patricia Clementina Matanjun and Lee Jau Shya and A. Shihabul and Noorakmar Ab. Wahab (2020) Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique. International Journal of Food Science and Technology, 56. pp. 1574-1581. ISSN 2356-7015 (P-ISSN) , 2314-5765 (E-ISSN)

Lee Jau Shya and Md Jahurul Haque Akanda and V C Pua and Rossita Shapawi and P T Chan (2019) Effects of chitosan and ascorbic acid coating on the chilled tilapia fish (Oreochromis niloticus) fillet. Journal of Physics: Conference Series, 1358. pp. 1-8. ISSN 1742-6596

Md Jahurul Haque Akanda and L.L. Ping and Sharifudin Md. Shaarani and Hasmadi Mamat and Mansoor Abdul Hamid and Lee Jau Shya and Noorakmar Ab. Wahab and Amir Husni Mohd Shariff and S. Jinap and A.K. Mohd Omar and I.S.M. Zaidul (2019) Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives. LWT-Food Science and Technology, 107. pp. 64-71. ISSN 0023-6438

Conference or Workshop Item

Patricia Matanjun and Neoh Yan Ying and Lee Jau Shya (2022) Effects of food matrix on the bioactivity properties of malaysian brown seaweed, sargassum polycystum. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online.

Proceedings

Jumardi Roslan and Chew Wen Yee and Beatricia Amelia Boniface and Lee Jau Shya and Suryani Saallah and Mohd Zuhair Mohd Nor (2021) Effect of operating parameter on clarification of bambangan juice using enzymatic treatment of juice quality.