• 32 Citations
  • 2 h-Index
20092019
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Research Output 2009 2019

  • 32 Citations
  • 2 h-Index
  • 7 Article
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Article
2019
Piper nigrum
pepper
retting
Condiments
condiments

Kesan penambahan gam bendi (abelmoschus esculentus) pada emulsi minyak dalam air

Khorairi, A. N. S. A., Sofian Seng, N. S., Aziz, N. S., Kasim, K. F. & Mohd Razali, N. S., 1 May 2019, In : Malaysian Applied Biology. 48, 2, p. 47-53 7 p.

Research output: Contribution to journalArticle

Abelmoschus
Abelmoschus esculentus
Viscosity
viscosity
emulsions
2018
3 Citations (Scopus)

Functionality of okra gum as a novel carbohydrate-based fat replacer in ice cream

Aziz, N. S., Sofian Seng, N. S., Mohamad Yusop, S., Kasim, K. F. & Mohd Razali, N. S., 1 Jan 2018, In : Food Science and Technology Research. 24, 3, p. 519-530 12 p.

Research output: Contribution to journalArticle

Abelmoschus
Ice Cream
ice cream
Ice
Carbohydrates

Functional properties of oleoresin extracted from white pepper (Piper nigrum L.) retting waste water

Aziz, N. S., Sofian Seng, N. S. & Wan Mustapha, W. A., 1 Jan 2018, In : Sains Malaysiana. 47, 9, p. 2009-2015 7 p.

Research output: Contribution to journalArticle

retting
Piper nigrum
oleoresins
pepper
functional properties
1 Citation (Scopus)

Rheological properties of aqueous dispersions of OKRA (Abelmoschus esculentus) GUM

Khorairi, A. N. S. A., Sofian Seng, N. S., Aziz, N. S., Azali, N. A. N., Kasim, K. F. & Mohd Razali, N. S., 1 Nov 2018, In : Malaysian Applied Biology. 47, 5, p. 189-196 8 p.

Research output: Contribution to journalArticle

Abelmoschus
Abelmoschus esculentus
rheological properties
ionic strength
water
2017
1 Citation (Scopus)

In Situ Enzymatic Synthesis of Polar Lipid Emulsifiers in the Preparation and Stabilisation of Aerated Food Emulsions

Sofian Seng, N. S., Golding, M., Goh, K., Janssen, P. & Lee, S. J., 1 Sep 2017, In : Food Biophysics. 12, 3, p. 323-338 16 p.

Research output: Contribution to journalArticle

emulsifiers
Emulsions
Lipids
emulsions
lipolysis
2009
27 Citations (Scopus)

Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system

Sofian Seng, N. S., Jinap, S., Nazamid, S. & Nazimah, S. A. H., Jan 2009, In : International Journal of Food Science and Technology. 44, 1, p. 168-180 13 p.

Research output: Contribution to journalArticle

Cocoa
Flavors
Polyphenols
polyphenols
flavor