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WAN AMNIN WAN YAHAYA
Research areas: Materials Science · Biomaterials · Nanocomposite Films for Food Packaging · Advanced Cellulose Research Studies · Meat and Animal Product Quality
Employment
Employment history is unavailable.
Education
Education history is unavailable.
Projects & Funding
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KINETIC MECHANISM AND DIFFUSION RELEASE STUDY OF A TOCOPHEROL/CAMELLIA SINESIS ACTIVE COMPOUNDS INCORPORATED WITH ACTIVE CN-FIL IN FOOD MODEL SYSTEMS UMPSA2021 - 2024
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DOCTORAL RESEARCH SCHEME UMPSA2021 - 2024
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REINFORCED SEMI REFINED CARRAGEENAN ACTIVE PACKAGING FILM WITH NANOCRYSTALLINE CELLULOSE FOR PROTECTIVE EFFECT AGAINST FOOD OXIDATION UMPSA2019 - 2021
Publications (11)
- Thermo‐mechanical and antioxidant properties of eugenol‐loaded carrageenan‐cellulose nanofiber films for sustainable packaging applications Save
- Cellulose Nanofiber and Carrageenan Films Infused Eugenol for Food Preservation Save
- Sustainable Carrageenan/Nanocomposite Films Incorporated with Optimized Zingiber officinale Extracts for Active Packaging Systems Save
- Mechanical properties and antioxidant activity of carrageenan-cellulose nanofiber incorporated butylated hydroxyanisole as active food packaging Save
- Exploring the Potential of Seaweed Derivatives for the Development of Biodegradable Plastics: A Comparative Study Save
- Synthesis of Active Hybrid Films Reinforced with Cellulose Nanofibers as Active Packaging Material Save
- Characterization of Semi-Refined Carrageenan Reinforced with Cellulose Nanofiber Incorporated α-Tocopherol for Active Food Packaging Applications Save
- Characterization of semi-refined carrageenan film plasticized with glycerol incorporated with Persicaria minor extract as antioxidant additives Save
- Semirefined Carrageenan (SRC) Film Incorporated with α-Tocopherol and Persicaria minor for Meat Patties Application Save
- Antioxidant Activities and Total Phenolic Content of Malaysian Herbs as Components of Active Packaging Film in Beef Patties Save
- Semi‐refined carrageenan film incorporated with α‐tocopherol: Application in food model Save