Items where Author is "Gholivand, Somayeh"

Tang, Ping and Quek, Siew Young and Lo, Yi Chen and Gholivand, Somayeh and Cui, Ming Yang and Mohsin, Aliah Zannierah and Juhari, Nurul Hanisah and Meor Hussin, Anis Shobirin (2026) Machine learning-guided optimization of probiotic chickpea milk fermentation enhances antioxidant capacity, volatile aroma profile, and sensory quality. Future Foods, 13. art. no. 101032. pp. 1-18. ISSN 2666-8335

Gholivand, Somayeh and Tan, Tai Boon and Yusoff, Masni Mat and Qoms, Mohammed S. and Wang, Yong and Liu, Yuanfa and Nyam, Kar Lin and Tan, Chin Ping (2025) Innovative microencapsulation of hemp seed oil using plant-based biopolymers: A comparative analysis of dehydration techniques on core stability, digestibility and release pattern. Food Hydrocolloids, 159. art. no. 110683. pp. 1-15. ISSN 0268-005X; eISSN: 0268-005X

Gholivand, Somayeh and Tan, Tai Boon and Yusoff, Masni Mat and Qoms, Mohammed S. and Wang, Yong and Liu, Yuanfa and Nyam, Kar Lin and Tan, Chin Ping (2025) Eco-friendly encapsulation: Investigating plant-based protein-alginate shells for efficient delivery and digestion of hemp seed oil encapsulated via supercritical CO2 dispersion. Food Chemistry, 463. art. no. 141515. pp. 1-13. ISSN 0308-8146; eISSN: 1873-7072

Choy, Hew Weng and Teow, Shuh June and Khor, Yih Phing and Tan, Tai Boon and Mat Yusoff, Masni and Gholivand, Somayeh and Tan, Chin Ping (2025) Optimisation and characterisation of red palm carotene-based microcapsules stabilised by rice protein isolate-flaxseed gum complex using various coating materials and core-to-wall ratios. International Food Research Journal, 32 (1). pp. 53-65. ISSN 1985-4668; eISSN: 2231-7546

Teow, Shuh June and Choy, Hew Weng and Khor, Yih Phing and Tan, Tai Boon and Mat Yusoff, Masni and Gholivand, Somayeh and Tan, Chin Ping (2025) Storage stability and sensory evaluation of tocotrienol-rich-fraction-fortified mayonnaise. International Food Research Journal, 32 (1). pp. 41-52. ISSN 1985-4668; eISSN: 2231-7546

Gholivand, Somayeh and Tan, Tai Boon and Mat Yusoff, Masni and Choy, Hew Weng and Teow, Shuh Jun and Wang, Yong and Liu, Yuanfa and Tan, Chin Ping (2024) Advanced fabrication of complex biopolymer microcapsules via RSM-optimized supercritical carbon dioxide solution-enhanced dispersion: a comparative analysis of various microencapsulation techniques. Food Chemistry, 452. art. no. 139591. pp. 1-13. ISSN 0308-8146; eISSN: 1873-7072

Gholivand, Somayeh and Tan, Tai Boon and Mat Yusoff, Masni and Choy, Hew Weng and Teow, Shuh Jun and Wang, Yong and Liu, Yuanfa and Tan, Chin Ping (2024) Elucidation of synergistic interactions between anionic polysaccharides and hemp seed protein isolate and their functionalities in stabilizing the hemp seed oil-based nanoemulsion. Food Hydrocolloids, 146 (pt.A). art. no. 109181. pp. 1-13. ISSN 0268-005X; ESSN: 1873-7137

Choy, Hew Weng and Teow, Shuh Jun and Khor, Yih Phing and Tan, Tai Boon and Gholivand, Somayeh and Mat Yusoff, Masni and Tan, Chin Ping (2024) Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex. International Journal of Food Engineering, 20 (5). pp. 365-375. ISSN 1556-3758

Gholivand, Somayeh and Tan, Tai Boon and Mat Yusoff, Masni and Choy, Hew Weng and Teow, Shuh Jun and Wang, Yong and Liu, Yuanfa and Tan, Chin Ping (2024) An in-depth comparative study of various plant-based protein-alginate complexes in the production of hemp seed oil microcapsules by supercritical carbon dioxide solution-enhanced dispersion. Food Hydrocolloids, 153. art. no. 110001. pp. 1-13. ISSN 0268-005X

Olusegun, Lasekan and Ng, Siew and Azeez, Shakirah and Shittu, Rafiat Morolayo and Teoh, Li and Gholivand, Somayeh (2017) Effect of pulsed electric field processing on flavor and color of liquid foods. Journal of Food Processing and Preservation, 41 (3). pp. 1-14. ISSN 1745-4549

Gholivand, Somayeh and Lasekan, Ola and Tan, Chin Ping and Abas, Faridah and Leong, Sze Wei (2017) Comparative study of the antioxidant activities of some lipase-catayzed alkyl dihydrocaffeates synthesized in ionic liquid. Food Chemistry, 224. pp. 365-371. ISSN 0308-8146

Lasekan, Ola and Hosnas, Rihana and Ng, Siew and Lin, Mee and Azeez, Shakirah and Teoh, Li and Gholivand, Somayeh and Shittu, Rafiat (2016) Identification of aromatic compounds and their sensory characteristics in cassava flakes and “garri” (Manihot esculenta Crantz). CyTA - Journal of Food, 14 (1). pp. 154-161. ISSN 1947-6337; ESSN: 1947-6345

Gholivand, Somayeh (2016) Enzymatic esterification of dihydrocaffeic acid and evaluation of antioxidant activities of the synthesized alkyl-esters. Masters thesis, Universiti Putra Malaysia.