Nor Afizah Mustapha

Functional properties of whey protein concentrate texturized at acidic pH: Effect of extrusion temperature

Nor Afizah Mustapha, Syed S. H. Rizvi · LWT · 2014 · 85 citations · Full text

Functional Properties, Engineering, Functional Property +17

Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products

Hazrati Wazir, Shyan Yea Chay, Mohammad Zarei et al. · Antioxidants · 2019 · 77 citations · Full text

Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture

Bizura Hasida Mohd Roby, Belal J. Muhialdin, Muna Mahmood Taleb Abadl et al. · Journal of Food Science · 2020 · 42 citations

The effects of supercritical fluid extrusion process on surface hydrophobicity of whey protein concentrate and its relation to storage and heat stability of concentrated emulsions

Nor Afizah Mustapha, Khanitta Ruttarattanamongkol, Syed S. H. Rizvi · Food Research International · 2012 · 35 citations

Concentrated Emulsions, Whey Protein Concentrate, Surface Hydrophobicity +5

Effect of pH and Temperature on the Viscosity of Texturized and Commercial Whey Protein Dispersions

S.M. Benoit, Nor Afizah Mustapha, Khanitta Ruttarattanamongkol et al. · International Journal of Food Properties · 2012 · 30 citations · Full text

Food Colloid, Engineering, Functional Property +17