Ahsan Hafiz Muhammad- PhD
- PostDoc Position at Zhejiang University of Technology
Ahsan Hafiz Muhammad
- PhD
- PostDoc Position at Zhejiang University of Technology
About
17
Publications
1,690
Reads
How we measure 'reads'
A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text. Learn more
257
Citations
Introduction
Skills and Expertise
Current institution
Additional affiliations
September 2020 - February 2023
September 2016 - June 2020
Education
September 2016 - July 2020
Publications
Publications (17)
Purified flavonoids (PF) from Moringa oleifera leaves were incorporated in chitosan (CS) polymer at different concentrations (0.5–4%) to produce a novel edible film. The physical, structure, mechanical, and bio-functional characterizations of the film were evaluated. The incorporation of PF significantly (p < 0.05) improved the thickness, solubilit...
The study aimed to enhance soya milk's bioactivity, amino acid release, digestibility and reduce anti-nutritional factors via high-intensity ultrasound (HIU) 600W. Results demonstrated a substantial increase in the hydroxyl scavenging activity by 44%, a 41% improvement in DPPH, and 36% in ABTS. The amounts of AA released in treated samples were 106...
Omega-rich oils have been tested to substitute beef solid fats for extending shelf life and nutritional considerations. This method of substitution could alter the sensory quality of final product. Therefore, using omega-rich oils to make coating films may be a new trend to increase the shelf life of meat product without altering meat sensory quali...
Stevia rebaudiana Bertoni consisting of steviosides and rebaudioside has wide range of applications worldwide as a sweetener
and additive for the reduction of calories to produce low caloric food products. The stevia production has increased in most of
the countries i.e., grown in California, Hawaii, Canada, Malaysia, Brazil, Korea, Thailand, Taiwa...
Pectin has been widely used as a hydrocolloid in foods, but its effectiveness based on hydrodynamics radius (Rh), average side chain length (ACL) and degree of esterification (DE) has been less studied. This study investigated the effect of 4 types of pectin (with different molecular weight and structures) at a level of 1.5% w/w of wheat flour on f...
In order to increase the stability of the food foam system, microcrystalline cellulose (MCC) and chitosan (CHN) were used as stabilizer based on Pickering effect. The MCC/CHN colloidal particles had the initial morphology of MCC, the addition of CHN had an obvious influence on the surface zeta potential of the MCC, and it indicated that there was a...
The objective of this work was to methylate the microcrystalline cellulose (MCC) with methylcellulose (MC), investigate the ability of modified methylated MCC (Mmcc) to stabilize the emulsions and understand their role in the preparation of solid foams and oil powders. The Mmcc was prepared by thermally cross-linking MCC, and MC at 80 °C for 4 h fo...
The present study was aimed to investigate the effect of ionic and non-ionic emulsifiers at 3 different levels of 0.15, 0.30 and 0.45% per 100 g of flour on physio-chemical properties, microstructure and water distribution of fish-meat based fried snacks. The results showed that the addition of distilled mono-glycerides (DMG) decreased the strength...
The phenomenon of polymer adsorption was applied to modify the surface of microcrystalline cellulose (MCC). The active polymer sodium carboxymethyl cellulose (CMCNa), having different molecular weight was used to produce modified MCCs. The average particle size of unmodified MCC was about 14.208 ± 0.064 μm, and it was increased to 19.576 ± 0.26 μm...
