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Location: Malaysia
Work: Lecturer and Researcher
Biographical: Working place: Universiti Sains Malaysia Field of Interest: recovery of biomaterials from agrowaste, proteomics, metabolomics, functional foods publications: 1. Gan, C.Y., Cheng, L.H., & Easa, A.M. (2008). Effects of ribose addition on physicochemical properties and microstructures of microbial transglutaminase cross-linked-soy protein isolate gels. Food Research International, 41(6): 600-605. 2. Gan, C.Y., Cheng, L.H., & Easa, A.M. (2008). Evaluation of Microbial Transglutaminase and Ribose Cross-linked Soy Protein Isolate-based Microcapsules Containing Fish Oil. Innovative Food Science and Emerging Technologies, 9(4): 563-569. 3. Gan, C.Y., Cheng, L.H., & Easa, A.M. (2009). In-vitro digestibility and amino acid composition of soy protein isolate cross-linked with microbial transglutaminase followed by heating with ribose. International Journal of Food Sciences and Nutrition, doi: 10.1080/09637480802635090, Feb 4: 1-10. 4. Gan, C.Y., AlKharkhi, A.F.M. & Easa, A.M. (2009). Using response surface methodology to optimize process parameters and cross-linking agents for production of combined-crosslinked bovine serum albumin gels. Journal of Bioscience and Bioengineering, 107: 366-372. 5. Gan, C.Y., Cheng, L.H., & Easa, A.M. (2009). Assessment of Maillard reaction and cross-linking in transglutaminase-cross-linked powdered soy protein isolate gel. Journal of Food Science, 74(2): C141-C146. 6. Gan, C.Y., Ong, W.H., Wong, L.M., & Easa, A.M. (2009). Effects of ribose, microbial transglutaminase and soy protein isolate on physical properties and in-vitro starch hydrolysis of yellow noodles. LWT-Food Science and Technology, 42(1): 174-179. 7. Gan, C.Y., Cheng, L.H., Phuah, E.T., Chin, P.N., AlKharkhi, A.F.M. & Easa, A.M. (2009). Combined cross-linking treatments of bovine serum albumin gel beadlets for controlled- delivery of caffeine. Food Hydrocolloids, 23: 1398-1405. 8. Gan, C.Y., Latiff, A.A., Cheng, L.H., & Easa, A.M. (2009). Gelling of microbial transglutaminase cross-linked soy protein in the presence of ribose and sucrose. Food Research International, 42:1373-1380. 9. Gan, C.Y., Abdul Manaf, N., & Latiff, A.A. (2010). Optimization of alcohol insoluble polysaccharides (AIPS) extraction from the Parkia speciosa pod using response surface methodology (RSM). Carbohydrate Polymers, 79, 825-831. 10. Gan, C.Y., Abdul Manaf, N., & Latiff, A.A. (2010). Physico-chemical properties of alcohol precipitate pectin-like polysaccharides from Parkia speciosa pod. Food Hydrocolloids, 24: 471-478.
Favourite Publications: Food Hydrocolloids, Carbohydrate Polymers, Food Research International, Food Chemistry, LWT-Food Science and Technology, Bioresource Technology
Work: Lecturer and Researcher
Biographical: Working place: Universiti Sains Malaysia Field of Interest: recovery of biomaterials from agrowaste, proteomics, metabolomics, functional foods publications: 1. Gan, C.Y., Cheng, L.H., & Easa, A.M. (2008). Effects of ribose addition on physicochemical properties and microstructures of microbial transglutaminase cross-linked-soy protein isolate gels. Food Research International, 41(6): 600-605. 2. Gan, C.Y., Cheng, L.H., & Easa, A.M. (2008). Evaluation of Microbial Transglutaminase and Ribose Cross-linked Soy Protein Isolate-based Microcapsules Containing Fish Oil. Innovative Food Science and Emerging Technologies, 9(4): 563-569. 3. Gan, C.Y., Cheng, L.H., & Easa, A.M. (2009). In-vitro digestibility and amino acid composition of soy protein isolate cross-linked with microbial transglutaminase followed by heating with ribose. International Journal of Food Sciences and Nutrition, doi: 10.1080/09637480802635090, Feb 4: 1-10. 4. Gan, C.Y., AlKharkhi, A.F.M. & Easa, A.M. (2009). Using response surface methodology to optimize process parameters and cross-linking agents for production of combined-crosslinked bovine serum albumin gels. Journal of Bioscience and Bioengineering, 107: 366-372. 5. Gan, C.Y., Cheng, L.H., & Easa, A.M. (2009). Assessment of Maillard reaction and cross-linking in transglutaminase-cross-linked powdered soy protein isolate gel. Journal of Food Science, 74(2): C141-C146. 6. Gan, C.Y., Ong, W.H., Wong, L.M., & Easa, A.M. (2009). Effects of ribose, microbial transglutaminase and soy protein isolate on physical properties and in-vitro starch hydrolysis of yellow noodles. LWT-Food Science and Technology, 42(1): 174-179. 7. Gan, C.Y., Cheng, L.H., Phuah, E.T., Chin, P.N., AlKharkhi, A.F.M. & Easa, A.M. (2009). Combined cross-linking treatments of bovine serum albumin gel beadlets for controlled- delivery of caffeine. Food Hydrocolloids, 23: 1398-1405. 8. Gan, C.Y., Latiff, A.A., Cheng, L.H., & Easa, A.M. (2009). Gelling of microbial transglutaminase cross-linked soy protein in the presence of ribose and sucrose. Food Research International, 42:1373-1380. 9. Gan, C.Y., Abdul Manaf, N., & Latiff, A.A. (2010). Optimization of alcohol insoluble polysaccharides (AIPS) extraction from the Parkia speciosa pod using response surface methodology (RSM). Carbohydrate Polymers, 79, 825-831. 10. Gan, C.Y., Abdul Manaf, N., & Latiff, A.A. (2010). Physico-chemical properties of alcohol precipitate pectin-like polysaccharides from Parkia speciosa pod. Food Hydrocolloids, 24: 471-478.
Favourite Publications: Food Hydrocolloids, Carbohydrate Polymers, Food Research International, Food Chemistry, LWT-Food Science and Technology, Bioresource Technology
