Dr. Ida Idayu Muhammad
Senior LecturerUniversiti Teknologi Malaysia, Malaysia
Highest Degree
Ph.D. in Chemical Engineering from University of Manchester Institute of Science and Technology, UK
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Area of Interest:
Selected Publications
- Muhamad, I.I., L.S. Fen, N.H. Hui and N.A. Mustapha, 2011. Genipin-cross-linked kappa-carrageenan/carboxymethyl cellulose beads and effects on beta-carotene release. Carbohydrate Polymers, 83: 1207-1212.
CrossRef | Direct Link | - Idham, Z., I.I. Muhamad and M.R. Sarmidi, 2011. Degradation kinetics and color stability of spray dried encapsulated anthocyanins from Hibiscus sabdariffa L. J. Food Process Engin., 10.1111/j.1745-4530.2010.00605.x.
CrossRef | Direct Link | - Ibrahim, U.K., I.I. Muhammad and R.M. Salleh, 2011. The Effect of pH on Color Behavior of Brassica oleracea Anthocyanin J. Applied Sci., 11: 2406-2410.
CrossRef | Direct Link | - Khairuddin, N. and I.I. Muhamad, 2009. Antimicrobial effects on starch-based films incorporated with lysozymes. Pertanika J. Sci. Technol., 17: 1-8.
Direct Link | - Eraricar, S., M.I. Idayu and K. Nozieana, 2008. Characterization of the mechanical, chemical and thermal properties of antimicrobial (AM) starch-based films. Planta Medica, 74: 1208-1209.
CrossRef | Direct Link | - Zaki, N.A.M., I.I. Muhamad and L.M. Salleh, 2007. Drying characteristics of papaya (Carica papaya L.) during microwave vacuum treatment. Int. J. Eng. Technol., 410: 15-21.
Direct Link | - Salleh, E. and I.I. Muhamad, 2007. Preparation, characterisation and antimicrobial study of lauric acid and chitosan in starch-based film. Asian Chitin J., 30: 55-69.
- Campbell, G.M., C. Fang and I.I. Muhamad, 2007. On predicting roller milling performance VI. Effect of kernel hardness and shape on the particle size distribution from first break milling of wheat. Food Bioproducts Proc. Trans. Institut. Chem. Engin., 85: 7-23.
Direct Link | - Muhamad, I.I. and G.M. Campbell, 2004. Effect of kernel hardness and moisture content on wheat breakage in the single kernel characterization system. Innovat. Food Sci. Emerging Technol., 5: 119-125.