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Kar Lin Nyam

Professor

UCSI University

Malaysia

Research Interests

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Professors in Food Science

Articles (20)

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2026

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2025

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2025

Collaborators (4)

Nadia OULAHAL

Full Professor

Université Claude Bernard Lyon 1

FRANCE

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Pascal DEGRAEVE

Professeur des Universités

Université Claude Bernard Lyon 1

FRANCE

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Frederic DEBEAUFORT

Full professor - food and packaging sciences and engineering

Université de Bourgogne

FRANCE

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Michelle Soo

Lecturer

UCSI University

MALAYSIA

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Kar Lin Nyam

Research Interests

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Articles (20)

Gelatin-chitosan edible film with kesum essential oil nanoemulsion: Film structure and release kinetics of nanoemulsified kesum essential oil influenced by the presence of different salts in ethanolic food simulants

Polyphenolic profile and therapeutic potential of Hibiscus cannabinus L. (Kenaf) leaf fractions

Agro-residue bioactives as functional inputs for sustainable and low-waste food packaging systems

Physicochemical and functional characterization of chitosan–gelatin edible films incorporated with kesum essential oil in coarse and nanoemulsion systems

Bioactive metabolites from food fermentation: bridging microbial mechanisms with functional and nutraceutical applications—a review

Interfacial and physicochemical insights into terpene-loaded proniosomal gels for tocotrienol-rich fraction delivery

Nano-emulsified kesum essential oil-based gelatine-chitosan edible film enhanced with enzymatically reticulated microbial transglutaminase

Techno‐economic analysis of kenaf sunscreen formulated with encapsulated UV filters: From laboratory batch to pilot scale

Chemical composition, antibacterial activity and antibacterial mechanism of Kesum (Persicaria minus Huds.) essential oil

Nanoemulsion-enhanced gelatin-chitosan edible films with kesum (Persicaria minus Huds.) essential oil: a novel antibacterial packaging for minced beef

Recent advancements in Multi-Layer edible packaging: techniques, properties, and applications for food preservation

Antioxidant activity of marine microalgae Isochrysis galbana, Chaetoceros calcitrans, and Nannochlorum sp.: Identification and quantification of phenolic compounds

Development and characterisation of gel-bead coating system from sodium alginate and low methoxyl pectin for mulberry (Morus alba L.) bioferment

Reutilization of Fruit Waste as Potential Prebiotic for Probiotic or Food-grade Microorganisms in Food Applications: A Review

Development and characterization of biopolymer edible film based on gelatin and chitosan incorporated with kesum (Persicaria minus Huds.) Essential oil nanoemulsion

Black ginger (Kaempferia parviflora): A source of functional ingredient for food, nutraceutical and pharmaceutical applications

Effect of microwave frying on the physicochemical properties of palm olein and French fries

Development and evaluation of a proniosomal gel for palm tocotrienol-rich fraction topical delivery

Eco-friendly encapsulation: Investigating plant-based protein-alginate shells for efficient delivery and digestion of hemp seed oil encapsulated via supercritical CO2 dispersion

Innovative microencapsulation of hemp seed oil using plant-based biopolymers: A comparative analysis of dehydration techniques on core stability, digestibility and release pattern

Collaborators (4)

Nadia OULAHAL

Pascal DEGRAEVE

Frederic DEBEAUFORT

Michelle Soo

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