Rate My Professor Yin Yin

Her research interests include post-harvest processing, biopolymer-based packaging, functional food processing and technology, value-added food products, organogels, ultrasound-assisted extraction of bioactive compounds, antioxidant interactions, and biodegradable films aimed at reducing food waste and providing healthier options. She has produced 37 research outputs, including key publications like "Carbohydrate-based co-encapsulation of spice oleoresin blends: Impact on flavor release profiles, storage stability, and sensory acceptance" (2025), "Effect of Indirect-Contact blanching treatment on phytochemicals, antioxidant activities, and enzyme inactivation of calamansi waste" (2025), "Apigenin encapsulated in spray-dried liposomes coated with chitosan: heat, pH, light, oxygen, salt and storage stability" (2024), "Dairy-Free Alternatives for Frozen Dessert Application" (2024), and "Influence of Brown Rice, Pea, and Soy Proteins on the Physicochemical Properties and Sensory Acceptance of Dairy-Free Frozen Dessert" (2024). Notable awards include Gold Medals from the 34th International Invention, Innovation and Technology Exhibition Malaysia for "PLANT B" (2023) and "Multi-Spicy" (2024), and a Silver Medal for "Biopolymer Film" (2021). Her contributions align with UN Sustainable Development Goals 2 (Zero Hunger), 3 (Good Health and Well-being), and 12 (Responsible Consumption and Production), involving industry partnerships to minimize post-harvest losses and featuring in media on sustainable packaging solutions.