Lecturer – School of Applied Science
Qualifications:
- PhD of Food Science (Food Application Technology), Kyungpook National University, Daegu, South Korea
- MSc Food Science, Universiti Malaysia Terengganu, Terengganu, Malaysia
- BSc Food Science and Technology, Universiti Malaysia Terengganu, Terengganu, Malaysia
Teaching and Research Experience
- Valorisation and upcycling of food by-products into sustainable food ingredients, especially polysaccharides and proteins.
- Extraction and characterization of collagen from fish bone, gelatin from chicken skin, pectin from citrus peel and okra waste, protein from plant sources
- Development of intelligent food packaging using natural indicators such as curcumin and betacyanin for monitoring food freshness.
- Development of active food packaging using nanometals and active agents to prolong the shelf life of food products such as fish fillets and fresh-cut fruits.
- Development of elderly-friendly foods, especially soft food gels.
- Development of food products such as vegan mayonnaise, vegan muffins, protein bars and vegan patties using alternative plant proteins.
- Development of high internal phase emulsions using conjugated protein–polysaccharide systems.
Major Research Interests
Biopolymer-based food packaging; active and smart packaging; sustainable food materials; protein and polysaccharide extraction; plant protein–polysaccharide systems; emulsion technology; high internal phase emulsions; food gels for dysphagia-friendly applications; plant-based and vegan food product development; valorisation/upcycling of food by-products such as gelatin, collagen, pectin, and plant proteins.
Teaching Interests
Food packaging, food chemistry, food product development, food quality control, food processing, research methodology, statistical data analysis
Publication
- Jang, Y., Said, N. S., & Lee, W. (2026). Structural and functional characterization of duckweed protein-maltodextrin conjugates and their application in oleogels for low-fat mimetic food materials. European Food Research and Technology, 252(5), 209.
- Kusumawardani, N. L., Said, N. S., & Lee, W. Y. (2026). Unveiling the Effects of Roasting Pre-Treatment on the Structural and Functional Properties of Lupinus angustifolius Protein Isolates and Their Impact on In Vitro Digestibility. Foods, 15(5), 914.
- Hikmah, S. N., Said, N. S., & Lee, W. Y. (2025). Maillard-Type Conjugates of Pumpkin Seed Protein with Different Polysaccharides as Novel Emulsion Stabilizers: Structure–Function Relationships and Emulsifying Performance. Food and Bioprocess Technology, 18(12), 10821-10840.
- Said, N. S., & Lee, W. Y. (2025). Development and characterization of pH-responsive Schiff base-infused pectin/PLA bilayer films for active fruit preservation packaging. Food Packaging and Shelf Life, 50, 101563.
- Said, N. S., & Lee, W. Y. (2025). Development of soft food gels from high-methyl pectin-protein conjugates via acid-and heat-induced crosslinking for dysphagia-friendly applications. International Journal of Biological Macromolecules, 307, 142139.
- Said, N. S., & Lee, W. Y. (2025). Pectin-Based Active and Smart Film Packaging: A Comprehensive Review of Recent Advancements in Antimicrobial, Antioxidant, and Smart Colorimetric Systems for Enhanced Food Preservation. Molecules, 30(5), 1144.
- Du, H., Baek, I., Jang, Y., Said, N. S., & Lee, W. Y. (2025). Effects on Physicochemical, Nutritional, and Quality Attributes of Fortified Vegan Muffins Incorporated with Hempseed as an Alternative Protein Source. Foods, 14(4), 601.
- Du, , Said, N. S., & Lee, W. Y. (2024). Development of pH-Sensitive intelligent films incorporating betacyanin from dragon fruit peel and TiO2 nanoparticles for monitoring fish fillet freshness. Sustainable Chemistry and Pharmacy, 42, 101839.
- Baek, I. H., Cho, H. S., Said, N. S., Olawuyi, I. F., Kim, K. R., & Lee, W. Y. (2024). Physicochemical and nutritional characteristics of vegan protein bars formulated with sweet potato and rice protein. International Journal of Food Science and Technology, 59(8), 5664-5674.
- Du, H., Olawuyi, I. F., Said, N. S., & Lee, W. Y. (2024). Comparative analysis of physicochemical and functional properties of pectin from extracted dragon fruit waste by different techniques. Polymers, 16(8), 1097.
- Said, N. S., Olawuyi, F., & Lee, W. Y. (2024). Tailoring pectin-pla bilayer film for optimal properties as a food pouch material. Polymers, 16(5), 712.
- Cho, S., Olawuyi, I. F., Park, J. J., Said, N. S., Na, Y. J., & Lee, W. Y. (2024). Extraction and recovery of capsaicin from scotch bonnet by alkaline-based deep eutectic solvent. Journal of Food Measurement and Characterization, 18(2), 1372-1381.
- Said, N. S., Olawuyi, I. F., Cho, H. S., & Lee, W. Y. (2023). Novel edible films fabricated with HG-type pectin extracted from different types of hybrid citrus peels: Effects of pectin composition on film properties. International Journal of Biological Macromolecules, 253, 127238.
- Said, N. S., Olawuyi, F., & Lee, W. Y. (2023). Pectin hydrogels: Gel-forming behaviors, mechanisms, and food applications. Gels, 9(9), 732.
- Na, J., Olawuyi, I. F., Cho, H. S., Said, N. S., & Lee, W. (2023). Development of rice-based gluten-free muffins enriched with tigernut dietary fiber. Food Science and Preservation, 30(6), 918-928.
- Said, N. S., & Sarbon, N. M. (2023). Monitoring the freshness of fish fillets by colorimetric gelatin composite film incorporated with curcumin extract. Biocatalysis and Agricultural Biotechnology, 50, 102722.
- Said, N. S., Howell, K., & Sarbon, N. M. (2023). A review on potential use of gelatin-based film as active and smart biodegradable films for food packaging application. Food Reviews International, 39(2), 1063-1085.
- Said, N. S., & Sarbon, N. M. (2022). Physical and mechanical characteristics of gelatin-based films as a potential food packaging material: A review. Membranes, 12(5),
- Lee, W., Said, N. S., & Sarbon, N. M. (2021). The effects of zinc oxide nanoparticles on the physical, mechanical and antimicrobial properties of chicken skin gelatin/tapioca starch composite films in food packaging. Journal of food science and technology, 58(11), 4294-4302.
- Said, N. S., & Mhd Sarbon, (2021). A comparative study: Development and characterization of active biodegradable chicken skin and mammalian gelatin composite films incorporated with curcumin extracts. Journal of Food Processing and Preservation, 45(10), e15771.
- Said, N. S., & Sarbon, N. M. (2020). Response surface methodology (RSM) of chicken skin gelatin based composite films with rice starch and curcumin Polymer Testing, 81, 106161.
- Said, N. S., & Sarbon, M. (2019). Protein-based active film as antimicrobial food packaging: a review. Active antimicrobial food packaging.
- Sarbon, N. M., Said, N. S., & Sukeri, N. Physicochemical Characterization of Acid-soluble Collagen (ASC) Extracted from Shortfin Scad (Decapterus macrosoma) Waste as Affected by Different Acids.
