Visco-hyperelastic model for soft rubber-like materials by P. Mohammed, Mohd Afandi

Atomic force microscopy, deformation-recovery and numerical study of wheat dough by P Mohammed, Mohd Afandi, Wakisaka, Minato

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Experimental and numerical investigation of ram extrusion of bread dough by P. Mohammed, Mohd Afandi, Wanigasooriya, Leonard, Charalambides, Maria N.

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Vending machine’s heat transfer for par-fried dough products by Naim, Mohd Nazli, Othman, Siti Hajar, P Mohammed, Mohd Afandi

Microstructure modelling of silica bodies from oil palm empty fruit bunch (OPEFB) fibres by Omar, Farah Nadia, P. Mohammed, Mohd Afandi, Samsu Baharuddin, Azhari

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Effect of silica bodies on the mechanical behaviour of oil palm empty fruit bunch fibres by Omar, Farah Nadia, P. Mohammed, Mohd Afandi, Samsu Baharuddin, Azhari

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Non-linear mechanical behaviour and bio-composite modelling of oil palm mesocarp fibres by Hanipah, Suhaiza Hanim, P. Mohammed, Mohd Afandi, Baharuddin, Azhari Samsu

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Characterisation of microcrystalline cellulose from oil palm fibres for food applications by Loo, Yu Xiang, P. Mohammed, Mohd Afandi, Samsu Baharuddin, Azhari

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Mechanical characterization and micromechanical modeling of bread dough. by P. Mohammed, Mohd Afandi, Charalambides, Maria N., Tarleton, Edmund, James Gordon, Williams

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Colour changes during deep-frying of sesame cracker's dough balls by Tan, S. B., Shamsudin, Rosnah, P. Mohammed, Mohd Afandi, Abd Rahman, Nur Aliaa

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Extrusion of unleavened bread dough: experiments and simulations by P. Mohammed, Mohd Afandi, Wanigasooriya, Leonard, Chakrabarti-Bell, Sumana, Charalambides, Maria N.

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Oil palm fibers micromechanics: anisotropic behavior by Hanipah, Suhaiza Hanim, Talib, Ahmad Tarmezee, P Mohammed, Mohd Afandi, Baharuddin, Azhari Samsu, Wakisaka, Minato

Progress on lipase immobilization technology in edible oil and fat modifications by Ng, Lin Cieh, Mokhtar, Mohd Noriznan, Samsu Baharuddin, Azhari, P. Mohammed, Mohd Afandi, Wakisaka, Minato

Effects of ultrasonicated methylcellulose coating on French fries during deep frying process by Lua, Hwee Ying, Naim, Mohd Nazli, P. Mohammed, Mohd Afandi, Hamidon, Fariza, Abu Bakar, Noor Fitrah

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Residual palm oil recovery from empty fruit bunches and palm oil mill effluent by Chu, Chang Jie, Samsu Baharuddin, Azhari, P. Mohammed, Mohd Afandi, Sulaiman, Alawi, Wakisaka, Minato, Mokhtar, Mohd Noriznan

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Inhibition of acrylamide formation in potato strip by ultrasonic-treated methylcellulose batter by Lua, Hwee Ying, Naim, Mohd Nazli, P. Mohammed, Mohd Afandi, Hamidon, Fariza, Abu Bakar, Noor Fitrah, Vangnai, Kanithaporn

Tableting and dissolution characteristics of mixed fruit powder by Saifullah, M., Yusof, Yus Aniza, Chin, Nyuk Ling, Aziz, M. G., P. Mohammed, Mohd Afandi, Ab. Aziz, Norashikin

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Dissolution profiling and its comparison of natural fruit powder effervescent tablets by Saifullah, M., Yusof, Yus Aniza, Chin, Nyuk Ling, Aziz, Mohammad Gulzarul, P. Mohammed, Mohd Afandi, Abdul Aziz, Norashikin

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Micromechanical modelling of oil palm empty fruit bunch fibres containing silica bodies by Omar, Farah Nadia, Hanipah, Suhaiza Hanim, Xiang, Loo Yu, P. Mohammed, Mohd Afandi, Baharuddin, Azhari Samsu, Abdullah, Jaafar

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On the nonlinear viscoelastic behaviour of fresh and dried oil palm mesocarp fibres by Talib, Ahmad Tarmezee, Chu, Chang Jie, P. Mohammed, Mohd Afandi, Samsu Baharuddin, Azhari, Mokhtar, Mohd Noriznan, Wakisaka, Minato

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