Expertise:
- Food Hydrocolloids
- Food Nanotechnology
- Food Biopolymers
Dr. Nor Shariffa Yussof is a lecturer in Food Technology at Universiti Sains Malaysia, where she has been serving since 2016. She holds a Master’s degree with research in starch and earned her PhD with a specialization in food lipid nanotechnology. Her research interests focus on the development of functional lipid-based nanomaterials, food hydrocolloids, and functional foods. Her current work includes research on marine-based collagen and food emulsions.
Additional Links
- https://orcid.org/0000-0003-0594-7706
- Researcher ID: E-2250-2011
- Author ID (Scopus): 55946448600
- Google Scholar ID: bh4WJ4YAAAAJ
