Md Jahurul Haque Akanda

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Researcher

UA Pine Bluff primary University of Arkansas

Also affiliated: Universiti of Malaysia Sabah (2021–2022)

Faculty Researcher

5 h-index 17 pubs 61 cited

Research Areas

Biomedical Subjects

OverviewAI-generated summary

Md Jahurul Haque Akanda's research focuses on the analysis and characterization of various biological and food products. His work includes investigating phytochemical profiles and antimicrobial properties of sweet potato leaves, as well as the antioxidant capacities of quinic and caffeic acids in specialty crops. Akanda has also studied the modification of bone-based materials for adhesive applications and explored methods for improving the functionality and microstructure of myofibrillar proteins in food products. His research extends to assessing the quality of food items, such as green saba banana flour steamed cakes, and examining the effects of treatments like gamma irradiation on starch properties. Additionally, Akanda has employed spectroscopic techniques, such as ATR-FTIR coupled with multivariate analysis, for the quantification of adulterants in milk products and has reviewed nanoemulsion techniques in milk.

Metrics

h-index: 5
Publications: 17
Citations: 61

Selected Publications

Characteristics of Dabai (Canarium odontophyllum) Seed Fat Fractions Produced from Solvent Fractionation (2026)

International Journal of Food DOI OpenAlex
Physicochemical, Thermal, and Polymorphic Properties of Binary Blends from Bambangan Stearin and Palm Stearin (2025)

Borneo Journal of Resource Science and Technology DOI OpenAlex
Recent advancements in Multi-Layer edible packaging: techniques, properties, and applications for food preservation (2025)

Journal of Food Measurement & Characterization 1 citation DOI OpenAlex
Effects of Gelatin and Inulin on the Physicochemical and Sensory Properties of Low-Fat Yogurt (2025)

Sarjana International Journal of Sustainable Food and Agriculture 1 citation DOI OpenAlex
Phytochemical Profiling and Antimicrobial Properties of Various Sweet Potato (Ipomoea batatas L.) Leaves Assessed by RP-HPLC-DAD (2024)

Foods 15 citations DOI OpenAlex
The colloidal stability of water-in-oil-in-water double emulsion stabilized by Pickering emulsifier mixture in encapsulating ethanolic kenaf leaves extract (2024)

Journal of Food Measurement & Characterization DOI OpenAlex
Effect of microwave frying on the physicochemical properties of palm olein and French fries (2024)

Journal of the American Oil Chemists Society 3 citations DOI OpenAlex
Improving Functionality of Myofibrillar Protein: A Comparative Study on Fat Types on the Resulting Gelling and Microstructure Properties (2024)

Food and Bioprocess Technology 11 citations DOI OpenAlex
Quantification of Adulterant Residues in UHT Milk Products using ATR-FTIR Spectroscopy Coupled with Multivariate Analysis (2024)

Journal of Advanced Research Design 5 citations DOI OpenAlex
Quinic and caffeic acids derivatives: Affecting antioxidant capacities and phenolics contents of certain therapeutic and specialty crops employing water and ethanolic extracts (2024)

Food Chemistry Advances 21 citations DOI OpenAlex
Physical Blending of Fractionated Bambangan Kernel Fat Stearin and Palm Oil Mid-Fraction to Formulate Cocoa Butter Equivalent (2023)

Foods 3 citations DOI OpenAlex
Quality Improvement of Green Saba Banana Flour Steamed Cake (2023)

Applied Sciences 9 citations DOI OpenAlex
Fatty-Acid Profiles, Triacylglycerol Compositions, and Crystalline Structures of Bambangan-Seed Fat Extracted Using Different Solvents (2022)

Applied Sciences 5 citations DOI OpenAlex
Effects of Annealing on the Properties of Gamma-Irradiated Sago Starch (2022)

Molecules 8 citations DOI OpenAlex