基本信息

职称：教授

邮箱：mehraajk@gmail.com

Sep 2019 - till date. Working as an associate professor at Cellege of Food Science and Engineering, Nanjing Forestry University , Nanjing, China.

May 2017- May 2019. Working as Postdoctoral Research Fellow (PDF) at School of Food Science and Biotechnology, Zhejiang Gongshang University (ZJGSU), Hangzhou, China. 

Nov.2014-Apr.2017. Worked as Lecturer/ Research expert at Institute of Nutrition (INMU), Mahidol University (MU), Bangkok, Thailand. 

Sept.2013-Oct.2014- Worked as Postdoctoral Research Fellow (PDF) at School of Industrial Technology, Universiti Sains Malaysia (USM), Penang, Malaysia.

Ø  Ahmad, M., Benjakul, S. (2010). Extraction and characterization of pepsin-solublized collagen from the skin of unicorn leatherjacket (Aluterus monoceros). Food Chemistry. 120, 3, 817-824.

Ø  Ahmad, M., Benjakul, S., and Nalinanon, S. (2010). Compositional and physicochemical characteristics of acid solubilized collagen extracted from the skin of unicorn leatherjacket (Aluterus monocerous). Food Hydrocolloids. 24, 67, 588-594.

Ø  Ahmad, M., and Benjakul, S. (2011). Characteristics of gelatin from skin of unicorn leatherjacket (Aluterus monocerous) as influenced by acid pretreatment and extraction time. Food Hydrocolloids. 25, 3, 381-388.

Ø  Ahmad, M., Benjakul, S., Prodpran, T., and Ovissipour, M.  (2011). Indigenous proteases in the skin of unicorn leatherjacket (Alutherus monoceros) and their influence on characteristic and functional properties of gelatin. Food Chemistry. 127, 2, 508-515.

Ø  Ahmad, M., and Benjakul, S. (2011). Impact of legume seed extracts on degradation and functional properties of gelatin from unicorn leatherjacket skin. Process Biochemistry. 46, 10, 2021-2029.

Ø  Ahmad, M., Benjakul, S., Prodpran, T., and Agustini, T.W. (2012). Physio-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids. 28, 1, 189-199.

Ø  Ahmad, M., Benjakul, S., Sumpavapol, P., and Nirmal, N.P.  (2012). Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil. International Journal of Food Microbiology. 155, 3, 171-178.