His primary scientific interests are in Starch, Food science, Biotechnology, Antioxidant and Polysaccharide. His Starch study introduces a deeper knowledge of Biochemistry. He integrates several fields in his works, including Food science and Food irradiation.
His Biotechnology study combines topics in areas such as Ingredient, Gelatin and Biofortification. His Antioxidant study combines topics from a wide range of disciplines, such as Phenols and Botany. His Polysaccharide research is multidisciplinary, incorporating elements of Amylose, Thermal, Sodium hydroxide and Polymer chemistry.
The scientist’s investigation covers issues in Food science, Starch, Biochemistry, Polysaccharide and Chromatography. The various areas that Alias A. Karim examines in his Food science study include Polyphenol, Antioxidant, Botany, Phenols and Hydrolysis. When carried out as part of a general Hydrolysis research project, his work on Enzymatic hydrolysis is frequently linked to work in Dextrose equivalent, therefore connecting diverse disciplines of study.
While the research belongs to areas of Starch, Alias A. Karim spends his time largely on the problem of Swelling, intersecting his research to questions surrounding Solubility. His Polysaccharide study also includes
Alias A. Karim focuses on Food science, Gelatin, Chemical engineering, Starch and Hydrolysis. The Food science study combines topics in areas such as Extraction and Polyphenol, Antioxidant. His Gelatin study incorporates themes from Emulsion, Creaming, Rheology and Acetic acid.
His research investigates the connection between Chemical engineering and topics such as Differential scanning calorimetry that intersect with issues in Microstructure, Organic chemistry, Glycerol and Oxygen. His Starch research incorporates elements of Viscosity, Carrageenan, Composite number, Alkali metal and Enzymatic hydrolysis. His biological study deals with issues like Enzyme, which deal with fields such as Hydrolysate and Ingredient.
Alias A. Karim spends much of his time researching Gelatin, Solubility, Starch, Carrageenan and Composite number. His studies deal with areas such as Cellulose, Rheology, Shelf life, Fruits and vegetables and Protein solubility as well as Gelatin. His Rheology research includes elements of Chromatography and Biochemistry.
In his research, Chemical engineering is intimately related to Polymer chemistry, which falls under the overarching field of Solubility. Alias A. Karim interconnects Organic chemistry, Oxygen, Glycerol and Microstructure in the investigation of issues within Chemical engineering. Alias A. Karim works in the field of Starch, focusing on Modified starch in particular.
M. Alothman;Rajeev Bhat;A.A. Karim
A. A. Karim
F. Sahena;I.S.M. Zaidul;S. Jinap;A.A. Karim
M.A. Asgar;A. Fazilah;Nurul Huda;Rajeev Bhat
Rajeev Bhat;Nor Shuaidda Bt Che Kamaruddin;Liong Min-Tze;A.A. Karim
Mohammad Alothman;Rajeev Bhat;A.A. Karim
M. Maizura;A. Fazilah;M.H. Norziah;A.A. Karim
Mohammadi Nafchi Abdorreza;L.H. Cheng;A.A. Karim
Mohammad Alothman;Rajeev Bhat;A.A. Karim
U. Uthumporn;I.S.M. Zaidul;A.A. Karim
M.M. Jeevani Osadee Wijekoon;Rajeev Bhat;Alias A. Karim
Y.P. Chang;A. Abd Karim;C.C. Seow
Mohammad Alothman;Bhupinder Kaur;Ariffin Fazilah;Rajeev Bhat
A.A. Karim;M.Z. Nadiha;F.K. Chen;Y.P. Phuah
A.Abd Karim;C.Chee Wai
W. N. Goh;A. Rosma;B. Kaur;A. Fazilah
Y.N. Shariffa;A.A. Karim;A. Fazilah;I.S.M. Zaidul
M.Z. Nor Nadiha;A. Fazilah;Rajeev Bhat;Alias A. Karim
C.H Teo;A Abd. Karim;P.B Cheah;M.H Norziah
Hui T Chan;Rajeev Bhat;Alias A Karim
Rajeev Bhat;A.A. Karim
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