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The purpose of this study is to investigate students’ attitudes, self-efficacy and emotional behaviour associated with online learning and the effectiveness of online learning.

A research model was formulated and analysed with the structural equation modelling technique. The respondents consist of 843 students pursuing their studies at a private university’s foundation, undergraduate and postgraduate levels. A two-step systematic approach was used using the SmartPLS version 3 software to conduct statistical analysis and draw meaningful insights.

The study’s findings have demonstrated that students’ attitudes and self-efficacy exhibit a positive relationship with online learning behaviour (OLB). It is observed that the students’ emotions are related to online learning effectiveness (OLE) and mediate the relationship between OLB and OLE. Furthermore, OLB partially mediates the relationship between attitude and OLE and between self-efficacy and OLE.

The operational instructions and digital resources have proven to be highly effective in providing valuable learning experiences to the students. As a result, the students are now expanding and applying their new encounters to a broader range of learning opportunities. This study has provided valuable insights for stakeholders, including scholars, higher education institutions and the Ministry of Higher Education, in providing the ideas of online learning or Web-based education.

The originality of this study sheds light on the role of OLB as a mediator. It was underlined that emotion is critical in improving students’ OLE. Thus, students’ attitudes and self-efficacy have been essential in reassuring OLB and enhancing OLE.

This study aims to provide a salt ready-mix to instant fried noodles manufacturers.

Response surface methodology was used to get optimized salt ready-mix based on carbonate salt, disodium phosphate, tripotassium phospahte, sodium hexametaphosphate and sodium chloride. Peak viscosity of flour and yellowness, cooking loss and hardness of noodles were considered as response factors for finding optimized salt formulation.

The results showed that salts have an important role in governing quality of noodles. Optimum levels of five independent variables of salts, namely, carbonate salt (1:1 mixture of sodium to potassium carbonate), disodium phosphate, sodium hexametaphosphate, tripotassium phosphate and sodium chloride were 0.64%, 0.29%, 0.25%, 0.46% and 0.78% on flour weight basis, respectively.

To the best of the authors’ knowledge, this is the first study to assess the effect of different combinations of different salts on the quality of noodles. These findings will also benefit noodle manufacturers, assisting in production of superior quality noodles.