Curriculum Vitae

PERSONAL DETAILS

Dr Leong Sze Ying


ADMINISTRATIVE DUTIES
(Role),(Level),(Duration)
  • Hub Leader for Community Nutrition, Taylor's Impact Lab - Food Security and Nutrition, 10/02/2023 to present
ACADEMIC QUALIFICATION
(Qualification),(Institution)
  • Doctor of Philosophy, University of Otago, New Zealand, New Zealand
  • Bachelor of Science with Honours First Class in Food Science, University of Otago, New Zealand, New Zealand
PROFESSIONAL QUALIFICATION
(Qualification),(Institution)
  • Certificate of Proficiency, University of Otago, New Zealand, New Zealand
PROFESSIONAL MEMBERSHIP
(Organisation),(Role),(Duration),(Level)
  • Malaysia Institute of Food Technology, Professional Member, Since 2021 (National)
  • Institute of Food Technologists, Professional Member, Since 2013 (International)
AREAS OF EXPERTISE
(Area)
  • In Vitro Gastrointestinal Digestion (Digestion Kinetics and Modelling)
  • Green Technology (Nonthermal Food Processing)
  • Carbohydrates (Starch Digestibility)
  • Proteins (Plant Proteins)
  • Sensory Science (Sensory Profiling of Food)
  • Enzymes (Food Enzyme Kinetics, Inactivation and Modelling)
  • Food Analysis (Food Metabolomics)
TEACHING
(Course Title),(Level of Study),(Institution),(Month/Year)
  • Sensory Evaluation, Bachelor Degree, Taylor's University (01/2023)
  • Food and Nutrients Evaluation, Bachelor Degree, Taylor's University (03/2023)
  • Food Processing, Bachelor Degree, Taylor's University (03/2023)
PUBLICATIONS
(Title of publication in APA style)
Article in Journals
2024
  • Lee, P. Y., Leong, S. Y., & Oey, I. (2024). The role of protein blends in plant-based milk alternative: A review through the consumer lens. Trends in Food Science & Technology, 143, 104268. (SCOPUS-Indexed)
2023
  • Johnston, C., Leong, S. Y., Teape, C., Liesaputra, V., & Oey, I. (2023). In vitro digestion properties and use of automatic image analysis to assess the quality of wheat bread enriched with whole faba bean (Vicia faba L.) flour and its protein-rich fraction. Food Research International, 174, 113630. (SCOPUS-Indexed)
  • Irvani, N., Leong, S. Y., Carne, A., Agyei, D., & Oey, I. (2023). Impact of high-speed homogenisation followed by pH treatment of Arthrospira platensis on protein accessibility and in vitro protein digestibility. Food and Bioprocess Technology, 1-14. (SCOPUS-Indexed)
  • Karki, R., Oey, I., Bremer, P., Leong, S. Y., & Silcock, P. (2023). Effect of chilled storage on the quality, in-vitro protein digestibility, and microbial growth of sous vide processed beef short ribs pre-treated with pulsed electric field (PEF). Innovative Food Science & Emerging Technologies, 89, 103485. (SCOPUS-Indexed)
  • Li, X., Oey, I., Leong, S. Y., & Kebede, B. (2023). Understanding the volatile flavour changes during accelerated shelf-life testing of oats using chemometrics and kinetic modelling. Food Chemistry, 405, 134864. (SCOPUS-Indexed)
  • Karki, R., Oey, I., Bremer, P., Leong, S. Y., & Silcock, P. (2023). Effect of pulsed electric fields (PEF) pre-treatment on the quality of sous vide (SV) processed beef short ribs and optimisation of PEF and SV process parameters using multiple polynomial regression model. Food and Bioprocess Technology, 16(1), 216-231. (SCOPUS-Indexed)
2022
  • Leong, S. Y., Roberts, R., Hu, Z., Bremer, P., Silcock, P., Toepfl, S., & Oey, I. (2022). Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields. Applied Food Research, 2(2), 100194. (SCOPUS-Indexed)
  • Khrisanapant, P., Kebede, B., Leong, S. Y., & Oey, I. (2022). Effects of hydrothermal processing on volatile and fatty acids profile of cowpeas (Vigna unguiculata), chickpeas (Cicer arietinum) and kidney beans (Phaseolus vulgaris). Molecules, 27(23), 8204. (SCOPUS-Indexed)
  • Conde, L. A., Kebede, B., Leong, S. Y., & Oey, I. (2022). Changes in starch in vitro digestibility and properties of cassava flour due to pulsed electric field processing. Foods, 11(22), 3714. (SCOPUS-Indexed)
  • Duque, S. M. M., Leong, S. Y., Agyei, D., Singh, J., Larsen, N., Sutton, K., & Oey, I. (2022). Understanding the mechanism of how pulsed electric fields treatment affects the digestibility and characteristics of starch in oat flour. Applied Sciences, 12(20), 10293. (SCOPUS-Indexed)
  • Conde, L. A., Kebede, B., Leong, S. Y., & Oey, I. (2022). Effect of high hydrostatic pressure processing on starch properties of cassava flour. Applied Sciences, 12(19), 10043. (SCOPUS-Indexed)
  • Alpos, M., Leong, S. Y., Liesaputra, V., & Oey, I. (2022). Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing. Innovative Food Science & Emerging Technologies, 75, 102892. (SCOPUS-Indexed)
RESEARCH PROJECT
(Project title),(Role),(Duration),(Level)
  • Black soldier fly (BSF, Hermetia illucens) larvae oil as an alternative fat source for sustainable food: Consumer behavior, physicochemical properties, and sensory profile , Co-researcher, 2023 to 2025 (Taylor's University)