Dr Leong Sze Ying
Academic Qualification
- 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
- Certificate of Proficiency, University of Otago, New Zealand, New Zealand
Areas of Expertise
- Agricultural Sciences, Food Science And Nutrition, In Vitro Gastrointestinal Digestion
- Applied Sciences And Technologies, Process Technology And Engineering, Green Technology
- Biological Sciences, Biochemistry, Carbohydrates
- Biological Sciences, Biochemistry, Proteins
- Agricultural Sciences, Food Science And Nutrition, Sensory Science
Research Interest
No records found
Publications
2024
- The role of protein blends in plant-based milk alternative: A review through the consumer lens (SCOPUS-Indexed), Trends in Food Science & Technology - Article in Journals
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 (SCOPUS-Indexed), Food Research International - Article in Journals
- Impact of high-speed homogenisation followed by pH treatment of Arthrospira platensis on protein accessibility and in vitro protein digestibility (SCOPUS-Indexed), Food and Bioprocess Technology - Article in Journals
- 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) (SCOPUS-Indexed), Innovative Food Science Emerging Technologies - Article in Journals
- Understanding the volatile flavour changes during accelerated shelf-life testing of oats using chemometrics and kinetic modelling (SCOPUS-Indexed), Food Chemistry - Article in Journals
- 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 (SCOPUS-Indexed), Food and Bioprocess Technology - Article in Journals
2022
- Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields (SCOPUS-Indexed), Applied Food Research - Article in Journals
- Effects of hydrothermal processing on volatile and fatty acids profile of cowpeas (Vigna unguiculata), chickpeas (Cicer arietinum) and kidney beans (Phaseolus vulgaris) (SCOPUS-Indexed), Molecules - Article in Journals
- Changes in starch in vitro digestibility and properties of cassava flour due to pulsed electric field processing (SCOPUS-Indexed), Foods - Article in Journals
- Understanding the mechanism of how pulsed electric fields treatment affects the digestibility and characteristics of starch in oat flour (SCOPUS-Indexed), Applied Sciences - Article in Journals
- Effect of high hydrostatic pressure processing on starch properties of cassava flour (SCOPUS-Indexed), Applied Sciences - Article in Journals
Research
- 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
Awards and Stewardship
No records found
Paper Presented
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