Conjoint Associate Professor Minh Nguyen

Conjoint Associate Professor

School of Environmental and Life Sciences (Applied Sciences)

Career Summary

Biography

Conjoint Associate Professor Minh Nguyen is a Consultant to the Food industry in the Discipline of Applied Sciences, School of Environmental & Life Sciences. He is also an Adjunct Associate Professor at the University of Western Sydney.

Research Expertise

- Food engineering, Food Processing, Membrane technology, Packaging.
- Product and process development, in particular Membrane processes, Encapsulation and Functional foods, Clean Product. 

Collaborations
Food engineering, Food Processing, Membrane technology, Packaging. Product and process development, in particular Membrane processes, Encapsulation and Functional foods, Clean Product.

Qualifications

  • PhD, University of Technology Sydney
  • Master of Science, University of New South Wales
  • Bachelor of Engineering, University of New South Wales

Keywords

  • Food engineering
  • Food packaging
  • Food processing

Fields of Research

Code Description Percentage
090802 Food Engineering 65
090804 Food Packaging, Preservation and Safety 15
090805 Food Processing 20
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Publications

For publications that are currently unpublished or in-press, details are shown in italics.


Chapter (2 outputs)

Year Citation Altmetrics Link
2015 Nguyen MH, Kha TC, 'Extraction and Isolation of Plant Bioactives', Plant Bioactive Compounds for Pancreatic Cancer Prevention and Treatment, Nova Science, New York 117-144 (2015)
2011 Nguyen MH, 'Packaging systems for probiotic foods', Probiotic and Prebiotic Foods : Technology, Stability and Benefits to Human Health, Nova Science Publishers, Hauppauge, NY 467-479 (2011) [B1]

Journal article (61 outputs)

Year Citation Altmetrics Link
2015 Chuyen HV, Nguyen MH, Roach PD, Golding JB, Parks SE, 'Gac fruit (Momordica cochinchinensis Spreng.): A rich source of bioactive compounds and its potential health benefits', International Journal of Food Science and Technology, 50 567-577 (2015)

Summary: Gac (Momordica cochinchinensis Spreng.) is a tropical vine originating from South and South-East Asia. Gac fruit has traditionally been used in Asia to provide red colour... [more]

Summary: Gac (Momordica cochinchinensis Spreng.) is a tropical vine originating from South and South-East Asia. Gac fruit has traditionally been used in Asia to provide red colour for cuisines and enhance visional health. Recently, Gac fruit has emerged as a potential source of carotenoids, especially lycopene and ß-carotene. Carotenoids and other identified bioactives from this fruit including phenolics, flavonoids and trypsin inhibitors are associated with many beneficial bioactivities such as antioxidant, anticancer and provitamin A activities. In addition to the traditional utilisation, commercial products like Gac powder and Gac oil have been manufactured as natural colourants and medicinal supplements. This paper is a review of the scientific literature on the nutritional composition, biological activities and processing of Gac fruit.

DOI 10.1111/ijfs.12721
Co-authors Paul Roach
2014 Truong BQ, Buckow R, Stathopoulos CE, Nguyen MH, 'Advances in High-Pressure Processing of Fish Muscles', Food Engineering Reviews, 7 109-129 (2014)

The application of high pressure for processing fish muscles has showed a great potential on improving the physicochemical, microbial and sensory quality of fish muscles. High pre... [more]

The application of high pressure for processing fish muscles has showed a great potential on improving the physicochemical, microbial and sensory quality of fish muscles. High pressure results in the inactivation of micro-organisms and autolytic enzymes and lead to an extension of fish muscles shelf life. High pressure inhibits the formation of putrefactive compounds and maintains the hardness of fish muscles, resulting in higher sensory quality compared to untreated muscle over storage time. However, the discolouration, cooked appearance and lipid oxidation are the drawbacks that could limit the application of high pressure on fish muscles. Besides, pressure-induced gelling and high-pressure freezing/thawing of fish muscles are the main areas being investigated intensively to obtain the benefits of high-pressure processing on fish muscles.

DOI 10.1007/s12393-014-9084-9
2014 Kha TC, Nguyen MH, Roach PD, Stathopoulos CE, 'Microencapsulation of Gac oil: Optimisation of spray drying conditions using response surface methodology', Powder Technology, 264 298-309 (2014) [C1]

The objective of this study was to optimise the spray drying conditions for the encapsulation of Gac oil using response surface methodology. Results indicated that the correspondi... [more]

The objective of this study was to optimise the spray drying conditions for the encapsulation of Gac oil using response surface methodology. Results indicated that the corresponding response surface model was sufficient to describe and predict encapsulation efficiencies (EEs) in terms of the oil, ß-carotene, lycopene, encapsulation yield (EY), moisture content (MC), water solubility index (WSI) and peroxide value (PV) with R2 of 0.92, 0.91, 0.89, 0.85, 0.89, 0.98 and 0.97, respectively. Under optimal conditions (inlet and outlet temperatures of 154 and 80°C), the response variables including the EEs of the oil, ß-carotene, lycopene, EY, MC, WSI and PV were predicted and validated as 87.22%, 82.76%, 84.29%, 52.78%, 4.90%, 90.29% and 4.06meq/kg, respectively. Furthermore, physicochemical, reconstitution and colour properties of the optimally encapsulated powder were also determined. It was concluded that this powder containing high content of unsaturated fatty acids, ß-carotene and lycopene, and having the attractive red-yellow colour can be used as nutrient supplement and natural food colourant. © 2014 Elsevier B.V.

DOI 10.1016/j.powtec.2014.05.053
Citations Scopus - 3Web of Science - 2
Co-authors Paul Roach
2014 Kha TC, Huan P-T, Nguyen MH, 'Effects of pre-treatments on the yield and carotenoid content of Gac oil using supercritical carbon dioxide extraction', JOURNAL OF FOOD ENGINEERING, 120 44-49 (2014) [C1]
DOI 10.1016/j.jfoodeng.2013.07.018
Citations Scopus - 6Web of Science - 5
2014 Kha TC, Nguyen MH, Roach PD, Stathopoulos CE, 'Microencapsulation of Gac Oil by Spray Drying: Optimization of Wall Material Concentration and Oil Load Using Response Surface Methodology', Drying Technology, 32 385-397 (2014) [C1]

The objective of this study was to optimize the wall material concentration and the oil load on the encapsulation of Gac oil using spray drying by response surface methodology. Re... [more]

The objective of this study was to optimize the wall material concentration and the oil load on the encapsulation of Gac oil using spray drying by response surface methodology. Results showed that the quadratic polynomial model was sufficient to describe and predict encapsulation efficiencies in terms of oil, ß-carotene, lycopene, peroxide value (PV), moisture content (MC), and total color difference (¿ E) with R 2 values of 0.96, 0.95, 0.86, 0.89, 0.88, and 0.87, respectively. Under optimum conditions (wall concentration of 29.5 % and oil load of 0.2), the encapsulation efficiencies for oil, ß-carotene, lycopene, PV, MC, and ¿ E were predicted and confirmed as 92 %, 80 %, 74 %, 3.91 meq/kg, 4.14 % and 12.38, respectively. The physical properties of the encapsulated oil powders obtained by different formulations were also determined. It was concluded that the protein-polysaccharide matrix as the wall material was effectively used for spray-drying encapsulation of Gac oil. © 2014 Copyright Taylor and Francis Group, LLC.

DOI 10.1080/07373937.2013.829854
Citations Scopus - 7Web of Science - 6
Co-authors Paul Roach
2014 Chuyen HV, Nguyen MH, Roach PD, Golding JB, Parks SE, 'Gac fruit (Momordica cochinchinensis Spreng.): a rich source of bioactive compounds and its potential health benefits', International Journal of Food Science and Technology, (2014)

Gac (Momordica cochinchinensis Spreng.) is a tropical vine originating from South and South-East Asia. Gac fruit has traditionally been used in Asia to provide red colour for cuis... [more]

Gac (Momordica cochinchinensis Spreng.) is a tropical vine originating from South and South-East Asia. Gac fruit has traditionally been used in Asia to provide red colour for cuisines and enhance visional health. Recently, Gac fruit has emerged as a potential source of carotenoids, especially lycopene and ß-carotene. Carotenoids and other identified bioactives from this fruit including phenolics, flavonoids and trypsin inhibitors are associated with many beneficial bioactivities such as antioxidant, anticancer and provitamin A activities. In addition to the traditional utilisation, commercial products like Gac powder and Gac oil have been manufactured as natural colourants and medicinal supplements. This paper is a review of the scientific literature on the nutritional composition, biological activities and processing of Gac fruit.

DOI 10.1111/ijfs.12721
Co-authors Paul Roach
2014 Truong BQ, Buckow R, Stathopoulos CE, Nguyen MH, 'Advances in High-Pressure Processing of Fish Muscles', Food Engineering Reviews, (2014)

The application of high pressure for processing fish muscles has showed a great potential on improving the physicochemical, microbial and sensory quality of fish muscles. High pre... [more]

The application of high pressure for processing fish muscles has showed a great potential on improving the physicochemical, microbial and sensory quality of fish muscles. High pressure results in the inactivation of micro-organisms and autolytic enzymes and lead to an extension of fish muscles shelf life. High pressure inhibits the formation of putrefactive compounds and maintains the hardness of fish muscles, resulting in higher sensory quality compared to untreated muscle over storage time. However, the discolouration, cooked appearance and lipid oxidation are the drawbacks that could limit the application of high pressure on fish muscles. Besides, pressure-induced gelling and high-pressure freezing/thawing of fish muscles are the main areas being investigated intensively to obtain the benefits of high-pressure processing on fish muscles. © 2014 Springer Science+Business Media New York.

DOI 10.1007/s12393-014-9084-9
Citations Web of Science - 1
2014 Tuyen CK, Nguyen MH, Roach PD, Stathopoulos CE, 'Effect of Drying Pre-treatments on the Yield and Bioactive Content of Oil Extracted from Gac Aril', INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 10 103-112 (2014)
DOI 10.1515/ijfe-2013-0028
Citations Scopus - 3Web of Science - 2
Co-authors Paul Roach
2013 Kha TC, Nguyen MH, Roach PD, Parks SE, Stathopoulos C, 'Gac Fruit: Nutrient and Phytochemical Composition, and Options for Processing', FOOD REVIEWS INTERNATIONAL, 29 92-106 (2013) [C1]
DOI 10.1080/87559129.2012.692141
Citations Scopus - 7Web of Science - 5
Co-authors Paul Roach
2013 Crino MA, Heenan CN, Nguyen MH, Stathopoulos CE, 'The stability of natural red/pink food colours in ultrahigh-temperature (UHT) products', JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 93 2022-2027 (2013) [C1]
DOI 10.1002/jsfa.6009
Citations Scopus - 1Web of Science - 1
2013 Vuong QV, Golding JB, Nguyen MH, Roach PD, 'Preparation of decaffeinated and high caffeine powders from green tea', Powder Technology, 233 169-175 (2013) [C1]

The aims of this study were to develop optimal conditions for decaffeination and spray drying procedures to produce decaffeinated and high caffeine powders from green tea (Camelli... [more]

The aims of this study were to develop optimal conditions for decaffeination and spray drying procedures to produce decaffeinated and high caffeine powders from green tea (Camellia sinensis). Blanching the tea leaves with water at 100. °C for 4. min at a water-to-tea ratio of 20:1. mL/g removed 83% of the caffeine while retaining 94% of the catechins. The optimal spray drying conditions, which gave the highest yield of green tea powder and the highest concentrations of the naturally occurring epistructured catechins were found to be 180. °C for the inlet temperature and 115. °C for the outlet temperature. Using these optimal conditions, a decaffeinated green tea powder (7 mg/g caffeine) and a high caffeine powder (95. mg/g) were produced. These two green tea powders had excellent physical properties and could be used as instant teas by consumers or utilized in the food, cosmetic and nutraceutical industries. © 2012 Elsevier B.V.

DOI 10.1016/j.powtec.2012.09.002
Citations Scopus - 5Web of Science - 4
Co-authors Paul Roach, Vanquan Vuong
2013 Kha TC, Nguyen MH, Roach PD, Stathopoulos CE, 'Effects of Gac aril microwave processing conditions on oil extraction efficiency, and-ßcarotene and lycopene contents', Journal of Food Engineering, 117 486-491 (2013) [C1]

The effects of Gac oil extraction conditions including microwave power, microwave time, steaming time and hydraulic pressure on extraction efficiency (EE), and b-carotene and lyco... [more]

The effects of Gac oil extraction conditions including microwave power, microwave time, steaming time and hydraulic pressure on extraction efficiency (EE), and b-carotene and lycopene contents were studied. It was found that the EE, and b-carotene and lycopene contents could be enhanced by suitable extraction conditions. Microwave drying was found to be better than air drying for pretreatment. Moisture content after drying and steaming between 8% and 11% (wt/wt) were best for pressing. Results showed that the most suitable conditions for Gac oil extraction from 900 g samples were microwave power of 630 W, microwave time of 65 min, steaming time of 20 min and hydraulic pressure of 170 kg/cm2. Under these conditions, the highest EE of 93% was achieved while Gac oil contained the highest content of b-carotene and lycopene at 140 and 414 mg/100 mL, respectively. Crown Copyright © 2012 Published by Elsevier Ltd. All rights reserved.

DOI 10.1016/j.jfoodeng.2012.10.021
Citations Scopus - 10Web of Science - 8
Co-authors Paul Roach
2013 Kha TC, Nguyen MH, Phan DT, Roach PD, Stathopoulos CE, 'Optimisation of microwave-assisted extraction of Gac oil at different hydraulic pressure, microwave and steaming conditions', INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 48 1436-1444 (2013) [C1]
DOI 10.1111/ijfs.12109
Citations Scopus - 6Web of Science - 5
Co-authors Paul Roach
2012 Vuong QV, Golding J, Nguyen MH, Roach PD, 'Production of caffeinated and decaffeinated green tea catechin powders from underutilised old tea leaves', Journal of Food Engineering, 110 1-8 (2012) [C1]
Citations Scopus - 9Web of Science - 8
Co-authors Vanquan Vuong, Paul Roach
2011 Kha TC, Nguyen MH, Roach PD, 'Effects of pre-treatments and air drying temperatures on colour and antioxidant properties of Gac fruit powder', International Journal of Food Engineering, 7 1-17 (2011) [C1]
Citations Scopus - 8Web of Science - 3
Co-authors Paul Roach
2011 Vuong QV, Stathopoulos C, Golding J, Nguyen MH, Roach PD, 'Optimum conditions for the water extraction of L -theanine from green tea', Journal of Separation Science, 34 2468-2474 (2011) [C1]
DOI 10.1002/jssc.201100401
Citations Scopus - 12Web of Science - 11
Co-authors Vanquan Vuong, Paul Roach
2011 Vuong QV, Golding J, Stathopoulos C, Nguyen MH, Roach PD, 'Optimizing conditions for the extraction of catechins from green tea using hot water', Journal of Separation Science, 34 3099-3106 (2011) [C1]
DOI 10.1002/jssc.201000863
Citations Scopus - 27Web of Science - 23
Co-authors Paul Roach, Vanquan Vuong
2011 Vuong QV, Stathopoulos C, Nguyen MH, Golding J, Roach PD, 'Isolation of green tea catechins and their utilization in the food industry', Food Reviews International, 27 227-247 (2011) [C1]
DOI 10.1080/87559129.2011.563397
Citations Scopus - 23Web of Science - 21
Co-authors Vanquan Vuong, Paul Roach
2010 Vuong QV, Golding J, Nguyen MH, Roach PD, 'Extraction and isolation of catechins from tea', Journal of Separation Science, 33 3415-3428 (2010) [C1]
DOI 10.1002/jssc.201000438
Citations Scopus - 39Web of Science - 32
Co-authors Vanquan Vuong, Paul Roach
2010 Bui VA, Vu LTT, Nguyen MH, 'Simulation and optimisation of direct contact membrane distillation for energy efficiency', Desalination, 259 29-37 (2010) [C1]
DOI 10.1016/j.desal.2010.04.041
Citations Scopus - 17Web of Science - 13
2010 Kha CT, Nguyen MH, Roach PD, 'Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder', Journal of Food Engineering, 98 385-392 (2010) [C1]
DOI 10.1016/j.jfoodeng.2010.01.016
Citations Scopus - 87Web of Science - 72
Co-authors Paul Roach
2010 Bui VA, Vu LTT, Nguyen MH, 'Modelling the simultaneous heat and mass transfer of direct contact membrane distillation in hollow fibre modules', Journal of Membrane Science, 353 85-93 (2010) [C1]
DOI 10.1016/j.memsci.2010.02.034
Citations Scopus - 25Web of Science - 23
2009 Thanedgunbaworn R, Jiraratananon R, Nguyen MH, 'Vapour transport mechanism in osmotic distillation process', International Journal of Food Engineering, 5 Article 3 (2009) [C1]
DOI 10.2202/1556-3758.1665
Citations Scopus - 5
2009 Luu PH, Nguyen MH, 'Recovery and utilization of calcium from fish bones byproducts as a rich calcium source', Vietnam Journal of Science and Technology, 47 91-103 (2009) [C1]
2008 Masamba KG, Nguyen MH, 'Determination and comparison of vitamin C, calcium and potassium in four selected conventionally and organically grown fruits and vegetables', African Journal of Biotechnology, 7 2915-2919 (2008) [C1]
Citations Scopus - 11Web of Science - 9
2008 Tran TH, Nguyen MH, Zabaras D, Vu LTT, 'Process development of Gac powder by using different enzymes and drying techniques', Journal of Food Engineering, 85 359-365 (2008) [C1]
DOI 10.1016/j.jfoodeng.2007.07.029
Citations Scopus - 16Web of Science - 17
2007 Thanedgunbaworn R, Jiraratananon R, Nguyen MH, 'Shell-side mass transfer of hollow fibre modules in osmotic distillation process', JOURNAL OF MEMBRANE SCIENCE, 290 105-113 (2007)
DOI 10.1016/j.memsci.2006.12.021
Citations Scopus - 16Web of Science - 16
2007 Bui VA, Nguyen MH, Muller J, 'The energy challenge of direct contact membrane distillation in low temperature concentration', ASIA-PACIFIC JOURNAL OF CHEMICAL ENGINEERING, 2 400-406 (2007)
DOI 10.1002/apj.072
Citations Web of Science - 2
2007 Maforimbo E, Skurray GR, Nguyen M, 'Evaluation of l-ascorbic acid oxidation on SH concentration in soy-wheat composite dough during resting period', LWT - Food Science and Technology, 40 338-343 (2007)

The effect of l-ascorbic acid (l-AA) on free sulfhydryl concentration (SH) was evaluated in soy-wheat composite dough from 100-500 (g/kg) soy flour substitution for wheat flour. R... [more]

The effect of l-ascorbic acid (l-AA) on free sulfhydryl concentration (SH) was evaluated in soy-wheat composite dough from 100-500 (g/kg) soy flour substitution for wheat flour. Raw soy flour (RSF) and physically modified soy flours (PMSF1 and PMSF2) were used for the preparation of the composite dough with wheat flour. The two physically modified soy flours were prepared by steam flushing (PMSF2) and water boiling (PMSF1) of raw soy beans before flour preparation. Using a timer, dough blends were manually mixed (at approximately 60 rpm) to dough development time after which, dough was sampled for the estimation of free SH groups. l-AA (0.05% w/w) was mixed with the dough after dough development and the dough was sampled after 1 h of resting the dough. The results showed that l-AA (0.05% w/w) acted as a reducing agent by increasing SH levels in all soy-wheat dough blends (P < 0.05). After 1 h of resting, soy-wheat composite dough without l-AA had lower concentrations of SH than that with l-AA. A positive correlation was shown between soy flour concentrations and SH concentration before and after dough resting. A negative correlation existed between l-AA consumption and SH concentration for RSF-wheat, PMSF1-wheat and PMSF2-wheat doughs. The results indicated that soy flour weakened wheat flour dough by increasing SH concentration and that l-AA could have a synergistic effect on the reduction of gluten proteins and thus weakening the dough. © 2005.

DOI 10.1016/j.lwt.2005.09.008
Citations Scopus - 5
2007 Bui VA, Nguyen MH, Muller J, 'The energy challenge of direct contact membrane distillation in low temperature concentration', Asia-Pacific Journal of Chemical Engineering, 2 400-406 (2007)

Direct contact membrane distillation (DCMD) was operated at low temperatures from 25 to 40°C to suit the purpose of thermally concentrating sensitive liquid foods, especially fru... [more]

Direct contact membrane distillation (DCMD) was operated at low temperatures from 25 to 40°C to suit the purpose of thermally concentrating sensitive liquid foods, especially fruit juices to high solid content concentrate with most of the quality attributes preserved. A lab scale DCMD unit has been set up at the Centre for Plant and Food Science, University of Western Sydney. Hollow fibre modules (HFM) using five types of fibres of polyvinylidene fluoride (PVDF) and Halar material, with mass transfer areas ranging from 281 to 573 cm2 were employed. Experiments for concentration of glucose solutions from 30 to 60% (w/w) were carried out. Results indicated that not only the operating conditions were important, but also the membrane properties. It was found that Halar fibres were performing 2-3 times better than PVDF fibres in term of removing water from the feed, and 3-4 times better in term of energy saving. Results also showed that an increase of the feed inlet temperature from 25 to 40°C improved the mass flux up to 6 times and energy efficiency (EE) up to 2.5 times depending on the feed concentration. With flux up to 2.88 kg m-2 h-1 for PVDF and 5.83 kg m-2 h-1 for Halar fibres when concentrating 30% glucose solution at 40°C, DCMD appeared to be an attractive concentration technique, when product quality is the priority. However, with EE from as low as 2.1-14.9%, PVDF fibres employed in the study seemed not to be very suitable for DCMD liquid food concentration under low temperature condition. DCMD in Halar fibres with EE up to 45.6% still encounters the challenge of energy and could only be cost competitive to osmotic distillation and evaporative concentration when cheaper energy sources or heat recovery measures are employed. © 2007 Curtin University of Technology and John Wiley & Sons, Ltd.

DOI 10.1002/apj.72
Citations Scopus - 4
2007 Thanedgunbaworn R, Jiraratananon R, Nguyen MH, 'Mass and heat transfer analysis in fructose concentration by osmotic distillation process using hollow fibre module', JOURNAL OF FOOD ENGINEERING, 78 126-135 (2007)
DOI 10.1016/j.jfoodeng.2005.09.023
Citations Scopus - 19Web of Science - 17
2007 Nguyen M-H, Price WE, 'Air-drying of banana: Influence of experimental parameters, slab thickness, banana maturity and harvesting season', JOURNAL OF FOOD ENGINEERING, 79 200-207 (2007)
DOI 10.1016/j.jfoodeng.2006.01.063
Citations Web of Science - 35
2006 Bui VA, Nguyen MH, 'The Role of Operating Conditions in Osmotic Distillation and Direct Contact Membrane Distillation - A Comparative Study', INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2 (2006)
DOI 10.2202/1556-3758.1171
Citations Scopus - 5Web of Science - 2
2006 Maforimbo E, Nguyen M, Skurray GR, 'The effect L-ascorbic acid on the rheological properties of soy-wheat dough: A comparison of raw and physically modified soy flours', Journal of Food Engineering, 72 339-345 (2006)

Farinograph and extensograph were used to study the effect of l-ascorbic acid and physical modification of soy flour on rheological properties of soy-wheat composite dough at vari... [more]

Farinograph and extensograph were used to study the effect of l-ascorbic acid and physical modification of soy flour on rheological properties of soy-wheat composite dough at various ratios up to 50% soy flour. Soy-wheat composite dough made from physically modified soy flour (PMSF) exhibited higher resistance to extension (Rm), greater tolerance to mixing, better mixing stability, higher water uptake and water absorption than the soy-wheat composite dough from raw soy flour (RSF). l-Ascorbic acid at 250 and 500 ppm improved Rm, (P < 0.05) of the dough made from the RSF and PMSF at 50% soy flour substitution for wheat. The same concentration of l-ascorbic acid decreased extensibility of the soy-wheat dough after 135 min of resting in both models (P < 0.05). © 2005 Elsevier Ltd. All rights reserved.

DOI 10.1016/j.jfoodeng.2004.12.013
Citations Scopus - 7
2004 Bui AV, Nguyen MH, 'Prediction of viscosity of glucose and calcium chloride solutions', JOURNAL OF FOOD ENGINEERING, 62 345-349 (2004)
DOI 10.1016/S0260-8774(03)00249-8
Citations Scopus - 28Web of Science - 23
2004 Bui VA, Nguyen MH, Muller J, 'A laboratory study on glucose concentration by osmotic distillation in hollow fibre module', JOURNAL OF FOOD ENGINEERING, 63 237-245 (2004)
DOI 10.1016/j.jfoodeng.2003.07.005
Citations Scopus - 9Web of Science - 10
2004 Talwalkar A, Miller CW, Kailasapathy K, Nguyen MH, 'Effect of packaging materials and dissolved oxygen on the survival of probiotic bacteria in yoghurt', INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 39 605-611 (2004)
DOI 10.1111/j.1365-2621.2004.00820.x
Citations Web of Science - 36
2003 Sridar R, Nguyen M, Kailasapathy K, 'Studies on the effect of encapsulation on the survival of probiotic microorganisms under high acid and bile conditions', Journal of Food Science and Technology, 40 458-460 (2003)
Citations Scopus - 6
2003 Nguyen MH, 'Erratum: The influence of packaging materials on the dissolved oxygen content of probiotic yoghurt (Packaging Technology and Science (2002) 15 (133-138))', Packaging Technology and Science, 16 221-221 (2003)
DOI 10.1002/pts.628
2003 Nguyen MH, 'Erratum: The control of dissolved oxygen content in probiotic yoghurts by alternative packaging material (Packaging Technology and Science (2003) 16 (61-67))', Packaging Technology and Science, 16 221-221 (2003)
DOI 10.1002/pts.628
2003 Nguyen M, Reynolds N, Vigneswaran S, 'By-product recovery from cottage cheese production by nanofiltration', Journal of Cleaner Production, 11 803-807 (2003)

Cottage cheese whey has been a problem waste as it is dilute, salty and acidic. The use of nanofiltration has been applied to cottage cheese whey to concentrate its solids content... [more]

Cottage cheese whey has been a problem waste as it is dilute, salty and acidic. The use of nanofiltration has been applied to cottage cheese whey to concentrate its solids content four fold, while removing about three-quarters of the sodium and potassium salts and some acid. This desalted nanoconcentrated whey was found to be quite stable under refrigeration for up to 6 weeks. It could then be considered as a recovered by-product for use as an ingredient in dairy and other food products. A preliminary process economics case study was carried out for a plant producing 30,000 l/day of cottage cheese whey. The capital cost required was estimated as $700,000. The payback period was calculated to be less than 10 months. © 2003 Elsevier Science Ltd. All rights reserved.

DOI 10.1016/S0959-6526(02)00130-0
Citations Scopus - 23
2003 Nguyen MH, 'Alternatives to spray irrigation of starch waste based distillery effluent', JOURNAL OF FOOD ENGINEERING, 60 367-374 (2003)
DOI 10.1016/S0260-8774(03)00059-1
Citations Scopus - 5Web of Science - 6
2003 Miller CW, Nguyen MH, Rooney M, Kailasapathy K, 'The control of dissolved oxygen content in probiotic yoghurts by alternative packaging materials', PACKAGING TECHNOLOGY AND SCIENCE, 16 61-67 (2003)
DOI 10.1002/pts.612
Citations Scopus - 14Web of Science - 15
2003 Miller CW, Nguyen MH, Rooney M, Kailasapathy K, 'Novel apparatus to measure oxygen diffusion in gel-type foods', FOOD AUSTRALIA, 55 432-435 (2003)
Citations Scopus - 3Web of Science - 5
2002 Miller CW, Nguyen MH, Rooney M, Kailasapathy K, 'The influence of packaging materials on the dissolved oxygen content of probiotic yoghurt', PACKAGING TECHNOLOGY AND SCIENCE, 15 133-138 (2002)
DOI 10.1002/pts.578
Citations Scopus - 20Web of Science - 15
1999 Chuaprasert S, Douglas P, Nguyen M, 'Data reconciliation of an agitated thin film evaporator using AspenPlus', Journal of Food Engineering, 39 261-267 (1999)

Process measurements made in chemical plants often do not satisfy material and energy balances due to random or possibly gross errors in the measuring device readings. Data reconc... [more]

Process measurements made in chemical plants often do not satisfy material and energy balances due to random or possibly gross errors in the measuring device readings. Data reconciliation is a method of adjusting process measurements in a weighted least squares sense in order to satisfy the process constraints as well as minimize the difference between the process variable and the measurement of the process variable. Steady state simulation packages equipped with optimization routines can be used effectively to perform data reconciliation and parameter estimation using existing built-in models which automatically satisfy mass and energy balance constraints. The time required to develop a data reconciliation problem can be significantly reduced by using these packages without sacrificing the quality of the results. Data reconciliation was performed on data from a pilot plant Agitated Thin Film Evaporator (ATFE) for concentrating sugar syrup using the AspenPlus simulation system. An AspenPlus simulation of the ATFE was developed using the built-in rigorous heat exchanger model, Heatx, and the rigorous two phase flash model, Flash2. The optimization was carried out using the built-in SQP, (Sequential Quadratic Programme), optimization routine. Data reconciliation improved the fit between the experimental data and the simulation model from between 30% and 98% as well as guaranteeing that the adjusted process measurements satisfy the mass and energy balances. The time required to develop the AspenPlus simulation and data reconciliation was about 1 h whereas a first principles simulation model developed using the programming language such as Fortran or C would take much longer to develop.

DOI 10.1016/S0260-8774(98)00149-6
Citations Scopus - 7
1999 Reddy GK, Nguyen MH, Kailasapathy K, Zadow JG, Hardham JF, 'Kinetic study of whey protein denaturation to assess the degree of heat treatment in UHT milk', JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 36 305-309 (1999)
Citations Scopus - 1
1999 Nguyen MH, 'Food plant effluent treatment by membrane processes', FOOD AUSTRALIA, 51 210-211 (1999)
Citations Web of Science - 1
1997 Nguyen MH, Khan MMA, Kailasapathy K, Hourigan JA, 'Use of membrane concentrated cottage cheese whey in ice-creams', AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 52 75-78 (1997)
Citations Scopus - 10Web of Science - 11
1997 Maloba FW, Rooney ML, Wormell P, Nguyen M, 'Sensitization of singlet oxygen (1¿gO2) by use of Förster energy transfer', Bulletin of the Chemical Society of Ethiopia, 11 145-150 (1997)

Quenching of curcumine fluorescence by thionine, both immobilised in cellulose acetate occurs in accordance with the Förster mechanism of energy transfer. The rate constant of en... [more]

Quenching of curcumine fluorescence by thionine, both immobilised in cellulose acetate occurs in accordance with the Förster mechanism of energy transfer. The rate constant of energy transfer for this donor - acceptor pair is found to be 9.4 × 109 L-1 mol s1 with Ro = 37±1 Å. When this donor - acceptor pair is excited in the presence of oxygen, singlet oxygen (1¿gO2) is also produced as a consequence. The application of this process of singlet oxygen sensitization for scavenging of oxygen is demonstrated.

1997 Zhuang Y, Zhou W, Nguyen MH, Hourigan JA, 'Determination of protein content of whey powder using electrical conductivity measurement', INTERNATIONAL DAIRY JOURNAL, 7 647-653 (1997)
DOI 10.1016/S0958-6946(97)00059-9
Citations Web of Science - 7
1996 Nguyen MH, 'Australian developments in membrane processing of liquid foods', FOOD AUSTRALIA, 48 232-233 (1996)
Citations Web of Science - 3
1996 Kailasapathy K, Nguyen M, Khan MM, Hourigan JA, 'Effect of membrane concentrated cottage cheese whey on yoghurt production', Food Australia, 48 281-284 (1996)
Citations Scopus - 3
1996 Maloba FW, Rooney ML, Wormell P, Nguyen M, 'Improved oxidative stability of sunflower oil in the presence of an oxygen-scavenging film', JAOCS, Journal of the American Oil Chemists' Society, 73 181-185 (1996)

The oxidative stability of sunflower oil (SFO) was measured during storage at 23 and 37°C in the presence of a novel oxygen-scavenging film that contained polyfuryloxirane (PFO).... [more]

The oxidative stability of sunflower oil (SFO) was measured during storage at 23 and 37°C in the presence of a novel oxygen-scavenging film that contained polyfuryloxirane (PFO). Commercially refined and deodorized SFO was stored in a lighted room in sealed transparent packages containing either PFO film or an antioxidant, 0.02% butylated hydroxytoluene (BHT). Oxidative stability was evaluated by determination of peroxide values and gas-chromatographic measurement of headspace hexanal, SFO stored in the presence of the oxygen-scavenging film was more stable than oil stored without the film, or than film stored with 0.02% BHT. The PFO film scavenges oxygen through energy-transfer sensitization of singlet oxygen. The film is doped with eosin and the naturally-occurring dye, curcumin, which absorb over a wide range of visible wavelengths. Curcumin transfers its absorbed energy to eosin, which sensitizes the production of singlet oxygen. The singlet oxygen is scavenged by PFO. The use of two dyes increases the efficiency of the sensitization process, reducing the illumination time and intensity required for effective oxygen scavenging.

Citations Scopus - 17
1992 KAILASAPATHY K, HOURIGAN JA, NGUYEN MH, 'EFFECT OF CASEIN-CARRAGEENAN INTERACTIONS ON YIELD AND SENSORY QUALITIES OF COTTAGE CHEESE', FOOD AUSTRALIA, 44 30-& (1992)
Citations Web of Science - 4
1991 REDDY KK, NGUYEN MH, KAILASAPATHY K, ZADOW JG, 'THE EFFECTS OF SOME TREATMENTS AND STORAGE TEMPERATURES ON UHT WHOLE MILK', AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 46 57-63 (1991)
Citations Web of Science - 10
1988 WHEELER SM, MCKAY B, NGUYEN MH, 'THE EFFECT OF EVAPORATION AND SPRAY-DRYING UPON TOTAL AND IONIC FLUORIDE CONCENTRATION IN MILK', AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 43 1-5 (1988)
Citations Web of Science - 1
1988 MITTAL SB, HOURIGAN JA, ZADOW JG, NGUYEN MH, 'BEHAVIOR OF UHT RECOMBINED AND UHT RECOMBINED LACTOSE HYDROLYZED MILK DURING STORAGE AT DIFFERENT TEMPERATURES', AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 43 64-73 (1988)
Citations Web of Science - 6
1988 BERRY SE, NGUYEN MH, 'HIGH-RATE ULTRAFILTRATION OF SOYMILK', DESALINATION, 70 169-176 (1988)
DOI 10.1016/0011-9164(88)85052-5
Citations Scopus - 5Web of Science - 5
1984 NGUYEN MH, 'SUITABILITY OF SWEET SORGHUM FOR ALCOHOL IN THE PACIFIC', ENERGY IN AGRICULTURE, 3 345-350 (1984)
DOI 10.1016/0167-5826(84)90045-7
Citations Scopus - 4Web of Science - 3
1983 HAWKE SJ, PANTER C, HAYES M, NGUYEN MH, 'SELECTION OF YEASTS FOR FERMENTATION OF SWEET SORGHUM JUICE TO ALCOHOL', FOOD TECHNOLOGY IN AUSTRALIA, 35 123-125 (1983)
Citations Web of Science - 5
Show 58 more journal articles

Conference (22 outputs)

Year Citation Altmetrics Link
2014 Kha CT, Nguyen MH, Roach PD, Stathopoulos CE, 'A storage study of encapsulated Gac oil powder', Program & Abstracts. 47th Annual AIFST Convention, Melbourne (2014) [E3]
Co-authors Paul Roach
2014 Tran T, 'Changes in some physiochemical properties in Gac (Momordica cochinchinensis Spreng.) fruit during storage', The 3rd Asia Pacific Symposium on Postharvest Research, Education and Extension, Ho Chi Minh City (2014) [E3]
Co-authors Paul Roach
2014 Kha CT, Nguyen MH, Roach PD, Stathopoulos CE, 'Gac oil extraction and microencapsulation by spray drying', Book of Abstracts, Chiang Mai Province, Thailand (2014) [E3]
Co-authors Paul Roach
2013 Truong QB, Buckow R, Nguyen MH, Stathopoulos C, 'Potential of High Pressure Processing for Fish Products', 46th Annual AIFST Convention 2013: Book of Abstracts, Brisbane (2013) [E3]
2013 Nguyen MH, Bui VA, Vu LTT, 'Superior quality tomato paste with high energy efficiency', 46th Annual AIFST Convention book of Abstracts, Brisbane (2013) [E3]
2013 Kha CT, Nguyen MH, Roach PD, Stathopoulos CE, 'Optimisation of encapsulation by spray drying Gac oil using whey protein concentrate and gum Arabic', Program & Abstracts. 46th Annual AIFST Convention, Brisbane (2013) [E3]
Co-authors Paul Roach
2013 Kha CT, Nguyen MH, Roach PD, Stathopoulos CE, 'Gac fruit: Bioactive compounds, Processing and Utilizations', Proceedings of FABE 2013 International Conferences on Food and Biosystems Engineering, Skiathos Island, Greece (2013) [E1]
Co-authors Paul Roach
2013 Kha CT, Nguyen Minh H, Roach Paul D, Stathopoulos, 'Effects of formulations on Gac oil emulsion stability for microencapsulation', Proceedings of FaBE 2013, Skiathos Island, Greece (2013) [E1]
Co-authors Paul Roach
2012 Kha CT, Nguyen MH, Stathopoulos C, Roach PD, 'Optimisation of pretreatments prior to hydraulic press of Gac aril oil using response surface methodology', Program & Abstracts. 45th Annual AIFST Convention, Adelaide, SA (2012) [E3]
Co-authors Paul Roach
2012 Kha CT, Phan DT, Nguyen MH, 'Traditional and industrial products from gac fruit', International Conference on Food Science and Nutrition 2012. Proceedings, Kota Kinabalu, Malaysia (2012) [E2]
2011 Nguyen MH, Bui VA, 'The DCMD-R as an energy efficient process', Proceedings of the 11th International Congress on Engineering and Food (ICEF 2011), Athens (2011) [E1]
2010 Nguyen MH, Bui VA, Vu LTT, 'Developments in improving energy efficiency of food concentration processes', 43rd Annual AIFST Convention: Registration and Program, Melbourne, Vic (2010) [E3]
2010 Kha CT, Nguyen MH, Roach PD, 'Drying of Gac fruit aril for incorporation into foods', Abstract Book. IUFOST 2010: 15th World Congress of Food Science & Technology, Cape Town, South Africa (2010) [E3]
Co-authors Paul Roach
2010 Nguyen MH, Bui VA, Vu LTT, 'Status and developments of food concentration processes with minimum energy cost', Abstract Book. IUFOST 2010: 15th World Congress of Food Science & Technology, Cape Town, South Africa (2010) [E3]
2010 Nguyen MH, 'Concentration of food ingredients for environmental sustainability', Food Ingredients Vietnam 2010, Ho Chi Minh City, Vietnam (2010) [E3]
2010 Vuong QV, Nguyen MH, Golding J, Roach PD, 'Improving the efficiency of hot water extraction of theanine from green tea', Proceedings of the Nutrition Society of Australia, Perth, WA (2010) [E3]
Co-authors Paul Roach, Vanquan Vuong
2010 Nguyen MH, 'A concept product: Banana syrup', R & D Forum: Profiting from Skin Blemished Bananas. Program, Cairns, QLD (2010) [E3]
2009 Vuong QV, Nguyen MH, Golding J, Roach PD, 'Development of a microwave-assisted water method for the extraction of green tea bioactive constituents', Proceedings of the Nutrition Society of Australia, Newcastle, NSW (2009) [E3]
Co-authors Vanquan Vuong, Paul Roach
2007 Bui VA, Vu L, Nguyen MH, 'Dynamic simulation and optimisation of direct contact membrane distillation in hollow fibre module', CHEMECA 2007: Academia and Industry Strengthening the Profession. Proceedings, Melbourne (2007) [E1]
2004 Nguyen MH, Durham RJ, 'Status and prospects for Cleaner Production in the dairy food industry', AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, Melbourne, AUSTRALIA (2004)
Citations Scopus - 2Web of Science - 3
1996 Nguyen MH, Prince RGH, 'A simple rule for bioenergy conversion plant size optimisation: Bioethanol from sugar cane and sweet sorghum', BIOMASS & BIOENERGY, SAPANCA, TURKEY (1996)
DOI 10.1016/0961-9534(96)00003-7
Citations Scopus - 82Web of Science - 65
1994 DURHAM RJ, NGUYEN MH, 'HYDROPHOBIC MEMBRANE EVALUATION AND CLEANING FOR OSMOTIC DISTILLATION OF TOMATO PUREE', JOURNAL OF MEMBRANE SCIENCE, SYDNEY, AUSTRALIA (1994)
DOI 10.1016/0376-7388(93)E0142-7
Citations Scopus - 28Web of Science - 29
Show 19 more conferences

Other (1 outputs)

Year Citation Altmetrics Link
2014 Hoang V, Nguyen M, Parks S, Roach P, Golding J, 'Preliminary investigation into the postharvest characteristics of Gac fruit (Momordica cochinchinensis Spreng.) grown in Australia', ( pp.173-173). Ho Chi Minh City: ISHS (2014) [O1]
Co-authors Paul Roach

Report (1 outputs)

Year Citation Altmetrics Link
2013 Parks S, Nguyen MH, Gale D, Murray C, 'Assessing the Potential for a Gac (Cochinchin gourd) Industry in Australia', Rural Industries Research and Development Corporation, 45 (2013) [R1]
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Grants and Funding

Summary

Number of grants 1
Total funding $30,000

Click on a grant title below to expand the full details for that specific grant.


20141 grants / $30,000

Biodegradation of modified polystyrene$30,000

Funding body: Rema Industries & Services Pty Ltd

Funding body Rema Industries & Services Pty Ltd
Project Team Doctor Tim Roberts, Doctor Steven Lucas, Mr Michel Lefebvre, Conjoint Associate Professor Minh Nguyen
Scheme Research Project
Role Investigator
Funding Start 2014
Funding Finish 2014
GNo G1400783
Type Of Funding Grant - Aust Non Government
Category 3AFG
UON Y
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Research Supervision

Number of supervisions

Completed4
Current6

Total current UON EFTSL

PhD1.5

Current Supervision

Commenced Level of Study Research Title / Program / Supervisor Type
2014 PhD Improving Yield and Quality of Bitter Melon Fruits (Momordica Charantia)
Food Science & Biotechnology, Faculty of Science and Information Technology, The University of Newcastle
Co-Supervisor
2014 PhD Use of Archebacteria to Degrade Modified Plastics
Environmental Studies, Faculty of Science and Information Technology, The University of Newcastle
Co-Supervisor
2014 PhD Extraction of Bioactives and Oil from Gac Seeds
Food Science & Biotechnology, Faculty of Science and Information Technology, The University of Newcastle
Co-Supervisor
2013 PhD High Pressure Processing (HPP) of Barramundi fish (Lates calcarifer)
Food Science & Biotechnology, Faculty of Science and Information Technology, The University of Newcastle
Principal Supervisor
2013 PhD Extraction and Encapsulation of Lutein-Rich Oil from Gac Pulp and Peel
Food Science & Biotechnology, Faculty of Science and Information Technology, The University of Newcastle
Principal Supervisor
2012 PhD Improving Production and Quality of Gac Fruits
Food Science & Biotechnology, Faculty of Science and Information Technology, The University of Newcastle
Co-Supervisor

Past Supervision

Year Level of Study Research Title / Program / Supervisor Type
2014 PhD Gac Oil Extraction and Encapsulation by Spray Drying
Food Science & Biotechnology, Faculty of Science and Information Technology, The University of Newcastle
Principal Supervisor
2012 PhD Extraction and Preparation of Bioactive Components from Green Tea
Food Science & Biotechnology, Faculty of Science and Information Technology, The University of Newcastle
Co-Supervisor
2010 Masters Effects of Different Drying Processes on the Physicochemical and Antioxidant Properties of Gac Fruit Powder
Food Science & Biotechnology, Faculty of Science and Information Technology, The University of Newcastle
Principal Supervisor
2008 Masters Evaluation of the Quantities and Values of Byproducts of the Fish Processing Industry in Vietnam with Special Reference to the Utilization of Fish Bone
Food Science & Biotechnology, Faculty of Science and Information Technology, The University of Newcastle
Principal Supervisor
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Conjoint Associate Professor Minh Nguyen

Position

Conjoint Associate Professor
School of Environmental and Life Sciences
Faculty of Science and Information Technology

Focus area

Applied Sciences

Contact Details

Email minh.nguyen@newcastle.edu.au
Phone (02) 4348 4140
Mobile 0411791382
Fax (02) 4348 4145

Office

Room 08
Building Science Offices
Location Ourimbah
10 Chittaway Road
Ourimbah, NSW 2258
Australia
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