Faculty

Perry K.W. Ng, Professor

Ph.D., Cereal Chemistry, University of Manitoba, Canada, 1987 M.Sc., Food Chemistry, University of Manitoba, Canada, 1984
B.Sc., Chemistry, University of Winnipeg, Canada, 1980

135CG.M. Trout FSHN Building
Michigan State University
East Lansing, MI 48824-1224
Phone: (517) 355-8474, Ext. 111
Lab: (517) 355-8474, Ext. 144 & 153
Fax: (517) 353-8963
E-mail: ngp@msu.edu

Professional Positions:

• Institute of International Agriculture, 2008 - present
• Visiting Professor, Department of Food Science and Microbiology, University of Milan, Italy, 2008 - present
• Adjunct Professor, Food and Nutritional Sciences Programme, Departments of Biochemistry and Biology, The Chinese University of Hong Kong, Hong Kong, China, 2008 - present
• Guest Professor, University of Natural Resources & Applied Life Science, Vienna, Austria, 2005
• Adjunct Professor, Kongju National University, Korea, 2003
• NATO Senior Guest Fellow, Italian Ministry of Agriculture and Forestry, 1991
• Research Associate, University of Manitoba, Canada, 1987-1991

Research Interests: 

Cereal science; physicochemical and functional properties of different constituents of cereal grains in relation to end-use quality; extrusion, dough rheology, baking and utilization of certain constituents from grain for food and/or non-food industries with emphases on cereal proteins.

Recent Publications:

Tanhehco, EJ and Ng, PKW. 2008.  Soft Wheat Quality.  Pages 1-30. Food Engineering Aspects of Baking of Sweet Goods. Ed. By Sumnu, S.G. and Sahin, S. Taylor & Francis, CRC Press, New York.

Ahn, HJ, Kim, JH, Chang, YH, Steffe, JF, and Ng, PKW. 2008.  Effects of transglutaminase on pasting and rheological properties of different wheat cultivars blended with barley or soy flour. Food Science and Biotechnology 17(1):52-57.

Ozturk, S, Koksel, H, and Ng, PKW. 2008. Farinograph properties and bread quality of flours supplemented with resistant starch. International Journal of Food Science and Nutrition (in press).

Koh, B and Ng, PKW. 2008. Effects of phenolic acids and transglutaminase of soft wheat flour dough and baked products. Journal Science of Food and Agriculture (in press).

Koksel, H, Celik, S, Karagoz, A and Ng, PKW. 2008. Partial characterization of starch in flours of ancient wheat and wild prgenitor accessions. Italian Journal of Food Science. 20(1) (in press).

Cha, JY, Ng, PKW, Shin, HS, and Cash, J. 2007. Effects of extrusion conditions on pasting properties of potato. Food Science and Biotechnology 16(5):783-788.

Nemtanu, MR, Minea, R, Kahraman, K, Koksel, H, Ng, PKW, Popescu, MI, and Mitru, E. 2007. Electron beam technology for modifying the functional properties of maize starch. Nuclear Instruments & Methods in Physics Research A580:795-798.

Rhim JW, Lee JH and Ng PKW. 2007. "Mechanical and barrier properties of biodegradable soy protein isolate-based films coated with polylactic acid."  Lebens. Wiss. Technol. 40:232-238.
 
Rhim JW, and Ng PKW. 2007. "Natural biopolymer-based nanocomposite films for packaging applications."  Critical Reviews in Food Science and Nutrition 47:1-24.
 
Gazza L, Conti S, Taddei F, Ng PKW, and Pogna NE. 2007. "Puroindoline Synthesis in Wheat Kernels with Contrasting Texture Characteristics."  Pages 183-187. In Gluten Proteins 2006. Ed. By George L. Lookhart and P.K.W. Ng. AACCI, St. Paul, MN.
 
Lookhart GL, and Ng PKW. (Eds.) 2007. Gluten Proteins 2006. 377 pages. AACC International, St. Paul, MN.

Kim JH, Tanhehco EJ, and Ng PKW. 2006. "Effects of extrusion conditions on resistant starch formation from pastry wheat flour." Food Chemistry 99(4): 718-723.
 
Rhim JW,  Mohanty AK,  Singh SP, and Ng PKW. 2006. "Preparation and properties of biodegradable multilayer films based on soy protein isolate and poly(lactide)." Industrial & Engineering Chemistry Research 45:3059-3066.
 
Rhim JW, Hong SI, Park HM, and Ng PKW. 2006. "Preparation and Characterization of Chitosan-based Nanocomposite Films with Antimicrobial Activity."  J. of Agricultural and Food Chemistry 54:5814-5822.
 
Rhim JW, Mohanty AK, Singh SP, and Ng PKW. 2006. "Effect of processing methods on performance of polylactide (PLA) films:  Thermocompression vs. solvent casting methods." J. Applied Polymer Science 101:3736-3742.

Gazza L, Nocente F, Ng PKW and Pogna NE. " Genetic and biochemical analysis of bread wheat cultivars lacking puroindoline a." Theo. App. Genet. 110(3):470-478, 2005.

Mosha TCE, Bennink MR and Ng PKW. " Nutritional quality of drum-processed and extruded composite supplementary foods." J. Food Sci. 70(2):138-144, 2005.

Suparno M, Dolan KD and Ng PKW. "Thermal kinetic parameters of thiamin in wheat flour at temperatures higher than 100°C."  J. Food Sci. 70(3):205-214, 2005.

Schmid AH, Dolan KD and Ng PKW. " Effect of extruding wheat flour at lower temperatures on thiamin loss and physical attributes when using carbon dioxide gas as a puffing agent." Cereal Chem. 82:305-313, 2005.

Ahn HJ, Kim JH and Ng PKW. "Functional and thermal properties of wheat, barley, and soy flours and their blends treated with a microbial transglutaminase." J. Food Sci. 70(6):380-386, 2005.

Tanhehco EJ and Ng PKW. " The effects of extrusion cooking and milling on the instant properties of wheat powders." Food Sci. Biotechnol. 14(6):758-765, 2005.

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