About me Specialization My Publication My friends My Family Photo gallery Tieng viet * Places I've worked: Hanoi University of Technology, Vietnam Osaka Prefecture University, Japan Canadian Grain Commission, Government of Canada

*** Welcome to My Homepage ***

My name: PHAM VAN HUNG Age: 33 Sex: Male Nationality: Vietnamese Current position: Researcher Place: Winnipeg, Manitoba, Canada Hobbies: Reading, Movies, Travel, etc. Email: here Visitor numbers:

PhD, Food Chemistry, Osaka Prefecture University, Japan

2001 MSc, Food Technology, Hanoi University of Technology, Viet Nam
1998 BSc, Food Technology, Hanoi University of Technology, Viet Nam

2008-Present: Researcher, Grain Research Laboratory, Canadian Grain Commission
2005-2007: Post-doctoral researcher, Osaka Prefecture University, Japan
2002-2005: PhD student, Osaka Prefecture University, Japan
1998-2002: Lecturer, Hanoi University of Technology, Vietnam

Research on fine structure and physicochemical properties of amylose, amylopectin and starches from various starch resources.
Research on production, physicochemical properties and application of heat and chemically modified starches.
Research on identification, formation, properties and application of resistant starches and dietary fibers for functionally healthy food products.
Research on dough properties, and quality of bread and noodle using rheological and thermal techniques.
Research on properties and quality of protein relating with allergenic desease.
Research on identification, isolation and quantification of flavonoid and phenolic compounds and their antioxidant activities in roots and cereals as functional food additives.

***THANK YOU VERY MUCH FOR YOUR ATTENTION!***

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My recent publishs

I. Publications in international peer-reviewed journals

20. Pham Van Hung, Tomoko Maeda, and Naofumi Morita (2008)
Buckwheat starch: structure, characteristics and uses.
The European Journal of Plant Science and Biotechnology (invited)

19. Pham Van Hung, Tomoko Maeda, Kazutaka Miyatake and Naofumi Morita (2008)
Gradual milling method improved the total phenolic compounds and antioxidant capacity of wheat flours.
Food Research International (accepted)
- Abstract on Sciencedirect website

18. Pham Van Hung, Takeshi Yasui, Tomoko Maeda, and Naofumi Morita (2008)
Physicochemical characteristics of starches of two sets of near-isogenic wheat lines with different amylose content.
Starch/Staerke, 60, 34-40.
- Abstract on Willey website

17. Pham Van Hung and Naofumi Morita (2008)
Distribution of phenolic compounds in the graded flours milled from whole buckwheat grains and their antioxidant capacities.
Food Chemistry, 109, 325-331.
- Abstract on Sciencedirect website

16. Pham Van Hung, Tomoko Maeda, Di Miskelly, Rie Tsumori and Naofumi Morita (2008)
Physicochemical characteristics and fine structure of high-amylose wheat starches isolated from Australian wheat cultivars.
Carbohydrate Polymers, 71, 656-663.
- Abstract on Sciencedirect website

15. Pham Van Hung, Tomoko Maeda, Rie Tsumori and Naofumi Morita (2007)
Characteristics of fractionated flours from whole buckwheat grains using gradual milling system and their application for noodle making
Journal of the Science of Food and Agriculture, 87, 2823-2829.
- Abstract on Willey website

14. Pham Van Hung, Tomoko Maeda and Naofumi Morita (2007)
Dough properties and breadmaking qualities of whole waxy wheat flour and effects of additional enzymes
Journal of the Science of Food and Agriculture, 87, 2538-2543
- Abstract on Willey website

13. Pham Van Hung and Naofumi Morita (2007)
Chemical compositions, fine structure and physicochemical properties of Kudzu (Pueraria lobata) starches from different regions
Food Chemistry, 105, 749-755.
- Abstract on Sciencedirect website

12. Pham Van Hung, Tomoko Maeda and Naofumi Morita (2007)
Study on physicochemical characteristics of waxy and high-amylose wheat starches in comparison with normal wheat starch
Starch/Staerke, 59, 125-131.
- Abstract on Wiley website

11. Pham Van Hung, Tomoko Maeda and Naofumi Morita (2007)
Dough properties and breadmaking quality of flours with whole waxy wheat flour substitution
Food Research International, 40(2): 273-279.
- Rank No. 5 in Top 25 Hottest Articles
- Abstract on Sciencedirect website

10. Megumi Miyazaki, Pham Van Hung, Tomoko Maeda and Naofumi Morita (2006)
Recent advances in application of modified starches for breadmaking
Trends in Food Science and Technology 17(11): 591-599
- Rank No. 2 in Top 25 Hottest Articles
- Abstract on Sciencedirect website

9. Pham Van Hung, Tomoko Maeda and Naofumi Morita (2006)
Waxy and high-amylose wheats - characteristics, functionality and uses
Trends in Food Science and Technology 17 (8): 448-456
- Rank No. 12 in Top 25 Hottest Articles
- Abstract on Sciencedirect website

8. Pham Van Hung and Naofumi Morita (2005)
Physicochemical properties and enzymatic digestibility of starch from from edible canna (Canna edulis) grown in Vietnam.
Carbohydrate Polymers, 61(3), 314-321.
- Rank No. 18 in Top 25 Hottest Articles
- Abstract on ScienceDirect website

7. Pham Van Hung, Makoto Yamamori and Naofumi Morita (2005)
Formation of resistant starch as affected by high-amylose wheat flour substitutions.
Cereal Chemistry 82 (6): 690-694.
- Abstract on AACC website

6. Pham Van Hung and Naofumi Morita (2005)
Effects of granule sizes on physicochemical properties of cross-linked and acetylated wheat starches.
Starch/Staerke, 57(9), 413-420.
- Abstract on Wiley website

5. Pham Van Hung and Naofumi Morita (2005)
Physicochemical properties of hydroxypropylated and cross-linked starches from A-type and B-type wheat starch granules.
Carbohydrate Polymers, 59(2), 239-246.
- Rank No. 10 in Top 25 Hottest Articles
- Abstract on ScienceDirect website

4. Pham Van Hung and Naofumi Morita (2005)
Thermal and rheological properties of of dough and bread as affected by various cross-linked cornstarch substitutions.
Starch/Staerke 57 (11): 540-546.
- Abstract on Wiley website

3. Pham Van Hung, Tomoko Maeda, Hiroaki Yamauchi and Naofumi Morita (2005)
Dough and breadmaking properties of various strong wheat grains cultivated in Japan.
Journal of Applied Glycoscience 52(1), 15-21.
- Abstract on JSAG website

2. Pham Van Hung, Tomoko Maeda, Ryo Yoshikawa and Naofumi Morita (2004)
Dough properties and baking quality of sevaral domestic wheat flours as compared with commercial foreign wheat flour.
Food Science and Technology Research 10(4), 389-395.
- Abstract on isiknowledge

1. Pham Van Hung and Naofumi Morita (2004)
Dough properties and breadmaking quality of flours supplemeted with cross-linked cornstarches.
Food Research International, 37(5): 461-467
- Abstract on ScienceDirect website

II. Book Chapter

2. Pham Van Hung (2008)
"Chapter 4 - Characteristics of Starch and Starch-Based Food Products - Role of Amylose and Amylopectin"
in Food Chemistry Research Developments (141-166). Editor: K. N. Papadopoulos.
Publisher: Nova Science Publisher, Hauppauge NY (ISBN: 978-1-60456-262-0))

1. Pham Van Hung, Tomoko Maeda and Naofumi Morita (2005)
"Characteristics and functionality of waxy and high-amylose wheats in breadmaking"
in Advance in Agricultural & Food Chemistry 6, 2005 (79-93). Editor: R. M. Mohan.
Publisher: Global Research Network, Trivandrum, India.

III. Proceedings

1. N. Morita, T. Maeda, P. V. Hung, M. Watanabe, T. Handoyo and M. Yamamori
Textural properties and microscopic observation of noodles made from various novel wheat flours.
Proceedings of the 53rd Australian Cereal Chemistry Conference 7-2004, 153-156
2. P. V. Hung
Resistant starch: health aspect, production and prospect
Proceedings of the 2nd Vietnamese-Japanese Student Exchange (VJSE 11-2005), Osaka, Japan, 1-3
3. P. V. Hung, Tomoko Maeda and Naofumi Morita
Rheological properties of doughs and breadmaking qualities of several wheat cultivars grown in Japan
Proceedings of Gluten Workshop, San Francisco 9-2006
4. P. V. Hung
High dietary fiber breads: quality and nutrition
Proceedings of the 20th Scientific Conference of Hanoi University of Technology, Vietnam 10-2006
5. P. V. Hung and N. Morita
Effects of modification methods on physicochemical properties of wheat starch
Proceedings of the 20th Scientific Conference of Hanoi University of Technology, Vietnam 10-2006
6. P. V. Hung, T. Maeda and N. Morita
Determination of rutin and quercetin contents in buckwheat materials
Proceedings of the 20th Scientific Conference of Hanoi University of Technology, Vietnam 10-2006
7. P. V. Hung, T. Maeda, R. Tsumori and N. Morita
PHYSICOCHEMICAL CHARACTERISTICS OF HIGH-AMYLOSE WHEAT STARCHES FROM DIFFERENT CULTIVARS
Proceedings of the 15th International starch convention, Moscow, Russia 6-2007 (Submitted)

IV. Proceedings with Abstract

1. P. V. Hung and N. Morita
Effects of substitution of cross-linked cornstarches on breadmaking
Annual Meeting of Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA) 3-2004, Hiroshima, Japan
2. P. V. Hung and N. Morita
Physicochemical properties of Edible Canna and other roots' starches
Annual Meeting of the Japanese Society of Applied Glycoscience (JSAG) 9-2004, Kagoshima, Japan
3. P. V. Hung Tomoko MAEDA, Hiroaki YAMAUCHI, Naofumi MORITA
Dough properties and breadmaking qualities of Japanese strong wheat flours
Annual Meeting of the Japanese Society of Applied Glycoscience (JSAG) 9-2004, Kagoshima, Japan
4. P. V. Hung, T. Maeda and N. Morita
High-amylose wheat starch and flour: characteristics and application
Annual Meeting of Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA) 3-2006, Kyoto, Japan
5. P. V. Hung, T. Maeda and N. Morita
Application of whole waxy wheat for breadmaking and role of enzymes as improvers
Annual Meeting of American Associate of Cereal Chemists (AACC) 9-2006, San Francisco, California, USA
6. P. V. Hung, S. Yamamoto, K. Miyake, T. Maeda and N. Morita
Characteristics of buckwheat flours obtained from gradual milling system and their application for noodle making
Annual Meeting of American Associate of Cereal Chemists (AACC) 9-2006, San Francisco, California, USA
7. P. V. Hung and N. Morita
Physicochemical properties of modified starches from large and small wheat starch granules
Annual Meeting of American Associate of Cereal Chemists (AACC) 9- 2006, San Francisco, California, USA
8. P. V. Hung
Characteristics of genetically modified wheat starches and their effects on breadmaking quality
Proceedings of the 3rd Vietnamese-Japanese Student Exchange (VJSE 11-2006), Kobe, Japan
9. P. V. Hung, T. Maeda, R. Tsumori and N. Morita
Characteristics and noodle quality of buckwheat gradually milling flours
Annual Meeting of Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA) 3-2007, Tokyo, Japan

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