My recent publishs
I. Publications in international peer-reviewed journals
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
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
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
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
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.
Abstract on ScienceDirect 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
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
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.
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
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
Abstract on Sciencedirect 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.
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
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
14. 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 (In press)
15. 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 (In press)
16. Pham Van Hung, Tomoko Maeda, Rie Tsumori, Di Miskelly and Naofumi Morita (2007)
Physicochemical characteristics and fine structure of high-amylose wheat starches isolated from Australian wheat cultivars.
Carbohydrate Polymers (Submited)
17. Pham Van Hung and Naofumi Morita (2007)
Distribution of phenolic compounds in the graded flour fractions milled from whole buckwheat grains and their antioxidant capacities.
Food Chemistry (Submited)
18. Pham Van Hung, Tomoko Maeda, Naofumi Morita and Kazutaka Miyatake (2007)
Gradual milling method improved the total phenolic compounds and antioxidant capacity of wheat flours.
Journal of Cereal Science (Submited)
19. Pham Van Hung, Tomoko Maeda, Di Miskelly and Naofumi Morita
Characteristics of high-amylose wheat flours grown in Australia and their dough and bread qualities.
(In preparation)
20. Pham Van Hung, Tomoko Maeda and Naofumi Morita
Characteristics of starch and protein of genetically modified wheats and their parents
(In preparation)
21. Pham Van Hung, and Naofumi Morita
Quality of noodle made from Australian high-amylose wheat flours
(In preparation)
22. Pham Van Hung, Soyta Yamamoto, Tomoko Maeda and Naofumi Morita
Changes in nutritional compositions of waxy wheat grains during germination
(In preparation)
II. Book Chapter
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�ߡ�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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