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About
Dr. Phuah Eng Tong has been working in academia for over 10 years, diving deep into the world of food science and technology. Along the way, his research has gained recognition with an h-index of 16, which reflects how much his work is resonating with the field and contributing to new insights. His research focuses on the structural modification of proteins and lipids through enzymatic and chemical methods to enhance their physicochemical and nutritional properties. Tailoring these biomolecules could potentially enhance their functionality and health benefits, thereby expanding their application in a variety of food products. One of the primary areas of his research is the development of structured lipids - engineered fats designed to deliver targeted nutritional advantages and improved performance in products including margarine, mayonnaise, and shortening. In addition, he actively works on developing novel functional proteins derived from both plant and insect sources as sustainable protein sources. Beyond this, his research also addresses the kinetics of the enzymatic and chemical reactions involved in these modifications, employing process simulation techniques to optimize reaction conditions and improve overall process efficiency. He has also served as the Secretariat for the International Conference on Agrotechnology, Beverage and Food (ICABF), and currently serves as an editorial board member for Letters in Food Research, a newly established journal.