Dr Tan Hui Ling

Dr Tan Hui Ling

  • Lecturer
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Biography

Tan Hui Ling is a Lecturer for the BSc (Hons) Culinary Management programme at the School of Hospitality. Dr Tan holds a PhD in Food Technology from Universiti Sains Malaysia. Her research interests include food sensory analysis, product development, rheology, food process engineering, food chemistry, protein-nutrients interactions, food security and innovations. Dr Tan has published works concerning rheology, reaction kinetics, food chemistry, and chemical attributes and functional properties of food macromolecules. She is one of the co-researchers in research projects related to functional foods, prototypes development, and food analysis. 

Academic & Professional Qualifications

  • PhD in Food Technology, Universiti Sains Malaysia (2020)
  • BSc (Hons) Process and Food Engineering, Universiti Putra Malaysia (2014)

Research Interests

  • Functional foods
  • Food technology
  • Food sensory analysis
  • Product development
  • Rheology
  • Mathematical modelling of food operations
  • Food process engineering
  • Heat and mass transfer in food processing
  • Food chemistry
  • Food analysis and quality control

Notable Publications

  1. Yeoh, S. Y., Tan, H. L., Muhammad, L., Tan, T. C., Murad, M., & Mat Easa, A. (2023). Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles. npj Science of Food, 7(1), 8. (ISI-Indexed)
  2. Tan, H. L., Moses, O., Lee, L. X., & Easa, A. M. (2022). Quality characteristics of Green Tea’s Infusion as influenced by Brands and Types of Brewing Water. Heliyon, e12638. (ISI-Indexed)
  3. Tan, H. L., Tan, T. C., & Easa, A. M. (2022). The use of salt substitutes to replace sodium chloride in food products: a review. International Journal of Food Science & Technology, 57(11), 6997-7007. (ISI-Indexed)
  4. Ojukwu, M., Tan, H. L., Murad, M., Nafchi, A. M., & Easa, A. M. (2022). Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam. Food Science and Technology International, 10820132221121169. (ISI-Indexed)
  5. Tan, H. L., Koh, P. N., Easa, A. M., & Tan, T. C. (2022). Thermal inactivation kinetics parameters of browning enzymes in starfruit (Averrhoa carambola L.) juice. International Journal of Food Science and Technology, 57(8), 5114-5122. (ISI-Indexed)
  6. Lim, L. I., Tan, H .L., & Pui, L. P. (2021). Development and characterization of alginate-based edible film incorporated with hawthorn berry (Crataegys pinntifida) extract. Journal of Food Measurement and Characterization, 1-9. (ISI-Indexed)
  7. Tan, H. L., Tan, T. C., & Easa, A. M. (2020). The use of selected hydrocolloids and salt substtutes on structural integrity, texture, sensory properties, and shelf life of fresh low-sodium wheat noodles. Food Hydrocolloids, 108,105996. (ISI-Indexed).
  8. Tan, H. L., Tan, T. C., & Easa, A. M. (2020). Effects of sodium chloride or salt substitutes on rheological properties and water-holding capacity of flour and hardness of noodles. Food Structure, 26, 100154. (ISI-Indexed)
  9. Tan, H. L., Tan, T. C., & Easa, A. M. (2018). Comparative study of cooking quality, microstructure, and textural and sensory properties between fresh wheat noodles prepared using sodium chloride and salt substitutes. LWT-Food Science and Technology, 397, 396-403. (ISI-Indexed).
  10. Tan, H. L., Tan, T. C., & Easa, A. M. (2018). The use of selected hydrocolloids to enhance cooking quality and hardness of zero-salt noodles. International Journal of Food Science and Technology, 53(7), 1603-1610. (ISI-Indexed).
     

Achievements & Accolades

Research Projects 

  1. Internal Grant (Sunway University) - Toward A Healthy Food Environment At Secondary Schools in Malaysia (2023-2024)
  2. PRGS Grant (Ministry of Higher Education Malaysia) - Prototype Development of Fresh and Air-Dried SALTZERO Wheat Noodles (2022-2024)
  3. Research University Grant (Universiti Sains Malaysia) - The Effects of Selected Hydrocolloids and Salt Substitutes on Structural Integrity, Texture, Sensory Properties, and Shelf Life of Fresh No Salt Wheat Noodles (2015-2020)
  4. Effects of Incorporation of Different Types of Soluble Fibers on Cake Batter and Qualities of Cake (2010-2014)

Professional Associations

  1. International Conference on Food Science and Nutrition 2017 (ICFSN 2017) 
  2. Joint Seminar between Faculty of Agro-Industry, Prince of Songkla University (PSU), Thailand and School of Industrial Technology, USM. (2017) 
  3. Descriptive Sensory Analyses for Industrial Applications 
  4. Basic Food Sensory Evaluation Training Course 
  5. Occupational Safety and Health Course 
  6. Seminar on Grain and Flour