I. Biography
Dr Pham Van Hung received his PhD degree from Osaka Prefecture University in Japan in 2005 in
Food Chemistry. Then he received a fellowship of Japan Society for Promotion of science (JSPS) for
his post-doctoral research from 2005 to 2007. He also has been a visiting researcher at Canadian
Grain Commission in Winnipeg, Canada in a period of 2008-2009 under a fellowship of Natural
Science and Engineering Research Council of Canada (NSERC) before working at the International
University, Vietnam National University in HoChiMinh City since 2009.
Dr. Hung is now Head of Food Technology Department. He is teaching and supervising for the
students in fields of food technology and food biotechnology. He is one of pioneers contributing to set
up the program of food technology in the International University in 2010. Dr Hung has published 41
international peer-reviewed articles, two book chapters and more than 20 national and conference
papers on functional food development related to starch and bioactive compounds. With his efforts
and successful achievement of the three key roles of a lecturer: teaching, research and service, Dr.
Pham Van Hung has been awarded the title “Lecturer of the Year” in 2012.
II. Publications
I
Publications in international peer-reviewed journals
41. Do Ngoc Anh Huy, Pham Anh Hao, Pham Van Hung (2016). Screening and identification of
Bacillus sp. isolated from Vietnamese traditional soybean pastes for high fibrinolytic enzyme
production. International Food Research Journal 23(1): 326-331.
40. Pham Van Hung (2016). Phenolic compounds of cereals and their antioxidant capacity. Critical
Reviews in Food Science and Nutrition 56(1):25-35.
(Journal 5yr Impact Factor = 5.548, Ranked 1 of 128 in Food Science & Technology).
39. Pham Van Hung, Huynh Thi Chau, Nguyen Thi Lan Phi (2016). In vitro digestibility and in vivo
glucose response of native and physically modified rice starches. Food Chemistry 191, 74-80.
(Journal 5yr Impact Factor = 3.901)
38. Pham Van Hung, Ngo Lam Vien and Nguyen Thi Lan Phi (2016). Improvement of resistant starch
content of rice starches by combination of acid and heat-moisture treatments. Food Chemistry
191, 67-73.
(Journal 5yr Impact Factor = 3.901)
37. Nguyen Thi Lan Phi, Pham Van Hung, Pham Thi Lan Chi, Phan Dinh Tuan (2014). Impact of
Growing Locations and Genotypes on Antioxidant and Antimicrobial Activities of Citrus Essential
Oils in Vietnam. Journal of Essential Oil Bearing Plants18(6), 1421-1432.
(Journal 5yr Impact Factor = 0.306)
36. Naofumi Morita, Pham Van Hung, Tomoko Maeda (2015). Daily meals and celebratory cuisine of
the common Vietnamese. Foods and Food Ingredients Journal of Japan 220 (1), 72-84.
35. Pham Van Hung, Tomoko Maeda and Naofumi Morita (2015). Improvement of nutritional
composition and antioxidant capacity of high-amylose wheat during germination. Journal of Food
Science and Technology 52(10), 6756-6762.
(Journal 5yr Impact Factor = 2.203)
34. Nguyen Thi Lan Phi, Pham Van Hung, Pham Thi Lan Chi, Nguyen Hoang Dung (2015). Impact of
extraction methods on antioxidant and antimicrobial activities of citrus essential oils. Journal of
Essential Oil Bearing Plants 18(4), 806-817.
(Journal 5yr Impact Factor = 0.306)
33. Dinh Bui Quynh Anh, Nguyen Thi Tieu Mi, Do Ngoc Anh Huy, Pham Van Hung (2015). Fibrinolytic
enzymes in Vietnamese traditional shrimp paste products and optimization of fibrinolytic enzyme
production condition by Bacillus sp. Arabian Journal for Science and Engineering 40: 23-28.
(Journal 5yr Impact Factor = 0.367)
1
32. Pham Van Hung, Nguyen Thi Huyen My and Nguyen Thi Lan Phi (2014). Impact of Acid and
Heat-moisture Treatment Combination on Physicochemical Characteristics and Resistant Starch
Contents of Sweet Potato and Yam Starches. Starch/Staerke 66, 1013-1021.
(Journal 5yr Impact Factor = 1.677)
31. Bui Thanh Hoa, Pham Van Hung (2013). Optimization of nutritional composition and fermentation
conditions for cellulase and pectinase production by Aspergillus oryzae using response surface
methodology. International Food Research Journal 20(6), 3269-3274.
30. Pham Van Hung, Nguyen Huu Phat, Nguyen Thi Lan Phi (2013). Physicochemical Properties and
Antioxidant Capacity of Debranched Starch-Ferulic Acid Complexes. Starch/Staerke 65, 382-389.
(Journal 5yr Impact Factor = 1.677, Ranked 46 of 118 in Food Science & Technology)
29. Pham Van Hung, Pham Thi Lan Chi, Nguyen Thi Lan Phi (2013). Comparison in antifungal
activities of Vienamese citrus essential oils. Natural Product Research 27, 506-508.
(Journal 5yr Impact Factor = 0.906)
28. Pham Van Hung, Nguyen Thi My Cham, Pham Thi Thanh Truc (2013). Characterization of
Vietnamese banana starch and its resistant starch improvement. International Food Research
Journal 20(1), 205-211.
27. Pham Van Hung, Nguyen Thi Lan Phi, Tran Thi Vy Vy (2012). Effect of debranching and storage
condition on crystallinity and functional properties of starches. Starch/Staerke 64, 964-971.
(Journal 5yr Impact Factor = 1.484, Ranked 46 of 118 in Food Science & Technology)
26. Pham Van Hung, Nguyen Ngoc Yen Nhi (2012). Nutritional composition and antioxidant capacity
of several edible mushrooms grown in the Southern Vietnam. International Food Research
Journal 19(2): 611-615.
25. Pham Van Hung, Tran Le Duy (2012). Effects of drying methods on bioactive compounds of
vegetables and correlation between bioactive compounds and their antioxidants. International
Food Research Journal 19(1): 327-332.
24. Pham Van Hung, Tomoko Maeda, Syota Yamamoto, Naofumi Morita (2012). Effects of
germination on nutritional composition of waxy wheat. Journal of the Science of Food and
Agriculture, 92(3): 667-672.
(Journal 5yr Impact Factor = 1.674, Ranked 39 of 118 in Food Science & Technology)
23. Pham Van Hung, David W. Hatcher and Wendy Barker (2011). Phenolic acid composition of
sprouted wheats by ultra-performance liquid chromatography (UPLC) and their antioxidant
activities. Food Chemistry 126: 1896-1901.
(Journal 5yr Impact Factor = 3.606, Ranked 5 of 118 in Food Science & Technology)
22. Pham Van Hung, David W. Hatcher (2011) Ultra-performance liquid chromatography (UPLC)
quantification of carotenoids in durum wheat: Influence of genotype and environment in relation to
the colour of yellow alkaline noodles (YAN). Food Chemistry 125: 1510-1516.
(Journal 5yr Impact Factor = 3.606, Ranked 5 of 118 in Food Science & Technology)
21. Juan Xing, Pham Van Hung, Stephen Symons, Muhammad Shahin and David Hatcher (2009)
Using a Short Wavelength Infrared (SWIR) hyperspectral imaging system to predict alpha
amylase activity in individual Canadian western wheat kernels. Sensing and Instrumentation for
Food Quality 3: 211–218.
20. Pham Van Hung, Tomoko Maeda, and Naofumi Morita (2009) Buckwheat starch: structure,
characteristics and uses. The European Journal of Plant Science and Biotechnology, 3 (special
issue 1), 23-28. (Invited Review)
19. Pham Van Hung, Tomoko Maeda, Kazutaka Miyatake and Naofumi Morita (2009). Gradual milling
method improved the total phenolic compounds and antioxidant capacity of wheat flours. Food
Research International 42: 185-190.
(Journal 5yr Impact Factor = 2.964, Ranked 11 of 118 in Food Science & Technology)
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.
2
(Journal 5yr Impact Factor = 1.484, Ranked 46 of 118 in Food Science & Technology)
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.
(Journal 5yr Impact Factor = 3.606, Ranked 5 of 118 in Food Science & Technology)
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.
(Journal 5yr Impact Factor = 3.469, Ranked 13 of 76 in Polymer Science)
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.
(Journal 5yr Impact Factor = 1.674, Ranked 39 of 118 in Food Science & Technology)
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.
(Journal 5yr Impact Factor = 1.674, Ranked 39 of 118 in Food Science & Technology)
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
(Journal 5yr Impact Factor = 3.606, Ranked 5 of 118 in Food Science & Technology).
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.
(Journal 5yr Impact Factor = 1.484, Ranked 46 of 118 in Food Science & Technology)
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: 273279.
(Journal 5yr Impact Factor = 2.964, Ranked 11 of 118 in Food Science & Technology)
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:
591-599.
(Journal 5yr Impact Factor = 5.601, Ranked 2 of 118 in Food Science & Technology)
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: 448-456.
(Journal 5yr Impact Factor = 5.601, Ranked 2 of 118 in Food Science & Technology)
8. Pham Van Hung and Naofumi Morita (2005) Physicochemical properties and enzymatic digestibility
of starch from edible canna (Canna edulis) grown in Vietnam. Carbohydrate Polymers 61: 314321.
(Journal 5yr Impact Factor = 3.469, Ranked 13 of 76 in Polymer Science)
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: 690-694.
(Journal 5yr Impact Factor = 1.663, Ranked 40 of 118 in Food Science & Technology)
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: 413-420.
(Journal 5yr Impact Factor = 1.484, Ranked 46 of 118 in Food Science & Technology)
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:
239-246.
3
(Journal 5yr Impact Factor = 3.469, Ranked 13 of 76 in Polymer Science)
4. Pham Van Hung and Naofumi Morita (2005) Thermal and rheological properties of dough and
bread as affected by various cross-linked cornstarch substitutions. Starch/Staerke 57: 540-546.
(Journal 5yr Impact Factor = 1.484, Ranked 46 of 118 in Food Science & Technology)
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: 15-21.
2. Pham Van Hung, Tomoko Maeda, Ryo Yoshikawa and Naofumi Morita (2004) Dough properties
and baking quality of several domestic wheat flours as compared with commercial foreign wheat
flour. Food Science and Technology Research 10: 389-395.
(Journal 5yr Impact Factor = 0.532, Ranked 84 of 118 in Food Science & Technology)
1. Pham Van Hung and Naofumi Morita (2004) Dough properties and breadmaking quality of flours
supplemented with cross-linked cornstarches. Food Research International 37: 461-467.
(Journal 5yr Impact Factor = 2.964, Ranked 11 of 118 in Food Science & Technology)
II
Books and Book Chapters
3. Naofumi Morita, Pham Van Hung, Tomoko Maeda (Eds.). Advance in Cereal and Pseudocereal
Reseaches for Functional Foods (7/2013). Publisher: Nova Science Publisher, Hauppauge NY
(ISBN: 978-1-62618-347-6).
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: 978-1-60456262-0).
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.
8. P. V. Hung, N. N. Hạnh. Change in nutritional composition of brown rice during germination.
Proceedings of the 5th Vietnam Conference on Chemical Sciences, Hanoi, Vietnam 11-2010.
Vietnam Journal of Chemistry, 48(4A), 439-443.
4
9. P. V. Hung, C. N. Phu. Study on chemical composition and physicochemical properties of kudzu
starches in Vietnam. Proceedings of the 5th Vietnam Conference on Chemical Sciences, Hanoi,
Vietnam 11-2010. Vietnam Journal of Chemistry, 48(4A), 715-729.
10. T. L. Duy, P. V. Hung. Investigation of phenolic compounds in several vegetables in vietnam and
their antioxidant capacities. Proceedings of the 3rd AUN/SEED Net Regional Conference in
Biotechnology, Hanoi, Vietnam, 3-2011.
11. P. V. Hung, N. N. Y. Nhi. Investigation of nutritional composition of several commercial
vietnamese mushrooms. Proceedings of the 3rd AUN/SEED Net Regional Conference in
Biotechnology, Hanoi, Vietnam, 3-2011.
12. B. T. Hoa, L. H. Phu, P. V. Hung. Identification of Microorganisms Producing High Cellulase and
Pectinase Activity from Pepper Plant. Proceedings of the 3rd AUN/SEED Net Regional
Conference in Biotechnology, Hanoi, Vietnam, 3-2011.
13. P. T. Lan-Chi, P. V. Hung, N. T. Lan-Phi. Antifungal activities of citrus essential oils grown in the
south of Vietnam. Proceedings of the 3rd AUN/SEED Net Regional Conference in Biotechnology,
Hanoi, Vietnam, 3-2011.
14. P. V. Hung. Structure and functional properties of enzymatic treated starches. Proceedings of the
18th Regional Symposium on Chemical Engineering RSCE 2011, HoChiMinh City, Vietnam 102011.
15. N. H. P. Trinh, T.T.N. Diep, P. V. Hung. Preparation and characterization of starch-rutin inclusion.
Proceedings of the 1st National Conference on Pharmaceutical Chemistry, Da Nang, Vietnam 102012. Vietnam Journal of Chemistry, 50(5A), 1-4.
16. Pham Van Hung, Nguyen Hoang Phuong Trinh (2012). Preparation and characterization of
debranched starch-rutin inclusion. Journal of Science and Technology, 50(3A), 283-289.
17. La Huu Hien, Nguyen Thi Lan Phi, Le Hong Phu, Pham Van Hung (2012). Effects of ultrasonic
and enzymatic treatments on porosity and physicochemical properties of different starches.
Proceedings of the 1st National Scientific Conference on Biological Research and Teaching in
Vietnam, 473-478. Hanoi 12-2012.
18. Nguyen Trong Thai, Nguyen Thi Lan Phi, Le Hong Phu, Pham Van Hung (2012). Solubility and
physicochemical properties of rice starches with different solvent treatments. Proceedings of the
1st National Scientific Conference on Biological Research and Teaching in Vietnam, 678-682.
Hanoi 12-2012.
19. Nguyen Manh Duc, Pham Van Hung. Antioxidant and enzymatic inhibitory capacities of extracts
from different colored beans. Hội thảo nghiên cứu và phát triển các sản phẩm tự nhiên lần thứ IV,
11/2014, 293-299.
20. Nguyen Phung Ha Tien, Pham Van Hung. Change in bioactive compounds and their functional
properties during germination of mungbean seeds. Hội thảo nghiên cứu và phát triển các sản
phẩm tự nhiên lần thứ IV, 11/2014, 171-177.
21. Nguyen Ngoc Mai Trinh, Nguyen Manh Duc, Pham Van Hung (2014). Antioxidant capacity and
amylase inhibitory potentials of bioactive compounds extracted from fresh asiatic pennywort
(Centella asiatica). Journal of Science and Technology, 52(5C), 316-321.
22. Pham Ngoc Bao Chau, Le Hong Phu, Pham Van Hung (2014). Resistant starch improvement
from bean starches by moisture heating and annealing treatments Journal of Science and
Technology, 52(5C), 248-252.
23. Doan Luong Huy, Pham Van Hung (2015). Physicochemical and functional properties of annealed
sweet potato (Ipomoea batatas) and Yam (Discorea species) starches. Meetings the needs
through research innovation in Biotechnology 2014, 83-87.
24. Tran Ngoc Tan, Pham Van Hung (2015). Effects of extraction conditions and spray-drying on
antioxidant capacity and amylase inhibitory potentials of bioactive compounds extracted from
purple sweet potato (Ipomoea batatas L.). Meetings the needs through research innovation in
Biotechnology 2014, 32-41.
25. Do Ngoc Anh Huy, Pham Anh Hao, Nguyen Thi Tieu Mi, Dinh Bui Quynh Anh, Pham Van Hung
(2015). Screening of fibrinolytic enzyme in Vietnamese traditional fermented foods. Meetings the
needs through research innovation in Biotechnology 2014, 32-41.
5
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) 32004, 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) 92006, 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) 92006, 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 112006), 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.
6