Siow Lee Fong

Senior Lecturer

PhD (University of Otago, New Zealand)

Email: siow.lee.fong@monash.edu
Telephone: (+603) 5514 6000, ext: 46034 (DID: 5514 6034)
Room number: 4-8-12 (Building 4, Level 8, No. 12)

Study of microencapsulation and the controlled release kinetics of bioactive compounds in different food matrices and in vitro; determination the physical and thermal properties of fats and oils and their products; determination of effect of freezing, frozen storage or drying on the physical, chemical and sensory attributes of food, development of functional food products using by-products/wastes.

Selected Journal Papers

Yu-Loong Loow, Ta Yeong Wu, Yung Shen Lim, Khang Aik Tan, Lee-Fong Siow, Jamaliah Md. Jahim, Abdul Wahab Mohammad (2017). Improvement of xylose recovery from the stalks of oil palm fronds using inorganic salt and oxidative agent, Energy Conversion & Management, 138, 248-260.

N. Biswas, Y. L. Cheow, C. P. Tan & L. F. Siow. (2017). Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS). LWT-Food Science and Technology doi: 10.1016/j.lwt.2017.04.039.

Ee-Tien Tee & Lee-Fong Siow. (2017). Effect of tapioca and potato starch on the physical properties of frozen spanish mackerel (Scomberomoru guttatus) fish balls. International Food Research Journal, 24, 1.

N. Biswas, Y. L. Cheow, C. P. Tan & L. F. Siow. (2017). Cocoa butter substitute (CBS) produced from palm mid-fraction/palm kernel oil/palm stearin for confectionery fillings. Journal of the American Oil Chemists' Society, 1-11 doi: 10.1007/s11746-016-2940-4.

N. Biswas, Y. L. Cheow, C. P. Tan & L. F. Siow. (2016). Blending of palm mid fraction, refined bleached deodorized palm kernel oil or palm stearin for cocoa butter alternative. Journal of the American Oil Chemists' Society, DOI: 10.1007/s11746-016-2880-z.

Boon-Keng Wan & Lee-Fong Siow. (2016). Spray Dried Xanthone: Physicochemical Properties, Storage Stability and Controlled Release. Journal of Food Process Engineering, accepted, doi:10.1111/jfpe.12407

Yan-Hui Lim & Lee-Fong Siow. (2016). Spray dried xanthone in oil emulsion using inulin as wall material. Journal of Food Processing and Preservation, doi:10.1111/jfpp.13038. 

Lee-Fong Siow & Yen-Ming Wong. (2016). Betacyanin Degradation Kinetics and Sensory Acceptance of Red-fleshed Dragon Fruit (Hylocereus polyrhizus) Juice. International Journal of Food Properties. doi: 10.1080/10942912.2016.1172086

Lai-Yee Kuan, Yin-Yin Thoo, Lee-Fong Siow. (2016). Bioactive components, ABTS radical scavenging capacity and physical stability of orange, yellow and purple sweet potato (Ipomoea batatas) powder processed by convection or vacuum drying methods. International Journal of Food Science and Technology, 51, 700–709. doi:10.1111/ijfs.13023

Loow, Yu-Loong; Wu, Ta Yeong; Tan, Khang Aik; Lim, Yung Shen; Siow, Lee Fong; Md. Jahim, Jamaliah; Mohammad, Abdul. (2015). An Application of Inorganic Salt Pretreatment for Transforming Lignocellulosic Biomass into Reducing Sugars. Journal of Agricultural and Food Chemistry, Journal of Agricultural and Food Chemistry 63(38): 8349-8363.

Janet Jia Yin Tan, Yau Yan Lim, Lee-Fong Siow, Joash Ban Lee Tan. (2015). Effects of drying on polyphenol oxidase and antioxidant activity of Morus albaleaves. Journal of Food Processing and Preservation. [doi.org/10.1111/jfpp.12532].

L.F. Siow. 2015. Students’ Perceptions on self and peer assessment in enhancing learning experience. Malaysia Online Journal of Educational Sciences, 3, April 2015.

Ee-Tein Tee & Lee-Fong Siow (2014). Physical and sensory properties of frozen Spanish Mackerel (Scomberomorus guttatus) Fish Balls added with Cryoprotectants, Food and Bioprocess Technology, 7, 3442-3454. DOI 10.1007/s11947-014-1348-0

Yen-Ming Wong and Lee-Fong Siow. (2014). Effects of heat, pH, antioxidant agitation and light on betacyanin stability using red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate as models. Journals of Food Science and Technology. DOI: 10.1007/s13197-014-1362-2

Aynda Yuris and Lee-Fong Siow. (2014). A Comparative Study of the Antioxidant Properties of Three Pineapple (Ananas comosus L.) Varieties. Journal of Food Studies, 3, 40-56, doi: 10.5296/jfs.v3il.4995.

Kar-Hing Lee, Ta-Yeong Wu, Lee-Fong Siow. (2013). Spray drying of red (Hylocereus polyrhizus) and white (Hylocereus undatus) dragon fruit juices: Physicochemical and antioxidant properties of the powder. International Journal of Food Science and Technology, DOI: 10.1111/ijfs.12230

Hooi Teng Tan, Gary A. Dykes, Ta Yeong Wu, Lee Fong Siow. (2013). Enhanced xylose recovery from oil palm empty fruit bunch by efficient acid hydrolysis, Applied Biochemistry and Biotechnology, 170, 1602-1613.

Lee-Fong Siow and Chee-Sian Ong. (2013). Effect of pH on garlic oil encapsulation by complex coacervation, Journal of Food Processing and Technology, 4, 199.DOI:10.4172/2157-7110.1000199

Siow, L. F. and Hui, Y. W. (2013). Comparison on the antioxidant properties of fresh and convection oven-dried guava (Psidium guajava L.), International Food Research Journal, 20, 639-644.

Lee-FongSiow and Kar-Hing Lee. (2012). Determination of Physicochemical Properties of Osmodehydrofrozen Pineapples, Borneo Science 31, 62-73.

Wu, T. Y.,  Kan, M. S., Siow, L. F. and Palniandy, K. (2010) Effect of temperature on moromi fermentation of soy sauce with intermittent aeration, African Journal of Biotechnology, 95, 702-706.

 

 

  • Microencapsulation & controlled release of bioactive compounds
  • Thermal properties and phase transition of fats and oils
  • Freezing and drying technology
  • Food product development

 

Selected Book and Book Chapters

Lee-Fong Siow & Kar-Hing, Lee. (2017). “Canned, Frozen and Dried Pineapple Products”. In: Handbook of Pineapple Technology, Lobo, M. G. & Paull, R. E. eds., Wiley Blackwell, doi: 10.1002/9781118967355

Lee-Fong Siow. (2016). “Dragon fruit juice”. In: Handbook of Functional Beverages and Human Health, Shahidi, F. & Alasalvar, C. eds., CRC Press, Taylor Francis Group, Boca Raton, pp.231-237.

Hui, Y. H., Cross, N., Kristinsson, H. G., Lim, M. H., Nip, W. K., Siow, L. F. and Stanfield, P. S. (2012).“Biochemistry of seafood processing”. In: Food Biochemistry and Food Processing 2nd edition, Benjamin K. Simpson (Editor) Leo M.L. Nollet, Fidel Toldra, Soottawat Benjakul, Gopinadhan Paliyath and Y.H. Hui (Associate Editors), Wiley-Blackwell Publishing, pp. 606-645.

Siow, L.F., Rades, T. and Lim, M. H. (2010). “From water to ice: Investigation on the effect of ice crystal reduction on the stability of frozen large unilamellar vesicles”. In: Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10, Reid, D. S., Sajjaanantakul, T., Lillford, P. J. and Charoenrein, S. eds. Wiley-Blackwell, pp. 551-562.

Lim, M. H., Lampen, B., Siow, L.F. and Rades, T. (2010). “Physical changes in confectionery products caused by the availability of water, with a special focus on lactitol crystallization.”. In: Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10, Reid, D. S., Sajjaanantakul, T., Lillford, P. J. and Charoenrein, S. eds. Wiley-Blackwell, pp. 271-282.

Pro-Vice Chancellor’s Award for Excellence in Teaching, Round 2, 2008, Round 1, 2009, Round 2, 2010, Round 1 & 2, 2011, Round 1 & 2, 2012, Round 1 2013

PhD Students (Present)

  1. Ho Li Yoke
  2. Ho Si Yin

PhD Students (Completed)

  1. Nirupam Biswas

Honours Students (Completed)

1. How Yoong Kong. 2017.

Project: Physicochemical properties and storage stability of different maturity of fresh and dehydrated seeds and seed coats of Parkia speciosa

2. Tan Pei Wen. 2017.

Project: Protein hydrolysates extracted from Ilisha elongata (fish frame) and Donax faba (clam flesh) using alcalase and flavourzyme

3. Kuan Lai Yee. 2015.

Project: Antioxidant and physicochemical properties of orange, yellow and purple sweet potato (Ipomoea batatas) powder processed by convection and vacuum drying methods.

4. Ong Ying Ying. 2014.

Project: Microencapsulation & controlled release of active compounds.

5. Vincent Alianto. 2014.

Project: Bioconversion of lignocellulosic materials.

6. Lim Yan Hui. 2013.

Project: Spray drying of xanthones: Physicochemical properties and solubility of powder.

7. Wan Boon Keng. 2013.

Project: Spray drying of xanthones: Process optimization.

8. Veronica. 2013.

Project: Phase behaviour of fat mixtures.

9. Lee Kar Hing. 2012.

Project: Spray drying optimization of two species of Hylocereus fruits.       

10. Ong Chee Sian. 2011.

Project: Characterization of  garlic oil-containing microcapsules produced by complex coacervation.

11. Wong Yen Ming. 2011.

Project: Comparative study on the effects of processing and storage conditions on the physicochemical, nutritional and microbiological qualities of red dragon fruit (Hylocereus polyrhizus) juice and juice concentrate. 

12.Tan Hooi Teng. 2010.

Project: Bioconversion of lignocellulosic residues into sugar alcohol.

  • Journal reviewer for LWT-Food Science and Technology, Food Reviews International and other food science and technology journals
  • Professional member of the Malaysia Institute of Food Science and Technologists
  • Council member of Malaysian Institute of Food Science and Technologists (MIFT)