Thông tin nhà nghiên cứu KH&CN

Giang Huong Huynh, Hung Van Pham, Ha Vu Hong Nguyen (2023). Effects of enzymatic and ultrasonic-assisted extraction of bioactive compounds from cocoa bean shells. Journal of Food Measurement and Characterization (published online).

Julizan, N., Ishmayana, S., Zainuddin, A., Van Hung, P., Kurnia, D. (2023). Potential of Syzygnium polyanthum as Natural Food Preservative: A Review. Foods, 12, 2275. https://doi.org/10.3390/foods 12122275.

Hoang Van Thanh, Nguyen Thi Lan Phi, Nguyen Tien Khoi, Nguyen Xuan Hoan, Pham Van Hung (2023). Green extraction and biological activity of phenolic extracts from cashew nut testa using a combination of enzyme and ultrasound-assisted treatments. Journal of the Science of Food and Agriculture (published online).

Nguyen Thi Hoang Yen, Nguyen Thi Mai Huong, Phan Ngoc Hoa, Pham Van Hung (2022). Incorporation of germinated mung bean flour with rice flour to enhance physical, nutritional and sensory quality of gluten-free cookies. International Journal of Food Science and Technology: (July 2022).

Trinh Thi My Duyen, Pham Van Hung (2020). Morphology, crystalline structure and digestibility of debranched starch nanoparticles varying in average degree of polymerization and fabrication methods. Carbohydrate Polymers, 256, 117424.

Mai Nguyen Tram Anh, Pham Van Hung, Nguyen Thi Lan Phi (2021). Optimized Conditions for Flavonoid Extraction from Pomelo Peel Byproducts under Enzyme- and Ultrasound-Assisted Extraction Using Response Surface Methodology. Journal of Food Quality, 2021, 6666381.

Pham Van Hung, Trinh Thi My Duyen, Hoang Van Thanh, Diana Widiastuti, Nguyen Thi Hoai An (2021). Starch digestibility and quality of cookies made from acid and heat moisture treated sweet potato starch and wheat four composites. Journal of Food Measurement and Characterization, 15, 3045–3051

Nguyen Thi Mai Huong, Phan Ngoc Hoa, Pham Van Hung (2021). Varying amylose contents affect the structural and physicochemical characteristics of starch in mung bean. International Journal of Food Properties, 24(1): 737-748.

Pham Van Hung, Trinh Thi My Duyen, Nguyen Thi Lan Phi and Tran Nha Quynh (2021). Fabrication and functional properties of curcuma starch nanoparticles as affected by different degree of polymerization of debranched curcuma starch. Starch/Staerke, 2100163, 1-6.

Nguyen Thi Mai Huong, Phan Ngoc Hoa and Pham Van Hung (2021). Effects of microwave treatments and retrogradation on molecular crystalline structure and in vitro digestibility of debranched mung-bean starches. International Journal of Biological Macromolecules, 190 (2021) 904-910

Trinh Thi My Duyen, Nguyen Thi Lan Phi and Pham Van Hung (2021). Comparison in morphology, structure and functionality of curcumin-loaded starch nanoparticles fabricated from short, medium and long chain-length debranched cassava starches. International Journal of Food Science and Technology.

Nguyen Thi Hoang Yen, Phan Ngoc Hoa and Pham Van Hung (2022). Optimal soaking conditions and addition of exogenous substances improve accumulation of γ-aminobutyric acid (GABA) in germinated mung bean (Vigna radiata). International Journal of Food Science and Technology.

Pham Van Hung, Nguyen Thi Hoang Yen, Nguyen Thi Lan Phi, Nguyen Phung Ha Tien, Nguyen Thi Thu Trung (2020). Nutritional composition, enzyme activities and bioactive compounds of mung bean (Vigna radiata L.) germinated under dark and light conditions. LWT-Food Science and Technology, 133, 110100

Trinh Thi My Duyen, Nguyen Thi Mai Huong, Nguyen Thi Lan Phi, Pham Van Hung (2020). Physicochemical properties and in vitro digestibility of mung-bean starches varying amylose contents under citric acid and hydrothermal treatments. International Journal of Biological Macromolecules, 164, 651-658.

Pham Van Hung, Vo Thuy Binh, Pham Hoang Yen Nhi, Nguyen Thi Lan Phi (2020). Effect of heat-moisture treatment of unpolished red rice on its starch properties and in vitro and in vivo digestibility. International Journal of Biological Macromolecules, 154, 1-8

Pham Van Hung, Nguyen Hai Yen Nhi, Ling Yu Ting, Nguyen Thi Lan Phi (2020). Chemical Composition and Biological Activities of Extracts from Pomelo Peel By-Products under Enzyme and Ultrasound-Assisted Extractions. Journal of Chemistry, 1043251, 1-7.

Pham Thi Lan Chi, Pham Van Hung, Le Huu Thanh, Nguyen Thi Lan Phi (2009). Valorization of Citrus Leaves: Chemical Composition, Antioxidant and Antibacterial Activities of Essential Oils. Waste and Biomass Valorization 2019, https://doi.org/10.1007/s12649-019-00815-6.

Quy trình sản xuất tinh bột khoai lang có hỗ trợ enzyme

Quy trình sản xuất bột khoai lang tím ăn liền

Quy trình sản xuất bánh quy sinh đường thấp

Giải thưởng Sáng tạo Thành phố Hồ Chí Minh năm 2019

Giải Thưởng Tạ Quang Bửu năm 2018 (Giải chính)

Hoang Ho Thanh Hai and Pham Van Hung (2018). Antioxidant capacity and starch-hydrolysing enzyme inhibition of extracts from leaves and seed coats of lotus (Nelumbo nucifera Gaertn). Hội thảo khoa học công nghệ sinh học toàn quốc 2018, 441-445.

Nguyen Thi Kim Oanh, Nguyen Dang Tam, Pham Van Hung: Effects of Solvent Extraction on Free and Bound Flavonoid Contents of Colored Beans and Their Antioxidant Capacity. In proceedings of The 15th ASEAN Conference on Food Science and Technology. (November 2017).

Nguyen Dang Tam, Pham Van Hung: Effects of Extraction Conditions on Total Phenolic, Antioxidant and Enzyme Inhibition Capacities of Extracts from Chia (Salvia hispanica L.) Seed. In proceedings of The 15th ASEAN Conference on Food Science and Technology. (November 2017)

Mai Nguyen Tram Anh, Pham Van Hung, Nguyen Thi Lan Phi: Extraction and Characterization of Pectin from Spongy White Peels of Pomelo (Citrus maxima) using Citric Acid. In proceedings of The 15th ASEAN Conference on Food Science and Technology. (November 2017).

Nguyen Thi Ngoc Suong, Nguyen Ngoc Thanh Tien, Pham Van Hung: Chemical Composition and Physicochemical Characteristics of Sweet potato Starch Extracted by Enzymatic Method. In proceedings of The 15th ASEAN Conference on Food Science and Technology. Science and Technics Publishing Houses (November 2017).

Nguyen Thi Cam Lien, Nguyen Ngoc Thanh Tien, Pham Van Hung: Flour characteristics and bread qualities with turmeric root (Curcuma longa L.) powder substitution. In proceedings of The 15th ASEAN Conference on Food Science and Technology. Science and Technics Publishing House (November 2017).

Dinh Ngoc Bao Tram, Nguyen Ngoc Thanh Tien, Pham Van Hung: Effects of substitution of rice flours with different amylose contents on flour characteristics and bread quality. In proceedings of Fooma Japan 2017. (June 2017)

Le Ngoc Dang Trinh, Pham Van Hung, Nguyen Ngoc Thanh Tien, Naofumi Morita: Total phenolic and total flavonoid contents and antioxidant capacity of germinated buckwheat (Fagopyrum tataricum (L. Gaertn.) grains at different germination durations. In proceedings of The 13th International Symposium on Buckwheat (ISB). Cheongju and Bongpyeong, South Korea: (September 2016).

Pham Van Hung, Nguyen Ngoc Thanh Tien, Truong Ngoc Quynh Anh, Le Thi Tam Hong, Phan Thuy Van Anh: Application of high resistant starches for producing low-carb foods. In proceedings of Fooma Japan 2016. (June 2016).

Nguyen Khanh Linh, Nguyen Dang Tam, Pham Van Hung: Changes in total phenolics, antioxidazing activity, alpha-amylase inhibition and amyloglucosidase inhibition capacities of chia seed (Salvia hispanica L.) extracts during germination. In proceedings of Hội thảo Nghiên cứu và phát triển các sản phẩm tự nhiên lần thứ V. ISBN 978-604-913-477-7. Nhà xuất bản Khoa học Tự nhiên và Công nghệ (August 2016).

Nguyen Le Anh Khoa, Nguyen Ngoc Thanh Tien, Le Thi Kieu Phuong and Pham Van Hung (2019). Contents and physicochemical properties of starches isolated from sweet potatoes grown at diferent locations in Dong Thap province. Tạp chí Đại học Cân Thơ 11(2): 38-43.

Nguyen Ngoc Thanh Tien, Dang Thai An, Pham Hoai Thanh and Pham Van Hung (2019). Quality changes and in vitro digestibility of bread substituted with tuber starches modified by citric acid and heat-moisture treatment. Tạp chí Đại học Cân Thơ 11(2): 44-50.

Le Thi Kieu Phuong, Nguyen Ngoc Thanh Tien, Nguyen Le Anh Khoa and Pham Van Hung (2019). Chemical compositions, bioactive compounds, and physicochemical properties of different purple sweet potato flours. Tạp chí Đại học Cân Thơ 11(2); 31-37.

Van Hung Pham, Kim Khanh Nguyen, Thi Lan Phi Nguyen (2018). Optimisation of heat-moisture treatment conditions for producing high amounts of resistant starches from purple sweet potato and yam starches using response surface methodology. Vietnam Journal of Science, Technology and Engineering 60 (4), 08-14.

Nguyen Ngoc Thanh Tien, Tran Cong Tri, Pham Van Hung (2018). Effect of resistant starch supplementation on digestibility and quality of noodles. Vietnam Journal of Chemistry 56 (3e12): 397 – 401

Pham Van Hung and Pham Ngoc Cam Ha (2019). Effects of spray-drying conditions on functional properties of bioactive compounds extracted from lotus leaf. European Journal of Biotechnology and Bioscience 7, 94-99

Nguyen Ngoc Thanh Tien, Nguyen Ngoc Phuong Diem, Pham Van Hung (2018). Effect of resistant starch supplementation on digestibility and quality of breads. Vietnam Journal of Chemistry 56 (3e12): 392 – 396

Tran Quoc Si and Pham Van Hung (2019). Antioxidant and antimicrobial activities of essential oil and oleoresins extracted from Vietnamese ginger. International Journal of Research in Pharmacy and Pharmaceutical Sciences 4: 68-71

Pham Van Hung Nguyen Quynh Hai Yen (2019). Antioxidant and antimicrobial activities of ethanolic extracts of onions (Allium cepa) and shallots (Allium ascalonicum) cultivated in Vietnam. International Journal of Pharmaceutical Science and Research 4: 32-36

Pham Van Hung and Nguyen Thi Ngoc Suong (2019). Isolation and determination of chemical composition of sweet potato starch using Viscozyme cassava C. International Journal of Food Science and Nutrition 4: 72-75

Le Hoang Dao, Pham Van Hung (2017). Total phenolic content, antioxidant capacity and diabetic enzyme inhibitory of the extracts from unpolished colored rices. Journal of Biotechnology 15(4): 685-690.

Nguyen Thi Lam Trang, Pham Van Hung (2017). Physicochemical properties and digestibility of water caltrop (Trapa bispinosa Roxb) and cassava (Manihot esculenta) starches. Vietnam Journal of Chemistry 55(5e3,4): 499 – 503.

Huynh Gia Ky, Pham Van Hung (2017). Formulation of curcumin - debranched starch complex and its physicochemical properties. Vietnam Journal of Chemistry 55 (5e34): 616 – 620.

Nguyen Thi Thuy Vy, Nguyen Ngoc Thanh Tien, Nguyen Thi Lan Phi, Pham Van Hung (2017). Total phenolic content, antioxidant capacity and diabetic enzyme inhibitory of extracts from colored sweet potatoes. Tạp chí Hóa học 55(4e23): 284-288.

Nguyen Ngoc Thinh, Pham Van Hung (2017). Physicochemical properties and digestibility of waxy rice and waxy corn starches under annealing treatment. Tạp chí Hóa Học 55(4e23): 370-373.

Nguyen Ngoc Thanh Tien, Trinh Thi My Duyen and Pham Van Hung (2019). Substitution of Wheat Flour with Highly Enzyme-Resisted Cassava Starch and its effect on Starch Digestibility and Quality of Breads. Journal of Food Measurement and Characterization 13:1004-1010.

Truong Ngoc Quynh Phuong, Nguyen Thi My Duyen, Phan Ngoc Hoa, Pham Van Hung, Nguyen Thi Lan Phi (2018). Physicochemical properties and resistant starch contents of sweet potato starches from different varieties grown in Vietnam. International Journal of Food Science and Nutrition 3(5): 148 - 151.

Pham Thi Lan Chi, Vu Kieu Chinh, Pham Van Hung, Nguyen Thi Lan Phi (2018). Antimicrobial and antioxidant activities of essential oils extracted from leaves of Vinh orange, Dao lime and Thanh Tra pomelo in Vietnam. International Journal of Food Science and Nutrition 3(5): 152 - 156.

Nguyen Ngoc Thanh Tien, Truong Ngoc Quynh Anh, Nguyen Thi Lan Phi, Pham Van Hung (2018). In Vitro and In Vivo Starch Digestibility and Quality of Bread Substituted with Acid and Heat-Moisture Treated Sweet Potato Starch. Starch-Starke 1800069: 1-6.

Nguyen Ngoc Thanh Tien, Le Ngoc Dang Trinh, Naoto Inoue, Naofumi Morita, Pham Van Hung (2018). Nutritional composition, bioactive compounds, and diabetic enzyme inhibition capacity of three varieties of buckwheat in Japan. Cereal Chemistry 95, 615-624.

Phan Thanh Bao Trung, Luu Bui Bao Ngoc, Phan Ngoc Hoa, Nguyen Ngoc Thanh Tien, Pham Van Hung: Impact of heat-moisture and annealing treatments on physicochemical properties and digestibility of starches from different colored sweet potato varieties. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (July 2017)

Luu Bui Bao Ngoc, Phan Thanh Bao Trung, Phan Ngoc Hoa, Pham Van Hung: Physicochemical properties and resistant starch contents of sweet potato starches from different varieties grown in Vietnam. International Journal of Food Science and Nutrition 2(1): 53 - 57.

Pham Van Hung, Nguyen Thi Mai Huong, Nguyen Thi Lan Phi, Nguyen Ngoc Thanh Tien: Physicochemical characteristics and in vitro digestibility of potato andcassava starches under organic acid and heat-moisture treatments. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 95: 299–305.

Pham Van Hung, Vo Thi Ngoc Duyen: Structure, physicochemical characteristics, and functional properties of starches isolated from yellow (Curcuma longa) and black (Curcuma caesia) turmeric rhizomes. STARCH-STARKE 69: n/a, 1600285.

Nguyen Ngoc Thanh Tien, Truong Ngoc Quynh Anh, Nguyen Thi Anh Tuyet, Nguyen Thi Mai Huong, Pham Van Hung (2016). In vitro and in vivo digestibilities of native and resistant starches from sweet potato starch Tạp chí Công Thương 8: 282-286

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.

Pham Van Hung and Ung Nguyen Hoang Truc (2019). Effects of slice thickness and drying temperature on total anthocyanin content and antioxidant capacity of steamed purple sweet potato powder. International Journal of Food Science and Nutrition 4: 68-71

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 with different amylose contents. Food Chemistry 191, 74-80.

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.

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.

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 Plant 18(4), 806-817.

Nguyen Thi Lan Phi, Pham Van Hung, Pham Thi Lan Chi, Phan Dinh Tuan (2015). Antioxidant and antimicrobial activities of cold-pressed essential oils of different citrus varieties grown in Vietnam. Journal of Essential Oil Bearing Plant 18(6), 1421-1432.

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.

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.

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.

Advance in Cereal and Pseudocereal Researches for Functional Foods. Nova Science Publisher, NY, 2013. Editors: N. Morita, P. V. Hung, T. Maeda

Food Chemistry Development. Nova Science Publisher, NY, 2007. Editor: F. Columbus

Advance in Agricultural & Food Chemistry, Volume 6. Global Research Network, Trivandrum, India, 2005. Editor: R. M. Mohan

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

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

Pham Van Hung, Tomoko Maeda and Naofumi Morita. 2006. Determination of rutin and quercetin contents in buckwheat materials. Proceedings of the 20th Scientific Conference of Hanoi University of Technology, October 2006, Hanoi, Vietnam

Pham Van Hung and Naofumi Morita. 2006. Effects of modification methods on physicochemical properties of wheat starch. Proceedings of the 20th Scientific Conference of Hanoi University of Technology, October 2006, Hanoi, Vietnam

Pham Van Hung. 2006. High dietary fiber breads: quality and nutrition. Proceedings of the 20th Scientific Conference of Hanoi University of Technology, October 2006, Hanoi, Vietnam

Pham Van Hung, Tomoko Maeda, Rie Tsumori and Naofumi Morita. 2007. Physicochemical characteristics of high-amylose wheat starches from different cultivars. XV International Starch Convention, June 2007, Moscow, Russia

Pham Van Hung, Tomoko Maeda, and Naofumi Morita. 2006. Rheological properties of doughs related to breadmaking qualities of several wheat cultivars grown in Japan. Gluten Workshop of American Associate of Cereal Chemists, September 2006, San Francisco, California, USA

Pham Van Hung. 2005. Resistant starch: health aspect, production and prospect. Proceedings of the 2nd Vietnamese-Japanese Student Exchange (VJSE), November 2005, 1-3, Osaka, Japan

Naofumi Morita, Tomoko Maeda, Pham Van Hung, Michiyo Watanabe, Tri Handoyo and Makoto Yamamori. Textural properties and microscopic observation of noodles made from various novel wheat flours. Proceedings of the 53rd Australian Cereal Chemistry Conference, 153-156, June 2004, Glenelg, South Australia

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

Nguyen Hoang Phuong Trinh, Tran Thi Ngoc Diep, Pham Van Hung (2012). Preparation and characterization of starch-rutin inclusion. Vietnam Journal of Chemistry, 50(5A), 1-4

Pham Van Hung (2011). Structure and functional properties of enzymatic treated starches. Journal of Science and Technology, 49(5A), 255-260

Pham Van Hung, Nguyen Ngoc Yen Nhi (2011). Investigation of nutritional composition of several commercial vietnamese mushrooms. Journal of Science and Technology, 49(1A), 367-372

Tran Le Duy, Pham Van Hung (2011). Investigation of phenolic compounds in several vegetables in vietnam and their antioxidant capacities. Journal of Science and Technology, 49(1A), 446-452

Pham Thi Lan Chi, Pham Van Hung, Nguyen Thi Lan Phi (2011). Antifungal activities of essential oils from citrus grown in the south of Vietnam. Journal of Science and Technology, 49(1A), 404-409

Bui Thanh Hoa, Le Hong Phu, Pham Van Hung (2011). Isolation and Identification of microorganisms from pepper plant for cellulase and pectinase activity production. Journal of Science and Technology, 49(1A), 177-184

Phạm Văn Hùng, Cao Ngọc Phú (2010). Nghiên cứu thành phần hóa học và tính chất hóa-lý của tinh bột săn dây. Tạp chí Hóa Học, 48(4A), 715-720

Pham Van Hung, Nguyen Nu Hanh (2010). Change in nutritional composition of brown rice during germination. Vietnam Journal of Chemistry, 48(4A), 439-443

Lương Hồng Nga, Bùi Đức Hợi, Hoàng Đình Hòa, PhạmVăn Hùng, Naofumi Morita. 2007. Nghiên cứu tinh chất hóa lý của tinh bột của các giống đậu xanh Việt nam (Study on physical properties of mung bean starch from different varieties). Tạp chí Khoa học và Công nghệ. 45 ( 4) . 61- 72

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

Pham Van Hung (2016). Phenolic compounds of cereals and their antioxidant capacity. Critical Reviews in Food Science and Nutrition 56(1), 25-35.

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.

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

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.

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.

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.

Pham Van Hung, Pham Thi Lan Chi, Nguyen Thi Lan Phi (2012). Comparison in antifungal activities of Vienamese citrus essential oils. Natural Product Research 27, 506-508

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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, 667-672.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Nguyen Tran Uyen Phuong, Tran Huy Qui Vinh, Nguyen Thi Anh Tuyet, Le Hong Phu, Pham Van Hung (2016). Study on extraction conditions of the total saponin and phenolics from Ngoc Linh ginseng and their antioxidant capacity. Journal of Biotechnology 14(1): 269-274.

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.

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.

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.

Lam Quang Tuan, Pham Van Hung (2016). Extraction and determination of inhibitory capacity against starch-hydrolyzing enzymes and antioxidant capacity of crude extract of Momordica Charantia. Journal of Biotechnology 14(1): 439-445.

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.

Nguyen Ngoc Thanh Tien, Nguyen Thi Anh Tuyet, Truong Ngoc Quynh Anh, Pham Van Hung (2016). Textural and sensory qualities of low-carb bread with resistant starch supplementation. Journal of Biotechnology 14(1): 497-502.

Nghiên cứu cơ chế hình thành dạng tinh bột không bị thủy phân ứng dụng trong phòng chống các bệnh tiểu đường và béo phì

Nghiên cứu quy trình sản xuất bột và tinh bột khoai lang dùng cho chế biến thực phẩm

Nghiên cứu in vitro và in vivo khả năng tiêu hóa và chỉ số đường huyết (GI) của các loại hạt ngũ cốc và phát triển các phương pháp giảm chỉ số đường huyết của các loại này nhằm phòng chống bệnh tiểu đường và béo phì

Nghiên cứu công nghệ chiết xuất xanh một số hợp chất tự nhiên có hoạt tính sinh học từ phế phụ phẩm của một số cây công nghiệp (cacao, điều và thanh long) để phát triển thực phẩm chức năng

Cấu trúc, tính chất, khả năng kháng tiêu hóa và chỉ số prebiotic của các hỗn hợp liên kết giữa tinh bột và các hợp chất phenolic dạng micro-capsule và nano-capsule

Nghiên cứu phát triển các sản phẩm thực phẩm sinh đường thấp sử dụng các loại tinh bột trơ

Nghiên cứu khả năng kháng thủy phân của các loại tinh bột củ và hạt có màu và hoạt tính sinh học của các hợp chất màu có trong các loại hạt và củ này nhằm phát triển các sản phẩm thực phẩm chức năng phòng chống bệnh béo phì và tiểu đường

Nghiên cứu tối ưu hóa quy trình sản xuất tinh bột không thủy phân từ tinh bột khoai lang và tinh bột khoai mỡ.

Phân lập và tuyển chọn các chủng Bacillus spp. có khả năng sản sinh fibrinolytic enzymes từ các loại thực phẩm lên men truyền thống của Việt Nam và khả năng thu hồi các fibrinolytic enzymes dùng trong thực phẩm chức năng

Nghiên cứu tổng hợp tinh bột liên kết với các flavonoids cấu trúc phân tử nanocapsules ứng dụng trong công nghiệp thực phẩm và dược phẩm.

Nghiên cứu quy trình tách tinh bột chuối và ứng dụng trong chế biến thực phẩm.

Nghiên cứu sự ảnh hưởng của giống và môi trường trồng trọt đến hàm lượng các chất polyphenol và carotenoid của các loại lúa mỳ Canada và tính chất chống oxi hoá của chúng

Nghiên cứu chất lượng của các loại lúa mỳ chuyển gen và khả năng ứng dụng trong sản xuất các sản phẩm thực phẩm