Perry K.W. Ng, Ph.D.Professor of Cereal Science |
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| Education: B.Sc., University of Winnipeg, Canada, Chemistry, 1980 M.Sc., University of Manitoba, Canada, Food Chemistry, 1984 Ph.D., University of Manitoba, Canada, Cereal Chemistry, 1987 Professional Positions:
Editorial Boards: Journal of Genetics and Breeding, 1995 - present Prof. Ng was invited to join the faculty of Michigan State University (MSU) in 1992 to initiate a new Cereal Science Program in the Department of Food Science & Human Nutrition. His research foci are mainly in the areas of physicochemical and genetical properties of wheats (mainly of wheat flour proteins) in relation to end-use qualities, cereal (e.g., wheat, barley, rice, etc.) chemistry and technology, extrusion technology in cereal processing, and utilization of non-cereals (e.g., soybeans) for food and non-food products. Recently, his research activities have been extending to areas such as modifying certain components (e.g., resistant starch, fiber, phenolics) in grain with potential for functional food ingredients. He teaches undergraduate and graduate courses in Cereal Science and Food Analysis. He has graduated 7 M.S. and 5 Ph.D. students from his program while at MSU. Furthermore, 33 post-doctoral fellows, visiting scholars, and visiting professors from 10 countries (Australia, Austria, Hong Kong, India, Italy, Japan, Korea, Thailand, Turkey, and the U.S.A.) have been trained in his laboratory over the years. He has been invited to many research centers (public and private) in Africa, Asia, Europe, Oceania, and North America to present his research findings. Among his research activities, Dr. Ng currently has projects with scientists from his home department, other departments at Michigan State University, USDA-ARS Laboratories, US Wheat Marketing Center, Agriculture and Agri-Food Canada, Kongju National University (Korea), The Chinese University of Hong Kong (China), University of Guelph (Canada), University of Saskatchewan (Canada), University of Natural Resources and Applied Life Sciences (Vienna, Austria), Hacettepe University (Turkey), Istituto Sperimentale per la Cerealicoltura (Italy), and University of Milan (Italy). His cereal science expertise has been sought out by the food industry (in Canada, Japan, and the U.S.A.) for consultative purposes.
Gazza, L., Nocente, F., Ng, P.K.W., and Pogna, N.E. 2005. Genetic and biochemical analysis of bread wheat cultivars lacking puroindoline a. Theo. App. Genet. 110(3):470-478. Mosha, T.C.E., Bennink, M.R., and Ng, P.K.W. 2005. Nutritional quality of drum-processed and extruded composite supplementary foods. J. Food Sci. 70(2):138-144. Suparno, M., Dolan, K.D., and Ng, P.K.W. 2005. Thermal kinetic parameters of thiamin in wheat flour at temperatures higher than 100°C. J. Food Sci. 70(3):205-214. Schmid, A.H., Dolan, K.D., and Ng, P.K.W. 2005. Effect of extruding wheat flour at lower temperatures on thiamin loss and physical attributes when using carbon dioxide gas as a puffing agent. Cereal Chem. 82:305-313. Ahn, H.J., Kim, J.H., and Ng, P.K.W. 2005. Functional and thermal properties of wheat, barley, and soy flours and their blends treated with a microbial transglutaminase. J. of Food Science 70(6):380-386. Tanhehco, E.J. and Ng, P.K.W. 2005. The Effects of extrusion cooking and milling on the instant properties of wheat powders. Food Science and Biotechnology 14(6):758-765. Kim, J.H., Tanhehco, E.J., and Ng, P.K.W. 2006. Effects of extrusion conditions on resistant starch formation from pastry wheat flour. Food Chemistry 99(4): 718-723. Rhim, J.W., Mohanty, A.K., Singh, S.P., and Ng, P.K.W. 2006. Preparation and properties of biodegradable multilayer films based on soy protein isolate and poly(lactide). Industrial & Engineering Chemistry Research 45:3059-3066. Rhim, J.W., Hong, S.I., Park, H.M., and Ng, P.K.W. 2006. Preparation and Characterization of Chitosan-based Nanocomposite Films with Antimicrobial Activity. J. of Agricultural and Food Chemistry 54:5814-5822. Rhim, J.W., Mohanty, A.K., Singh, S.P., and Ng, P.K.W. 2006. Effect of processing methods on performance of polylactide (PLA) films: Thermocompression vs. solvent casting methods. J. Applied Polymer Science 101:3736-3742. Rhim, J.W., Lee, J.H., and Ng, P.K.W. 2007. Mechanical and barrier properties of biodegradable soy protein isolate-based films coated with polylactic acid. Lebens. Wiss. Technol. 40:232-238. Rhim, J.W. and Ng, P.K.W. 2007. Natural biopolymer-based nanocomposite films for packaging applications. Critical Reviews in Food Science and Nutrition 47:1-24. Lookhart, G.L. and Ng, P.K.W. (Eds.) 2007. Gluten Proteins 2006. 377 pages. AACC International, St. Paul, MN. Gazza, L., Conti, S., Taddei, F., Ng, P.K.W., and Pogna, N.E. 2007. Puroindoline Synthesis in Wheat Kernels with Contrasting Texture Characteristics. Pages 183-187. In Gluten Proteins 2006. Ed. By George L. Lookhart and P.K.W. Ng. AACCI, St. Paul, MN. Nemtanu, M.R., Minea, R., Kahraman, K., Koksel, H., Ng, P.K.W., Popescu, M.I., and Mitru, E. 2007. Electron beam technology for modifying the functional properties of maize starch. Nuclear Instruments & Methods in Physics Research A580:795-798. Cha, J.Y., Ng, P.K.W., Shin, H.S., and Cash, J. 2007. Effects of extrusion conditions on pasting properties of potato. Food Science and Biotechnology 16(5):783-788. Ahn, H.J., Kim, J.H., Chang, Y.H., Steffe, J.F., and Ng, P.K.W. Effects of transglutaminase on pasting and dynamic rheological properties of different wheat cultivars blended with barley or soy flour. Food Science and Biotechnology (in press). Ozturk, S., Koksel, H., and Ng, P.K.W. Farinograph properties and bread quality of flours supplemented with resistant starch. International Journal of Food Science and Nutrition (in press). Tanhehco, E.J. and Ng, P.K.W. Soft Wheat Quality. Pages 1-30. In Food Engineering Aspects of Baking of Sweet Goods. Ed. By Sumnu, S.G. and Sahin, S. Taylor & Francis (in press). |
