Perry K.W Ng
Professor and Associate Chairperson
Ph.D., Cereal Chemistry, University of Manitoba, Canada, 1987; M.Sc., Food Chemistry, University of Manitoba, Canada, 1984; B.Sc., Chemistry, University of Winnipeg, Canada, 1980G.M. Trout FSHN Building, 469 Wilson Rd, Rm 135C, MSU, East Lansing, MI 48824
Phone: (517) 353-9605; Lab: (517) 353-3331; Fax: (517) 353-8963
1987–1991, Research Associate, Grain Industry Research Group, University of Manitoba, Canada
1991, NATO Senior Guest Fellow, Istituto Sperimentale Per La Cerealicoltura, S. Angelo Lodigiano, Italy
2001, 2005, Guest Professor, Institute of Food Technology, University of Natural Resources and Applied Life Sciences, Vienna, Austria
2003–2011, Adjunct Professor, Dept. of Food Science and Technology, Kongju National University, South Korea
2008, Visiting Professor, Dept. of Food Science and Microbiology, University of Milan, Italy
2008–2012, Associate Graduate Faculty, Department of Human Health & Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
2008–present, Adjunct Professor, Food and Nutritional Sciences Programme, School of Life Sciences, the Chinese University of Hong Kong, Shatin, Hong Kong, China
Professor Ng’s research foci have been mainly in the areas of physicochemical and genetic 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. In recent years, his research activities have extended into areas such as modifying certain components (e.g., resistant starch, fiber, phenolics) in grain with potential for functional food ingredients. In light of his contributions to cereal science, Prof. Ng was named Fellow of the American Association of Cereal Chemists International in 2010 and Fellow of the International Association for Cereal Science and Technology Academy in 2012. He has been invited to many research centers (public and private) in Africa, Asia, Europe, Oceania, and North America to present his research findings. His cereal/food science expertise has been sought out by universities, governments, and the food industry (e.g., in Canada, the European Union, Indonesia, Japan, Korea, and the USA) for consultative and expert panel purposes. He has a personal interest in assisting countries with a need to improve food quality (e.g., nutrition, shelf-life, safety) and/or add value to their local food production (e.g., novel products with nutraceutical and health benefits) via various food processing technologies.
FSC 431 – Cereal Processing
FSC 803 – Advanced Food Chemistry
FSC 831 – Advanced Cereal Science
Prof. Ng has a passion for capacity building in developing countries. He oversaw a USAID-funded project of the Initiative for Long-Term Training and Capacity Building Program, in which a group of Malawi students studied to obtain their M.S. degrees in Food Science from MSU; he was the Deputy Program Director for the Borlaug Higher Education Agricultural Research and Development (BHEARD) Program, also funded through USAID; and he is the MSU Co-PI on the Food and Nutrition Technical Assistance (FANTA III) program.
Professor Ng has over 120 refereed scientific publications, 110 abstracts, 16 technical/wheat quality bulletins/booklets, two books, and two U.S. patents. The following is a list of selected recent publications.
Ahn, H.J., Kim, J.H., Chang, Y.H., Steffe, J.F., Ng, P.K.W., and Park, H.R. 2008. Effects of transglutaminase on pasting and rheological properties of different wheat cultivars blended with barley or soy flour. Food Science and Biotechnology 17(1):52-57.
Koh, B. and Ng, P.K.W. 2008. Effects of phenolic acids and transglutaminase on soft wheat flour dough and baked products. J. Sci. of Food and Agriculture 88:1832-1836.
Koksel, H., Celik, S., Karagoz, A. and Ng, P.K.W. 2008. Partial characterization of starch in flours of ancient wheat and wild progenitor accessions. Ital. J. Food Sci. 20(1):101-110.
Koh, B. and Ng, P.K.W. 2009. Effects of ferulic acid and transglutaminase on hard wheat flour dough and bread. Cereal Chem 86:18-22.
Chang, Y.H. and Ng, P.K.W. 2009. Effects of Extrusion Process Variables on Extractable Ginsenosides in Wheat-Ginseng Extrudates. J. of Agricultural and Food Chemistry 57:2356-2362.
Chang, Y.H. and Ng, P.K.W. 2009. Extraction of ginsenosides from a blend of wheat flour and ginseng powder. Food Chemistry 115:1512-1518.
Ozturk, S., Koksel, H., and Ng, P.K.W. 2009. Farinograph properties and bread quality of flours supplemented with resistant starch. International Journal of Food Science and Nutrition 60(6)449-457.
Ozturk, S., Koksel, H., Kahraman, K., and Ng, P.K.W. 2009. Effect of debranching and heat treatments on formation and functional properties of resistant starch from high amylose corn starches. European Food Research and Technology 229:115-125.
Lai, K.P., Dolan, K.D., and Ng, P.K.W. 2009. Inverse Method to estimate kinetic degradation parameters of grape anthocyanins in wheat flour under simultaneously changing temperature and moisture. J. of Food Science 74(5):E241-249.
Mariotti, M., Lucisano, M., Pagani, M.A., and Ng, P.K.W. 2009. The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs. Food Research International 42:963-975.
Ozturk, S., Koksel, H., and Ng, P.K.W. 2009. Characterization of resistant starch samples prepared from two high-amylose maize starches through debranching and heat treatments. Cereal Chemistry 86(5):503-510.
Yajnik, M., Dolan, K.D., and Ng, P.K.W. 2010. Thermal and mechanical effects on retention of food-grade beta-carotene during extrusion processing. International J. of Food Engineering 6(3):1-23.
Rhim, J.-W., Kim, J.-H., Kim, H., and Ng, P.K.W. 2010. Effects of Rehmannia (Jiwhang) Powder on the Properties of Korean Wheat-Type Noodles. Italian Journal of Food Science 22(1):90-97.
Lewis, J. M., Siler, L., Souza, E.J., Ng, P.K.W., Dong, Y., Jiang, G.-L., and Ward, R.W. 2010. Registration of “Ambassador” Wheat. J. of Plant Registrations 4:195-204.
Lewis, J.M., Siler, L., Souza, E., Ng, P.K.W., Yanhong Dong, Y., Jiang, G.-L., and Ward, R.W. 2010. Registration of “Coral” Wheat. J. of Plant Registrations 4:205-214.
Lewis, J.M., Siler, L., Souza, E., Ng, P.K.W., Dong, Y., Brown-Guedira, G., Jiang, G.-L. and Ward, R.W. 2010. Registration of “Red Amber” Wheat. J. of Plant Registrations 4:215-223.
Suparno, M., Dolan, K.D., Ng, P.K.W., and Steffe, J.F. 2011. Average shear rate in a twin-screw extruder as a function of degree of fill, flow behavior index, screw speed, and screw configuration. J. of Food Process Engineering 34:961-982.
Chang, Y.H. and Ng, P.K.W. 2011. Effects of Extrusion Process Variables on Quality Properties of Wheat-Ginseng Extrudates. International Journal of Food Properties 14:914-925.
Ozturk, S., Koksel, H., and Ng, P.K.W. 2011. Production of resistant starch from acid-modified amylotype starches with enhanced functional properties. J. of Food Engineering 103:156–164.
Chang, Y.H., Cui, S.W., Roberts, K.T., Ng, P.K.W., and Wang, Q. 2011. Evaluation of extrusion-modified fenugreek gum. Food Hydrocolloids 25:1296-1301.
Roberts, K.T., Cui, S.W., Chang, Y.H., Ng, P.K.W., and Graham, T. 2012. The influence of fenugreek gum and extrusion modified fenugreek gum on bread. Food Hydrocolloids 26:350-358.
Lewis, J.M., Siler, L., Ellis, D., Souza, E., Ng, P.K.W., Dong, Y., Jiang, G.L., and Ward, R.W. 2012. Registration of ‘Jupiter’ Wheat. Journal of Plant Registrations 6:(3) 315-323.
Lewis, J.M., Siler, L., Ellis, D., Souza, E., Ng, P.K.W., Dong, Y., Brown-Guedira, G., Marshall, D., Kolmer, J., Jiang, G.L., and Ward, R.W. 2012. Registration of ‘Red Ruby’ Wheat. Journal of Plant Registrations 6:(3) 324-332.
Lewis, J.M., Siler, L., Ellis, D., Souza, E., Ng, P.K.W., Dong, Y., Brown-Guedira, G., Jiang, G.L., and Ward, R.W. 2012. Registration of ‘MSU E5024’ Wheat. Journal of Plant Registrations 6:(3) 333-341.