Siow Lee Fong

Associate Professor and Head of Discipline, Food and Physical Sciences
School of Science

siow.lee.fong@monash.edu
+603 5514 6034
Room 4-8-12
https://orcid.org/0000-0002-1314-0171

Associate Professor Siow Lee Fong obtained Bachelor of Technology (Food Technology) with First Class Honours from Universiti Sains Malaysia in 2002 and PhD from University of Otago, New Zealand in 2008. Prior to her PhD study, she worked in a multinational food company, gaining necessary experience in the food industry. She joined Monash University in 2008 and currently an Associate Professor. As a result of her expertise, she was appointed as the Head of Discipline, Food and Physical Sciences.  Her research interests are in microencapsulation and controlled release, frozen food chemistry, thermal behaviour of fats, carbohydrates and proteins. She is also interested in food product development and waste conversion to value-added products. Current research projects in her lab include microencapsulation of xanthone and catechin, determination of phase behavior of cocoa butter alternatives for confectionery applications and study on the effect of food processing on the quality changes of food products.

She publishes in relevant journals to her field including the International Journal of Food Science and Technology, Food and Bioprocess Technology and Journal of Food Processing and Preservation. She received the PVC’s Award for Excellence in Teaching yearly from 2008 to 2013. She has completed supervision of more than 20 honours and third year research students and currently have a group of 3 PhD students.

Qualifications

  • Doctor of Philosophy in Food Science, University of Otago, New Zealand, 2008
  • Bachelor of Technology (First class Honours) in Food Technology, Universiti Sains Malaysia, 2002

Expertise

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

Research Interests

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.

PhD Studentship

Application for a PhD position for a project with the following topic is available. This position will be in a full-time research mode.


Research topic:
Effect of alternative sweeteners and carbohydrate polymers on the physical properties, shelf life and organoleptic profile of palm oil fractions for compound chocolates applications.


Project Summary:
The current proposal is taking a step further to understand crystallization and melting behaviours, rheological properties, bloom stability and organoleptic properties of sugar-free palm oil fractions for chocolate applications. This is in-lined with the growing health awareness among consumers who are demanding for low/sugar-free chocolates. The objective of the current proposal is to understand the crystallization, melting (Differential Scanning Calorimetry (DSC)),rheological and textural behaviours (rheometer) of oil palm fractions in the presence of alternative sweeteners and carbohydrate polymers. Physical properties, bloom stability and sensory properties of low/sugar-free compound chocolates are evaluated via sensory evaluation to ensure development of high-quality low/sugar-free compound chocolate.

Requirement:
Malaysian with a relevant degree for admission into Monash University’s PhD program. At least a 4 years BSc degree with First Class Honours or a degree of MSc in Food Science/Food Technology/Nutrition or related areas. Candidates with publications will be of advantage.

Interested candidate should email their CV to: A/P Siow Lee Fong (siow.lee.fong@monash.edu). Any informal inquiries can be directed to the email as above.

Teaching

  • CHM2962 (Food Chemistry)
  • FST3850 (Food Product Development)
  • FST3800 (Food Science Internship)

Book Chapters

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.

Scholarly Journals

Siyin Ho, Yin Yin Thoo, David James Young & Lee Fong Siow (2018), Probing the interaction of Catechin and its β-CD Inclusion Complex with different food models, LWT-Food Science and Technology, in press. doi:10.1016/j.lwt.2018.10.069, IF:2.711, Q1.

Siyin Ho, Yin Yin Thoo, David James Young & Lee Fong Siow (2019), Stability and recovery of cyclodextrin encapsulated catechin in various food matrices, Food Chemistry, 275, 594-599. doi:10.1016/j.foodchem.2018.09.117, IF:4.946. Q1.

Li Yoke Ho, Yau Yan Lim, Chin Ping Tan, Lee-Fong Siow (2018), Comparison of physiochemical properties and aqueous solubility of xanthone prepared via oil-in-water emulsion and complex coacervation techniques, International Journal of Food Properties, 21, 1, 784-798, doi:10.1080/10942912.2018.1446022, IF:1.845, Q2.

Yu-Loong Loow, Ta Yeong Wu, Ge Hoa Yang, Lin Yang Ang, Eng Kein New, Lee Fong Siow, Jamaliah Md Jahim, Abdul Wahab Mohammad, Wen Hui Teoh. (2018). Deep eutectic solvent and inorganic salt pretreatment of lignocellulosic biomass for improving xylose recovery. Bioresource Technology, 249, 818-825. doi: 10.1016/j.biortech.2017.07.165, IF: 5.651, Q1.

Biswas, N., Cheow, Y. L., Tan, C. P. & Siow, L. F. (2018). Physicochemical properties of enzymatically produced palm oil-based cocoa butter substitute (CBS) with cocoa butter mixture. European Journal of Lipid Science and Technology, 120, 3, 1-9. doi:10.1002/ejlt.201700205, IF: 2.145, Q1.

Biswas, N., Cheow, Y. L., Tan, C. P. & Siow, L. F. (2018). Physicochemical properties of enzymatically produced palm oil-based cocoa butter substitute (CBS) with cocoa butter mixture. European Journal of Lipid Science and Technology, 120, 3, 1-9. doi:10.1002/ejlt.201700205, IF: 2.145, Q1.

N. Biswas, Y. L. Cheow, C. P. Tan & L. F. Siow. (2017). Physicochemical properties of enzymatically produced palm oil-based cocoa butter substitute (CBS) with cocoa butter mixture. European Journal of Lipid Science and Technology, doi:10.1002/ejlt.201700205.

Siyin Ho, Yin Yin Thoo, David James Young & Lee Fong Siow. (2017). Inclusion complexation of catechin by b-cyclodextrins: Characterization and storage stability, LWT-Food Science and Technology, doi: 10.1016/j.lwt.2017.08.041, IF: 2.711, Q1.

Siyin Ho, Yin Yin Thoo, David James Young & Lee Fong Siow. (2017). Cyclodextrin encapsulated catechin: Effect of pH, relative humidity and various food models on antioxidant stability, LWT-Food Science and Technology, doi: 10.1016/j.lwt.2017.07.028, IF: 2.711, Q1.

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.

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.

  • Siow L.F. (2018), Effect of alternative sweeteners and carbohydrate polymers on the physical properties, shelf life and organoleptic profile of palm oil fractions for compound chocolates applications, Ministry of Education, RM92k
  • Siow L.F. (2018), Effect of alternative sweeteners and carbohydrate polymers on the physical properties and organoleptic profile of palm/coconut oil for compound chocolates applications, Monash Industry Palm Oil Research Platform (MIPO) Industry Linkage Support Scheme, Monash Malaysia, RM10k
  • Siow L.F. (2018), Effect of heat treatment on nutritional and anti-nutritional properties of Bambara groundnuts, Crops for Future and Tropical Medicine and Biology platform, Monash Malaysia, RM38k
  • Siow L.F. (2018), Co-investigator, Fundamental investigation into the synergistic action of deep eutectic solvent and ultrasound in promoting the valorization of oil palm biomass, Ministry of Education, RM200k
  • Siow L.F. (2017), Characterising absorption and health-related properties of phytochemicals extracted from Malaysian palm plant waste following oil extraction, Monash University Australia, RM25k
  • Siow L.F. (2016), Adding Value to Fish Processing By-Products, Tropical Medicine and Biology platform, Monash Malaysia, RM2k
  • Siow L.F. (2016), Effect of Drying Methods on the Physical, Nutritional and Antioxidant Properties of Parkia Speciosa and Its Seed Coat, Tropical Medicine and Biology platform, Monash Malaysia, RM2k
  • Siow L.F. (2016), Co-investigator, Investigation into the types, properties and mechanisms of choline chloride-based deep eutectic solvents which help in delignification of lignocellulosic biomass, Ministry of Education, RM88k
  • Siow L.F. (2015), Co-investigator, Characterization and physical stability of palm oil and palm kernel oil-based organogels, Ministry of Education, RM73k
  • Siow L.F. (2013), Co-investigator, Determining The Factors Affecting Changes in Antioxidant Properties of Herbal Leaves Subjected toThermal Drying, Ministry of Education, RM118k
  • Siow L.F. (2013), Co-investigator, Principle of Formation of High Internal Phase Emulsion (HIPE) by Using Biopolymer Nanoparticles, Ministry of Education, RM88k
  • Siow, L.F, (2013), Phase behaviour of the mixtures of palm kernal stearin with coconut oil and cocoa butter, Ministry of Higher Education Malaysia, RM79k
  • Siow, L.F. (2012), Spray drying of xanthones: Physiochemical properties and release profile of powder, Ministry of Science, Technology and Innovation, Malaysia, RM214k
  • Siow, L.F (2008), Determination of a drying regime to improve the texture, colour, nutritional properties, shelf life and sensory acceptance of dehydrated guava (Psidium guajava L.) using a glass transition approach, Monash seed grant, RM30k

PhD Students (Present)

  1. Ghan Sheah Yee (Co-supervision) - Modulating physical properties of palm oil-based organogels using water
  2. Tien Loong Lee (Co-supervision) - Application of DES with ultrasound to convert sugars from oil palm fronds to furanic derivatives
  3. Ooi Teng Sin (Main supervision) - Antioxidant and sensory study of VCO-Substitute chocolate using control-fermented cacao beans
  4. Md Tazul Islam – Microencapsulation of coconut water powder by spray drying technology (Main supervisor)

PhD Students (Completed)

  1. Francis Adeyinka Awe (Co-supervision) - Microbiology and pectinase production by selected bacteria species in the caeco-colic region of rabbit hind gut
  2. Loow Yu-Loong (Co-supervision) - Pretreatments of oil palm fronds for enhancing xylose and subsequent xylitol production
  3. Nirupam Biswas (Main supervision) - Phase behavior of fat mixtures for confectionery applications.
  4. Ho Li Yoke (Main supervision) - Production of spray dried xanthone powder: Process optimization & controlled release
  5. Ho Si Yin (Main supervision) - Microencapsulation of catechin with natural and modified cyclodextrin for functional food development
  6. Hikari Oh Kan Fu (Co-supervision) - Effect of drying on the antioxidant and antimicrobial properties of leave extracts

Honours Students (Present)

  1. Lim Pei Yiin, 2018 - Effect of different alternative sweeteners of the physiocochemical, textural and sensory properties of dark compound chocolate (Main supervisor)

Honours Students (Completed)

  1. How Yoong Kong, 2017 - Physicochemical properties and storage stability of different maturity of fresh and dehydrated seeds and seed coats of Parkia speciosa
  2. Tan Pei Wen, 2017 - Protein hydrolysates extracted from Ilisha elongata (fish frame) and Donax faba (clam flesh) using alcalase and flavourzyme
  3. Kuan Lai Yee, 2015 - 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 - Microencapsulation & controlled release of active compounds.
  5. Vincent Alianto, 2014 - Bioconversion of lignocellulosic materials.
  6. Lim Yan Hui, 2013 - Spray drying of xanthones: Physicochemical properties and solubility of powder.
  7. Wan Boon Keng, 2013 - Spray drying of xanthones: Process optimization.
  8. Veronica, 2013 - Phase behaviour of fat mixtures.
  9. Lee Kar Hing, 2012 - Spray drying optimization of two species of Hylocereus fruits.
  10. Ong Chee Sian, 2011 - Characterization of  garlic oil-containing microcapsules produced by complex coacervation.
  11. Wong Yen Ming, 2011 - 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 - Bioconversion of lignocellulosic residues into sugar alcohol.

Professional Association

Membership in Academic Editorial Committees

  • LWT-Food Science and Technology - Journal reviewer
  • Food Reviews International - Journal reviewer

Member of Professional Bodies

  • Malaysian Institute of Food Technology (Member, 2013-2023)
  • Malaysian Institute of Food Science and Technologists (MIFT) (Council member, 2016/2018)
  • Malaysian Institute of Food Science and Technologists (MIFT) (Council member, 2018/2020)

Academic/Corporate Community Engagements

Local Presentations

T. S. Ooi,  A. S. Y. Ting  and L. F. Siow. Effect of Yeast as Starter Culture on the Antioxidant Properties of Malaysian Cocoa Beans Produced using a Simulation Study. Monash Science Symposium 2018, 21st-22nd November 2018.

N., Biswas, Y. L. Cheow, C. P. Tan, L. F. Siow. Physical and Sensory Properties of Dark Chocolate made from Palm-based Cocoa Butter Substitutes. International Conference on Food Science and Nutrition, 25-26 October 2017, Kota Kinabalu Sabah.

N. Biswas, Y. L. Cheow, C. P. Tan and L. F. Siow . Enzymatically produced palm oils based cocoa butter substitute (CBS) in chocolate formulation. Monash Science Symposium 2016, 21-23 November 2016.

Poh Poh Judy Lim, Lee Fong Siow and Geok Yuan Annie Tan. Rigorous Selection of Ice-nucleating bacteria by freeze thaw cycles. International Congress of the Malaysian Society for Microbiology, 7th – 10th December 2015, Bayview Beach Resort, Penang, Malaysia.

Kuan, L. Y., Thoo, Y. Y., Siow, L. F. Antioxidant Properties of Orange, Yellow and Purple Sweet Potato (Ipomoea batatas) Powder Processed at Different Drying Temperatures by Vacuum and Convection Drying Methods, 26th Intervarsity Biochemistry Seminar, 16th May, 2015, Monash University Malaysia.

Ho Li Yoke, Lim Yau Yan,Tan Chin Ping and Siow Lee Fong. Can Encapsulating Xanthone Enhance Its Solubility? 9th MIFT Food Science and Technology Seminar, 21st to 22nd March 2015, UCSI University, Kuala Lumpur Campus (South Wing), Malaysia.

Nirupam Biswas , Yuen Lin Cheow, Chin Ping Tan, and Lee Fong Siow. Physical and Chemical Characteristics of Binary Fat Mixtures Phase Behaviour of Fat Mixtures for Confectionery Application. 9th MIFT Food Science and Technology Seminar, 21st to 22nd March 2015, UCSI University, Kuala Lumpur Campus (South Wing), Malaysia.

Ho Li Yoke, Lim Yau Yan,Tan Chin Ping and Siow Lee Fong. Can Xanthone Be Spray-dried to Improve Solubility? 21st MSMBB Annual Scientific Meeting, 1st-3rd October 2014, Monash University Malaysia, Malaysia.

Nirupam Biswas , Yuen Lin Cheow, Chin Ping Tan, and Lee Fong Siow. Phase Behaviour of Fat Mixtures for Confectionery Application. 21st MSMBB Annual Scientific Meeting, 1st-3rd October 2014, Monash University Malaysia, Malaysia.

Poh Poh Lim, Lee Fong Siow and Geok Yuan Annie Tan. Ice Nucleation Activity of Antarctic Actinobacteria. 21st MSMBB Annual Scientific Meeting, 1st-3rd October 2014, Monash University Malaysia, Malaysia.

Boon-Keng Wan & Lee-Fong Siow. Microencapsulation of xanthone: Spray drying condition and powder characterization. Monash Science Symposium 2014, 18-19th June 2014.

Yan-Hui Lim & Lee-Fong Siow. Production and characterization of xanthone-loaded microcapsule. Monash Science Symposium 2014, 18-19th June 2014.

Veronica & Lee-Fong Siow. Virgin coconut oil and palm stearin blend: Physical properties. Monash Science Symposium 2014, 18-19th June 2014.

Li-Yoke Ho & Lee-Fong Siow. Antioxidant activity of xanthone. Monash Science Symposium 2014, 18-19th June 2014.

Wan Boon Keng & Siow Lee Fong. Xanthone: Evaluation of Spray Drying Parameters and Powder Characterization. INNOVAFOOD2014, 27th- 29th August, 2014, PARKROYAL Penang Resort Penang, Malaysia.

Lim Yan Hui & Siow Lee Fong. Encapsulation of Xanthone By Spray Drying: Characterization of Microcapsules. INNOVAFOOD2014, 27th- 29th August, 2014, PARKROYAL Penang Resort Penang, Malaysia.

Veronica and Lee Fong Siow. Evaluation of The Blends of Virgin Coconut Oil And Palm Stearin. INNOVAFOOD2014, 27th- 29th August, 2014, PARKROYAL Penang Resort Penang, Malaysia.

Janet Jia Yin Tan, Yau Yan Lim, Lee Fong Siow and Joash Ban Lee Tan. Effects of of oven-drying on antioxidant properties of Boesenbergia rotunda, Alpinia galanga and Morus alba leaves. INNOVAFOOD2014, 27th- 29th August, 2014, PARKROYAL Penang Resort Penang, Malaysia.

Lee-Fong Siow & Yen-Ming, Wong. Physicochemical properties, shelf life and consumer acceptance of red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate. Proceedings of the 1st International Conference on Food Properties (ICFP 2014), Seri Pacific Hotel, Kuala Lumpur, Malaysia, 24-26 Jan 2014.

Ee-Tien Tee & Lee-Fong Siow. Effect of starch on the physical properties of frozen Spanish Mackerel fish balls. . Proceedings of the 1st International Conference on Food Properties (ICFP 2014), Seri Pacific Hotel, Kuala Lumpur, Malaysia, 24-26 Jan 2014.

Siow, L. F. and Lee, K. H. Determination of the Physicochemical Properties of Osmodehydrofrozen Pineapples, f International Conference on Food Science and Nutrition 2012, The Pacific Sutera Hotel, Kota Kinabalu, Sabah, 2-4 April 2012.

H. T. Tan, G. A. Dykes, T. Y. Wu and L. F. Siow. Dilute Sulfuric and Phosphoric Acid Hydrolysis of Oil Palm Empty Fruit Bunch Fiber for Xylose Production, proceedings of International Conference on Food Science and Nutrition 2012, The Pacific Sutera Hotel, Kota Kinabalu, Sabah,  2-4 April 2012.

Lee, K. H. and Siow, L. F. Antioxidant properties of spray dried powder and clarified juice of red and white dragon fruits, 23rd Intervarsity Biochemistry Seminar 19th May 2012, Universiti Malaya.

International Presentations

L. F. Siow, N., Biswas, Y. L. Cheow and C. P. Tan. Characterization of Triacylglycerol Composition, Melting, Texture, Bloom and Sensory Behaviour of Chocolate Made with Palm-Based Cocoa Butter Substitute (CBS). BIT’’s 7th Annual World Congress of Food and Nutrition, 13th – 15th November 2018.

Pak, Y.W., Siow, L.F. and Thoo, Y.Y. Comparative Analysis of Palm Oil and Sunflower Oil Organogels Containing Beeswax. Proceedings of the 15th ASEAN Conference on Food Science and Technology, November 14-17, 2017, Ho Chi Minh City, Vietnam.

Ghan, S.Y., Siow, L.F. and Tan, C.P., Thoo, Y.Y.Structure and Physical Properties of Organogels Developed with Sunflower Oil. 10th International Conference and Exhibition on Nutraceuticals & Functional Foods (ISNFF) 2017, October 22-25, 2017, Gunsan, South Korea.

Li-Yoke Ho, Yau-Yan Lim, Chin-Ping Tan and Lee-Fong Siow. Encapsulation Of Xanthone As A Model To Enhanced Aqueous Solubility Of α-Mangostin, Food Structure Design Congress, 26–28 October 2016, Antalya, Turkey.

E. T. Tee & L. F. Siow. Effect of cryoprotecting agents on the physical and sensory properties of frozen Spanish mackerel (Scomberomorus guttatus) fish balls. 18th World Congress of Food Science and Technology, 21st – 25th August 2016, Royal Dublin Society, Ballsbridge, Dublin, Ireland.

N. Biswas, Y. L. Cheow, C. P. Tan and L. F. Siow. Cocoa Butter Equivalent Prepared from Enzymatic Interesterification of Fractionated Palm Oils. 107th AOCS Annual Meeting & Expo, 1-4 May 2016, Salt Lake City, Utah, USA,

Siow, L. F. Binary and Ternary Blends of Cocoa Butter, Virgin Coconut Oil and Palm Stearin. BIT’s 6th World Gene Convention, 13th-15th November, 2015, Shangri-La Hotel, Qing Dao, China

Lee-Fong Siow, Yan-Hui Lim ; Boon-Keng Wan. Increased aqueous Solubility of Xanthones through Spray Drying. 17th World Congress of Food Science and Technology & Expo, 17-21 August, 2014, Montreal, Canada.

Francis A. Awe, gary A. Dykes, Lee-Fong Siow. Identification and characterization of pectinase producing bacteria from the caeco-colic region of rabbit hind gut. Australian Society for Microbiology Annual Scientific Meeting, 6th-9th July 2014 Melbourne.

Kar-Hing Lee and Lee-Fong Siow. Physicochemical and antioxidant properties of spray dried red (Hylocereus polyrhizus) and white dragon fruit (Hylocereus undatus) juices, International Conference and Exhibition on Nutraceuticals and Functional Foods 1-6 December 2012, Hawaii, USA.

Awards

2013

  • Pro Vice Chancellor's Award for Excellence in Teaching, Rounds 1

2012

  • Pro Vice Chancellor's Award for Excellence in Teaching, Rounds 1 & 2

2011

  • Pro Vice Chancellor's Award for Excellence in Teaching, Rounds 1 & 2

2010

  • Pro Vice Chancellor's Award for Excellence in Teaching, Round 2

2009

  • Pro Vice Chancellor's Award for Excellence in Teaching, Round 1

2008

  • Pro Vice Chancellor's Award for Excellence in Teaching, Round 2