Rate My Professor Ken Ng

A biochemist specializing in food chemistry, Ng's research centers on the chemistry and biochemistry of plant secondary metabolites, including phenolic acids and flavonoids, and their health benefits through modulation of enzymes linked to diabetes, Alzheimer’s disease, and oxidative stress. His interests encompass functional foods, plant-based proteins, polyphenols, gut microbiota modulation, selenium in plants, bioactive compounds in tea and seaweed, enhancement of protein hydrolysis and bioactivity via fermentation, and edible coatings for food safety. Notable publications include 'Modulation of the human gut microbiota by phenolics and phenolic fiber-rich foods' (2020), 'Antioxidant activity of hot water extract from the fruit of the Doum palm, Hyphaene thebaica' (2006), 'Identification and quantification of antioxidants in Fructus lycii' (2007), 'Effects of Differently Processed Tea on the Gut Microbiota' (2024), and 'Pulse Proteins, Their Extraction and Application in Bakery Products: A Review' (2024). His contributions advance knowledge on polyphenol-fiber interactions, mineral bioaccessibility from legumes, and in vitro digestion models for nutrient evaluation.