Associate Professor Pham Van Hung was born in Thanh Hoa province of Vietnam in 1974. He graduated from Hanoi University of Technology with an Engineering Degree of Food Technology in 1998 and then received his PhD degree from the Osaka Prefecture University in Japan in 2005 in the field of Applied Biochemistry. Then he received a fellowship of the Japan Society for Promotion of science (JSPS) for his post-doctoral research from 2005 to 2007 and served as a visiting researcher at Canadian Grain Commission in Winnipeg, Canada in a period of 2008-2009 under the fellowship of Natural Science and Engineering Research Council of Canada (NSERC) before working at the International University, Vietnam National University in HoChiMinh City since 2009. Dr. Hung is now teaching and supervising for the undergraduate and graduate students of the International University in fields of Food Science and Technology and Food Biotechnology. He is one of pioneers contributing to set up the program of Food Technology in the International University taught in English. Dr Hung and his research group have been doing the researches of resistant starches for producing low-carb foods for overweight and diabetes patients for many years. He has published more than 50 international peer-reviewed articles, one edited book, two book chapters and more than 30 national and conference papers on functional food development related to carbohydrate chemistry and bioactive compounds.
Work
Pham Van Hung, Huynh Thi Chau, Nguyen Thi Lan Phi, 2016. In vitro digestibility and in vivo glucose response of native and physi- cally modified rice starches varying amylose contents. Food Chem- istry 191, 74-80.
This publication studied on the relationship between fine structure of rice starches and their in vitro and in vivo digestibilities and glycemic indexes to find out the mechanism of the resistance of starches against the human amylase enzyme system. Moreover, the changes in structure, physicochemical properties and digestibility of starches under heat-moisture or annealing treatment was also investigated in this study. As a result, the authors have successfully developed the modified rice starches having the low or medium glycemic indexes. This study provided the useful information for food researcher and producer to further studies on development of the low-carb foods for the overweight and diabetes patients.