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Assistant Professor Dr. Pui Liew Phing

Head of Department, Food Science and Nutrition | Department of Food Science and Nutrition

Academic Qualifications

PhD Food Biotechnology 
MSc Food Biotechnology
BSc (Hons) Biotechnology

Areas of Interest
Edible film
Microencapsulation of probiotics and fruit juice
Fraud detection in food
3D printing of food

Research Grants

  1. Name of grant: UCSI University Pioneer Scientist Incentive Fund 
    Funder: UCSI University
    Project Title: Development of Rapid in situ analysis for fruits quality using miniature handheld spectrometer combined with machine learning calibration
    Code: Proj-In-FETBE-063
    Durations: 2 years
    Role: Co-researcher
    Amount: RM 50,000
    Status: On-going
  2. Name of grant: UCSI University Pioneer Scientist Incentive Fund 
    Funder: UCSI University
    Project Title: Supplementation of fruit juice and herbal drinks with microencapsulated probiotics
    Code: Proj-In-FAS-055
    Durations: 2 years
    Role: Lead researcher
    Amount: RM 22,500
    Status: On-going
  3. Name of grant: UCSI University Pioneer Scientist Incentive Fund 
    Funder: UCSI University
    Project Title: Development of spices-incorporated edible packaging for extension of shelf life in meat-based product
    Code: Proj-In-FAS-056
    Durations: 2 years
    Role: Lead researcher
    Amount: RM 24,000
    Status: On-going
  4. Name of grant: UCSI University Research Grant Scheme
    Funder: UCSI University
    Project Title: Enzyme-aided liquefaction for the production of local fruit puree and powder
    Code: Proj-In-FAS-015
    Durations: 2 years
    Role: Co-researcher
    Amount: RM 86,000
    Status: Completed
  5. Name of grant: UPM Research University Grant Scheme
    Funder: Universiti Putra Malaysia
    Project Title: Development of an enzyme-assisted process for the production of ‘cempedak’ (Artocarpus integer) fruit powder
    Code: GP-IPS/2013/9399839
    Durations: 2 years
    Role: Co-researcher
    Amount: RM 15,000
    Status: Completed


Current Research Project 

  1. Production of spices/ essential oil nanoemulsion in edible film   
  2. Microencapsulation of probiotics and fruit juices
  3. Fraud detection of food using near infrared spectroscopy
  4. 3D printing of food       


  1. Pui, L.P., Abdulkarim, S.M., and Ghazali, H.M. (2012). Effects of germination conditions on 5'-phosphodiesterase activity of selected seeds. International Food Research Journal 19 (4).
  2. Wong, C.W., Pui, L.P., and Ng, J.M.L. (2015). Production of spray-dried Sarawak pineapple (Ananas comosus) powder from enzyme liquefied puree. International Food Research Journal 22 (4)
  3. Ng, P.Y., Chye, S.M., Ng, C.H., Koh, R.Y., Tiong, Y.L., Pui, L.P., Tan, Y.H., Lim, C.S.Y. and Ng. K.Y. (2017). Clinacanthus nutans hexane extracts induce apoptosis through a caspase-dependent pathway in human cancer cell lines. Asian Pacific journal of cancer prevention: APJCP 18 (4), 917.
  4. Pui, L.P., Karim, R., Yusof, Y.A., Wong, C.W. and Ghazali, H.M. (2018). Physicochemical and sensory properties of selected'cempedak'(Artocarpus integer L.) fruit varieties. International Food Research Journal 25 (2), 861-869.
  5. Zaman, N.B.K., Lin, N.K., Phing, L.P. (2018). Chitosan film incorporated with Garcinia atroviridis for the packaging of Indian mackerel (Rastrelliger kanagurta). Ciência e Agrotecnologia 42 (6), 666-675.
  6. Chew, S.C., Tan, C.H., Pui, L.P., Chong, P.N., Gunasekaran, B. and Nyam, K.L. (2018). Encapsulation Technologies: A Tool for Functional Foods Development. International Journal of Innovative Technology and Exploring Engineering (IJITEE), 8 95s), 154-160.
  7. Wong, L.Y., Chan, L.Y., Nyam, K.L. and Pui. L.P. (2018). Microencapsulation of Lactobacillus acidophilus NCFM incorporated with mannitol and its storage stability in mulberry tea. Ciência e Agrotecnologia 43, 1-11
  8. Ng, S.L., Lai, K.W., Nyam, K.L. and Pui, L.P. (2018). Microencapsulation of Lactobacillus plantarum 299v incorporated with oligofructose in chitosan coated-alginate beads and its storage stability in ambarella juice. Malaysian Journal of Microbiology 15 (5) 408-418.
  9. Sing, C. S., Lai, K. W., Nyam, K. L. and Pui, L.P. (2019). Effect of added prebiotic (Isomalto-oligosaccharide) and Coating of Beads on the Survival of Microencapsulated Lactobacillus rhamnosus GG. Food Science and Technology, 39 (Suppl 2), 601-609
  10. Choong, K. W., Tee, Y.B. and Nyam, K.L. (2019). Antibacterial properties of chitosan edible films incorporated with musk lime extracts for the preservation of squids. Malaysian Journal of Analytical Sciences, 23 (6), 914-925
  11. Al-Sanabani, D. G. A., Solihin, M. I., Pui, L. P., Astuti, W., Ang, C. K., & Hong, L. W. (2019, November). Development of non-destructive mango assessment using Handheld Spectroscopy and Machine Learning Regression. In Journal of Physics: Conference Series (Vol. 1367, No. 1, p. 012030). IOP Publishing.


  1. Extraction and characterization of alkaline phosphatase from germinated black-eyed pea (Vigna unguiculata). 2009. 11th Asean Food Conference, Brunei.
  2. The effect of metal ions on the activity of 5’-phosphodiesterase from germinated adzuki bean (Vigna angularis). 2010. Conference of Food Research 2010, Putrajaya, Malaysia
  3. 5’-phosphodiesterase and phosphomonoesterase activity of selected seeds. 2013. Malaysia-Thailand Graduate Forum in Life Science, Food Science and Agriculture
  4. Spray-drying conditions affect the color and carotenoid content of ‘cempedak’ fruit powder. 2016. Regional Conference on Sustainable Agriculture, UMS.
  5. Microencapsulation of Lactobacillus plantarum 299v Incorporated with oligofructose. 2017. Scientific Seminar on Prebiotics and Probiotics, NSM
  6. Physical and mechanical analysis of chitosan film incorporated with ‘asam keping’ (Garcinia atroviridis). 2018. 4th International Conference on Agricultural and Food Engineering (CAFEi2018), UPM.
  7. Effect of Inlet Temperature on the Physical Properties of Spray-dried ‘Kuini’ (Mangifera odorata) powder. 2018. 3rd International Conference on Agriculture and Agro-Industry 2018 (ICAAI 2018), Mae Fah Luang Univeristy, Thailand.
  8. Optimisation of Production of Mango-pineapple Jelly Sphere by Frozen Reverse Spherification using Full Factorial Design .2019. 13th Pangborn Sensory Science Symposium, Edinburgh, Scotland.
  9. Development of Non-Destructive Mango Assessment Based On Near Infrared Spectroscopy and Machine Learning Regression. 2019. International Conference on Engineering, Technology and Innovative Researches. Purwokerto, Central Java Indonesia

Awards and Recognitions

  1. Best Paper Award at the ICETIR 2019 (International Conference on Engineering, Technology and Innovative Researches)

Networks and Collaborations on Research

  1. Universiti Putra Malaysia (UPM)
  2. Maejo University, Thailand
  3. University of Queensland, Australia

Contributions to Society

  1. Judge in the 11th Food Science and Technology Seminar Organized by MIFT and UTAR (2019)
  2. Judge for the MIFT video competition organized by MIFT (2019)
  3. Reviewer for Journal (European Journal of Lipid Science and Technology, Journal of Food Science, International Food Research Journal)

Personal Affliations

  1. Malaysian Institute of Food Technology (MIFT)
  2. Malaysian Society for Molecular Biology and Biotechnology (MSMBB)
  3. Asia-Pacific Journal of Molecular Biology and Biotechnology