Faculty of Applied Science
Faculty of Applied Sciences

Associate Professor Dr. Ivan Ho Chun Wai

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Associate Professor Dr. Ivan Ho Chun Wai

Associate Professor | Department of Food Science with Nutrition
 

Academic Qualifications

PhD Food Science
BSc (Hons) Food Science & Nutrition

Areas of Interest
Flavour Technology
Functional Beverages Product Development
Antioxidant and Anti-ageing
Maillard Reaction Technology
Professional Affiliation

  1. Chairman of University Senate Research & Scholarly Activity Committee
  2. Head of Centre for Research, Value Innovation and Entrepreneurship (CERVIE)
  3. Member of Malaysian Association of Creativity and Innovation (MACRI) 

Research

  1. Lipid, cholesterol and triacylglycerol lowering ability of an agri-biotechnology health based product (FRGS/2/2010/STWN/UCSI/03/1) (Jan 2011) Completed
  2. Application of ultrasound technology in the extraction of phytochemical-enriched extract from Malaysian medicinal plants (05-01-09-074/RU) (Sept 2009) Completed
  3. Exploring flavanol gallates, potent antioxidant compounds from three commercial species of Malaysia Agarwood by-product (Proj-In-FAS-007) (Nov 2011) On Going
  4. Purification and Identification of potent antioxidative components of tropical fruits’ peel and their oxidative stabilization effect in cooking oil (Proj-In-FAS-006) (2011) On Going
  5. Development of thermally processed palm sugar-like flavouring via maillard reaction technology 

Publications

  1. Thoo, Y.Y., Ng, S.K., Khoo, M.Z., Wan Aida, W.M., and Ho, C.W., 2013. A binary solvent extraction system for phenolic antioxidants and its application to the estimation of antioxidant capacity in Andrographis paniculata extracts. International Food Research Journal, 20(3), 1103-1111.
  2. Thoo, Y.Y., Abas, F., Lai, O.M., Ho, C.W., Yin, J., Hedegaard, R.V., Skibsted, L.H., and Tan, C.P., 2013. Antioxidant synergism between ethanolic Centella asiatica extracts and a-tocopherol in model systems. Food Chemistry, 138, 1215-1219. 
  3. Thoo, Y.Y., Ho, S.K., Abas, F., Lai, O.M., Ho, C.W., and Tan, C.P., 2013. Optimal binary solvent extraction system for phenolic antioxidants from mengkudu (Morinda citrifolia) fruit. Molecules, 18(6), 7004-7022.
  4. Yim, H.S., Chye, F.Y., Liow, M.L., and Ho, C.W., 2013. Antioxidant potential of Pleurotus porrigens extract and application in sunflower oil during accelerated storage. Chiang Mai Journal of Science, 40(1), 34-48.
  5. Yim, H.S., Chye, F.Y., Mah, S.Y., Sia, C.M., Samuagam, L., and Ho, C.W., 2013. Activity-guided fractionation and evaluation of potent antioxidants from extract of Angel Wings mushroom, Pleurotus porrigens (Higher Basidiomycetes). International Journal of Medicinal Mushrooms, 15(1), 9-19.
  6. Wong, B.Y., Tan, C.P., and Ho, C.W., 2013. Effect of solid-to-solvent ratio on phenolic content and antioxidant capacities of “Dukung Anak” (Phyllanthus niruri). International Food Research Journal, 20(1), 325-330.
  7. Tan, P.Y., Tan, C.P., Faridah, A., Ho, C.W., and Wan Aida, W.M., 2013. Reduction of saltiness and acrylamide levels in palm sugar-like flavoring through buffer modification and addition of calcim chloride. Molecules, 18, 6792-6803.
  8. Foong, J.H., Hon, W.M., and Ho, C.W., 2012. Bioactive compounds determination in fermented liquid dragon fruit (Hylocereus Polyrhizus). Borneo Science, 31.
  9. Yim, H.S., Chye, F.K., Koo, S.M., Matajun, P., How, S.E., and Ho, C.W., 2012. Optimization of extraction time and temperature for antioxidant activity of edible wild mushroom, Pleurotus porrigens. Food and Bioproducts Processing, 90(2), 235-242.
  10. Yim, H.S., Chye, F.Y., Rao, V., Low, J.Y., Matanjun, P., How, S.E., and Ho, C.W., 2011. Optimization of extraction time and temperature on antioxidant activity of Schizophyllum commune aqueous extract using response surface methodology. Journal of Food Science and Technology, 50(2), 275-283.
  11. Yim, H.S., Chye, F.Y., Heng, P.Y, and Ho, C.W., 2011. Oxidative stability of sunflower oil supplemented with medicinal split gill mushroom, Schizophyllum commune Fr.:Fr. extract during accelerated storage. International Journal of Medicinal Mushrooms, 13(4), 357-368.
  12. Yim, H.S., Chye, F.Y., Lee, M.Y., Matanjun, P., How, S.E., and Ho, C.W., 2011. Comparative study of antioxidant activities and total phenolic comtent of selected edible wild mushrooms. International Journal of Medicinal Mushrooms, 13(3), 245-256.
  13. Chew, K.K., Khoo, M.Z., Ng, S.Y., Thoo, Y.Y., Wan Aida, W.M., and Ho, C.W., 2011. Effect of ethanol concentration, extraction time and extraction temperature on the recovery of phenolic compounds and antioxidant capacity of Orthosiphon stamineus extracts. International Food Research Journal, 18(4), 1427-1435.
  14. Hismath, I., Wan Aida, W.M., and Ho, C.W., 2011. Optimization of extraction conditions for phenolic compounds from neem (Azadirachta indica) leaves. International Food Research Journal, 18(3), 897-905.
  15. Chew, K.K., Ng, S.Y., Thoo, Y.Y., Khoo, M.Z., Wan Aida, W.M., and Ho, C.W., 2011. Effect of ethanol concentration, extraction time and extraction temperature on the recovery of phenolic compounds and antioxidant capacity of Centella asiatica extracts. International Food Research Journal, 18, 566-573.
  16. Tan, P.W., Tan, C.P., and Ho, C.W., 2011. Antioxidant properties: Effects of solid-tosolvent ratio on antioxidant compounds and capacities of Pegaga (Centella asiatica). International Food Research Journal, 18, 553-558.
  17. Nur Aniqah, M.A., Wan Aida, W.M., Mohamad, Y.M., and Ho, C.W., 2010. Antioxidative activities of palm sugar-like flavouring. The Open Food Science Journal, 4, 23-29. 
  18. Thoo, Y.Y., Ho, S.K., Liang, J.Y., Ho, C.W., and Tan, C.P., 2010. Effects of binary solvent extraction system, extraction time and extraction temperature on phenolic antioxidants and antioxidant capacity from mengkudu (Morinda citrifolis) aerial parts. Food Chemistry, 120, 290-295.
  19. Uma, D.B., Ho, C.W., and Wan Aida, W.M., 2010. Optimization of extraction conditions on total phenolic compounds from Henna (Lawsonia inermis). Sains Malaysiana, 39(1), 119-128.
  20. Yim, H.S., Chye, F.Y., Tan, C.T., Ng, Y.C., and Ho, C.W., 2010. Antioxidant activities and total phenolic content of aqueous extract of Pleurotus ostreatus (Cultivated Oyster Mushroom). Malaysian Journal of Nutrition, 16(2), 281-291.
  21. Chan, S.W., Lee, C.Y., Liew, Y.S., Yap, C.F., Wan Aida, W.M., and Ho, C.W., 2009. Optimization of extraction conditions for phenolic compounds from limau purut (Citrus hystrix) peels. International Food Research Journal, 16, 203-213.
  22. Yap, C.F., Wan Aida, W.M., Chan, S.W., Lee, C.Y., Leong, Y.S., and Ho, C.W., 2009. Optimization of extraction conditions on total phenolic compounds from star fruit (Averrhoa carambola L.) residues. Sains Malaysiana, 38(4), 511-520.
  23. Ho, C.W., Wan Aida, W.M., Maskat, M.Y., and Osman, H,. 2008. Changes in physicochemical composition of palm sap (Arenga pinnata) during the heating process for traditional palm sugar production. Pakistan Journal of Biological Sciences, 11(7), 989- 995.
  24. Wan Aida, W.M., Ho, C.W., Maskat, M.Y., and Osman, H., 2008. Relating descriptive sensory analysis to gas chromatography/mass spectrometry of palm sugar using partial least square regression. Asean Food Journal, 15(1), 37-47.
  25. Ho, C.W., Wan Aida, W.M., Maskat, M.Y., and Osman, H., 2007. Changes in volatile compounds of palm sap (Arenga pinnata) during the heating process for traditional palm sugar production. Food Chemistry, 102, 1156-1162.
  26. Ho, C.W., Wan Aida, W.M., Maskat, M.Y., and Osman, H., 2007. Kajian perbandingan kualiti aroma perisa terproses terma gula kabung dengan gula kabung tradisional tempatan. Sains Malaysiana, 36(1), 83-89.
  27. Ho, C.W., Wan Aida, W.M., Maskat, M.Y., and Osman, H., 2006. Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC/MS) analysis of aroma compound in palm sugar. Journal of Food Composition and Analysis, 19, 822-830.
  28. Ho, C.W., Wan Aida, W.M., Osman, H., and Maskat, M.Y., 2005. Optimization headspace temperature and time sampling for identification of palm sugar volatile components using response surface methodology. Sains Malaysiana, 34(2), 7-14. 

Awards and Recognitions

  1. Dean List Semester 1 (2001/02) in Universiti Kebangsaan Malaysia (UKM).
  2. Dean List Semester 2 (2001/02) in Universiti Kebangsaan Malaysia (UKM). 

Contributions to Society

  1. Personal Enrichment and Empowerment Programme Workshop Instructor for “Effective Planning Tool” in 2011 at College of Foundation and General Studies, UNITEN.
  2. Effective Planning Tool workshop for UCSI University Scholarship Club members in 24th Sept 2011 at Former IUPC Office.