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Associate Professor Dr Ivan Ho Chun Wai

Associate Professor of Functional Food Product Development

Associate Professor | Department of Food Science and Nutrition

Academic Qualifications

PhD Food Science
BSc (Hons) Food Science & Nutrition

Areas of Interest
Functional Beverages Product Development
Antioxidant and Anti-ageing
Flavour Technology
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

  • Name of grant: REIG
    Funder: UCSI University
    Project title: Concentrated Betanin Red Dragon Fruit Drink with Improved Stability, Bio-accessibility and Antioxidant Activity
    Code: REIG-FAS-2021/011
    Duration: 2 years
    Role: PI
    Amount: RM 41,100
    Status: Active
  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 
  6. Concentrated Betanin Red Dragon Fruit Drink with Improved Stability, Bio-accessibility and Antioxidant Activity (REIG-FAS-2021/011) (2021) On Going

Publications

  1. Choo, K. Y., Ong, Y. Y., Lim, R. L. H., Tan, C. P., & Ho, C. W. (2019). Study on bioaccessibility of betacyanins from red dragon fruit (Hylocereus polyrhizus). Food science and biotechnology, 28(4), 1163-1169. https://doi.org/10.1007/s10068-018-00550-z
  2. Choo, K.Y., Kho, C., Ong, Y. Y., Thoo, Y. Y., Lim, L. H., Tan, C. P., & Ho, C. W. (2018). Fermentation of red dragon fruit (Hylocereus polyrhizus) for betalains concentration. International Food Research Journal, 25(6), 2539–2546.
  3. Choo, K.Y., Kho, C., Ong, Y. Y., Thoo, Y. Y., Lim, R. L. H., Tan, C. P., & Ho, C. W. (2018). Studies on the storage stability of fermented red dragon fruit (Hylocereus polyrhizus) drink. Food Science and Biotechnology, 27(5), 1411–1417. https://doi.org/10.1007/s10068-018-0367-4
  4. Fu, C. W. F., Ho, C. W., Yong, W. T. L., Abas, F., Tan, T. B., & Tan, C. P. (2016). Extraction of phenolic antioxidants from four selected seaweeds obtained from Sabah. International Food Research Journal, 23(6), 2363–2369.
  5. Ghan, S. Y., Chin, J. H., Thoo, Y. Y., Yim, H. S., & Ho, C. W. (2016). Acute Oral Toxicity Study of Aquilaria Crassna and α-Tocopherol in Mice. International Journal of Pharmaceutical Sciences and Research, 7(4), 1456–1461.
  6. Fu, C. W. F., Ho, C. W., Yong, W. T. L., Abas, F., & Tan, C. P. (2015). Effects of phenolic antioxidants extraction from four selected seaweeds obtained from Sabah. PeerJ PrePrints, 3, e1249v1.
  7. Ho, S. K., Tan, C. P., Thoo, Y. Y., Abas, F., & Ho, C. W. (2014). Ultrasound-assisted extraction of antioxidants in Misai Kucing (Orthosiphon stamineus). Molecules, 19(8), 12640-12659.
  8. Tay, P. Y., Tan, C. P., Abas, F., Yim, H. S., & Ho, C. W. (2014). Assessment of extraction parameters on antioxidant capacity, polyphenol content, epigallocatechin gallate (EGCG), epicatechin gallate (ECG) and iriflophenone 3-C-β-glucoside of agarwood (Aquilaria crassna) young leaves. Molecules, 19(8), 12304-12319.
  9. Tan, M. C., Tan, C. P., Khoo, H. E., & Ho, C. W. (2014). Optimization for extraction on total phenolic content and radical scavenging capacity of Henna (Lawsonia inermis) stems using response surface methodology. International Food Research Journal, 21(2), 789.
  10. Tan, M. C., Tan, C. P., & Ho, C. W. (2013). Effects of extraction solvent system, time and temperature on total phenolic content of henna (Lawsonia inermis) stems. International Food Research Journal, 20(6), 3117.
  11. Thoo, Y. Y., Ng, S. Y., Khoo, M. Z., Aida, W. W., & 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).
  12. Tan, P. Y., Tan, C. P., Abas, F., Ho, C. W., & Mustapha, W. A. W. (2013). Reduction of saltiness and acrylamide levels in palm sugar-like flavouring through buffer modification and the addition of calcium chloride. Molecules, 18(6), 6792-6803.
  13. Thoo, Y. Y., Ho, S. K., Abas, F., Lai, O. M., Ho, C. W., & Tan, C. P. (2013). Optimal binary solvent extraction system for phenolic antioxidants from mengkudu (Morinda citrifolia) fruit. Molecules, 18(6), 7004-7022.
  14. Thoo, Y.Y., Abas, F., Lai, O.M., Ho, C.W., Yin, J., Hedegaard, R.V., Skibsted, L.H. & Tan, C.P. (2013). Antioxidant synergism between ethanolic Centella asiatica extracts and α-tocopherol in model systems. Food chemistry, 138(2-3), 1215-1219.
  15. Yim, H. S., Chye, F. Y., Rao, V., Low, J. Y., Matanjun, P., How, S. E., & Ho, C. W. (2013). 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.
  16. Yim, H. S., Chye, F. Y., Mah, S. Y., Sia, C. M., Samuagam, L., & 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.
  17. Wong, B. Y., Tan, C. P., & 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.
  18. Yim, H. S., Chye, F. Y., Liow, M. L., & Ho, C. W. (2013). Antioxidant potential of Pleurotus porrigens Extract and application in sunflower oil during accelerated storage. Chiang Mai J. Sci, 40(1), 34-48.
  19. Yim, H. S., Chye, F. Y., Koo, S. M., Matanjun, P., How, S. E., & 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.
  20. Foong, J. H., Hon, W. M., & Ho, C. W. (2012). Bioactive compounds determination in fermented liquid dragon fruit (Hylocereus polyrhizus). Borneo Sci, 31, 37-56.
  21. Chew, K. K., Khoo, M. Z., Ng, S. Y., Thoo, Y. Y., Aida, W. W., & 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.
  22. Yim, H. S., Chye, F. Y., Koo, S. M., Matanjun, P., How, S. E., & 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.
  23. Foong, J. H., Hon, W. M., & Ho, C. W. (2012). Bioactive compounds determination in fermented liquid dragon fruit (Hylocereus polyrhizus). Borneo Sci, 31, 37-56.
  24. Chew, K. K., Khoo, M. Z., Ng, S. Y., Thoo, Y. Y., Aida, W. W., & 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.
  25. Hismath, I., Wan Aida, W. M., & Ho, C. W. (2011). Optimization of extraction conditions for phenolic compounds from neem (Azadirachta indica) leaves. International Food Research Journal, 18(3), 931-939.
  26. Tan, P. W., Tan, C. P., & Ho, C. W. (2011). Antioxidant properties: Effects of solid-to-solvent ratio on antioxidant compounds and capacities of Pegaga (Centella asiatica). International Food Research Journal, 18(2), 557-562.
  27. Yim, H. S., Chye, F. Y., Heng, P. Y., & 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.
  28. Yim, H. S., Chye, F. Y., Lee, M. Y., Matanjun, P., How, S. E., & Ho, C. W. (2011). Comparative study of antioxidant activities and total phenolic content of selected edible wild mushrooms. International journal of medicinal mushrooms, 13(3), 245-255.
  29. Yim Jr, H. S., Chye, F. Y., Tan, C. T., Ng, Y. C., & 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.
  30. Thoo, Y. Y., Ho, S. K., Liang, J. Y., Ho, C. W., & Tan, C. P. (2010). Effects of binary solvent extraction system, extraction time and extraction temperature on phenolic antioxidants and antioxidant capacity from mengkudu (Morinda citrifolia). Food Chemistry, 120(1), 290-295.
  31. Amin, N. A. M., Mustapha, W. A. W., Maskat, M. Y., & Wai, H. C. (2010). Antioxidative Activities of Palm Sugar-Like Flavouring. Open Food Science Journal, 4, 23-29.
  32. Uma, D. B., Ho, C. W., & Wan Aida, W. M. (2010). Optimization of extraction parameters of total phenolic compounds from Henna (Lawsonia inermis) leaves. Sains Malaysiana, 39(1), 119-128.

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.