Profile Details

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Hire Dr. Carmen C.

Malaysia

USD 100 /hr

Profile Summary

My Master and Ph.D. studies focused on the development and production of oil-in-water nanoemulsion to encapsulate plant seed oil (kenaf seed oil) in order to improve its physiochemical stabilities and bioavailability for the future development of functional foods or nutraceutical applications. I am interested in the research areas of lipid nanotechnology, encapsulation, fats and oil chemistry and technology, food processing and product development, and identification of functional and bioactive properties of foods. I have 3 years of industrial experiences in food manufacturing companies, majoring in packaging and products development.

Subject Matter Expertise

• ☆ Nanotechnology
• ☆ Oxidative Stress & Mitochondrial Function
• ☆ Food Science
• ☆ Nutrition Science
• ☆ Nutraceuticals

Services

• Writing
• Research
• Consulting
• Product Development

Work Experience

R&D Chemist

KLK Oleomas

June 2018 - Present

Product Technologist

Nestle Manufacturing

July 2012 - July 2013

Packaging Technologist

Nestle Manufacturing

February 2011 - July 2012

R&D Executive

Deluxe Food Service

September 2010 - February 2011

Education

Doctorate of Philosophy (Science)

UCSI University

May 2015 - Present

M.Sc. Applied Sciences (by Research)

UCSI University

September 2013 - March 2015

Bachelor's Degree in Food Science and Technology

Monash University Sekolah Sains

July 2007 - July 2010

Cambridge A-Level Pre-University

INTI International College Subang

May 2005 - November 2006

Certifications

• Certification details not provided.

Publications

JOURNAL ARTICLE

Cheong, A.M., Tan, C.P., Nyam, K.L.(2017). Physicochemical, oxidative and anti-oxidant stabilities of kenaf seed oil-in-water nanoemulsions under different storage temperatures . Industrial Crops and Products. 95. p. 374-382.

Cheong, A.M., Nyam, K.L.(2016). Improvement of physical stability of kenaf seed oil-in-water nanoemulsions by addition of β-cyclodextrin to primary emulsion containing sodium caseinate and Tween 20 . Journal of Food Engineering. 183. p. 24-31.

Cheong, A.M., Tan, C.P., Nyam, K.L.(2016). In vitro evaluation of the structural and bioaccessibility of kenaf seed oil nanoemulsions stabilised by binary emulsifiers and β-cyclodextrin complexes . Journal of Food Engineering. 189. p. 90-98.

Cheong, A.M., Tan, C.P., Nyam, K.L.(2016). In-vitro gastrointestinal digestion of kenaf seed oil-in-water nanoemulsions . Industrial Crops and Products. 87. p. 1-8.

Cheong, A.M., Tan, K.W., Tan, C.P., Nyam, K.L.(2016). Kenaf (Hibiscus cannabinus L.) seed oil-in-water Pickering nanoemulsions stabilised by mixture of sodium caseinate, Tween 20 and β-cyclodextrin . Food Hydrocolloids. 52. p. 934-941.

Cheong, A.M., Tan, K.W., Tan, C.P., Nyam, K.L.(2016). Improvement of physical stability properties of kenaf (Hibiscus cannabinus L.) seed oil-in-water nanoemulsions . Industrial Crops and Products. 80. p. 77-85.

Hypocholesterolemic Effects of Kenaf Seed Oil, Macroemulsion, and Nanoemulsion in High‐Cholesterol Diet Induced Rats . Journal of Food Science.