B.Sc. South China Agricultural University, Guangzhou, China, 1985; M.Sc. Massey University, New Zealand, 1990; Ph.D, Massey University, New Zealand, 1994; Postdoctoral Fellow, New Zealand Dairy Research Institute, 1994-1997.
Tel: (65)-6516-2687 | Fax: (65)-6779-1691
General interests are food science and technology. Specific foci are:
Ref: Vong, W.C. and Liu, S.-Q. (2017) Changes in volatile profile of soybean residue (okara) upon solid-state fermentation by yeasts. Journal of the Science of Food and Agriculture. 97, 135-143.
Enzymatic reactions leading to green leaf volatiles in soybean (solid arrows) and the proposed pathways for yeast transformation of volatiles (broken arrows). Yeast enzymes and metabolic intermediates are highlighted in grey. AAT = Alcohol acyltransferase; ADH = alcohol dehydrogenase; ALDH = aldehyde dehydrogenase; LOX = lipoxygenase; HPOD = hydroperoxyoctadecadienoic acid; HPOT = hydroperoxyoctadecatrienoic acid.