Dr Tan Hui Ling
- Lecturer
Biography
Dr Tan Hui Ling is a Lecturer at the School of Hospitality and Tourism Management, ºìÐÓÊÓƵ University. She holds a PhD in Food Technology from Universiti Sains Malaysia, with research interests in food sensory analysis, product development, rheology, food chemistry, and food process engineering. She has contributed to research on functional foods, prototype development, and food analysis, with published book chapters and research articles on food rheology, reaction kinetics, and macromolecular properties. Dr Tan supervises both undergraduate and postgraduate students in food-related research projects. Her achievements include receiving the Gold Award at the Malaysia Technology Expo 2024 for the SALTZERO air-dried wheat noodles and holding the copyright for SALTZERO. Passionate about both research and teaching, she strives to apply scientific knowledge to improve food quality and safety.
Academic & Professional Qualifications
- PhD in Food Technology, Universiti Sains Malaysia (2020)
- BSc (Hons) Process and Food Engineering, Universiti Putra Malaysia (2014)
Research Interests
- Functional foods
- Food technology
- Food sensory analysis
- Product development
- Rheology
- Mathematical modelling of food operations
- Food process engineering
- Heat and mass transfer in food processing
- Food chemistry
- Food analysis and quality control
Notable Publications
Research Articles
Tan, H. L., Yong, K. C., Tan, T. C., & Easa, A. M. (2025). Impact of various tea infusions on the cooking, texture, and microstructure of fresh white salted noodles. International Journal of Gastronomy and Food Science, 39, 101089.
Yeoh, S. Y., Zulkipli, A. S., Tan, T. C., Tan, H. L., Yong, K. C., & Easa, A. M. (2024). Comparing cooking qualities, microstructure, and sodium distribution of air-dried guar gum-coated yellow alkaline noodles with and without salt application. LWT, 204, 116416.
Yeoh, S. Y., Tan, H. L., Muhammad, L., Tan, T. C., Murad, M., & Mat Easa, A. (2023). Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt- coated air-dried yellow alkaline noodles. C, 7(1), 8.
Ojukwu, M., Tan, H. L., Murad, M., Nafchi, A. M., & Easa, A. M. (2022). Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam. Food Science and Technology International, 10820132221121169.
Tan, H. L., Moses, O., Lee, L. X., & Easa, A. M. (2022). Quality characteristics of Green Tea’s Infusion as influenced by Brands and Types of Brewing Water. Heliyon, e12638.
Tan, H. L., Tan, T. C., & Easa, A. M. (2022). The use of salt substitutes to replace sodium chloride in food products: a review. International Journal of Food Science & Technology, 57(11), 6997-7007.
Tan, H.L., Koh, P.N., Easa, A. M., & Tan, T. C. (2022). Thermal inactivation kinetics parameters of browning enzymes in starfruit (Averrhoa carambola L.) juice. International Journal of Food Science & Technology.
Lim, L. I., Tan, H. L., & Pui, L. P. (2021). Development and characterization of alginate- based edible film incorporated with hawthorn berry (Crataegus pinnatifida) extract. Journal of Food Measurement and Characterization, 1-9.
Tan, H. L., Tan, T. C., & Easa, A. M. (2020). The use of selected hydrocolloids and salt substitutes on structural integrity, texture, sensory properties, and shelf life of fresh low- sodium wheat noodles. Food Hydrocolloids, 108, 105996.
Tan, H. L., Tan, T. C., & Easa, A. M. (2020). Effects of sodium chloride or salt substitutes on rheological properties and water-holding capacity of flour and hardness of noodles. Food Structure, 26, 100154.
Book Chapters
Tan, C. X., Tan, H.L., Tan, S. S., & Tan, S. T. (2025). Cinnamon as thickening and flavoring ingredient. In Cinnamon – Production, Processing, and Functional Properties (pp. 427-436). Academic Press.
Tan, C. X., Tan, S. S., Tan, S. T., & Tan, H. L. (2024). Drying of goldenberry. In Handbook of Goldenberry (Physalis peruviana) (pp. 339-349). Academic Press.
Achievements & Accolades
Grants
APCHR Research Seed Funding (2024)
Principle Investigator
“Exploring the perspectives of culinary practitioners and consumers on 3D-printed food"
Fundamental Research Grant Scheme (FRGS) (2024-2026)
Co-researcher
“Salt Redistribution in Salt-Guar Gum Coated (SGG) Yellow Alkaline Noodles (YAN) during cooking and its impact on noodles structure, cooking, eating and handling quality, saltiness perception, and shelf lifeâ€
ºìÐÓÊÓƵ University Internal Grant (2023-2024)
Principle Investigator
“Toward a Healthier Food Environment at ºìÐÓÊÓƵâ€
Prototype Development Research Grant (PRGS Grant) (2022-2024)
Co-researcher
“Prototype development of fresh and air-dried SALTZERO wheat noodlesâ€
USM Research University Grant (2014-2017)
Co-researcher
“The Use of Various Hydrocolloids to Enhance Structural Integrity, Texture, and Sensory Properties of Salt-Free Yellow Noodlesâ€
Awards
Gold award (Excellent Achievement in the Malaysia Technology Expo (MTE 2024)) - SALTZERO air-dried wheat noodles (2024)
Copyright
SALTZERO (2023)
Professional Associations
Professional Associations
2022-Present
Early Career Researcher Representative of School of Hospitality and Service Management, ºìÐÓÊÓƵ University.
2024- Present
Reviewer, Non-Medical Ethics Committee, ºìÐÓÊÓƵ University
2025
Graduate Technologist by Malaysia Board of Technologists.
Conferences & Professional Development
- International Conference on Food Science and Nutrition 2017 (ICFSN 2017)
- Joint Seminar between Faculty of Agro-Industry, Prince of Songkla University (PSU), Thailand and School of Industrial Technology, USM. (2017)
- Descriptive Sensory Analyses for Industrial Applications
- Basic Food Sensory Evaluation Training Course
- Occupational Safety and Health Course
- Seminar on Grain and Flour