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Scopus Author ID: 25923378400
Loop profile: 618193

Biography

Professor
Department of Food Technology
Ho Chi Minh City University of Technology (HCMUT)
Vietnam National University Ho Chi Minh City (VNU-HCM)

Activities

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Employment (1)

Ho Chi Minh City University of Technology: Ho Chi Minh City, VN

2015-11 to present | Professor (Food Technology)
Employment
Source: Self-asserted source
Van Viet Man Le

Education and qualifications (2)

Toulouse National Polytechnique Institute: Toulouse, FR

1997-09 to 2000-11 | PhD
Education
Source: Self-asserted source
Van Viet Man Le

Moscow State Institute of Food Indsutry: Moscow, RU

1990-09-01 to 1995-07-01 | Engineer
Education
Source: Self-asserted source
Van Viet Man Le

Works (50 of 74)

Items per page:
Page 1 of 2

Potential of curdlan use on the improving textural, cooking and sensory quality, and predicted glycemic index of high-fiber pasta added with watermelon rind

Bioactive Carbohydrates and Dietary Fibre
2025-05 | Journal article
DOI: 10.1016/j.bcdf.2024.100464
Contributors: Dien Quang Long; Thi Thu Tra Tran; Nu Minh Nguyet Ton; Van Viet Man Le
Source: check_circle
Crossref

Antioxidant- and dietary fiber-enriched crackers using cashew nut skin powder

Journal of Food Measurement and Characterization
2025-02 | Journal article
DOI: 10.1007/s11694-024-03033-4
Contributors: Thi Quynh Ngoc Nguyen; Thanh Nhan Pham; Thi Thu Tra Tran; Nu Minh Nguyet Ton; Dang Khoa Cao; Van Viet Man Le
Source: check_circle
Crossref

Effects of Blanching Conditions on the Enzyme Inhibition and Antioxidant Loss in Rambutan (<i>Nephelium lappaceum</i> L.) Seeds

Polish Journal of Food and Nutrition Sciences
2025-02-20 | Journal article
DOI: 10.31883/pjfns/200589
Contributors: Thi Ngan Nguyen; Thi Thu Tra Tran; Van Viet Man Le
Source: check_circle
Crossref

Nutritional composition, antioxidant potential, physical characteristics, overall acceptance, and in vitro glycaemic index of cookies fortified with rambutan (Nephelium lappaceum L.) seed powder

International Journal of Food Science and Technology
2025-01-06 | Journal article
DOI: 10.1093/ijfood/vvae029
Contributors: Thi Ngan Nguyen; Thi Thu Tra Tran; Van Viet Man Le
Source: check_circle
Crossref

Cellulase Treatment of Acerola Seeds and Its Effect on Physicochemical Properties and Antioxidant Potential of Dietary Fiber-Rich Cookies

Polish Journal of Food and Nutrition Sciences
2024-09-03 | Journal article
DOI: 10.31883/pjfns/192324
Contributors: Van Nguyen Tran; Diep Xuan Thao Dang; Thi Kim Oanh Pham; Thi Quynh Nhi Tran; Nu Minh Nguyet Ton; Thi Thu Tra Tran; Van Viet Man Le
Source: check_circle
Crossref

Quality of durum wheat pasta fortified with different ratios of turmeric residue powder

Journal of Agriculture and Food Research
2024-06 | Journal article
DOI: 10.1016/j.jafr.2024.101220
Contributors: Dien Quang Long; Thi Bich Nga Doan; Nu Minh Nguyet Ton; Thi Thu Tra Tran; Van Viet Man Le
Source: check_circle
Crossref

Dietary fiber-and antioxidant-enriched cookies prepared by using jackfruit rind powder and ascorbic acid

Heliyon
2024-05 | Journal article
DOI: 10.1016/j.heliyon.2024.e30884
Contributors: Huynh Binh Giang Ngo; My Lam Phu; Thi Thu Tra Tran; Nu Minh Nguyet Ton; Thi Quynh Ngoc Nguyen; Van Viet Man LE
Source: check_circle
Crossref

Utilizing Sweet Corn “Milk” Residue to Develop Fiber-Rich Pasta: Effects of Replacement Ratio and Transglutaminase Treatment on Pasta Quality

Journal of Food Processing and Preservation
2024-05-20 | Journal article
DOI: 10.1155/2024/5853459
Contributors: Thi Quynh Ngoc Nguyen; Phuong Hanh Nguyen; Minh Tam Vo; Van Viet Man Le
Source: check_circle
Crossref

High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality

Polish Journal of Food and Nutrition Sciences
2024-05-17 | Journal article
DOI: 10.31883/pjfns/188110
Contributors: Thi Thu Tra Tran; Le Hong Ngoc Ngo; Nu Minh Nguyet Ton; Thi Hong Nhung Le; Thi Thuy Le; Van Viet Man Le
Source: check_circle
Crossref

Enzymatic treatment of pineapple pomace and its application into fiber-rich biscuit making

Journal of Agriculture and Food Research
2024-03 | Journal article
DOI: 10.1016/j.jafr.2023.100936
Contributors: Thi Thuy An Nguyen; Huong Huy Nguyen; Nu Minh Nguyet Ton; Thi Thu Tra Tran; Van Viet Man Le
Source: check_circle
Crossref

Quality of High-Fibre Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes

Food Technology and Biotechnology
2024-03-12 | Journal article
DOI: 10.17113/ftb.62.01.24.8196
Contributors: Dien Quang Long; Thi Mien Trieu; Thi Thu Tra Tran; Nu Minh Nguyet Ton; Van Viet Man Le
Source: check_circle
Crossref

Quality of cookies supplemented with various levels of turmeric byproduct powder

AIMS Agriculture and Food
2024-01-31 | Journal article
Contributors: Van Viet Man Le
Source: Self-asserted source
Van Viet Man Le

Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber

Polish Journal of Food and Nutrition Sciences
2023-10-10 | Journal article
DOI: 10.31883/pjfns/172244
Contributors: Thi Minh Ngoc Ta; Chi Hieu Hoang; Thao Mi Nguyen; Thi Thu Tra Tran; Nu Minh Nguyet Ton; Le Van Viet Man
Source: check_circle
Crossref

Use of different ratios of by‐product from mung bean dry‐dehulling in pasta making: nutritional quality, textural and cooking attributes, overall acceptability and in‐vitro antioxidant release from the pasta

International Journal of Food Science & Technology
2023-06 | Journal article
DOI: 10.1111/ijfs.16441
Contributors: Thi Thuc Man Le; Phuong Thao Nguyen; Thi Thu Tra Tran; Nu Minh Nguyet Ton; Van Viet Man Le
Source: check_circle
Crossref

Effects of Pitaya Peel Supplementation on Nutritional Quality, Overall Sensory Acceptance, In Vitro Glycemic Index, and Antioxidant Release from Fiber-Enriched Cookies

Journal of Food Quality
2023-06-15 | Journal article
DOI: 10.1155/2023/3166524
Contributors: Thi Hai Anh Mai; Thi Thu Tra Tran; Van Viet Man Le; Leila Abaza
Source: check_circle
Crossref

Use of pennywort pomace and tyrosinase in making of fibre‐rich pasta: effects on proximate composition, textural profile, cooking quality and overall acceptability of the product

International Journal of Food Science & Technology
2023-04 | Journal article
DOI: 10.1111/ijfs.16349
Contributors: Nguyen Phuc Le; Thi Thu Tra Tran; Nu Minh Nguyet Ton; Van Viet Man Le
Source: check_circle
Crossref

Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product

Cereal Chemistry
2023-03 | Journal article
DOI: 10.1002/cche.10615
Contributors: Thi Quynh Ngoc Nguyen; Thi Thu Tra Tran; Van Xuan Hoang Mai; Thanh Binh Nguyen; Nu Minh Nguyet Ton; Van Viet Man Le
Source: check_circle
Crossref

Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality

Polish Journal of Food and Nutrition Sciences
2023-02-21 | Journal article
DOI: 10.31883/pjfns/159360
Contributors: Thi Phuong Trang Nguyen; Thi Thu Tra Tran; Nu Minh Nguyet Ton; Van Viet Man Le
Source: check_circle
Crossref

Enzymatic Treatment of Spent Green Tea Leaves and Their Use in High-Fiber Cookie Production

Food Technology and Biotechnology
2022 | Journal article
DOI: 10.17113/ftb.60.03.22.7474
Contributors: Ngoc Doan Trang Nguyen; Thi Thuy Huong Phan; Thi Thu Tra Tran; Nu Minh Nguyet Ton; Dinh Le Tam Vo; Van Viet Man Le
Source: check_circle
Crossref

Protection of antioxidants in pitaya (Hylocereus undatus) peel: effects of blanching conditions on polyphenoloxidase, peroxidase and antioxidant activities

Food Science and Technology
2022 | Journal article
DOI: 10.1590/fst.112921
Contributors: Thi Hai Anh MAI; Thi Thu Tra TRAN; Van Viet Man LE
Source: check_circle
Crossref

Fiber‐enriched biscuits prepared with enzyme‐treated corncob powder: Nutritional composition, physical properties, and sensory acceptability

Journal of Food Processing and Preservation
2022-08 | Journal article
DOI: 10.1111/jfpp.16784
Contributors: Nam‐Hai Hoang; Hoang Hiep Do; Tran Hoang Yen Dang; Nu Minh Nguyet Ton; Thi Thu Tra Tran; Van Viet Man Le
Source: check_circle
Crossref

Cellulase-treated deoiled rice bran: effects of treatment conditions on dietary fiber content and utilization for formulation of cookies

Journal of Food Measurement and Characterization
2022-02 | Journal article
DOI: 10.1007/s11694-021-01209-w
Contributors: Thi Chuyen Cao; Thanh Phuong Nguyen; Si Nhat Nguyen; Thi Thu Tra Tran; Nu Minh Nguyet Ton; Van Viet Man Le
Source: check_circle
Crossref

Use of pitaya peel powder for partial replacement of wheat flour in cookie making: Effects of particle size of pitaya peel powder on the product quality

Journal of Food Processing and Preservation
2022-01 | Journal article
DOI: 10.1111/jfpp.16214
Contributors: Thi Hai Anh Mai; Thi Thu Tra Tran; Van Viet Man Le
Source: check_circle
Crossref

Food Fingerprinting: Using a two-tiered approach to monitor and mitigate food fraud in rice

Journal of AOAC International
2021 | Journal article
Source: Self-asserted source
Van Viet Man Le

Effects of enzymatic treatment conditions on dietary fibre content of wheat bran and use of cellulase‐treated bran in cookie

International Journal of Food Science & Technology
2021-08 | Journal article
DOI: 10.1111/ijfs.15022
Contributors: Si Nhat Nguyen; Man Dat Vien; Thi Thu Trang Le; Thi Thu Tra Tran; Nu Minh Nguyet Ton; Van Viet Man Le
Source: check_circle
Crossref

Effects of natural antioxidants on the palm olein quality during the heating and frying

Journal of Food Measurement and Characterization
2020-10-24 | Journal article
DOI: 10.1007/s11694-020-00517-x
Contributors: Jin Han Yang; Thi Thu Tra Tran; Van Viet Man Le
Source: check_circle
Crossref

Use of corn flour and polydextrose in fried extrudate making: Effects of polydextrose content in the blend and extrusion temperature on the product quality

Journal of Food Process Engineering
2020-08 | Journal article
DOI: 10.1111/jfpe.13438
Contributors: Jin Han Yang; Thi Thu Tra Tran; Van Viet Man Le
Source: check_circle
Crossref

Application of natural antioxidant extract from guava leaves (Psidium guajava L.) in fresh pork sausage

Meat Science
2020-07 | Journal article
DOI: 10.1016/j.meatsci.2020.108106
Part of ISSN: 0309-1740
Source: Self-asserted source
Van Viet Man Le

Addition of brewing spent grains from malt and rice adjunct to the formulation of high fiber biscuit: effects of particle size of brewing spent grains on the product quality

Food Research
2020-05-04 | Journal article
DOI: 10.26656/fr.2017.4(5).110
Part of ISSN: 2550-2166
Part of ISSN: 2550-2166
Source: Self-asserted source
Van Viet Man Le

Evaluation of iron-binding capacity, amino acid composition, functional properties of Acetes japonicus proteolysate and identification of iron-binding peptides

Process Biochemistry
2020-04 | Journal article
DOI: 10.1016/j.procbio.2020.01.007
Part of ISSN: 1359-5113
Source: Self-asserted source
Van Viet Man Le

Hypolipidemic and Hepatoprotective Effects of High-Polydextrose Snack Food on Swiss Albino Mice

Journal of Nutrition and Metabolism
2020-03-14 | Journal article
DOI: 10.1155/2020/5104231
Contributors: Jin Han Yang; Thi Thu Tra Tran; Van Viet Man Le
Source: check_circle
Crossref

Effects of technological parameters of ultrasonic treatment on the protein extraction yield from defatted peanut meal

International Food Research Journal
2019 | Journal article
Source: Self-asserted source
Van Viet Man Le

Application of ultrasound to protein extraction from defatted rice bran

International Food Research Journal
2018 | Journal article
EID:

2-s2.0-85047814672
Contributors: Ly, H.L.; Tran, T.M.C.; Tran, T.T.T.; Ton, N.M.N.; Le, V.V.M.
Source: Self-asserted source
Van Viet Man Le via Scopus - Elsevier

Prospects for food fermentation in South-east Asia, topics from the tropical fermentation and biotechnology network at the end of the Asifood Erasmus+project

Frontiers in Microbiology
2018 | Journal article
DOI: 10.3389/fmicb.2018.02278
EID:

2-s2.0-85055275490
Contributors: Waché, Y.; Do, T.-L.; Do, T.-B.-H.; Do, T.-Y.; Haure, M.; Ho, P.-H.; Anal, A.K.; Le, V.-V.-M.; Li, W.-J.; Licandro, H. et al.
Source: Self-asserted source
Van Viet Man Le via Scopus - Elsevier

Corn snack with high fiber content: Effects of different fiber types on the product quality

LWT
2018-10 | Journal article
DOI: 10.1016/j.lwt.2018.05.014
Contributors: Yang Jin Han; Thi Thu Tra Tran; Van Viet Man Le
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Effects of market type and time of purchase on oxidative status and descriptive off-odors and off-flavors of beef in Vietnam

Meat Science
2018-07 | Journal article
Source: Self-asserted source
Van Viet Man Le

Effects of ultrasonication variables on the activity and properties of alpha amylase preparation

Biotechnology Progress
2018-05 | Journal article
DOI: 10.1002/btpr.2613
Contributors: Thi Thu Tra Tran; Khanh Tien Nguyen; Van Viet Man Le
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Combination of whey protein and carbohydrate for microencapsulation of pumpkin (Cucurbita spp.) seed oil by spray-drying

International Food Research Journal
2017 | Journal article
EID:

2-s2.0-85024090997
Contributors: Le, T.H.; Tran, T.M.V.; Ton, N.M.N.; Tran, T.T.T.; Huynh, T.V.; Nguyen, T.N.; Quang, S.P.; Le, V.V.M.
Source: Self-asserted source
Van Viet Man Le via Scopus - Elsevier

Comparison of enzyme-assisted and ultrasound-assisted extraction of albumin from defatted rambutan (Nephelium lappaceum l.) seed

Chiang Mai Journal of Science
2017 | Journal article
EID:

2-s2.0-85023760238
Contributors: Co, T.X.M.; Hoang, N.T.; Tran, T.T.T.; Ton, N.M.N.; Le, V.V.M.
Source: Self-asserted source
Van Viet Man Le via Scopus - Elsevier

Effects of pH and Salt Concentration on Functional Properties of Pumpkin Seed Protein Fractions

Journal of Food Processing and Preservation
2017 | Journal article
DOI: 10.1111/jfpp.13073
EID:

2-s2.0-84994361449
Contributors: Pham, T.T.; Tran, T.T.T.; Ton, N.M.N.; Le, V.V.M.
Source: Self-asserted source
Van Viet Man Le via Scopus - Elsevier

Effects of pH and salt concentration on functional properties of rambutan (Nephelium lappaceum L.) seed albumin concentrate

International Journal of Food Science and Technology
2016 | Journal article
DOI: 10.1111/ijfs.13087
EID:

2-s2.0-84977856313
Contributors: Vuong, H.T.H.; Tran, N.M.C.; Tran, T.T.T.; Ton, N.M.N.; Le, V.V.M.
Source: Self-asserted source
Van Viet Man Le via Scopus - Elsevier

Effects of ultrasonic treatment of rumduol mash on the antioxidant level of fruit juice

International Food Research Journal
2016 | Journal article
EID:

2-s2.0-85006984485
Contributors: Nguyen, T.Y.L.; Le, V.V.M.
Source: Self-asserted source
Van Viet Man Le via Scopus - Elsevier

Immobilization of Saccharomyces Cerevisae cells on water hyacinth stem pieces and application to repeated batch fermentation for ethanol production

Songklanakarin Journal of Science and Technology
2016 | Journal article
EID:

2-s2.0-84976612125
Contributors: Ta, L.N.N.; Nguyen, T.H.C.; Le, V.V.M.
Source: Self-asserted source
Van Viet Man Le via Scopus - Elsevier

Microencapsulation of rambutan seed oil by spray-drying using different protein preparations

International Food Research Journal
2016 | Journal article
EID:

2-s2.0-84954069089
Contributors: Ton, N.M.N.; Tran, T.T.T.; Le, V.V.M.
Source: Self-asserted source
Van Viet Man Le via Scopus - Elsevier

Application of ultrasound to microencapsulation of coconut milk fat by spray drying method

Journal of Food Science and Technology
2015 | Journal article
DOI: 10.1007/s13197-014-1285-y
EID:

2-s2.0-84925839251
Contributors: Le, H.D.; Le, V.V.M.
Source: Self-asserted source
Van Viet Man Le via Scopus - Elsevier

Comparison of enzymatic and ultrasonic extraction of albumin from defatted pumpkin (Cucurbita pepo) seed powder

Food Technology and Biotechnology
2015 | Journal article
DOI: 10.17113/tb.53.04.15.4159
EID:

2-s2.0-84958180816
Contributors: Tu, G.L.; Bui, T.H.N.; Tran, T.T.T.; Ton, N.M.N.; Le, V.V.M.
Source: Self-asserted source
Van Viet Man Le via Scopus - Elsevier

Effect of ethanol stress on fermentation performance of Saccharomyces cerevisiae cells immobilized on Nypa fruticans leaf sheath pieces

Food Technology and Biotechnology
2015 | Journal article
DOI: 10.17113/ftb.53.01.15.3617
EID:

2-s2.0-84929118527
Contributors: Nguyen, H.P.; Le, H.D.; Le, V.V.M.
Source: Self-asserted source
Van Viet Man Le via Scopus - Elsevier

Effects of Core/Wall Ratio and Inlet Temperature on the Retention of Antioxidant Compounds during the Spray Drying of Sim (Rhodomyrtus tomentosa) Juice

Journal of Food Processing and Preservation
2015 | Journal article
DOI: 10.1111/jfpp.12452
EID:

2-s2.0-84953363811
Contributors: Ho, L.P.; Pham, A.H.; Le, V.V.M.
Source: Self-asserted source
Van Viet Man Le via Scopus - Elsevier

Effects of initial glucose concentration on fermentation performance of Kluyveromyces marxianus cells immobilized on banana leaf sheath pieces

Chiang Mai Journal of Science
2015 | Journal article
EID:

2-s2.0-84928655479
Contributors: Du Le, H.; Le, V.V.M.
Source: Self-asserted source
Van Viet Man Le via Scopus - Elsevier

Comparison of alcoholic fermentation performance of the free and immobilized yeast on water hyacinth stem pieces in medium with different glucose contents

Applied Biochemistry and Biotechnology
2014 | Journal article
DOI: 10.1007/s12010-013-0574-7
EID:

2-s2.0-84894438927
Contributors: Tran, V.N.; Le, V.V.M.
Source: Self-asserted source
Van Viet Man Le via Scopus - Elsevier
Items per page:
Page 1 of 2

Peer review (75 reviews for 18 publications/grants)

Review activity for Applied food research. (9)
Review activity for Current research in food science. (1)
Review activity for Food bioscience. (11)
Review activity for Food chemistry advances. (8)
Review activity for Food chemistry. (3)
Review activity for Food hydrocolloids. (1)
Review activity for Food research international. (2)
Review activity for Future foods. (3)
Review activity for Heliyon. (3)
Review activity for Innovative food science & emerging technologies (1)
Review activity for International journal of gastronomy and food science. (2)
Review activity for Journal of agriculture and food research. (8)
Review activity for Journal of cereal science. (1)
Review activity for Journal of food measurement and characterization. (14)
Review activity for Journal of functional foods. (3)
Review activity for NFS journal. (2)
Review activity for Scientific African. (1)
Review activity for Waste and biomass valorization. (2)
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