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Chia Chun (Marcus) Loi

PhD Candidate

Marcus Loi Profile Photo

Contact

Email marcus.loi@postgrad.otago.ac.nz
Location Applied Science Building 205

Emulsifier technology to enhance emulsion stability in milk coffee beverages.

Supervised by  Dr Graham Eyres and Patrick Silcock

About

Marcus comes from Kuala Lumpur, the capital of Malaysia. He obtained both his BSc in Biotechnology and MSc in Food Technology from Universiti Putra Malaysia. His master research thesis was “Detection and determination of furfural in crude palm oil”. After completing his Master degree, he worked in the R&D department of a major edible oils & fats, oleochemicals and food ingredients company.

He is currently pursuing a PhD degree in Food Science at University of Otago. He has chosen Otago because of the supportive and world class study environment that it offers. He is also keen to live and explore the beautiful South Island of New Zealand.

In the future, he would like to contribute back to society by sharing his knowledge through teaching, while pursuing his passion in research and development. His research interests lie in the area of fats & oils and oleochemistry.

Project Outline

To understand the fundamental role of emulsifier and its interaction with milk protein in developing a stable emulsion.

Publications

  •  A high performance liquid chromatography method for determination of furfural in crude palm oil. Food Chemistry 128: 223-226, 2011.
  • Application of headspace solid-phase microextraction and gas chromatography for the analysis of furfural in crude palm oil. Journal of American Oil Chemists’ Society, 2010.
  • Essential fatty acids of pitaya (dragon fruit) seed oil. Food Chemistry 114(2): 561-56, 2009.
  • Detection and determination of furfural in crude palm oil. Journal of Food, Agriculture & Environment 7(2): 136-138, 2009.
  • Effect of mono- and diglycerides on physical properties and stability of a protein-stabilised oil-in-water emulsion. Journal of Food Engineering, 240, 56-64. doi:10.1016/j.jfoodeng.2018.07.016
  • Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion. Food Research International, 120, 83-91. doi:10.1016/j.foodres.2019.02.026
  • Loi, C. C., Eyres, G. T., & Birch, E. J. (2019). Protein-stabilised emulsions. In L. Melton, F. Shahidi, & P. Varelis (Eds.), Encyclopedia of food chemistry (pp. 404-409). Oxford: Academic Press.