Queensland Alliance for Agriculture and Food Innovation

Mrs Thoa Nguyen

Research Fellow
The Queensland Alliance for Agriculture and Food Innovation
(+61) 449 782 009

Dr. Thoa Nguyen is a food scientist with a strong background in cereal chemistry. Her PhD research focused on the structures of oat starch and beta-glucan, investigating their influences on the functional properties of grains, as well as the eating quality and nutritional value of oat-based food products.

Over the past five years, Dr. Nguyen has expanded her research area to include flavour chemistry and the quality attributes of a wide range of foods and agricultural products, including fruits, seaweed, legumes and beverages. Her work in aroma profiling spans diverse food matrices, contributing to the development of novel food applications and providing valuable insights for horticultural breeding programs.

Dr. Nguyen has a proven track record of working collaboratively with multidisciplinary teams across academic and industry sectors to enhance flavour quality and value-added food products.

Publications

Journal Articles (8)
Conference Papers (4)
Thesis (1)

Journal Articles

George, Jenson, Nguyen, Thoa T.L., Sanewski, Garth, Hardner, Craig and Smyth, Heather Eunice (2024). Stable isotope dilution assay and HS-SPME-GCMS quantification of key aroma volatiles of Australian pineapple (Ananas comosus) cultivars. Food Chemistry, 455 139956. doi: 10.1016/j.foodchem.2024.139956
Urlass, Saskia, Wu, Yifei, Nguyen, Thoa T.L., Winberg, Pia, Turner, Mark S. and Smyth, Heather (2023). Unravelling the aroma and flavour of algae for future food applications. Trends in Food Science and Technology, 138, 370-381. doi: 10.1016/j.tifs.2023.06.018
George, Jenson, Nguyen, Thoa, Williams, David, Hardner, Craig, Sanewski, Garth and Smyth, Heather Eunice (2023). Review of the aroma chemistry of pineapple (Ananas comosus). Journal of Agricultural and Food Chemistry, 71 (9), 4069-4082. doi: 10.1021/acs.jafc.2c08546
Nguyen, Thoa T. L., Flanagan, Bernadine M., Tao, Keyu, Ni, Dongdong, Gidley, Michael J., Fox, Glen P. and Gilbert, Robert G. (2022). Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodles. Food Chemistry, 372 131291, 131291. doi: 10.1016/j.foodchem.2021.131291
Tan, Xiaoyan, Tan, Xinle, Li, Enpeng, Bai, Yeming, Nguyen, Thoa T.L. and Gilbert, Robert G. (2021). Starch molecular fine structure is associated with protein composition in chickpea seed. Carbohydrate Polymers, 272 118489, 1-10. doi: 10.1016/j.carbpol.2021.118489
Nguyen, Thoa T.L., Gilbert, Robert G., Gidley, Michael J. and Fox, Glen P. (2020). The contribution of β-glucan and starch fine structure to texture of oat-fortified wheat noodles. Food Chemistry, 324 126858, 126858. doi: 10.1016/j.foodchem.2020.126858
Nguyen, Thoa T. L., Mitra, Sabori, Gilbert, Robert G., Gidley, Michael J. and Fox, Glen P. (2019). Influence of heat treatment on starch structure and physicochemical properties of oats. Journal of Cereal Science, 89 102805, 102805. doi: 10.1016/j.jcs.2019.102805
Nguyen, Thi L. T., Bajwa, Ali A., Navie, Sheldon C., O'Donnell, Chris and Adkins, Steve W. (2017). The soil seedbank of pasture communities in central Queensland invaded by Parthenium hysterophorus L.. Rangeland Ecology and Management, 70 (2), 244-254. doi: 10.1016/j.rama.2016.07.010

Conference Papers

Jenson, George, Nguyen, Thoa, Hardner, Craig, Sanewski, Garth and Smyth, Heather (2024). Key Aroma Compounds as Predictors of Pineapple Sensory Quality. 17th Weurman Flavour Research Symposium, Wageningen, Netherlands, 24-27 September 2024.
Urlass, Saskia, Wu, Yifei, Nguyen, Thoa T.L., Winberg, Pia, Turner, Mark and Smyth, Heather (2023). Unravelling aroma and flavour of algae protein biomass for future food applications. 3rd Food Chemistry Conference: Shaping a healthy and sustainable food chain through knowledge, Dresden, Germany, 10-12 October 2023.
Urlass, Saskia, Wu, Yifei, Nguyen, Thoa T.L., Winberg, Pia, Turner, Mark and Smyth, Heather (2023). Optimising aroma and flavour of algae for food applications. 13th Wartburg Symposium, Eisenach, Germany, 3-6 October 2023.
George, Jenson, Hardner, Craig, Nguyen, Thoa, Sanewski, Garth and Smyth, Heather (2022). Tropical fruit - using key aroma components as predictors of sensory quality. TropAg 2022, Brisbane, QLD Australia, 31 October - 2 November 2022.

Thesis

Nguyen, Thi Le Thoa (2021). The role of oat polysaccharide structure and processing in the quality of oat-fortified noodles. PhD Thesis, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland. doi: 10.14264/0014ae2