KHOO HOCK ENG (邱福荣)，男，汉族，1981年7月生，马来西亚华裔，祖籍福建厦门。 博士后，研究方向：天然产物活性化合物萃取与分析、功能食品的安全性评价、开发预防疾病的功能性食品和营养保健。

一、教育与工作经历
2020.09至今：桂林理工大学，化学与生物工程学院， 教师；
2019.08-2020.08：广西壮族自治区农业科学院，农产品加工研究所，东盟国家****科学家；
2018.07-2019.07：马来西亚博特拉大学，医学与健康科学学院，助理研究员；
2014.07-2018.07：马来西亚博特拉大学，医学与健康科学学院，博士后研究员；
2014.04-2014.07：马来西亚博特拉大学，医学与健康科学学院，助理研究员；
2013.09-2014.03：马来西亚UCSI大学, 应用科学学院, 助理研究员；
2010.07-2014.05：马来西亚博特拉大学，医学与健康科学学院，营养科学专业，博士；
2009.11-2010.06：马来西亚博特拉大学，医学与健康科学学院，助理研究员；
2006.01-2019.07：兼职营养顾问
2005.07-2009.10：马来西亚博特拉大学，医学与健康科学学院，营养科学专业，硕士；
2002.05-2005.10：马来西亚博特拉大学，医学与健康科学学院，营养与社区健康专业，本科。

二、科研工作
主要从事果蔬和天然产物方面的研究工作，开发富含多酚类、类胡萝卜素和花青素的功能性食品与营养保健品。发表科研论文六十余篇，其中SCI收录42篇。参与马来西亚科学基金计划、马来西亚博特拉大学研究大学补助金计划、马来西亚博特拉大学创新发展研究基金计划、马来西亚教育部基本研究补助金计划各1项；参编马来西亚博特拉大学出版社英文专著2部、合著美国出版社英文专著2篇、马来西亚博特拉大学出版社英文专著3篇，同行评审马来西亚国家和国际科学手稿100 多篇，目前是《营养前沿》国际期刊的评刊编辑人员和特邀副编辑评审《营养前沿》国际期刊1篇， 获得2017年食品化学杂志(Food Chemistry)评审杰出贡献奖、国际会议的学术论文一等和二等奖各1项，马来西亚营养学会、马来西亚糖尿病协会、马来西亚肥胖研究协会永久会员，曾入会国际类胡萝卜学会、国际营养保健品和功能食品协会。

1、主要外文学术论文
[1]Haibo Wang, Changbao Li, Ming Xin, Hock Eng Khoo, Zimei Mo, Songyu Zhou, Xiangdong Dai, Xiaocong Chen, Yiqing Nong, Juan-mei Zheng. Ultraviolet-LED irradiation effectively detoxified aflatoxin B1 in groundnut oils (紫外LED辐射有效解毒花生油中的黄曲霉毒素B1). ScienceAsia, 2020. doi: 10.2306/scienceasia1513-1874.2020.46.??? (论文录用)
[2]Azrina Azlan, Hock Eng Khoo, Azliana Abu Bakar Sajak, Noor Atiqah Aizan Abdul Kadir, Barakatun Nisak Mohd Yusof, Zhafarina Mahmood, Sharmin Sultana. Antioxidant activity, nutritional and physicochemical characteristics, and toxicity of minimally refined brown sugar and other sugars (精炼红糖和其他糖的抗氧化活性、营养成分、理化特性和毒性). Food Science & Nutrition, 2020. https://doi.org/10.1002/fsn3.1803
[3]Azrina Azlan, Hock Eng Khoo, Wan Khairunisa Wan Shapie, Noor Atiqah Abd Kadir, Sharmin Sultana. Nutritional quality and sensory evaluation of dabai-fortified cocoa bar (添加大栢的可可棒的营养品质和感官评价). International Journal of Food Properties, 2020, 23(1), 1324-1336
[4]Hock EngKhoo,Hui SuanNg, Wai-SumYap, Henri Ji HangGoh,Hip SengYim. Nutrients for prevention of macular degeneration and eye-related diseases (预防黄斑变性和眼睛相关疾病的营养素). Antioxidants, 2019, 8(4), 85. DOI: 10.3390/antiox8040085
[5]Hock EngKhoo,AzrinaAzlan,Noor Atiqah Aizan Abd Kadir.Fatty acid profile, phytochemicals, and other substances in Canarium odontophyllumfat extracted using supercritical carbon dioxide (超临界二氧化碳提取的Canarium odontophyllum脂肪中的脂肪酸谱，植物化学物质和其他物质). Frontiers in Chemistry, 2019, 7(5), 1-16
[6]Hock EngKhoo,AzrinaAzlan,Sou TengTang,See MengLim. Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients and the potential health benefits (花青素和花青素：有色颜料作为食品，药物成分和潜在的健康益处). Food & Nutrition Research,2017,61(1), **
[7]Azrina Azlan, Hock Eng Khoo, Azimah Rabu. Stability of blended palm oils during potato frying (马铃薯油炸过程中混合棕榈油的稳定性). International Food Research Journal, 2017, 24(5), 2122-2127
[8]Hock EngKhoo,AzrinaAzlan,Kin WengKong,AminIsmail. Phytochemicals and medicinal properties of indigenous tropical fruits with potential for commercial development (本土热带水果的植物化学物质和药用特性具有商业开发潜力). Evidence-Based Complementary and Alternative Medicine, 2016, 2016, **, 1-20
[9]Shi-Hui Cheng, Hock Eng Khoo, AminIsmail,Azizah Abdul-Hamid, Barakatun Nisak Mohd Yusof. Influence of extraction solvents on Cosmos caudatusleaf antioxidant properties (提取溶剂对Cosmos caudatus叶片抗氧化性能的影响). Iranian Journal of Science and Technology, Transactions A: Science, 2016, 40(1), 51-58
[10]Hock EngKhoo,AzrinaAzlan,AminIsmail,Faridah Abas,Muhajir Hamid. Inhibition of oxidative stress and lipid peroxidation by anthocyanins from defatted Canarium odontophyllumpericarp and peel using in vitrobioassays (使用体外生物测定法抑制脱脂Canarium odontophyllum果肉和果皮中花青素对氧化应激和脂质过氧化的抑制作用). PLoS One, 2014, 9(1), e81447
[11]Hock EngKhoo,AzrinaAzlan,M. Halid Nurulhuda; AminIsmail,Faridah Abas,Muhajir Hamid. Antioxidative and cardioprotective properties of anthocyanins from defatted dabai extracts (脱脂Dabai提取物中花青素的抗氧化和心脏保护作用). Evidence-Based Complementary and Alternative Medicine,2013,2013, Article ID 434057, 1-13
[12]Hock EngKhoo,AzrinaAzlan,AminIsmail,Faridah Abas. Response surface methodology optimization for extraction of phenolics and antioxidant capacity in defatted dabai parts (响应面法优化提取脱脂Dabai部分酚类和抗氧化作用). Sains Malaysiana, 2013, 42(7), 949-954
[13]Ping Chau Sum; Hock Eng Khoo, Azrina Azlan. Comparison of nutrient composition of ripe and unripe fruits of Nypa fruticans (比较成熟和未成熟的水椰Nypa fruticans果实的营养成分).Fruits, 2013, 68(06), 491-498
[14]Sze-Wen Ying,Hock Eng Khoo, Kin Weng Kong, Amin Ismail.Carotenoids and their geometry isomers in selected tropical fruits (热带水果中的类胡萝卜素及其几何异构体). International Journal of Food Properties, 2013, 16(4), 826-837
[15]Kin Weng Kong, Hock Eng Khoo, K. Nagendra Prasad, Lye Yee Chew, Amin Ismail. Total phenolics and antioxidant activities of Pouteria campechianafruit parts (Pouteria campechiana蛋黄果实部分的总酚和抗氧化活性). Sains Malaysiana, 2013, 42(2), 123-127
[16]Hock EngKhoo,AzrinaAzlan,AminIsmail,Faridah Abas. Antioxidative properties of defatted dabai pulp and peel prepared by solid phase extraction (固相萃取法制备脱脂Dabai果肉和果皮的抗氧化性能). Molecules, 2012, 17(8), 9754-9773
[17]Hock EngKhoo,AzrinaAzlan,AminIsmail,Faridah Abas. Influence of different extraction media on phenolic contents and antioxidant capacity of defatted dabai (Canarium odontophyllum) fruit (不同提取液对脱脂Dabai (Canarium odontophyllum)果实中酚含量及抗氧化能力的影响). Food Analytical Methods, 2012, 5(3), 339-350
[18]Azrina Azlan, Hock Eng Khoo, Mohd Aizat Idris, Amin Ismail, Muhammad Rizal Razman. Evaluation of minerals content of drinking water in Malaysia (评估马来西亚饮用水中的矿物质含量). Scientific World Journal, 2012, 2012, Article ID 403574, 1-10
[19]Lye Yee Chew, Hock Eng Khoo, Amin Ismail, Azrina Azlan, Cheng Yuon Lau. Analysis of phenolic compounds of dabai (Canarium odontophyllum Miq.) fruits by high performance liquid chromatography (高效液相色谱法分析Dabai(Canarium odontophyllumMiq.)果实酚类化合物). Food Analytical Methods, 2012, 5(1), 126-137
[20]Hock EngKhoo,K. NagendraPrasad, Kin-WengKong,YuemingJiang,AminIsmail. Carotenoids and their isomers: color pigments in fruits and vegetables (类胡萝卜素及其异构体：水果和蔬菜中的有色颜料). Molecules, 2011, 16(2), 1710-1738
[21]Hock EngKhoo,K. NagendraPrasad, AminIsmail,Norhaizan Mohd-Esa. Carotenoids from Mangifera pajangand their antioxidant capacity (婆罗洲芒果Mangifera pajang的类胡萝卜素及其抗氧化能力).Molecules, 2010, 15(10), 6699-6712
[22]Kin Weng Kong, Hock Eng Khoo, K. Nagendra Prasad, Amin Ismail, Chin-Ping Tan, Nor Fadilah Rajab. Revealing the power of natural red pigment: lycopene (揭示天然红色素的功效：番茄红素). Molecules,2010, 15(2), 959-987
[23]Emmy Hainida Khairul Ikram, Khoo Hock Eng, Abbe Maleyki Mohd. Jalil, Amin Ismail, Salma Idris, Azrina Azlan, Halimatul Saadiah Mohd.Nazri, Norzatol Akmar MatDiton, Ruzaidi Azli MohdMokhtar. Antioxidant capacity and total phenolic content of Malaysian underutilized fruits (马来西亚未尽利用水果的抗氧化能力和总酚含量). Journal of Food Composition and Analysis, 2009, 22(5), 388-393
[24]Hock EngKhoo, AminIsmail,Mohd-Esa, Norhaizan; Idris, Salma. Carotenoid content of underutilized tropical fruits (未尽利用的热带水果的类胡萝卜素含量). Plant Foods for Human Nutrition, 2008, 63(4), 170-175


2、主要外文学术书籍

[1]Shi Hui Cheng, Hock Eng Khoo, Kin Weng Kong, Krishnamurthy Nagendra Prasad, Charis M. Galanakis. Chapter 8 - Extraction of carotenoids and applications(第8章 - 类胡萝卜素的提取和应用). In: Galanakis, Charis M., (Ed.), Carotenoids: Properties, Processing and Applications(类胡萝卜素：性质，加工和应用) 259-288页,2020. ISBN: 978-0-12-817067-0, Elsevier-爱思唯尔出版社
[2]Hock Eng Khoo, Amin Ismail. Bambangan (Mangifera pajang), Underutilised Mango with Health Promoting Properties. (未尽利用的婆罗洲芒果Mangifera pajang与健康促进物产). In: Azlan, Azrina; Ismail, Amin (Eds.). Functional Foods, Wonder of the World: Evidence-Based Functional Foods in Health & Diseases (功能性食品，世界奇迹：健康与疾病中基于证据的功能性食品)，2017. ISBN: 978-967-344-737-4, UPM Press-马来西亚博特拉大学出版社
[3]Azrina Azlan, Hock Eng Khoo. Nutritional Quality and Safety of Marine Fish & Shellfish (海水鱼类和贝类的营养质量和安全性), 2015. ISBN:978-967-344-473-1, UPM Press-马来西亚博特拉大学出版社
[4]Hock Eng Khoo, Lye Yee Chew, Amin Ismail, Azrina Azlan. Anthocyanins in Purple Colored Fruits (紫色的水果中的花青素). In: Jian Sun, K. Nagendra Prasad, Amin Ismail, Bao Yang, Xiangrong You, Li Li (Eds.). Polyphenols: Chemistry, Dietary Sources and Health Benefits (多酚：化学，膳食来源和健康益处). 133-151页,2013. ISBN:978-1-62081-868-8, Nova Science-新星科学出版社

三、联系方式
通信地址：广西桂林市建干路12号，桂林理工大学 化学与生物工程学院(541004)
电话：**
E-mail：hockeng_khoo@glut.edu.cn / hockeng_khoo@yahoo.com