Mr Charles Kong

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Doctoral Candidate - Doctor of Philosophy

Research | Current

Antifreeze Peptides for Frozen Food Preservation

Teaching | Current

CHEM 91F, CHEM 150, CHEM 392

Committees/Professional groups/Services

New Zealand Institute of Chemistry (NZIC) - Student Representative    

Selected publications and creative works (Research Outputs)

  • Kong, C. H. Z., Hamid, N., Liu, T., & Sarojini, V. (2016). Effect of Antifreeze Peptide Pretreatment on Ice Crystal Size, Drip Loss, Texture, and Volatile Compounds of Frozen Carrots. Journal of agricultural and food chemistry, 64 (21), 4327-4335. 10.1021/acs.jafc.6b00046
    Other University of Auckland co-authors: Viji Sarojini
  • Kong, H. Z. C., Perera, C., Leung, I., Hamid, N., & Sarojini, V. (2015). Studies exploring potential applications of synthetic antifreeze proteins in the frozen food industry. Paper presented at 29th Annual Symposium of the Protein-Society, Barcelona, SPAIN. 22 July - 25 July 2015. PROTEIN SCIENCE. (pp. 2).
    Other University of Auckland co-authors: Viji Sarojini, Conrad Perera, Ivanhoe Leung
  • Kong, C., Evans, C., & Sarojini, V. (2012). Anti-freeze peptides for potential applications in the food industry: molecular modelling, chemical synthesis and analytical studies. JOURNAL OF PEPTIDE SCIENCE, 18, S160-S160.
    Other University of Auckland co-authors: Viji Sarojini, Clive Evans
  • Kong, H. Z. (2012). Peptide Design: Synthetic Antifreeze and Quorum Quenching Peptides and their Potential Applications The University of Auckland. ResearchSpace@Auckland. Related URL.