Tzi-Bun Ng

T. B. Ng obtained his Ph.D. degree from the Memorial University of Newfoundland in Canada. He pursued postdoctoral training at the University of California in San Francisco. He is currently a professor of biochemistry at the School of Biomedical Sciences, Faculty of Medicine, the Chinese University of Hong Kong, Hong Kong, China. His research interests encompass biologically active proteins and peptides of animal, plant, fungal and bacterial origins; polysaccharide-peptide complexe; polysaccharides;melatonin and derivatives; and natural products. He has supervised a large number of postdoctoral fellows and graduate students.He has published over five hundred papers in international journals and a number of book chapters.Some of these papers are about leguminous lectins, antifungal proteins, ribosome inactivating proteins, protease inhibitors, and peroxidases. He serves as the editorial board memeber of several journals including International Journal of Peptides, Journal of Biochemistry and Molecular Biology in the Post Genomic Era,and Frontiers in Cellulose Biotechnology. He has reviewed research grant applications and manuscripts submitted to various journals for publications.

2books edited

2chapters authored

Latest work with IntechOpen by Tzi-Bun Ng

Soybean is an agricultural crop of tremendous economic importance. Soybean and food items derived from it form dietary components of numerous people, especially those living in the Orient. The health benefits of soybean have attracted the attention of nutritionists as well as common people.

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