1. Trang H. P. Tran, Thu Q. D. Dinh, Thanh T. Le, Trinh A. Nguyen, & Tuyen C. Kha (2025). Production of healthy snack with addition of Monostroma nitidum. The Journal of Agriculture and Development, 24(6), 147-159.

Abstract: Monostroma nitidum, a green seaweed of the Ulvophyceae, remains underutilized despite its significant nutritional potential. In response to the growing global demand for healthy snack options, consumers are increasingly seeking innovative and nutrient-rich products. This research investigated the proximate composition of dried green seaweed and developed a nutritious snack. The most suitable conditions for steaming (90°C for 30 min) and air-drying temperature (60°C) were determined based on sensory evaluation and texture analysis. The findings demonstrate that the developed seaweed-added snack is suitable for large-scale production, with processes aligned to practical manufacturing requirements. This innovative product is expected to introduce a new and healthy option to the snack market.

Keywords: Monostroma nitidum, Physical properties, Seaweed-added snack, Sensory characteristics, Texture.

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2. Binh Q. Truong, Hieu Tran, & Tuyen C. Kha (2026). The effect of high-pressure processing on Pangasius sausages (Pangasianodon Hypophthalmus) supplemented with seaweed (Undaria Pinnatifida). Journal of Food Measurement and Characterization.

Abstract: This study investigated the impact of high-pressure processing on Pangasianodon hypophthalmus sausages fortified with 2% Undaria pinnatifida under reduced salt conditions of 1% and 2% NaCl. Samples were subjected to 400 or 500 MPa at 10 °C for 10 min and evaluated for microbiological quality, color parameters, textural properties, water-holding capacity, protein solubility, structural modifications assessed by Fourier-transform infrared spectroscopy and SDS-PAGE, and microstructure examined by scanning electron microscopy. High-pressure treatment markedly decreased aerobic bacterial counts relative to thermally processed controls. In addition, pressure-treated samples exhibited enhanced whiteness, improved water retention, and superior gel strength and elasticity. Processing at 400 MPa produced a more uniform and compact gel matrix with greater mechanical integrity and brightness, whereas 500 MPa slightly reduced hardness and protein solubility, suggesting partial over-denaturation at higher pressure. Spectroscopic analysis indicated that high-pressure processing modulated protein secondary structure without disrupting the primary chemical framework, leading to a smoother and more cohesive microstructure compared with conventional heating. Overall, the combination of high-pressure processing and seaweed incorporation improved physicochemical and microbial quality while supporting sodium reduction, highlighting its potential for developing value-added Pangasius products.

Keywords: High-pressure processing, Pangasius sausage, seaweed supplementation, protein gelation, texture and microstructure 

DOI: https://doi.org/10.1007/s11694-026-04604-3

3. Tuyen Chan Kha (Editor), Trinh Anh Nguyen & Thanh Thi Le (2026). Viet Nam Seaweed Cultivation and Processing Technology. Agriculture Publishing House. ISBN: 978-60460-4182-5.

In the context of a global shift toward a green economy and sustainable development, seaweeds are increasingly recognized as a valuable resource with significant biological, economic, and environmental benefits. In Viet Nam, given the rich diversity of seaweed resources, there is a growing and urgent need to advance research and applications in seaweed cultivation and processing technologies to enhance value addition and to meet emerging demands in the food, fisheries, and pharmaceutical–cosmetic industries.

This reference book, “Viet Nam Seaweed Cultivation and Processing Technology,” was compiled within the framework of the project “Improving the sustainability of marine economics through professional and educational collaboration” funded by the Embassy of Ireland in Viet Nam. The book is primarily intended for students in Food Technology, Aquaculture, and Seafood Processing, and also serves as a useful resource for researchers, technical staff, and stakeholders interested in the sustainable development of the marine economy.

The book covers: (1) An overview of Vietnamese seaweeds; (2) Seaweed resources in Viet Nam; (3) Cultivation and processing of cottonii (Kappaphycus alvarezii); (4) Cultivation and processing of Gracilaria gracilis; (5) Cultivation and processing of laver (Pyropia); (6) Cultivation and processing of Sargassum spp.; (7) Cultivation and processing of sea grapes (Caulerpa lentillifera); (8) Cultivation and processing of sea lettuce (Ulva); (9) Cultivation and processing of Monostroma; and (10) Cultivation and processing of sea lettuce (Ulva lactuca).

The book is developed based on the synthesis, analysis, and citation of numerous domestic and international studies on seaweed cultivation technologies, as well as processing technologies for key products such as carrageenan, agar-agar, and alginate. Notably, it also incorporates outcomes from seaweed-based food product development conducted by the project team, including lecturers and students from the Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City.

With an integrated approach that combines theory, technology, and production practice, the book not only provides fundamental knowledge but also highlights the development potential of Viet Nam’s seaweed sector within the global value chain. The authors expect that this reference will contribute to strengthening training capacity, research, and practical applications, while reaffirming the critical role of seaweeds in the national strategy for sustainable marine economic development.

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