Charles Sturt University
Graham Centre for Agricultural Innovation

Dr Wei Zou

Dr Wei Zou

PhD

Dr Wei Zou is a young scholar with a PhD in Food Science, which was awarded in March 2017 by Queensland Alliance for Agriculture and Food Innovation (QAAFI) of The University of Queensland. His PhD thesis title is “Mechanism of Reduction in Starch Digestion Rate of Durum Wheat by Protein”, aimed to explore the mechanism of durum wheat proteins in slowing starch digestion since this reduction in digestion rate is nutritionally advantageous. This research has led to two first-authored and another four co-authored research papers successfully published in quality, peer reviewed journals (Food Chemistry, Carbohydrate Polymers, Journal of Agricultural and Food Chemistry etc.); also, three successful oral presentations were made in American Association of Cereal Chemists International Conference and in Australasian Grain Science Association. His

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Research

  • Development of a rapid in vitro rice starch digestibility assay

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  • Nada, S. S., Zou, W., Li, C., & Gilbert, R. G. (2017). Parameterizing amylose chain-length distributions for biosynthesis-structure-property relations. Analytical and Bioanalytical Chemistry, 409(29), 6813-6819.
  • Yu, W., Zou, W., Dhital, S., Wu, P., Gidley, M. J., Fox, G. P., & Gilbert, R. G. (2018). The adsorption of α-amylase on barley proteins affects the in vitro digestion of starch in barley flour. Food Chemistry, 241, 493-501.
  • Tikapunya, T., Zou, W., Yu, W., Powell, P. O., Fox, G. P., Furtado, A., ... & Gilbert, R. G. (2017). Molecular structures and properties of starches of Australian wild rice. Carbohydrate polymers, 172, 213-222.
  • Fallahbaghery, A., Zou, W., Byrne, K., Howitt, C. A., & Colgrave, M. L. (2017). Comparison of Gluten Extraction Protocols Assessed by LC-MS/MS Analysis. Journal of Agricultural and Food Chemistry, 65(13), 2857-2866.
  • Yu, W., Tan, X., Zou, W., Hu, Z., Fox, G. P., Gidley, M. J., & Gilbert, R. G. (2017). Relationships between protein content, starch molecular structure and grain size in barley. Carbohydrate Polymers, 155, 271-279.
  • Zou, W., Sissons, M., Warren, F. J., Gidley, M. J., & Gilbert, R. G. (2016). Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure. Carbohydrate Polymers. 152, 441-449.
  • Qiao, D., Yu, L., Liu, H., Zou, W., Xie, F., Simon, G., & Chen, L. (2016). Insights into the hierarchical structure and digestion rate of alkali-modulated starches with different amylose contents. Carbohydrate Polymers144, 271-281.
  • Zou, W., Sissons, M., Gidley, M. J., Gilbert, R. G., & Warren, F. J. (2015). Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate. Food Chemistry188, 559-568.
  • Qiao, D., Ma, H., Yu, L., Liu, H., Zou, W., Chen, L., & Chen, P. (2014). Synthesis and Characteristics of Graft Copolymerization of Starch-G-PAM Using a Twin-Roll Mixer as Reactor for Cornstarch with Different Amylose/Amylopectin Ratios. International Polymer Processing29(2), 252-259.
  • Zou, W., Liu, X., Yu, L., Qiao, D., Chen, L., Liu, H., & Zhang, N. (2013). Synthesis and characterization of biodegradable starch-polyacrylamide graft copolymers using starches with different microstructures. Journal of Polymers and the Environment21(2), 359-365.
  • Zou, W., Yu, L., Liu, X., Chen, L., Zhang, X., Qiao, D., & Zhang, R. (2012). Effects of amylose/amylopectin ratio on starch-based superabsorbent polymers. Carbohydrate Polymers87(2), 1583-1588.
  • Qiao, D., Zou, W., Liu, X., Yu, L., Chen, L., Liu, H., & Zhang, N. (2012). Starch modification using a twin‐roll mixer as a reactor. Starch‐Stärke, 64(10), 821-825.
  • Li, M., Liu, P., Zou, W., Yu, L., Xie, F., Pu, H., & Chen, L. (2011). Extrusion processing and characterization of edible starch films with different amylose contents. Journal of Food Engineering106(1), 95-101.
  • Lan, C., Yu, L., Chen, P., Chen, L., Zou, W., Simon, G., & Zhang, X. (2010). Design, Preparation and Characterization of Self‐Reinforced Starch Films through Chemical Modification. Macromolecular Materials and Engineering, 295(11), 1025-1030.

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