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Fan Zhu
University of Auckland
ChemistryAmylopectinAmyloseFood scienceStarch
57Publications
17H-index
795Citations
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Publications 52
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#1Xingxun Liu (Nanjing University of Finance and Economics)
#2Zhili Ji (SCUT: South China University of Technology)H-Index: 3
Last. Fan Zhu (University of Auckland)H-Index: 17
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Abstract Blending different polymers for composite formulations can improve the functionalities of the products. The compatibility between hydroxypropyl methylcellulose (HPMC) and gelatin was studied using Chemical mapping analysis such as synchrotron micro-infrared spectroscopy (μSR-FTIR) and confocal Raman microscopy. The interface and phase composition of the blend films with varying ratios of gelatin and HPMC were analyzed in detail. It was found that the distribution patterns of continuous ...
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#1Fan Zhu (University of Auckland)H-Index: 17
#2Puzhen Liu (University of Auckland)
Abstract Amylopectin internal part refers to the part between the reducing end and the outmost branches. The importance of amylopectin internal structure affecting starch gelatinization and retrogradation as well as enzyme susceptibility of retrograded starch was explored. A total of 13 different starches from a range of plants were used. Great variations in the structure and properties of these starches were obtained. Longer lengths of internal chain segments (e.g., total internal chain length)...
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#1Fan Zhu (University of Auckland)H-Index: 17
#2Yeying Hua (University of Auckland)
Last. Guantian Li (University of Auckland)H-Index: 1
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Abstract Blends of different native starches may have properties different from individual starch. Physicochemical properties of blends of three different starches were studied. Potato, sweet potato and quinoa starches were selected as model starches as they are different in the polymorph type and granule size. Simplex-centroid design was used and the ratio of each starch in the blends ranged from 0 to 100%. Rheological, thermal, swelling, digestibility, and retrogradation of the blends were stu...
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#1Guantian Li (University of Auckland)H-Index: 8
#2Xu Xu (University of Auckland)
Last. Fan Zhu (University of Auckland)H-Index: 17
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Abstract Quinoa starch granules were esterified with dodecenyl succinic anhydride (DDSA) to various degrees of substitution (DS) (0.0023–0.0095). Physicochemical properties and emulsification capacity of the modified starch were studied. Increasing DS increased the particle size, water solubility, and swelling power, while decreasing the gelatinization enthalpy change and relative crystallinity of the starch. The DDSA groups were suggested to be mostly located in the amorphous region of starch g...
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#1Rongbin Cui (University of Auckland)
#2Fan Zhu (University of Auckland)H-Index: 17
Abstract Three varieties of sweetpotato flour (Orange Sunset (OS), Purple Dawn (PD), and Red) were treated by high hydrostatic pressure (HHP). Thermal analysis showed that complete starch gelatinization occurred in PD and Red subjected to 600 MPa. Starch of OS was partially gelatinized at 600 MPa. The pressure of 600 MPa caused significant decreases in peak viscosity, breakdown and setback, and an increase in pasting temperature. Compared with native samples, HHP-treated samples showed higher in...
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#1Fan Zhu (University of Auckland)H-Index: 17
Abstract Sago palm (Metroxylon sagu) is a sustainable source of starch with a high productivity. However, sago starch is much underutilized compared to commonly used starches such as maize and potato starches. In recent years, there has been increasing interest in using sago starch for diverse food and nonfood applications. Sago starch was modified by various physical and chemical methods to obtain a range of functional properties. The starch in native and modified forms was used in many differe...
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#1Fan Zhu (University of Auckland)H-Index: 17
#2Rongbin Cui (University of Auckland)
Abstract Oca (Oxalis tuberosa) is an underutilized species and represents a novel starch source. Composition and structure of starches from tubers of two commercial oca varieties grown in New Zealand were compared to those of normal maize and potato starches. The phosphorus content of oca starch was ∼60% of that of potato starch. The amylose content of oca starch (∼21%) was lower than that of maize and potato starches (concanavalin A precipitation method). The fine structure of oca amylopectin w...
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#1Sunan Wang (Niagara College)H-Index: 2
#2Fan Zhu (University of Auckland)H-Index: 17
Last. Yukio Kakuda (U of G: University of Guelph)H-Index: 38
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Abstract Sacha inchi (Plukenetia volubilis L.) is native to the Peruvian Amazon and is recognised in other parts of the world as a sustainable crop with viable commercial applications. In recent years, there has been growing interest in developing the sacha inchi plant as a novel source of oil rich in unsaturated fatty acids. This review presents information on the major and minor chemical components, health effects and utilization of different parts (seeds, seed shells and leaves) of this plant...
7 CitationsSource
#1Fan Zhu (University of Auckland)H-Index: 17
Abstract Ozone is a strong oxidant and has different food applications to ensure food safety. Ozone treatment is considered an eco-friendly and cost-effective food processing technique. In this mini-review, the impact of ozone treatment on the composition (e.g., mycotoxins) and physicochemical properties of components (e.g., starch and protein) of different food grains (e.g., wheat, rice and maize) is summarised. The rheology, color, storage, and germination capacity of the grains/flours affecte...
7 CitationsSource
#1Fan Zhu (University of Auckland)H-Index: 17
#2Qian Xie (University of Auckland)H-Index: 1
Abstract New Zealand sweetpotatoes (kumara) ( Ipomoea batatas ) represent under-utilized genetic resources for sweetpotato quality. In this report, starches from 7 New Zealand sweetpotato varieties with commercial significance were studied for swelling power, water solubility, rheological properties, gelatinization and retrogradation. Diversity in these physicochemical properties has been recorded among the starches. Pearson correlation analysis showed that some of the internal unit chain parame...
8 CitationsSource
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