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Fan Zhu
University of Auckland
49Publications
14H-index
574Citations
Publications 49
Newest
#1Guantian Li (University of Auckland)H-Index: 7
#2Xu Xu (University of Auckland)
Last.Fan Zhu (University of Auckland)H-Index: 14
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Abstract Quinoa starch granules were esterified with dodecenyl succinic anhydride (DDSA) to various degrees of substitution (DS) (0.0023 to 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 starc...
#1Fan Zhu (University of Auckland)H-Index: 14
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 diffe...
#1Rongbin Cui (University of Auckland)
#2Fan Zhu (University of Auckland)H-Index: 14
Abstract Three varieties of sweetpotato flour (Orange Sunset (OS), Purple Dawn (PD), and Red) were treated by high hydrostatic pressure (HHP) for 15 minutes. 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 s...
#1Fan Zhu (University of Auckland)H-Index: 14
#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...
#1Fan Zhu (University of Auckland)H-Index: 14
#2Fan ZhuH-Index: 1
Last.Jia SunH-Index: 1
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Abstract Whole purple sweet potato flour (PSP) is rich in various nutrients such as anthocyanins and dietary fiber. Chinese steamed bread (CSB) is a fermented food eaten by Chinese populations. Freeze-dried PSP was incorporated into CSB formulations up to 50%. The physicochemical and sensory properties of the resulting CSB were studied. The results showed that PSP addition up to 50% increased the antioxidant activities of CSB, while reducing the glycemic response. The total polyphenol/anthocyani...
#1Fan Zhu (University of Auckland)H-Index: 14
#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...
#1Sunan Wang (Niagara College)H-Index: 1
#2Fan Zhu (University of Auckland)H-Index: 14
Abstract Maca ( Lepidium meyenii Walpers) has emerged as a popular functional plant food due to various claimed health effects. This review details the major (i.e., starch, dietary fiber, and protein) and minor constituents (i.e., minerals, non-starch polysaccharides, polyphenols (flavonolignans), macaenes, macamides, glucosinolates, and alkaloids) of maca (root and aerial parts). Diverse health effects of maca are also summarized. Various bioactivities of maca include enhanced reproductive heal...
#1Guantian Li (University of Auckland)H-Index: 1
#2Fan Zhu (University of Auckland)H-Index: 14
Last.Yacine Hemar (University of Auckland)H-Index: 17
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Abstract The supramolecular structures of high hydrostatic pressure (HHP) treated quinoa and maize starches were analyzed using wide-angle X-ray scattering (WAXS) and small-angle X-ray scattering (SAXS) techniques. Quinoa starch lost its lamellar structure at a lower pressure (500 MPa) compared to maize starch (600 MPa). WAXS studies showed that HHP could enhance the formation of amylose-lipid inclusion complexes in maize starch but not in quinoa starch. The lamellar thickness of quinoa starch w...
#1Dongxing Li (University of Auckland)
#2Fan Zhu (University of Auckland)H-Index: 14
Abstract Starch-rich kiwifruit was made into flour to manage the culled kiwifruit from harvesting and for potential value added processing. Physicochemical properties of the flours made from starchy (unripe)/starch-less (eating-ripe) kiwifruit (‘Hayward’ and Gold3) were studied and compared to those of traditional flours (potato, maize and wheat). Contents of total dietary fiber and free phenolics and in vitro antioxidant capacities of kiwifruit flour were significantly higher than those of pota...
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