Zhao, Jian - University of New South Wales - School of Chemical Engineering

研究领域

Bio-active food components Food nanoemulsions Structure-function relationship of food components Plant coagulants Innovative food processing technologies

近期论文

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Uraipong C; Zhao J, 2016, 'Rice bran protein hydrolysates exhibit strong in vitro α-amylase, β-glucosidase and ACE-inhibition activities', Journal of the Science of Food and Agriculture, vol. 96, no. 4, pp. 1101 - 1110, http://dx.doi.org/10.1002/jsfa.7182 Uraipong C; Zhao J, 2015, 'Rice bran protein hydrolysates exhibit strong in vitro α-amylase, β-glucosidase and ACE-inhibition activities', Journal of the Science of Food and Agriculture, http://dx.doi.org/10.1002/jsfa.7182 Ho VTT; Zhao J; Fleet G, 2015, 'The effect of lactic acid bacteria on cocoa bean fermentation', International Journal of Food Microbiology, vol. 205, pp. 54 - 67, http://dx.doi.org/10.1016/j.ijfoodmicro.2015.03.031 Magnusson M; Mata L; Wang N; Zhao J; de Nys R; Paul NA, 2015, 'Manipulating antioxidant content in macroalgae in intensive land-based cultivation systems for functional food applications', Algal Research, vol. 8, pp. 153 - 160, http://dx.doi.org/10.1016/j.algal.2015.02.007 Li W; Wu H; Liu B; Hou X; Wan D; Lou W; Zhao J, 2015, 'Highly efficient and regioselective synthesis of dihydromyricetin esters by immobilized lipase', Journal of Biotechnology, vol. 199, pp. 31 - 37, http://dx.doi.org/10.1016/j.jbiotec.2015.02.012 Baxter G; Blanchard C; Zhao J, 2014, 'Effects of glutelin and globulin on the physicochemical properties of rice starch and flour', Journal of Cereal Science, http://dx.doi.org/10.1016/j.jcs.2014.05.002 Ho VTT; Zhao J; Fleet G, 2014, 'Yeasts are essential for cocoa bean fermentation', International Journal of Food Microbiology, vol. 174, pp. 72 - 87, http://dx.doi.org/10.1016/j.ijfoodmicro.2013.12.014 Danh LT; Han LN; Triet NDA; Zhao J; Mammucari R; Foster N, 2013, 'Comparison of Chemical Composition, Antioxidant and Antimicrobial Activity of Lavender (Lavandula angustifolia L.) Essential Oils Extracted by Supercritical CO2, Hexane and Hydrodistillation', Food and Bioprocess Technology, vol. 6, no. 12, pp. 3481 - 3489, http://dx.doi.org/10.1007/s11947-012-1026-z Liu B; Zhu X; Zeng J; Zhao J, 2013, 'Preparation and physicochemical characterization of the supramolecular inclusion complex of naringin dihydrochalcone and hydroxypropyl-β-cyclodextrin', Food Research International, vol. 54, no. 1, pp. 691 - 696, http://dx.doi.org/10.1016/j.foodres.2013.08.007 Yuan F; Xu D; Qi X; Zhao J; Gao Y, 2013, 'Impact of High Hydrostatic Pressure on the Emulsifying Properties of Whey Protein Isolate-Chitosan Mixtures', Food and Bioprocess Technology, vol. 6, no. 4, pp. 1024 - 1031, http://dx.doi.org/10.1007/s11947-011-0745-x Nguyen TA; Liu B; Zhao J; Thomas DS; Hook JM, 2013, 'An investigation into the supramolecular structure, solubility, stability and antioxidant activity of rutin/cyclodextrin inclusion complex', Food Chemistry, vol. 136, no. 1, pp. 186 - 192, http://dx.doi.org/10.1016/j.foodchem.2012.07.104 Liu B; Liu Y; Zhu X; Li W; Zhao J; Liang G, 2013, 'Physicochemical characterisation of the supramolecular structure of luteolin/cyclodextrin inclusion complex', Food Chemistry, vol. 141, no. 2, pp. 900 - 906, http://dx.doi.org/10.1016/j.foodchem.2013.03.097 Ee KY; Agboola S; Rehman A; Zhao J, 2012, 'In vitro antioxidant and bioactive properties of raw and roasted wattle (Acacia victoriae Bentham) seed extracts', International Journal of Food Science and Technology, vol. 47, no. 9, pp. 2000 - 2008, http://dx.doi.org/10.1111/j.1365-2621.2012.03063.x Danh LT; Triet NDA; Han LTN; Zhao J; Mammucari R; Foster N, 2012, 'Antioxidant activity, yield and chemical composition of lavender essential oil extracted by supercritical CO 2', Journal of Supercritical Fluids, vol. 70, pp. 27 - 34, http://dx.doi.org/10.1016/j.supflu.2012.06.008 Liu B; Hu L; Li W; Zhao J, 2012, 'Mild alkaline hydrolysis is an efficient and low-cost method for improving the free phenolic content and health benefit of pomegranate peel extract', Journal of Food Processing and Preservation, http://dx.doi.org/10.1111/j.1745-4549.2012.00684.x Liu B; Li W; Nguyen TA; Zhao J, 2012, 'Empirical, thermodynamic and quantum-chemical investigations of inclusion complexation between flavanones and (2-hydroxypropyl)-cyclodextrins', Food Chemistry, vol. 134, no. 2, pp. 926 - 932, http://dx.doi.org/10.1016/j.foodchem.2012.02.207 Liu B; Zhao J; Liu Y; Zhu X; Zeng J, 2012, 'Physiochemical properties of the inclusion complex of puerarin and glucosyl-β-cyclodextrin', Journal of Agricultural and Food Chemistry, vol. 60, no. 51, pp. 12501 - 12507, http://dx.doi.org/10.1021/jf304447x Baxter G; Zhao J; Blanchard C, 2011, 'Salinity alters the protein composition of rice endosperm and the physicochemical properties of rice flour', Journal of the Science of Food and Agriculture, vol. 91, no. 12, pp. 2292 - 2297, http://dx.doi.org/10.1002/jsfa.4458 Ee KY; Zhao J; Rehman A; Agboola S, 2011, 'Glycosylation, amino acid analysis and kinetic properties of a major Kunitz-type trypsin inhibitor from Acacia victoriae Bentham seeds', Food Chemistry, vol. 129, no. 3, pp. 1224 - 1227, http://dx.doi.org/10.1016/j.foodchem.2011.05.026 Ee KY; Agboola S; Rehman A; Zhao J, 2011, 'Characterisation of phenolic components present in raw and roasted wattle (Acacia victoriae Bentham) seeds', Food Chemistry, vol. 129, no. 3, pp. 816 - 821, http://dx.doi.org/10.1016/j.foodchem.2011.05.028