Dr Fan Zhu

PhD (University of Hong Kong)

Biography

Post-doctoral fellowships:

University of Guelph, Ontario, Canada

University of Arkansas, Arkansas, USA

Research | Current

Food carbohydrate chemistry, grain science, antioxidants and functional foods, water relations of foods

 

Starch Chemistry:

 

  • Synthesis, structures, functional properties, modifications, and food and industrial uses of starch from all kinds of plants
  • Role of starch in food quality, and their interactions with other ingredients during food processing
  • Novel starch resources

 

Grain Science:

 

  • Development and value-added processing of specialty grains such as quinoa and amaranth
  • Novel cereal product development
  • Molecular basis of cereal food quality

 

Antioxidants and functional foods:

 

  • Characterization of natural polyphenols from food and medicinal plants
  • Application of natural antioxidants to address the problems in food safety and functional foods development

 

Water relations in foods:

 

  • Developing strategies for moisture management to enhance food safety and quality
  • Interactions of water with food macromolecules and their impact on food quality

 

Teaching | Current

FOODSCI201

FOODSCI301

Postgraduate supervision

I am currently accepting postgraduate students (PhD and MSc).

Contact me with your CV and research statement to discuss your application. You will probably need to cover your fees.

Selected publications and creative works (Research Outputs)

  • Li, D., & Zhu, F. (2018). Characterization of polymer chain fractions of kiwifruit starch. Food Chemistry, 240, 579-587. 10.1016/j.foodchem.2017.07.079
  • Zhu, F. (2018). Chemical composition and food uses of teff ( Eragrostis tef ). Food Chemistry, 239, 402-415. 10.1016/j.foodchem.2017.06.101
  • Wang, S., & Zhu, F. (2017). Chemical composition and biological activity of staghorn sumac ( Rhus typhina ). Food Chemistry, 237, 431-443. 10.1016/j.foodchem.2017.05.111
  • Zhu, F., Mojel, R., & Li, G. (2017). Structure of black pepper ( Piper nigrum ) starch. Food Hydrocolloids, 71, 102-107. 10.1016/j.foodhyd.2017.05.009
  • Zhu, F. (2017). Plasma modification of starch. Food Chemistry, 232, 1-7. 10.1016/j.foodchem.2017.04.024
  • Zhu, F. (2017). Encapsulation and delivery of food ingredients using starch based systems. Food Chemistry, 229, 542-552. 10.1016/j.foodchem.2017.02.101
  • Li, G., & Zhu, F. (2017). Amylopectin molecular structure in relation to physicochemical properties of quinoa starch. Carbohydrate polymers, 164, 396-402. 10.1016/j.carbpol.2017.02.014
  • Li, G., & Zhu, F. (2017). Physicochemical properties of quinoa flour as affected by starch interactions. Food chemistry, 221, 1560-1568. 10.1016/j.foodchem.2016.10.137

Contact details

Alternative contact

Correct Location:
SCIENCE CENTRE 301
Level 4, Room 301-421
23 SYMONDS ST
Auckland 1010
New Zealand

Primary location

SCIENCE CENTRE - CHEMISTRY - Bldg 301
Level 5, Room 531B
23 SYMONDS ST
AUCKLAND 1010
New Zealand