The University of Queensland

Journal Article

• Starch molecular structural differences between chalky and translucent parts of chalky rice grains

  Tao, Keyu, Liu, Xin, Yu, Wenwen, Neoh, Galex K.S. and Gilbert, Robert G. (2022). Starch molecular structural differences between chalky and translucent parts of chalky rice grains. Food Chemistry, 394 133471, 133471. doi: 10.1016/j.foodchem.2022.133471

• Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodles

  Nguyen, Thoa T. L., Flanagan, Bernadine M., Tao, Keyu, Ni, Dongdong, Gidley, Michael J., Fox, Glen P. and Gilbert, Robert G. (2022). Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodles. Food Chemistry, 372 131291, 131291. doi: 10.1016/j.foodchem.2021.131291

• Starch molecular structural features and volatile compounds affecting the sensory properties of polished Australian wild rice

  Zhao, Yingting, Smyth, Heather E., Tao, Keyu, Henry, Robert J. and Gilbert, Robert G. (2022). Starch molecular structural features and volatile compounds affecting the sensory properties of polished Australian wild rice. Foods, 11 (4) 511. doi: 10.3390/foods11040511

• Late-maturity α-amylase (LMA) testing and its methodological challenges

  Neoh, Galex K.S., Tao, Keyu, Dieters, Mark J., Fox, Glen P. and Gilbert, Robert G. (2021). Late-maturity α-amylase (LMA) testing and its methodological challenges. LWT- Food Science and Technology, 151 112232, 112232. doi: 10.1016/j.lwt.2021.112232

• Late-maturity alpha-amylase in wheat (Triticum aestivum) and its impact on fresh white sauce qualities

  Neoh, Galex K. S., Dieters, Mark J., Tao, Keyu, Fox, Glen P., Nguyen, Phuong T. M. and Gilbert, Robert G. (2021). Late-maturity alpha-amylase in wheat (Triticum aestivum) and its impact on fresh white sauce qualities. Foods, 10 (2) 201, 201. doi: 10.3390/foods10020201

• Starch fine molecular structures as a significant controller of the malting, mashing, and fermentation performance during beer production

  Yu, Wen-Wen, Zhai, Hong-Lei, Xia, Guo- Bin, Tao, Ke-Yu, Li, Cheng, Yang, Xian-Qing and Li, Lai-Hao (2020). Starch fine molecular structures as a significant controller of the malting, mashing, and fermentation performance during beer production. Trends in Food Science and Technology, 105, 296-307. doi: 10.1016/j.tifs.2020.09.010

• Investigating cooked rice textural properties by instrumental measurements

  Tao, Keyu, Yu, Wenwen, Prakash, Sangeeta and Gilbert, Robert G. (2020). Investigating cooked rice textural properties by instrumental measurements. Food Science and Human Wellness, 9 (2), 130-135. doi: 10.1016/j.fshw.2020.02.001

• The interaction between amylose and amylopectin synthesis in rice endosperm grown at high temperature

  Fan, Xiaolei, Li, Yingqiu, Lu, Yan, Zhang, Changquan, Li, Enpeng, Li, Qianfeng, Tao, Keyu, Yu, Wenwen, Wang, Jingdong, Chen, Zhuanzhuan, Zhu, Yun and Liu, Qiaoquan (2019). The interaction between amylose and amylopectin synthesis in rice endosperm grown at high temperature. Food Chemistry, 301 125258, 125258. doi: 10.1016/j.foodchem.2019.125258

• High-amylose rice: starch molecular structural features controlling cooked rice texture and preference

  Tao, Keyu, Yu, Wenwen, Prakash, Sangeeta and Gilbert, Robert G. (2019). High-amylose rice: starch molecular structural features controlling cooked rice texture and preference. Carbohydrate Polymers, 219, 251-260. doi: 10.1016/j.carbpol.2019.05.031

• Starch structure-property relations as a function of barley germination times

  Quek, Wei Ping, Yu, Wenwen, Tao, Keyu, Fox, Glen P. and Gilbert, Robert G. (2019). Starch structure-property relations as a function of barley germination times. International Journal of Biological Macromolecules, 136, 1125-1132. doi: 10.1016/j.ijbiomac.2019.06.149

• Molecular brewing: molecular structural effects involved in barley malting and mashing

  Wenwen, Yu, Tao, Keyu, Gidley, Michael J., Fox, Glen P. and Gilbert, Robert G. (2019). Molecular brewing: molecular structural effects involved in barley malting and mashing. Carbohydrate Polymers, 206, 583-592. doi: 10.1016/j.carbpol.2018.11.018

• How amylose molecular fine structure of rice starch affects functional properties

  Tao, Keyu, Li, Cheng, Yu, Wenwen, Gilbert, Robert G. and Li, Enpeng (2019). How amylose molecular fine structure of rice starch affects functional properties. Carbohydrate Polymers, 204, 24-31. doi: 10.1016/j.carbpol.2018.09.078

• Improved methodology for analyzing relations between starch digestion kinetics and molecular structure

  Yu, Wenwen, Tao, Keyu and Gilbert, Robert G. (2018). Improved methodology for analyzing relations between starch digestion kinetics and molecular structure. Food Chemistry, 264, 284-292. doi: 10.1016/j.foodchem.2018.05.049

• Using starch molecular fine structure to understand biosynthesis-structure-property relations

  Yu, Wenwen, Li, Haiteng, Zou, Wei, Tao, Keyu, Zhu, Jihui and Gilbert, Robert G. (2018). Using starch molecular fine structure to understand biosynthesis-structure-property relations. Trends in Food Science and Technology, 86, 530-536. doi: 10.1016/j.tifs.2018.08.003