|
2024 Conference Publication Preserving clinical efficacy of mesenchymal stem cells with glycosaminoglycan additivesShokoohmand, A., Srinivasan, A., Ling, L., Silva, F. Rodrigues de Oliveira, Eio, M.Y., Lu, X., Loberas, M., Tao, K., Tan, C., Nurcombe, V., Hui, J., Smith, R. and Cool, S. (2024). Preserving clinical efficacy of mesenchymal stem cells with glycosaminoglycan additives. 30th Annual ISCT Meeting, Vancouver, BC, Canada, 29 May - 1 June 2024. Oxford, United Kingdom: Elsevier. doi: 10.1016/j.jcyt.2024.03.116 |
|
2023 Journal Article High-strength collagen/delphinidin film incorporated with Vaccinium oxycoccus pigment for active and intelligent food packagingYin, Simiao, Zhang, Yuanzhi, Zhang, Xiaoxia, Tao, Keyu and Li, Guoying (2023). High-strength collagen/delphinidin film incorporated with Vaccinium oxycoccus pigment for active and intelligent food packaging. Collagen and Leather, 5 (1) 11. doi: 10.1186/s42825-023-00118-6 |
|
2023 Journal Article Using starch structure to choose rices with an optimal combination of palatability and digestibilityZhu, Jihui, Tao, Keyu, Prakash, Sangeeta, Zhang, Changquan, Gilbert, Robert G. and Liu, Qiaoquan (2023). Using starch structure to choose rices with an optimal combination of palatability and digestibility. Food Hydrocolloids, 141 108763, 1-11. doi: 10.1016/j.foodhyd.2023.108763 |
|
2022 Journal Article Starch molecular structural differences between chalky and translucent parts of chalky rice grainsTao, 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 |
|
2022 Journal Article Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodlesNguyen, 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 |
|
2022 Journal Article Starch molecular structural features and volatile compounds affecting the sensory properties of polished Australian wild riceZhao, 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, 511. doi: 10.3390/foods11040511 |
|
2021 Journal Article Late-maturity α-amylase (LMA) testing and its methodological challengesNeoh, 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 |
|
2021 Journal Article Late-maturity alpha-amylase in wheat (Triticum aestivum) and its impact on fresh white sauce qualitiesNeoh, 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 |
|
2020 Journal Article Starch fine molecular structures as a significant controller of the malting, mashing, and fermentation performance during beer productionYu, 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 |
|
2020 Journal Article Investigating cooked rice textural properties by instrumental measurementsTao, 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 |
|
2019 Journal Article The interaction between amylose and amylopectin synthesis in rice endosperm grown at high temperatureFan, 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 |
|
2019 Journal Article Starch structure-property relations as a function of barley germination timesQuek, 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 |
|
2019 Journal Article High-amylose rice: starch molecular structural features controlling cooked rice texture and preferenceTao, 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 |
|
2019 Journal Article Molecular brewing: molecular structural effects involved in barley malting and mashingWenwen, 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 |
|
2019 Journal Article How amylose molecular fine structure of rice starch affects functional propertiesTao, 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 |
|
2018 Journal Article Improved methodology for analyzing relations between starch digestion kinetics and molecular structureYu, 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 |
|
2018 Journal Article Using starch molecular fine structure to understand biosynthesis-structure-property relationsYu, 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 |
