Overview
Availability
- Dr Keyu Tao is:
- Available for supervision
Works
Search Professor Keyu Tao’s works on UQ eSpace
2024
Conference Publication
Preserving clinical efficacy of mesenchymal stem cells with glycosaminoglycan additives
Shokoohmand, 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 packaging
Yin, 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 digestibility
Zhu, 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 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
2022
Journal Article
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
2022
Journal Article
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, 511. doi: 10.3390/foods11040511
2021
Journal Article
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
2021
Journal Article
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
2020
Journal Article
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
2020
Journal Article
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
2019
Journal Article
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
2019
Journal Article
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
2019
Journal Article
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
2019
Journal Article
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
2019
Journal Article
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
2018
Journal Article
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
2018
Journal Article
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
Supervision
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- Dr Keyu Tao is:
- Available for supervision
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