Dr Fan Zhu

PhD (University of Hong Kong)

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Senior Lecturer

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)

  • Zhu, F., Prosser, C., Zhu, Y., Otter, D., & Hemar, Y. (2018). Enzymatic formation of galactooligosaccharides in goat milk. Food Bioscience, 26, 38-41. 10.1016/j.fbio.2018.09.005
  • Li, D., & Zhu, F. (2018). Starch structure in developing kiwifruit. International Journal of Biological Macromolecules, 120, 1306-1314. 10.1016/j.ijbiomac.2018.08.128
  • Zhu, F., & Chan, C. (2018). Effect of chia seed on glycemic response, texture, and sensory properties of Chinese steamed bread. LWT-FOOD SCIENCE AND TECHNOLOGY, 98, 77-84. 10.1016/j.lwt.2018.08.016
  • Zhu, F. (2018). Chemical and biological properties of feijoa (Acca sellowiana). TRENDS IN FOOD SCIENCE & TECHNOLOGY, 81, 121-131. 10.1016/j.tifs.2018.09.008
  • Wang, S., Zhu, F., & Kakuda, Y. (2018). Sacha inchi ( Plukenetia volubilis L.): Nutritional composition, biological activity, and uses. Food Chemistry, 265, 316-328. 10.1016/j.foodchem.2018.05.055
  • Zhu, F. (2018). Relationships between amylopectin internal molecular structure and physicochemical properties of starch. Trends in Food Science & Technology, 78, 234-242. 10.1016/j.tifs.2018.05.024
  • Zhu, F. (2018). Modifications of konjac glucomannan for diverse applications. Food chemistry, 256, 419-426. 10.1016/j.foodchem.2018.02.151
  • Zhu, F. (2018). Interactions between cell wall polysaccharides and polyphenols. Critical Reviews in Food Science and Nutrition, 58 (11), 1808-1831. 10.1080/10408398.2017.1287659

Contact details

Alternative contact

Correct Location:
SCIENCE CENTRE 302
Level 8, Room 302-871
23 SYMONDS ST
Auckland 1010
New Zealand

Primary office location

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