Dr Keyu Tao
Postdoctoral Research Fellow
School of Chemical Engineering
Journal Articles
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Conference Paper
Zhao, Yingting, Smyth, Heather Eunice, 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. 16th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD, Australia, 15-17 February 2022.