Xiong Fu
 
time: 2017-02-24


Name:Xiong Fu
Introduction:

Professor,

School of Light Industry and Food Sciences
Tel.:020-87113668
E-mail:
lfxfu@scut.edu.cn

 

Education
B.S. (Chemical Engineering), M.S. (Chemical Engineering), Sichuan University
Ph.D. (Food Science), Postdoctoral Scholar, South China University of Technology

 

Field of Research
Functional Food Carbohydrates
Natural Herbal Antioxidants
Food chemistry and processing

 

Teaching
Introduction to cane sugar factory design
Scientific writing

 

Selected Works
Luo ZG*, Xiong Fu*. Immobilization of urease on dialdehyde porous starch. STARCH-STARKE. 2010, 65, 652-657

Huang Q, Fu X*, He XW, et al. The effect of enzymatic pretreatments on subsequent octenyl succinic anhydride modifications of cornstarch. Food Hydrocolloid. 2010, 1, 60-65

Shang XY*, Fu X*, Yang LS, et al. Biodegradation of blends of polyethylene-octene elastomer with starches by fungi. J. Appl. Polym. Sci. 2009, 6, 3574-3584

Hu Y, Fu X*, Chen XD, et al. Association behaviors between carboxymethyl cellulose and polylactic acid revealed by resonance light scattering spectra. Polym. Bull. 2009, 4, 549-559

Luo FX, Huang Q, Fu X, et al. Preparation and characterisation of crosslinked waxy potato starch. Food Chem. 2009, 2, 563-568

Fu X, Chen XD, Wen RG, et al. Polyethylene-octene elastomer/starch blends: miscibility, morphology and mechanical properties. J. Polym. Res. 2007, 4, 297-304