Name: Bin Zhang
Introduction:Associate Professor
School of Food Science and Engineering
Tel: +86-20-871138450
Fax: +86-20-87113848
E-mail: zhangb@scut.edu.cn
Education Background
08/2011 - 01/2015, PhD in Nutrition and Food Sciences, University of Queensland, Australia
09/2008 - 06/2011, MSc in Carbohydrate Engineering, South China University of Technology, China
09/2004 - 06/2008, BSc in Food Quality and Safety, Henan University of Technology, China
Employment Summary
Assistant Professor (05/2016 - present): School of Food Science and Engineering, South China University of Technology, Guangzhou, China
Postdoctoral Research Fellow (02/2015 - 04/2016): Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
Field of Research
1. Carbohydrate chemistry, including structure and functional properties of both starch and non-starch polysaccharides
2. Carbohydrate Nutrition, in vitro and in vivo upper GI digestion and lower GI fermentation techniques
3. Starch enzymatic/chemical/physical modification
4. Functional food and dietary supplements
Publications（* as corresponding author）
1. Zhang B, Dhital S, Flanagan BM, Gidley MJ*. Mechanism for starch granule ghost formation deduced from structural and enzyme digestion properties. Journal of Agricultural and Food Chemistry, 2014, 62, 760-771.
2. Zhang B, Wang K, Hasjim J, Li E, Flanagan BM, Gidley MJ, Dhital S*. Freeze drying changes the structure and digestibility of B-polymorphic starches. Journal of Agricultural and Food Chemistry, 2014, 62, 1482–1491.
3. Zhang B, Dhital S, Gidley MJ*. Synergistic and antagonistic effects of alpha-amylase and amyloglucosidase on starch digestion. Biomacromolecules, 2013, 14, 1945-1954.
4. Zhang B, Dhital S, Gidley MJ*. Densely packed matrices as rate determining features in starch hydrolysis. Trends in Food Science & Technology, 2015, 43, 18–31.
5. Zhang B, Huang Q*, Luo F-x, Fu X*. Structural characterizations and digestibility of debranched high-amylose maize starch complexed with lauricacid. Food Hydrocolloids, 2012, 28, 174-181.
6. Zhang B, Huang Q*,Luo F-x, Fu X, Jiang H, Jane J-l. Effects of octenylsuccinylation on the structure and properties of high-amylose maize starch. Carbohydrate Polymers, 2011, 84, 1276-1281.
7. Zhang B, Dhital S, Flanagan BM, Luckman P, Halley PJ, Gidley MJ*. Extrusion induced low-order starch matrices: Enzymic hydrolysis and structure. Carbohydrate Polymers, 2015, 134, 485-496.
8. Zhang B, Selway N, Shelat KJ, Dhital S, Stokes JR, Gidley MJ*. Tribology of swollen starch granule suspensions from maize and potato. Carbohydrate Polymers, 2017,155, 128-135.
9. Wang C, Tang C-H, Fu X, Huang Q*, Zhang B*. Granular size of potato starch affects structural properties, octenylsuccinic anhydride modification and flowability. Food Chemistry, 2016, 212, 453-459.
10. Wang C, He XW, Fu X, Huang Q*, Zhang B*. Substituent distribution changes the pasting and emulsion properties of octenylsuccinate starch. Carbohydrate Polymers, 2016, 135, 64-71.
11. Dhital S, Warren FJ, Zhang B, Gidley MJ*. Amylase binding to starch granules under hydrolysing and non-hydrolysingconditions. Carbohydrate Polymers, 2014, 113, 97-107.
12. Warren FJ, Zhang B, Waltzer G, Gidley MJ, Dhital S*. The interplay of α-amylase and amyloglucosidase activities on the digestion of starch in in vitro enzymicsystems. Carbohydrate Polymers, 2015, 117, 192-200.
13. Dhital S, Dabit L, Zhang B, Flanagan BM, Shrestha AK*. In vitro digestibility and physicochemical properties of milled rice. Food Chemistry, 2015, 172, 757-765.
14. Wang K, Wambugu PW, Zhang B, Wu AC, Henry RJ, Gilbert RG*. The biosynthesis, structure and gelatinization properties of starches from wild and cultivated African rice species (Oryza barthii and Oryza glaberrima). Carbohydrate Polymers, 2015, 129, 92-100.
Professional Activities
1. American Association of Cereal Chemists, Member, 2012-now
2.Nutrition Society of Australia, Member, 2013-now
