By Associate Professor Jian Zhao

Journal articles

Baxter G; Blanchard C; Zhao J, 2014, 'Effects of glutelin and globulin on the physicochemical properties of rice starch and flour', Journal of Cereal Science, 60, pp. 414 - 420, http://dx.doi.org/10.1016/j.jcs.2014.05.002

Baxter G; Blanchard C; Zhao J, 2014, 'Effects of glutelin and globulin on the physicochemical properties of rice starch and flour', Journal of Cereal Science, http://dx.doi.org/10.1016/j.jcs.2014.05.002

Danh LT; Han LN; Triet NDA; Zhao J; Mammucari R; Foster N, 2013, 'Comparison of Chemical Composition, Antioxidant and Antimicrobial Activity of Lavender (Lavandula angustifolia L.) Essential Oils Extracted by Supercritical CO2, Hexane and Hydrodistillation', Food and Bioprocess Technology, 6, pp. 3481 - 3489, http://dx.doi.org/10.1007/s11947-012-1026-z

Liu B; Zhu X; Zeng J; Zhao J, 2013, 'Preparation and physicochemical characterization of the supramolecular inclusion complex of naringin dihydrochalcone and hydroxypropyl-β-cyclodextrin', Food Research International, 54, pp. 691 - 696, http://dx.doi.org/10.1016/j.foodres.2013.08.007

Liu B; Li W; Zhao J; Liu Y; Zhu X; Liang G, 2013, 'Physicochemical characterisation of the supramolecular structure of luteolin/cyclodextrin inclusion complex', Food Chemistry, 141, pp. 940 - 945, http://dx.doi.org/10.1016/j.foodchem.2013.03.097

Hook JM, 2013, 'An investigation into the supramolecular structure, solubility, stability and antioxidant activity of rutin/cyclodextrin inclusion complex', Food Chemistry, 136, pp. 186 - 192

Liu B; Li W; Zhao J; Liu Y; Zhu X, 2013, 'Physicochemical characterisation of the supramolecular structure of luteolin/cyclodextrin inclusion complex', Food Chemistry, 141, pp. 900 - 906

Luu TD; Ngo DAT; Le TNH; Zhao J; Mammucari R; Foster NR, 2012, 'Antioxidant activity, yield and chemical composition of lavender essential oil extracted by supercritical CO2', Journal of Supercritical Fluids, 70, pp. 27 - 34, http://dx.doi.org/10.1016/j.supflu.2012.06.008

Liu B; Li W; Nguyen TA; Zhao J, 2012, 'Empirical, thermodynamic and quantum-chemical investigations of inclusion complexation between flavanones and (2-hydroxypropyl)-cyclodextrins', Food Chemistry, 134, pp. 926 - 932, http://dx.doi.org/10.1016/j.foodchem.2012.02.207

Ee K; Agboola S; Rehman A; Zhao J, 2012, 'In vitro antioxidant and bioactive properties of raw and roasted wattle (Acacia victoriae Bentham) seed extracts', International Journal of Food Science and Technology, 47, pp. 2000 - 2008, http://dx.doi.org/10.1111/j.1365-2621.2012.03063.x

Liu B; Li W; Hu L; Zhao J, 2012, 'Mild Alkaline Hydrolysis is an Efficient and Low-Cost Method for Improving the Free Phenolic Content and Health Benefit of Pomegranate Peel Extract', Journal of Food Processing and Preservation, 1, pp. 1 - 7, http://dx.doi.org/10.1111/j.1745-4549.2012.00684.x

Liu B; Zhao J; Liu Y; Zhu X; Zeng J, 2012, 'Physiochemical Properties of the Inclusion Complex of Puerarin and Glucosyl-B-Cyclodextrin', Journal of Agricultural and Food Chemistry, 60, pp. 12501 - 12507, http://dx.doi.org/10.1021/jf304447x

Ee K; Agboola S; Rehman A; Zhao J, 2011, 'Characterisation of phenolic components present in raw and roasted wattle (Acacia victoriae Bentham) seeds', Food Chemistry, 129, pp. 816 - 821, http://dx.doi.org/10.1016/j.foodchem.2011.05.028

Ee K; Zhao J; Rehman A; Agboola S, 2011, 'Glycosylation, amino acid analysis and kinetic properties of a major Kunitz-type trypsin inhibitor from Acacia victoriae Bentham seeds', Food Chemistry, 129, pp. 1224 - 1227, http://dx.doi.org/10.1016/j.foodchem.2011.05.026

Yuan F; Xu DX; Qi X; Zhao J; Gao Y, 2011, 'Impact of High Hydrostatic Pressure on the Emulsifying Properties of Whey Protein Isolate-Chitosan Mixtures', FOOD AND BIOPROCESS TECHNOLOGY, 6, pp. 1024 - 1031, http://dx.doi.org/10.1007/s11947-011-0745-x

Wei L; Zheng C; Zhao J; Ning Z, 2011, 'Microwave assisted multi-stage countercurrent extraction of dihydromyricetin from Ampelopsis grossedentataa', International Journal of Food Engineering, 7, pp. 1 - 17, http://dx.doi.org/10.2202/1556-3758.2137

Lin Q; Xiao H; Zhao J; Li L; Yu F; Liu X; Cheng X, 2011, 'Production of isomalto-oligosaccharide syrup from rice starch using an one-step conversion method', International Journal of Food Science and Technology, 46, pp. 1194 - 1200, http://dx.doi.org/10.1111/j.1365-2621.2011.02623.x

Baxter G; Zhao J; Blanchard C, 2011, 'Salinity alters the protein composition of rice endosperm and the physicochemical properties of rice flour', Journal of the Science of Food and Agriculture, 91, pp. 2292 - 2297, http://dx.doi.org/10.1002/jsfa.4458

Baxter G; Zhao J; Blanchard C, 2010, 'Albumin Significantly Affects Pasting and Textural Characteristics of Rice Flour', Cereal Chemistry, 87, pp. 250 - 255, http://dx.doi.org/10.1094/CCHEM-87-3-0250

Gilles M; Zhao J; An M; Agboola SO, 2010, 'Chemical composition and antimicrobial properties of essential oils of three Australian Eucalyptus Species', Food Chemistry, 119, pp. 731 - 737, http://dx.doi.org/10.1016/j.foodchem.2009.07.021

Li W; Bhadbhade M; Hook JM; Zhao J, 2010, 'Dihydromyricetin hexaacetate', ACTA Crystallographica Section E - Structure Reports Online, E66, pp. 1 - 12, http://dx.doi.org/10.1107/S1600536810037578

Gao Y; Liu X; Xu H; Zhao J; Wang Q; Liu G; Hao Q, 2010, 'Optimization of supercritical carbon dioxide extraction of lutein esters from marigold (Tagetes erecta L.) with vegetable oils as continuous co-solvents', Separation and Purification Technology, 71, pp. 214 - 219, http://dx.doi.org/10.1016/j.seppur.2009.11.024

Liu L; Guo Y; Bi Y; Li M; Zhao J; Zhao H, 2009, 'Inhabited mechanisms of silicon compounds against fusarium rot (Fusarium Spp.) of postharvest chinese cantaloupe', Journal of Food Processing and Preservation, 33, pp. 187 - 202, http://dx.doi.org/10.1111/j.1745-4549.2008.00292.x

Yang B; Gao Y; Liu X; Li Y; Zhao J, 2009, 'Adsorption Characteristics of Crocin in the Extract of Gardenia Fruits (Gardenia Jasminoides Ellis) on Macroporous Resins', Journal of Food Process Engineering, 32, pp. 35 - 52, http://dx.doi.org/10.1111/j.1745-4530.2007.00201.x

Agboola SO; Chan HH; Zhao J; Rehman A, 2009, 'Can the use of Australianh cardoon (Cynara cardunculus L.) coagulant overcome the quality problems associated with cheese made from ultrafiltered milk?', Lebensmittel: Wissenschaft Und: Technologie: Food Science and Technology, 42, pp. 1352 - 1359, http://dx.doi.org/10.1016/j.lwt.2009.03.015

Lin Q; Xiao H; Zhao J; Li L; Yu F, 2009, 'Characterization of the Pasting, Flow and Rheological Properties of Native and Phosphorylated Rice Starches', Starch - Starke, 61, pp. 709 - 715, http://dx.doi.org/10.1002/star.200900184

Mao L; Xu DX; Yuan F; Gao Y; Zhao J, 2009, 'Effects of Small and Large Molecule Emulsifiers on the Characteristics of beta-Carotene Nanoemulsions Prepared by High Pressure Homogenization', Food Technology and Biotechnology, 47, pp. 336 - 342

Y K; Rehman A; Agboola SO; Zhao J, 2009, 'Influence of heat processing on functional properties of Australian wattle seed (Acacia victoriae Benthyam) extracts', Food Hydrocolloids, 23, pp. 116 - 124, http://dx.doi.org/10.1016/j.foodhyd.2007.12.002

Ee K; Zhao J; Rehman A; Agboola S, 2009, 'Purification and characterization of a Kunitz-type trypsin inhibitor from Acacia victoriae Bentham seeds', Journal of Agricultural and Food Chemistry, 57, pp. 7022 - 7029, http://dx.doi.org/10.1021/jf900923t

Ee K; Zhao J; Rehman A; Agboola S, 2008, 'Characterisation of trypsin and á-chymotrypsin inhibitors in Australian wattle seed (Acacia victoriae Bentham)', Food Chemistry, 107, pp. 337 - 343, http://dx.doi.org/10.1016/j.foodchem.2007.08.025

Yuan Y; Gao Y; Zhao J; Mao L, 2008, 'Characterization and stability evaluation of â-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions', Food Research International, 41, pp. 61 - 68, http://dx.doi.org/10.1016/j.foodres.2007.09.006

Xu H; Liu X; Zhao J; Gao Y, 2008, 'Effects of ribose to cysteine ratios on the formation of volatile compounds from the Maillard reaction in supercritical carbon dioxide', Food Research International, 41, pp. 730 - 737, http://cat.inist.fr/?aModele=afficheN&cpsidt=20581259

Liu X; Gao Y; Peng X; Yang B; Xu H; Zhao J, 2008, 'Inactivation of peroxidase and polyphenol oxidase in red beet (Beta vulgaris L.) extract with high pressure carbon dioxide', INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 9, pp. 24 - 31, http://dx.doi.org/10.1016/j.ifset.2007.04.010

Yuan Y; Gao Y; Mao L; Zhao J, 2008, 'Optimisation of conditions for the preparation of â-carotene nanoemulsions using response surface methodology', Food Chemistry, 107, pp. 1300 - 1306, http://dx.doi.org/10.1016/j.foodchem.2007.09.015

Ma Q; Xu X; Gao Y; Wang Q; Zhao J, 2008, 'Optimization of supercritical carbon dioxide extraction of lutein esters from marigold (Tagetes erect L.) with soybean oil as a co-solvent. International', International Journal of Food Science and Technology, 43, pp. 1763 - 1769, http://dx.doi.org/10.1111/j.1365-2621.2007.01694.x

Xu X; Gao Y; Liu G; Wang Q; Zhao J, 2008, 'Optimization of supercritical carbon dioxide extraction of sea buckthorn (Hippophae thamnoides L) oil using response surface methodology', Lebensmittel: Wissenschaft Und: Technologie: Food Science and Technology, 41, pp. 1223 - 1231, http://cat.inist.fr/?aModele=afficheN&cpsidt=20358932

Xu X; Gao Y; Liu G; Zheng Y; Zhao J, 2008, 'Supercritical CO2 extraction of whole berry oil from Sea Buckthorn (Hippophaë thamnoides var.sp) fruit', Food Science and Biotechnology, 17, pp. 470 - 474

Liu X; Xu Z; Gao Y; Yang B; Zhao J; Wang L, 2007, 'Adsorption characteristics of anthocyanins from purple-fleshed potato (Solanum tuberosum Jasim) extract on macroporous resins', International Journal of Food Engineering, 3, pp. 1 - 16, http://dx.doi.org/10.2202/1556-3758.1230

Xu H; Gao Y; Liu X; Zhao J, 2007, 'Effects of supercritical carbon dioxide on volatile formation from Maillard reaction between ribose and cysteine', Journal of the Science of Food and Agriculture, 88, pp. 328 - 335, http://dx.doi.org/10.1002/jsfa.3093

Agboola S; Ee K; Mallon L; Zhao J, 2007, 'Isolation, characterization, and emulsifying properties of wattle seed (Acacia victoriae Bentham) extracts', Journal of Agricultural and Food Chemistry, 55, pp. 5858 - 5863, http://dx.doi.org/10.1021/jf070656c

Li W; Gao Y; Zhao J; Wang Q, 2007, 'Phenolic, Flavonoid, and Lutein Ester Content and Antioxidant Activity of 11 Cultivars of Chinese Marigold', Journal of Agricultural and Food Chemistry, 55, pp. 8478 - 8484, http://dx.doi.org/10.1021/jf071696j

Guo Y; Liu L; Zhao J; Bi Y, 2007, 'Use of silicon oxide and sodium silicate for controlling Trichothecium roseum postharvest rot in Chinese cantaloupe (Cucumis melo L.)', International Journal of Food Science and Technology, 42, pp. 1012 - 1018, http://cat.inist.fr/?aModele=afficheN&cpsidt=18910281

Low YH; Agboola S; Zhao J; Lim MY, 2006, 'Clotting and proteolytic properties of plant coagulants in regular and ultrafiltered bovine skim milk', International Dairy Journal, 16, pp. 335 - 343, http://dx.doi.org/10.1016/j.idairyj.2005.03.013

Zhao J; Fleet GH, 2005, 'Degradation of RNA during the autolysis of Saccharomyces cerevisiae produces predominantly ribonucleotides', Journal of Industrial Microbiology and Biotechnology, 32, pp. 415 - 423

Agboola S; Chen S; Zhao J, 2004, 'Formation of bitter peptides during ripening of ovine milk cheese made with different coagulants', Lait, 84, pp. 567 - 578, http://dx.doi.org/10.1051/lait:2004032

Zhao J; Chen S; Agboola S, 2004, 'Characterisation of milk-clotting properties of Australian cardoon (Cynara carducu¬lus L.) extracts and comparison with commercial coagulants on different substrates', Milchwissenschaft - Milk Science International, 59, pp. 59 - 67

Baxter G; Blanchard C; Zhao J, 2004, 'Effects of prolamin on the textural and pasting properties of rice flour and starch', Journal of Cereal Science, 40, pp. 205 - 211, http://dx.doi.org/10.1016/j.jcs.2004.07.004

Agboola S; Chen S; Zhao J, 2004, 'Formation of bitter peptides during ripening of ovine milk cheese made with different coagulants', Lait, 84, pp. 367 - 378

Fleet GH; Zhao J, 2003, 'Degradation of DNA during the autolysis of Saccharomyces cerevisiae', Journal of Industrial Microbiology and Biotechnology, 30, pp. 175 - 182

Zhao J; Chen S; Agboola S, 2003, 'Effect of starter cultures on the biochemical and sensory properties of ovine cheese manufactured with a plant coagulant', Australian Journal of Dairy Technology, 58, pp. 219

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