Zhou Weibiao BSc, MEng, PhD

Dr. Weibiao is Currently Professor at National University Of Singapore. He has received MSc, MEng, PhD degrees from Beijing University of Chemical Technology,Chinese Academy of Sciences, The University of Queensland, Australia. His research interests are in the food engineering and food processing areas, particularly food process modelling and optimisation, advanced process control, baking processes, dairy processes, drying, functional foods and the effect of food processing on some functional components such as isoflavones and antioxidants.

His publications are as follows:
Ananingsih, V.K., Sharma, A., and Zhou*, W. (2012). Green tea catechins during food processing and storage: A review on stability and detection, Food Research International, in press.
Wang, W., and Zhou*, W. (2012). Characterization of Spray-Dried Soy Sauce Powders Using Maltodextrins as Carrier, Journal of Food Engineering, 109(3), 399-405.
Nguyen, T.M.P., Lee, Y.K., and Zhou*, W. (2012). Effect of High Intensity Ultrasound on Carbohydrate Metabolism of Bifidobacteria in Milk Fermentation, Food Chemistry, 130(4), 866-874.
Sharma, A., and Zhou*, W. (2011). A Stability study of green tea catechins during the biscuit making process, Food Chemistry, 126(2), 568-573.
Therdthai*, N., Zhou, W., and Pattanapa, K. (2011). Microwave vacuum drying of osmotically dehydrated mandarin cv. (Sai-Namphaung), International Journal of Food Science and Technology, 46(11), 2401-2407.
Putranto, A., Chen*, X.D., and Zhou, W. (2011). Modeling of baking of thin layer of cake using the lumped reaction engineering approach (L-REA), Journal of Food Engineering, 105(2), 306-311.