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Chemistry

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64
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Research.com Recognitions

  • 1963 - Fellow of the American Association for the Advancement of Science (AAAS)

Overview

Les Copeland is affiliated with the University of Sydney in Australia. Their research activity spans multiple disciplines, with a focus on Agricultural and Biological Sciences and Nursing. Within these domains, they have contributed extensively to subfields such as Nutrition and Dietetics, Food Science, Plant Science, Pathology and Forensic Medicine, and Biotechnology.

Their scholarly work covers a range of topics, prominently including Food Composition and Properties, Polysaccharides Composition and Applications, Proteins in Food Systems, Microbial Metabolites in Food Biotechnology, Enzyme Production and Characterization, Phytoestrogen Effects and Research, and Diet and Metabolism Studies.

Les Copeland has published in a variety of scientific journals, frequently appearing in:

  • Journal of Agricultural and Food Chemistry
  • Cereal Chemistry
  • Food Chemistry
  • Food Hydrocolloids
  • Carbohydrate Polymers

Recent publications include:

  • "Starch-lipid and starch-lipid-protein complexes: A comprehensive review," 2020, Comprehensive Reviews in Food Science and Food Safety
  • "Food system resilience and COVID-19 - Lessons from the Asian experience," 2021, Global Food Security
  • "RS5 Produced More Butyric Acid through Regulating the Microbial Community of Human Gut Microbiota," 2021, Journal of Agricultural and Food Chemistry
  • "Mechanistic studies of starch retrogradation and its effects on starch gel properties," 2021, Food Hydrocolloids
  • "Molecular mechanisms underlying the formation of starch-lipid complexes during simulated food processing: A dynamic structural analysis," 2020, Carbohydrate Polymers

Throughout their career, Les Copeland has collaborated frequently with several co-authors, including Shujun Wang, Jinglin Yu, Chen Chao, Cuiping Wang, and Shuo Wang.

They have been recognized as a Fellow of the American Association for the Advancement of Science (AAAS) since 1963.

Best Publications

  • Starch retrogradation: a comprehensive review

    Shujun Wang;Caili Li;Les Copeland;Qing Niu

  • Form and functionality of starch

    Les Copeland;Jaroslav Blazek;Hayfa Salman;Mary Chiming Tang

  • Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review.

    Shujun Wang;Les Copeland

  • Starch–lipid and starch–lipid–protein complexes: A comprehensive review

    Shujun Wang;Chen Chao;Jingjing Cai;Bin Niu

  • Effect of acid hydrolysis on starch structure and functionality: a review.

    Shujun Wang;Les Copeland

  • Neanderthal medics? Evidence for food, cooking, and medicinal plants entrapped in dental calculus

    Karen Hardy;Stephen Buckley;Matthew J. Collins;Almudena Estalrrich

  • Pasting and swelling properties of wheat flour and starch in relation to amylose content

    Jaroslav Blazek;Les Copeland

  • Analysis of complexes between lipids and wheat starch

    Mary Chiming Tang;Les Copeland

  • The Importance of Dietary Carbohydrate in Human Evolution

    Karen Hardy;Jennie Brand-Miller;Katherine D. Brown;Mark G. Thomas

  • Sucrose synthase of soybean nodules.

    Matthew Morell;Les Copeland

  • Changes of multi-scale structure during mimicked DSC heating reveal the nature of starch gelatinization

    Shujun Wang;Xiu Zhang;Shuo Wang;Les Copeland

  • Starch Granules, Dental Calculus and New Perspectives on Ancient Diet

    Karen Hardy;Tony Blakeney;Les Copeland;Jennifer Kirkham

  • Mechanisms Underlying the Formation of Complexes between Maize Starch and Lipids

    Chen Chao;Jinglin Yu;Shuo Wang;Shuo Wang;Les Copeland

  • Inhibition of Enzymic Digestion of Amylose by Free Fatty Acids In Vitro Contributes to Resistant Starch Formation

    Timothy C. Crowe;Sophie A. Seligman;Les Copeland

  • Insights into the Formation and Structures of Starch-Protein-Lipid Complexes

    Shujun Wang;Mengge Zheng;Jinglin Yu;Shuo Wang;Shuo Wang

  • Effects of Chain Length and Degree of Unsaturation of Fatty Acids on Structure and in Vitro Digestibility of Starch-Protein-Fatty Acid Complexes.

    Mengge Zheng;Chen Chao;Jinglin Yu;Les Copeland

  • Food system resilience and COVID-19 – Lessons from the Asian experience

    Shenggen Fan;Paul Teng;Ping Chew;Geoffry Smith

  • Proteome Approach to the Characterisation of Protein Composition in the Developing and Mature Wheat-grain Endosperm

    Daniel Skylas;J Mackintosh;Stuart Cordwell;David Basseal

  • Heat Shock of Wheat During Grain Filling: Proteins Associated with Heat-tolerance

    D.J. Skylas;S.J. Cordwell;P.G. Hains;M.R. Larsen

  • Structural Orders of Wheat Starch Do Not Determine the In Vitro Enzymatic Digestibility

    Shujun Wang;Shaokang Wang;Lu Liu;Shuo Wang;Shuo Wang

  • Structure–function relationships in A and B granules from wheat starches of similar amylose content

    Hayfa Salman;Jaroslav Blazek;Amparo Lopez-Rubio;Elliot P. Gilbert

Frequent Co-Authors

Shuo Wang
Shuo Wang Nankai University
Shuo Wang
Shuo Wang Tianjin University of Science and Technology
Matthew J. Collins
Matthew J. Collins University of Cambridge
Colin W. Wrigley
Colin W. Wrigley University of Queensland
Elliot P. Gilbert
Elliot P. Gilbert Australian Nuclear Science and Technology Organisation
Jennie Brand-Miller
Jennie Brand-Miller University of Sydney
Stuart J. Cordwell
Stuart J. Cordwell University of Sydney
Richard W. Wrangham
Richard W. Wrangham Harvard University
Brian J. Atwell
Brian J. Atwell Macquarie University
Balwant Singh
Balwant Singh University of Sydney

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