World's Best Scientists 2026 revealed!

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Chemistry

D-Index
62
Citations
11213
World Ranking
9018
National Ranking
64

Biology and Biochemistry

D-Index
65
Citations
13076
World Ranking
9289
National Ranking
38

Overview

Weibiao Zhou is a researcher affiliated with the National University of Singapore in Singapore, specializing in Agricultural and Biological Sciences. Their research output primarily covers Food Science, Nutrition and Dietetics, Plant Science, Molecular Biology, and Biotechnology, with significant contributions across these subfields.

The investigator's work focuses on various topics, including:

  • Food composition and properties
  • Proteins in Food Systems
  • Microbial Metabolites in Food Biotechnology
  • Microencapsulation and Drying Processes
  • Meat and Animal Product Quality
  • Phytochemicals and Antioxidant Activities
  • Tea Polyphenols and Effects

Frequent coauthors in their publications include Sakamon Devahastin, Xiao Dong Chen, Nan Fu, Aditya Putranto, and Agus Saptoro, each collaborating on more than 30 occasions, indicating ongoing research partnerships.

Their research articles have been published predominantly in these venues:

  • International Journal of Food Engineering (31 publications)
  • Food Chemistry (17 publications)
  • Trends in Food Science & Technology (6 publications)
  • Journal of Food Engineering (5 publications)
  • Foods (5 publications)

Among the recent published papers are:

  • "Control strategies of pyrazines generation from Maillard reaction" (2021, Trends in Food Science & Technology)
  • "Poly(lactic acid)/poly(butylene-succinate-co-adipate) (PLA/PBSA) blend films containing thymol as alternative to synthetic preservatives for active packaging of bread" (2020, Food Packaging and Shelf Life)
  • "Recent advances of ultrasound-assisted Maillard reaction" (2020, Ultrasonics Sonochemistry)
  • "Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility" (2020, Food & Function)
  • "Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes" (2021, Trends in Food Science & Technology)

The researcher's work integrates interdisciplinary approaches to food science, including food chemistry, preservation technologies, and the molecular mechanisms underlying food processing and quality. Their involvement in studies related to Maillard reaction control, active packaging materials, and particle size effects on grain quality reflects a comprehensive investigation into improving food systems and technologies.

Best Publications

  • An Overview of 3D Printing Technologies for Food Fabrication

    Jie Sun;Weibiao Zhou;Dejian Huang;Jerry Y. H. Fuh

  • Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen).

    Nantawan Therdthai;Weibiao Zhou

  • Green tea catechins during food processing and storage: A review on stability and detection

    Victoria Kristina Ananingsih;Amber Sharma;Weibiao Zhou

  • A Review on 3D Printing for Customized Food Fabrication

    Jie Sun;Zhuo Peng;Weibiao Zhou;Jerry Y.H. Fuh

  • Extrusion-based food printing for digitalized food design and nutrition control

    Jie Sun;Jie Sun;Weibiao Zhou;Liangkun Yan;Dejian Huang

  • FROZEN BREAD DOUGH: EFFECTS OF FREEZING STORAGE AND DOUGH IMPROVERS

    Vania Octaviani Selomulyo;Weibiao Zhou

  • Reaction Kinetics of Degradation and Epimerization of Epigallocatechin Gallate (EGCG) in Aqueous System over a Wide Temperature Range

    Rong Wang;Weibiao Zhou;Xiaohui Jiang

  • Glass Transition and Enthalpy Relaxation of Amorphous Food Saccharides: A Review

    Yeting Liu;Bhesh Bhandari;Weibiao Zhou

  • Safety assessment of nanocomposite for food packaging application

    Jen-Yi Huang;Xu Li;Weibiao Zhou;Weibiao Zhou

  • Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution

    Xiaonan Sui;Xin Dong;Weibiao Zhou

  • Application of Light-Emitting Diodes in Food Production, Postharvest Preservation, and Microbiological Food Safety

    Craig D'Souza;Hyun-Gyun Yuk;Gek Hoon Khoo;Weibiao Zhou

  • Stability of Tea Catechins in the Breadmaking Process

    Rong Wang;Weibiao Zhou

  • Structure characterization and antioxidant activity of fucoidan isolated from Undaria pinnatifida grown in New Zealand.

    Hui Si Audrey Koh;Jun Lu;Weibiao Zhou

  • Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile

    Peigen Yu;Angelin Soo-Lee Yeo;Mei-Yin Low;Weibiao Zhou

  • Design of experiments and regression modelling in food flavour and sensory analysis: A review

    Peigen Yu;Mei Yin Low;Weibiao Zhou

  • Control strategies of pyrazines generation from Maillard reaction

    Hang Yu;Ruyue Zhang;Fangwei Yang;Yunfei Xie

  • Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility.

    Xiaonan Sui;Yan Zhang;Weibiao Zhou

  • Optimisation of the temperature profile in bread baking

    Nantawan Therdthai;Weibiao Zhou;Weibiao Zhou;Thomas Adamczak

  • Comparison study of the effect of green tea extract (GTE) on the quality of bread by instrumental analysis and sensory evaluation

    Rong Wang;Weibiao Zhou;Mia Isabelle

  • Antibacterial effect of light emitting diodes of visible wavelengths on selected foodborne pathogens at different illumination temperatures.

    Vinayak S. Ghate;Kheng Siang Ng;Weibiao Zhou;Hyunsoo Yang

  • A study of the mass transfer in osmotic dehydration of coated potato cubes

    Mya Mya Khin;Weibiao Zhou;Conrad O. Perera

Frequent Co-Authors

Bin Yu
Bin Yu Southeast University
Xiao Dong Chen
Xiao Dong Chen Soochow University
Shao-Quan Liu
Shao-Quan Liu National University of Singapore
Bhesh Bhandari
Bhesh Bhandari University of Queensland
Dejian Huang
Dejian Huang National University of Singapore
Jun Lu
Jun Lu Zhejiang University
Jie Bao
Jie Bao University of New South Wales
Yuan Kun Lee
Yuan Kun Lee National University of Singapore
Geok Soon Hong
Geok Soon Hong National University of Singapore
Xu Li
Xu Li Agency for Science, Technology and Research

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