B.Sc., 1982, Beijing Institute of Chemical Technology; M.Eng., 1985, Chinese Academy of Sciences; Ph.D., 1991, The University of Queensland
(* denotes corresponding author)
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.
Bansal, G., Zhou*, W., Barlow, P.J., Joshi, P., Lo, H.L., and Chung, Y.K. (2010). Review of Rapid Tests Available for Measuring the Quality Changes in Frying Oils and Comparison with Standard Methods, Critical Review in Food Science and Nutrition, 50(6), 503-514.
Bansal, G., Zhou*, W., Barlow, P.J., Joshi, P., Neo, F.L., and Lo, H.L. (2010). Evaluation of Commercially Available Rapid Test Kits for the Determination of Oil Quality in Deep-Frying Operations, Food Chemistry, 121(2), 621-626.
Bansal, G., Zhou*, W., Barlow, P.J., Lo, H.L., and Neo, F.L. (2010). Performance of palm olein in repeated deep frying and controlled heating processes, Food Chemistry, 121(2), 338-347.
Bansal, G., Zhou*, W., Tan, T.W., Neo, F.L., and Lo, H.L. (2009). Analysis of Trans Fatty Acids in Deep Frying Oils by Three Different Approaches, Food Chemistry, 116(2), 535-541.
Wong, S.K., Yu, B., Curran, P., and Zhou*, W. (2009). Characterising the release of flavour compounds from chewing gum through HS-SPME analysis and mathematical modelling, Food Chemistry, 114(3), 852-858
Nguyen, T.M.P., Lee, Y.K., and Zhou*, W. (2009). Stimulating Milk Fermentation of Bifidobacteria by High Intensity Ultrasound, International Dairy Journal, 19(6-7), 410-416
Wang, R., Zhou*, W. and Isabelle, M. (2007). Comparison study of the effect of green tea extract (GTE) on the quality of bread by instrumental analysis and sensory evaluation, Food Research International, in press.
Liu, Y., Bhandari, B. and Zhou*, W. (2007). Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by Differential Scanning Calorimetry (DSC), Journal of Food Engineering, 81(3), 599-610.
Mya, M.K., Zhou*, W., and Yeo, S.Y. (2007). Mass transfer in the osmotic dehydration of coated apple cubes by using maltodextrin as the coating material and their textural properties, Journal of Food Engineering, 81(3), 514-522.
Wong, S.Y., Zhou*, W., and Hua, J. (2007). Designing Process Controller for a Continuous Bread Baking Process Based on CFD Modelling, Journal of Food Engineering, 81(3), 523-534.
Selomulyo, V.O. and Zhou*, W. (2007). Frozen bread dough: Effects of freezing storage and dough improvers, Journal of Cereal Science, 45(1), 1-17.
Therdthai*, N., Zhou, W., and Jangchud, K. (2007). Modeling of the effect of relative humidity and temperature on proving rate of rice-flour based dough, Lebensmittel-Wissenschaft und -Technologie (LWT - Food Science and Technology), 40(6), 1036-1040.
Mya, M.K., Zhou*, W., and Perera, C.O. (2007). Impact of process conditions and coatings on the dehydration efficiency and cellular structure of apple tissue during osmotic dehydration, Journal of Food Engineering, 79(3), 817-827.
Wong, S.Y., Zhou*, W., and Hua, J. (2007). CFD Modeling of an industrial continuous bread baking process involving U-movement, Journal of Food Engineering, 78(3), 888-896.
Zhou*, W. and Therdthai, N. (2006). Chapter 17. Bread Manufacture, in Bakery Products Science and Technology, Ed.: Y. H. Hui, Blackwell, Oxford, ISBN 0-8138-0187-7, pp.301-317.
Wong, S.Y., Zhou*, W., and Hua, J. (2006). Improving the efficiency of food processing ovens by CFD techniques, Food Manufacturing Efficiency, 1(1), 35-44.