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Name: Han Tao

Academic Title: Ph.D

Post:

Department: Food Quality and Safety

Email: hantao2017@hfut.edu.cn

Tel:17354009561


Education and Trains

2008-2012 Henan University of Technology Major in Food Science and Technology

2012-2017 Jiangnan University Major in Food Science and Technology


Main Research Fields

Baking science and functional ingredients

Cereal processing and chemical mechanism

Dietary fibers fermentation and microbiota function


Courses

Chemical Engineering

Beverage Processing Technology

  

Funds

National science foundation for young scientists of China (NO. 31401647 and 31501523)


Publications

1.Han Tao, Pei Wang, Barkat Ali, Fengfeng Wu*, Zhengyu Jin, XuemingXu*, Fractionation and reconstitution experiments provide insight into the role of wheat starch in frozen dough. Food Chemistry, 2016, 190: 588-593).

2.Han Tao, Pei Wang, Fengfeng Wu*, Zhengyu Jin, XuemingXu*. Particle Size Distribution of Wheat Starch Granules in Relation to Baking properties of Frozen Dough. Carbohydrate Polymers, 2016, 137: 147-153.

3.Han Tao, Pei Wang, Bao Zhang, Fengfeng Wu*, Zhengyu Jin, XuemingXu, A comparative study of sodium dodecyl sulfate and freezing/thawing treatment on wheat starch: The role of water absorption. Carbohydrate Polymers, 2016, 143: 149-154.

4.Han Tao, Pei Wang, Fengfeng Wu*, Zhengyu Jin, XuemingXu*, Effect of freezing rate on rheological, thermal and structural properties of frozen wheat starch [J]. RSC Advances, 2016, 6(100): 97907-97911.

5. Han Tao, Juan Yan, Jianwei Zhao, YaoqiTian, Zhengyu Jin, XuemingXu*, Effect of Multiple Freezing/Thawing Cycles on the Structural and Functional Properties of Waxy Rice Starch. Plos one,2015, 10(5).

6. Han Tao, Bao Zhang, Fengfeng Wu*, Zhengyu Jin, XuemingXu*, Effect of multiple freezing/thawing-modified wheat starch on dough properties and bread quality using a reconstitution system. 2016. Journal of Cereal Science, 2016, 69: 132-137.

7. Han Tao, Yingda Xiao, Fengfeng Wu, Xueming, Xu*, Optimization of additives and their combination to improve the quality of refrigerated dough. 2017. LWT - Food Science and Technology.

  

Awards and activities

  

  


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