Name: GAO Qun-Yu

Gender: Female

Degree: Ph.D

Title: Professor

Organization: School of Light Industry and Food Sciences, South China University of Technology

Education Experience:

B.E. Food Science and Engineering 1987 South China University of Technology,

M.E. Food Science and Engineering 1992 South China University of Technology,

Ph.D. Food Science and Engineering 1997 South China University of Technology,

Work Experience:

2008-Present　 Professor, Carbohydrate Research Laboratory, School of Light Industry and Food Sciences, South China University of Technology

   　2004-2005　 Visiting Scholar, Key Centre for Polymer Colloids, School of Chemistry, The University of Sydney, Australia

2001-2007 　Associate Professor, Carbohydrate Research Laboratory, School of Light Industry and Food Sciences, South China University of Technology

1993-2000 　Lecturer, Carbohydrate Research Laboratory, School of Light Industry and Food Sciences, South China University of Technology

1992-1993　 Assistant Professor, Carbohydrate Research Laboratory, School of Light Industry and Food Sciences, South China University of Technology

1987-1989　 Assistant Engineer, Ceramic Research Institute , Light Industry Ministry, China

Rewards:

Research Area:

Starch sugars and modified starches

Physicochemical properties of minor crops

Carbohydrate nutrition: starch/food digestion/resistant starch

Relationship between starch properties and structure

Publication:

·           （1）Suling Li, Qunyu Gao* and Rachelle Ward. Physicochemical Properties and In Vitro Digestibility of Resistant Starch from Mung Bean (Phaseolus radiatus) Starch. Starch，2011（3）：171~178.(SCI收录)

·           （2）Qunyu Gao*, Suling Li , Huali Jian and Shizhong Liang. Preparation and Properties of Resistant Starch from Corn Starch With Enzymes. African Journal of Biotechnology, 2011, 10 (7),1186-1193. (SCI收录)

·           （3）Miaomiao Shi, Qunyu Gao*. Physicochemical properties, structure and in-vitro digestion of resistant starch from waxy rice starch. Carbohydrate Polymers,2011,84(3),1151-1157. (SCI收录)

·           （4）Suling Li, Qunyu Gao*. Effect of Heat-moisture Treatment on the Formation and Properties of Resistant Starches from Mung Bean Starches. Food Hydrocolloids，2011（25）：1702~1709.（SCI收录）

·           （5）Gao Qun-yu*, Li Su-ling. Preparation and Properties of Resistant Starch from Mung Bean Starch, Journal of South China University of Technology (Natural Science Edition) 39(4):88-93 (2011) （EI收录）

·           （6）Gao Qun-yu*, Xie Qin. Dynamic Monitoring of Gelatinization Process of Starch Based on Image Analysis Technique, Journal of South China University of Technology (Natural Science Edition)  39(12):105-109（2011）（EI收录）

·           （7）Li Suling, Deng Xiaocong, Gao Qunyu*. Preparation and properties of granular resistant starch，Chinese  Society of Agricultural Engineering（5）：385-391（2011）（EI收录）

·           （8）Gao Qun-yu*,, Li Jia-jia, Li Yun-yun. Didestibility of Gelatinized and Retrogradated Corn Starch，Journal of South China University of Technology (Natural Science Edition)  40(5):121-126(2012)(EI收录)

·           （9） Qian Li, Qin Xie, Shujuan Yu and Qunyu Gao*. New Approach to Study Starch Gelatinization Applying a Combination of Hot-Stage Light Microscopy and Differential Scanning Calorimetry. Journal of Agriculture and Food Chemistry, 61(6), 1212-1218 (2013).