معرفی
Dr. Keyu Tao is a Postdoctoral Research Fellow at the School of Chemical Engineering, University of Queensland. His research focuses on molecular structure-property relations in food science, particularly starch and biopolymer applications.
- University of Queensland
- School of Chemical Engineering
His work addresses starch molecular structures in rice and barley, their impact on food texture and digestibility, and innovative applications in food packaging and brewing. Notable studies include collagen-based biodegradable films, rice starch digestibility optimization, and molecular brewing processes.
Keyu Tao has co-authored 15 recent publications spanning Food Science, Materials Engineering, and Biomedical Applications. His 2024 conference paper explores glycosaminoglycan additives for stem cell therapy.
Research trends include starch structural analysis, cereal processing, and food quality evaluation. Collaborations involve experts in food chemistry, biopolymer engineering, and agricultural biotechnology.
Dr. Tao is available for supervision in fields related to starch science and food molecular engineering. He contributes to projects on starch biosynthesis, functional food design, and bioprocess innovation.
