Full Name
Weibiao Zhou
Variants
Dhamvithee, P., Zhou, W.
Zhou, W.
Zhou W.
 
Main Affiliation
 
Faculty
 
Email
fstzwb@nus.edu.sg
 
 

Publications

Results 41-60 of 74 (Search time: 0.005 seconds).

Issue DateTitleAuthor(s)
41Dec-2013Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and SteamingAnaningsih, V.K.; Gao, J.; Zhou, W. 
42Apr-2007Impact of process conditions and coatings on the dehydration efficiency and cellular structure of apple tissue during osmotic dehydrationKhin, M.M.; Zhou, W. ; Perera, C.O. 
39-Aug-2006Kinetic study of the thermal stability of tea catechins in aqueous systems using a microwave reactorWang, R.; Zhou, W. ; Wen, R.-A.H.
47-Jun-2021Light-Time-Biomass Response Model for Predicting the Growth of Choy Sum (Brassica rapa var. parachinensis) in Soil-Based LED-Constructed Indoor Plant Factory for Efficient Seedling ProductionHuang, Jim Junhui ; D’Souza, Craig ; Zhou, Weibiao 
5Aug-2007Mass transfer in the osmotic dehydration of coated apple cubes by using maltodextrin as the coating material and their textural propertiesKhin, M.M.; Zhou, W. ; Yeo, S.Y.
6Aug-2008Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread bakingWang, R.; Zhou, W. ; Jiang, X.
27Nov-2011Microwave vacuum drying of osmotically dehydrated mandarin cv. (Sai-Namphaung)Therdthai, N.; Zhou, W. ; Pattanapa, K.
81-Oct-2021Microwave vacuum-dried durian flour and its application in biscuitsBai-Ngew, S.; Therdthai, N.; Zhou, W. 
9Jul-2011Modeling of baking of thin layer of cake using the lumped reaction engineering approach (L-REA)Putranto, A.; Chen, X.D.; Zhou, W. 
10Aug-2007Modeling of the effect of relative humidity and temperature on proving rate of rice-flour-based doughTherdthai, N.; Zhou, W. ; Jangchud, K.
112007Moisture transport and diffusive instability during bread bakingHuang, H.; Lin, P. ; Zhou, W. 
122014Monte Carlo modelling of non-isothermal degradation of two cyanidin-based anthocyanins in aqueous system at high temperatures and its impact on antioxidant capacitiesSui, X.; Zhou, W. 
138-Aug-2022Olfactory dysfunction is associated with mild cognitive impairment in community-dwelling older adultsYap, Ai Che ; Mahendran, Rathi ; Kua, Ee Heok ; Zhou, Weibiao ; Wang, De Yun 
14Nov-2002Optimisation of the temperature profile in bread bakingTherdthai, N.; Zhou, W. ; Adamczak, T.
1515-Jul-2010Performance of palm olein in repeated deep frying and controlled heating processesBansal, G.; Zhou, W. ; Barlow, P.J. ; Lo, H.-L.; Neo, F.-L.
1623-Apr-2008Reaction kinetics of degradation and epimerization of epigallocatechin gallate (EGCG) in aqueous system over a wide temperature rangeWang, R.; Zhou, W. ; Jiang, X.
17Jun-2010Review of rapid tests available for measuring the quality changes in frying oils and comparison with standard methodsBansal, G.; Zhou, W. ; Barlow, P.J. ; Joshi, P.S.; Lo, H.L.; Chung, Y.K.
182012Rheological behavior of agar solution in relation to the making of instant edible bird's nest productsZhang, L.; Che, L.; Zhou, W. ; Chen, X.D.
19Dec-2006Robustness analysis of a CFD model to the uncertainties in its physical properties for a bread baking processWong, S.Y.; Zhou, W. ; Hua, J.
20Oct-2005Robustness analysis of exponential tracking with disturbance attenuation by output feedback (ETDAOF) with time delay in the process inputZhou, W. ; Dong, S.; Lee, P.L.