Faculty Members

• Food Control, Elsevier, Netherlands (Editor)
• Trends in Food Science & Technology, Elsevier, Netherlands (Editor)
• International Journal of Food Properties, Taylor & Francis, USA (Editor, 2007-2015).
• Food Engineering Reviews, Springer, USA.
• International Journal of Food Engineering, De Gruyter, Germany.
• Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, Czech Republic.
• Scientific Reports, Nature Publishing Group, USA
• Journal of Texture Studies, Wiley, USA

My research interests are in the food engineering and food processing areas, particularly:

• Food Engineering: process modeling; process optimisation; advanced process control.
• Food Processing: baking processes; dairy processes; drying processes; high pressure processing; ultrasonic processing; LED technology; nano technology in food packaging.
• Functional Foods: effect of food processing on functional components such as antioxidants, isoflavones and probiotics; innovative processing technologies for next-generation functional foods, oral processing and in vitro digestion.

Some of the current and recently completed projects include

• The modelling and optimization of an industrial continuous bread baking oven and its control system
• The development of functional bakery products with natural antioxidants including green tea catechins, anthocyanins, quercetin and fucoidans
• The study of bread colour development, the study of osmotic dehydration of food with edible film coating, the investigation of structural relaxation of amorphous food materials
• The development of new generation rapid test kits for frying oils, the study of high intensity ultrasound aided yoghurt processing, LED processing of fruits and vegetables
• The application of advanced modelling techniques such as artificial neural network, fractals and CFD to several food processes
• The modeling and control system design of frozen dough process
• Transparent active food packaging
• Role of carbohydrate-lipid interactions in foods on lipidaemic-glycaemic response
• Stability and functionality of anthocyanins, catechins, quercetin and fucoidans
• Food powders of high salt content
• Nutritional powder products
• Modeling of sensory and hedonic properties
• Oral processing of bakery products and its impact on sensory and nutritional attributes of the products
• In vitro digestion of functional food

Research funds have been received from both government funding agencies and the food industry, including the National Research Foundation (NRF) of Singapore, Singapore Ministry of Education (MOE), Agency for Science, Technology and Research (A*STAR) of Singapore, Kikkoman, Nestle, Wyeth Nutritionals, Givaudan, and Abbott.

Books

• Zhou, W., Hui, Y.H. (eds.); DeLeyn, I., Pagani, M.A., Rosell, C.M., Selman, J., Therdthai, N. (assoc eds.) Bakery Products Science and Technology, 2nd Edition, Wiley-Blackwell, Oxford, ISBN 978-1-119-96715-6, August 2014, 776 pp.
• Hui, Y.H., Evranuz, E.Ö. (eds.); Hansen, A.S., Toldra, F., Nollet, L.M.L., Zhou, W. (assoc eds.)  Handbook of Plant-Based Fermented Food and Beverage Technology, 2nd Edition, CRC Press, New York, ISBN 978-1-439-84904-0, May 2012, 821 pp.

Refereed Scientific Journal Papers

• Koh, H.S.A., Lu, J., Zhou, W. (2019). Structure characterization and antioxidant activity of fucoidan isolated from Undaria pinnatifida grown in New Zealand, Carbohydrate Polymers, 212, 178-185.
• Lin, J., Leong, L.P., Zhou, W. (2019). In vitro bioaccessibility and bioavailability of quercetin from the quercetin-fortified bread products with reduced glycemic potential, Food Chemistry, 286, 629-635.
• Xu, Y.-Q., Yu, P., Zhou, W. (2019). Combined effect of pH and temperature on the stability and antioxidant capacity of epigallocatechin gallate (EGCG) in aqueous system, Journal of Food Engineering, 250, 46-54.
• Gao, J., Lin, S., Jin, X., Wang, Y., Ying, J., Dong, Z., Zhou, W. (2019). In vitro digestion of bread: How is it influenced by bolus characteristics?, Journal of Texture Studies, in press.
• Ghate, V., Zhou, W., Yuk, H.G. (2019). Perspectives and trends in the application of photodynamic inactivation for microbiological food safety, Comprehensive Reviews in Food Science and Food Safety, 18(2), 402-424.
• Huang, Y., Zhou, W. (2019). Microencapsulation of anthocyanins through two-step emulsification and release characteristics during in vitro digestion, Food Chemistry, 278, 357-363.
• Yu, H., Seow, Y.-X., Ong, P.K.C., Zhou, W. (2019). Effects of ultrasonic processing and oil type on Maillard reaction of D-glucose and L-alanine in oil-in-water systems, Food and Bioprocess Technology, 12(2), 325–337.
• Lin, J., Leong, L.P., Zhou, W. (2018). Steamed bread enriched with quercetin as an antiglycative food product: Its quality attributes and antioxidant properties, Food & Function, 9(6), 3398-3407.
• Yu, H., Seow, Y.-X., Ong, P.K.C., Zhou, W. (2018). Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of D-glucose and glycine, Food Chemistry, 269, 628-637.
• Yu, H., Seow, Y.-X., Ong, P.K.C., Zhou, W. (2018). Effects of high-intensity ultrasound and oil type on the Maillard reaction of D-glucose and glycine in oil-in-water systems, npj Science of Food, 2, Article number 2.
• Huang, J.-Y., Xu, F., Zhou, W. (2018). Effect of LED irradiation on the ripening and nutritional quality of postharvest banana fruit, Journal of the Science of Food and Agriculture, 98(14), 5486-5493.
• Srikanlaya, C., Therdthai, N., Ritthiruangdej, P., Zhou, W. (2018). Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten-free rice dough and bread, International Journal of Food Science and Technology, 53(7), 1760-1770.
• Gao, J., Tay, S.L., Koh, A.H.S., Zhou, W. (2018). Dough and bread made from high- and low- protein flours by vacuum mixing: Part 3. Oral processing of bread, Journal of Cereal Science, 79, 408-417.
• Yu, P., Low, M.Y., Zhou, W. (2018). Design of experiments and regression modelling in food flavour and sensory analysis: a review, Trends in Food Science & Technology, 71, 202-215.
• Lin, J., Zhou, W. (2018). Role of quercetin in the physicochemical properties, antioxidant and antiglycation activities of bread, Journal of Functional Foods, 40, 299-306.
• Gao, J., Wang, Y., Dong, Z., Zhou, W. (2018). Structural and mechanical characteristics of bread and their impact on oral processing: a review, International Journal of Food Science and Technology, 53(4), 858-872.
• Yu, P., Low, M.Y., Zhou, W. (2018). Development of a partial least squares-artificial neural network (PLS-ANN) hybrid model for the prediction of consumer liking scores of ready-to-drink green tea beverages, Food Research International, 103, 68-75.
• Sun, J., Zhou, W., Yan, L., Huang, D., Lin, L.Y. (2018). Extrusion-based food printing for digitalized food design and nutrition control, Journal of Food Engineering, 220, 1-11.
• Fu, Z., Yoo, M.J.Y., Zhou, W., Zhang, L., Chen, Y. and Lu, J. (2018). Effect of (-)-epigallocatechin gallate (EGCG) extracted from green tea in reducing the formation of acrylamide during the bread baking process, Food Chemistry, 242, 162-168.
• Yu, H., Keh, M.Z.M., Seow, Y.-X., Ong, P.K.C., Zhou, W. (2017). Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of D-glucose and L-methionine, Food and Bioprocess Technology, 10(11), 1984-1996..
• Xu, F., Chen, Z., Huang, M., Li, C., Zhou, W. (2017). Effect of intermittent microwave drying on biophysical characteristics of rice, Journal of Food Process Engineering, 40(6), e12590. .
• Huang, J.-Y., Limqueco, J., Chieng, Y.Y., Li, X. and Zhou, W. (2017). Performance evaluation of a novel food packaging material based on clay/polyvinyl alcohol nanocomposite, Innovative Food Science and Emerging Technologies, 43, 216-222.
• Gao, J., Tay, S.L., Koh, A.H.S., Zhou, W. (2017). Dough and bread made from high- and low- protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality, Journal of Cereal Science, 77, 275-283.
• Ha, T.M.H., Yong, D., Lee, E.M.Y., Kumar, P., Lee, Y.K., Zhou, W. (2017). Activation and inactivation of Bacillus pumilus spores by kiloelectron volt X-ray irradiation, PLOS ONE, 12(5): e0177571.
• Gao, J., Ong, J.J.X., Henry, J. Zhou, W. (2017). Physical breakdown of bread and its impact on texture perception: a dynamic perspective, Food Quality and Preference, 60, 96-104.
• Srikanlaya, C., Therdthai, N., Ritthiruangdej, P., Zhou, W. (2017). Effect of butter content and baking condition on characteristics of the gluten free dough and bread, International Journal of Food Science and Technology, 52(8), 1904-1913.
• Gao, J., Koh, A.H.S., Tay, S.L., Zhou, W. (2017). Dough and bread made from high- and low- protein flours by vacuum mixing: Part 1: Gluten network formation, Journal of Cereal Science, 74, 288-295.
• Kondakci, T., Zhou, W. (2017). Recent applications of advanced control techniques in food industry, Food and Bioprocess Technology, 10(3), 522-542.
• Tham, T.W.Y., Xu, X., Yeoh, A.T.H., and Zhou, W. (2017). Characterisation of aged infant formulas and physicochemical changes, Food Chemistry, 219, 117-125.
• Tham, T.W.Y., Xu, X., Yeoh, A.T.H., and Zhou, W. (2017). Investigation of caking by fat bridging in aged infant formula, Food Chemistry, 218, 30-39.
• Kumar, A., Ghate, V.S., Kim, M.J., Zhou, W., Khoo, G.H., Yuk, H.G. (2017). Inactivation and changes in metabolic profile of selected foodborne bacteria by 460 nm LED illumination, Food Microbiology, 63, 12-21.
• Ghate, V., Kumar, A., Kim, M.J., Bang, W.S., Zhou, W., Yuk, H.G. (2017). Effect of 460 nm light emitting diode illumination on survival of Salmonella spp. on fresh-cut pineapples at different irradiances and temperatures, Journal of Food Engineering, 196, 130-138.
• Yu, H., Seow, Y.-X., Ong, P.K.C., Zhou, W. (2017). Effects of high-intensity ultrasound on Maillard reaction in a model system of D-xylose and L-lysine, Ultrasonics Sonochemistry, 34, 154-163.
• Zhang, L., Putranto, A., Zhou, W., Boom, R.M., Schutyser, M.A.I., Chen, X.D. (2016). Miniature bread baking as a timesaving research approach and mathematical modeling of browning kinetics, Food and Bioproducts Processing, 100, 401-411.
• Yu, H., Seow, Y.-X., Ong, P.K.C., Zhou, W. (2016). Generating Maillard reaction products in a model system of D-glucose and L-serine by continuous high-intensity ultrasonic processing, Innovative Food Science and Emerging Technologies, 36, 260-268.
• Therdthai, N., Tanvarakom, T., Ritthiruangdej, P., Zhou, W. (2016). Effect of microwave assisted baking on quality of rice flour bread, Journal of Food Quality, 39(4), 245-254.
• Lau, E., Zhou, W., Henry, J. (2016). Effect of fat type in baked bread on amylose-lipid complex formation and glycaemic response, British Journal of Nutrition, 115(12), 2122-2129.
• Tham, T.W.Y., Wang, C., Yeoh, A.T.H., and Zhou, W. (2016). Moisture sorption isotherm and caking properties of infant formulas, Journal of Food Engineering, 175, 117-126
• Ghate, V.S., Kumar, A., Zhou, W., Yuk, H.G. (2016). Irradiance and temperature influence the bactericidal effect of 460 nm LEDs on Salmonella spp. in orange juice, Journal of Food Protection, 79(4), 553-560.
• Sui, X., Zhang, Y., Zhou, W. (2016). In vitro and in silico studies of the inhibition activity of anthocyanins against porcine pancreatic alpha-amylase, Journal of Functional Foods, 21, 50-57.
• Kumar, A., Ghate, V.S., Kim, M.J., Zhou, W., Khoo, G.H., Yuk, H.G. (2016). Antibacterial efficacy of 405, 460 and 520 nm light emitting diodes on Lactobacillus plantarum, Staphylococcus aureus and Vibrio parahaemolyticus, Journal of Applied Microbiology, 120(1), 49-56.
• Sui, X., Zhang, Y., Zhou, W. (2016). Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility, Food Chemistry, 196, 910-916.
• Sui, X., Bary, S., Zhou, W. (2016). Changes in the color, chemical stability and antioxidant capacity of thermally treated anthocyanin aqueous solution over storage, Food Chemistry, 192, 516-524.
• D’Souza, C., Yuk, H.G., Khoo, G.H., Zhou, W. (2015). Application of light-emitting diodes in food production, postharvest preservation, and microbiological food safety, Comprehensive Reviews in Food Science and Food Safety, 14 (6), 719-740
• (IFT press release on this paper: IFT News Release)
• Gao, J., Wong, J.X., Lim, J.C.S., Henry, J., Zhou, W. (2015). Influence of bread structure on human oral processing, Journal of Food Engineering, 167, 147-155.
• Huang, J.-Y., Li, X. and Zhou, W. (2015). Safety assessment of nanocomposite for food packaging application, Trends in Food Science and Technology, 45(2), 187–199.
• Kondakci, T., Zhang, J.W., Zhou, W. (2015). Impact of flour protein content and freezing conditions on the quality of frozen dough and corresponding steamed bread, Food and Bioprocess Technology, 8(9), 1877-1889.
• Goh, R., Gao, J., Ananingsih, V.K., Ranawana, V., Henry, J.K., and Zhou, W. (2015). Green tea catechins reduced the glycaemic potential of bread: An in vitro digestibility study, Food Chemistry, 180, 203-210.(BakeryAndSnacks.Com reports on the research findings in this paper: BakeryAndSnacks.Com report)
• Wang, W., Dufour, C., and Zhou, W. (2015). Impacts of spray drying conditions on the physicochemical properties of soy sauce powders using maltodextrin as drying carrier, CyTA – Journal of Food, 13(4), 548-555.
• Kumar, A., Ghate, V.S., Kim, M.J., Zhou, W., Khoo, G.H., Yuk, H.G. (2015). Kinetics of bacterial inactivation by 405 nm and 520 nm light emitting diodes and the role of endogenous coproporphyrin on bacterial susceptibility, Journal of Photochemistry and Photobiology B: Biology, 149, 37-44.
• Sun, J., Zhou, W., Huang, D., Fuh, J.Y.H., Hong, G.S. (2015). An overview of 3D printing technologies for food fabrication, Food and Bioprocess Technology, 8(8), 1605-1615
• Ghate, V.S., Kumar, A., Zhou, W., Yuk, H.G. (2015). Effect of Organic Acids on the Photodynamic Inactivation of Selected Foodborne Pathogens using 461 nm LEDs, Food Control, 57, 333-340.
• Putranto, A., Chen, X.D., and Zhou, W. (2015). Bread baking and its color kinetics modeled by the spatial reaction engineering approach (S-REA), Food Research International, 71, 58-67.
• Ong, O.X.H., Seow, Y.-X., Ong, P.K.C., Zhou, W. (2015). High-intensity ultrasound production of Maillard reaction flavour compounds in a cysteine-xylose model system, Ultrasonics Sonochemistry, 26, 399-407.
• Sui, X., Yap, Y.P., Zhou, W. (2015). Anthocyanins during baking: Their degradation kinetics and impacts on color and antioxidant capacity of bread, Food and Bioprocess Technology, 8(5), 983-994.
• Kondakci, T., Ang, A.M.Y., Zhou, W. (2015).Impact of sodium alginate and xanthan gum on the quality of steamed bread made from frozen dough, Cereal Chemistry, 92(3), 236-245.
• Huang, J.-Y., Chieng, Y.Y., Li, X. and Zhou, W. (2015). Experimental and mathematical assessment of migration from multilayer food packaging containing a novel clay/polymer nanocomposite, Food and Bioprocess Technology, 8(2), 382–393..
• Ghate, V.S., Leong, A.L., Kumar, A., Zhou, W., Bang, W.S., Yuk, H.G. (2015). Enhancing the antibacterial effect of 461 and 521 nm light emitting diodes on selected foodborne pathogens in trypticase soy broth by acidic and alkaline pH conditions, Food Microbiology, 48, 49-57.
• Bai-Ngew, S., Therdthai, N., Dhamvithee, P., Zhou, W. (2015). Effect of microwave vacuum drying and hot air drying on the physicochemical properties of durian flour, International Journal of Food Science and Technology, 50(2), 305-312.
• Lau, E., Soong, Y.Y., Zhou, W. and Henry, J. (2015). Can bread processing conditions alter glycaemic response? Food Chemistry, 173, 250-256.(FoodNavigator.Com and BakeryAndSnacks.Com report on the research findings in this paper: FoodNavigator.Com report, BakeryAndSnacks.Com report)
• Wang, W., and Zhou, W. (2015). Characterisation of spray dried soy sauce powders made by adding crystalline carbohydrates to drying carrier, Food Chemistry, 168, 417-422.
• Ananingsih, V.K., Sim, E.Y.L., Chen, X.D., Zhou, W. (2014). Heat transfer during steaming of bread, International Journal of Food Engineering, 10(4), 613-623.
• Zhang, J., Cheong, M.W., Yu, B., Curran, P., Zhou, W. (2014). Second order kinetic modeling of headspace solid phase microextraction of flavors released from selected food model systems, Molecules, 19(9), 13894-13908.
• Sui, X., Dong, X., Zhou, W. (2014). Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution, Food Chemistry, 163, 163-170.
• Yu, P., Yeo, A.S.L., Low, M.Y., Zhou, W. (2014). Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile, Food Chemistry, 155, 9-16.
• Sui, X., Zhou, W. (2014). Monte Carlo modelling of non-isothermal degradation of two cyanidin-based anthocyanins in aqueous system at high temperatures and its impact on antioxidant capacities, Food Chemistry, 148, 342-350.
• Bai-Ngew, S., Therdthai, N., Dhamvithee, P., Zhou, W. (2014). A study of the effect of the drying process on the composition and physicochemical properties of flours obtained from durian fruits of two ripening stages, International Journal of Food Science and Technology, 49(1), 230-237.
• Zhang, L., Huang, S., Ananingsih, V.K., Zhou, W., Chen, X.D. (2014). A study on Bifidobacterium lactis Bb12 viability in bread during baking, Journal of Food Engineering, 122, 33-37.
• Ghate, V.S., Ng, K.S., Zhou, W., Yang, H., Khoo, G.H., Yoon, W.B., Yuk, H.G. (2013). Antibacterial effect of light emitting diodes of visible wavelengths on selected foodborne pathogens at different illumination temperatures, International Journal of Food Microbiology, 166(3), 399-406.
• Ananingsih, V.K., Gao, J., and Zhou, W. (2013). Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming, Food and Bioprocess Technology, 6(12), 3400–3411.
• Wang, W., and Zhou, W. (2013). Water Adsorption and Glass Transition of Spray-Dried Soy Sauce Powders Using Maltodextrins as Carrier, Food and Bioprocess Technology, 6(10), 2791-2799.
• Wang, W., Jiang, Y., and Zhou, W. (2013). Characteristics of Soy Sauce Powders Spray-Dried Using Dairy Whey Proteins and Maltodextrins as Drying Aids, Journal of Food Engineering, 119(4), 724-730.
• Ananingsih, V.K., Sharma, A., and Zhou, W. (2013). Green tea catechins during food processing and storage: A review on stability and detection, Food Research International, 50(2), 469-479.
• Cheong, M.W., Lee, J.Y.K., Liu, S.Q., Zhou, W., Nie, Y., Kleine-Benne, E., Curran, P., Yu, B. (2013). Simultaneous Quantitation of Volatile Compounds in Citrus Beverage through Stir Bar Sorptive Extraction Coupled with Thermal Desorption-Programmed Temperature Vaporization, Talanta, 107, 118-126.
• Cheong, M.W., Liu, S.Q., Zhou, W., Curran, P., Yu, B. (2012). Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice, Food Chemistry, 135(4), 2505-2513.
• Zhang, L., Che, L., Zhou, W., Chen, X.D. (2012). Rheological Behavior of Agar Solution in Relation to the Making of Instant Edible Bird’s Nest products, International Journal of Food Engineering, 8(3), Article 10.
• Sun, J., Chin, J.H., Zhou, W., Yu, B. Curran, P., Liu, S.Q. (2012). Biocatalytic conversion of coconut oil to natural flavour esters optimized with response surface methodology, Journal of the American Oil Chemists’ Society, 89(11), 1991-1998.
• Cheong, M.W., Chong, Z.S., Liu, S.Q., Zhou, W., Curran, P., Yu, B. (2012). Characterization of calamansi (Citrus microcarpa) Part I: volatiles, aromatic profile and phenolic acids in the peel, Food Chemistry, 134(2), 686-695.
• Cheong, M.W., Zhu, D., Sng, J., Liu, S.Q., Zhou, W., Curran, P., Yu, B. (2012). Characterisation of calamansi (Citrus microcarpa) Part II: volatiles, physicochemical properties and non-volatiles in the juice, Food Chemistry, 134(2), 696-703.
• 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.
• Khio, S.W., Cheong, M.W., Zhou, W., Curran, P., Yu, B. (2012). Characterization of the Volatility of Flavor Compounds in Alcoholic Beverages through Headspace Solid-Phase Microextraction (HS-SPME) and Mathematical Modeling, Journal of Food Science, 71(1), C61-C70.
• 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.
• 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.
• Sharma, A., and Zhou, W. (2011). A Stability study of green tea catechins during the biscuit making process, Food Chemistry, 126(2), 568-573.(FoodNavigator.Com reports on the research findings in this paper: Report in Europe, Report in USA)
• 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.
• Pattanapa, K., Therdthai, N., Chantrapornchai, W., and Zhou, W. (2010). Effect of sucrose and glycerol mixtures as osmotic solution on the characteristics of osmotically dehydrated mandarin cv. (Sai-Namphaung), International Journal of Food Science and Technology, 45(9), 1918-1924.
• 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.
• Tan, M.Y. and Zhou, W. (2009). Modelling of Bread Colour Development during Baking, Food Manufacturing Efficiency, 2(2), 9–15.
• Therdthai, N., and Zhou, W. (2009). Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opizex Fresen), Journal of Food Engineering, 91(3), 482-489.
• Jiang, B., Liu, Y., Bhandari, B. and Zhou, W. (2008). Impact of Caramelization on the Glass Transition Temperature of Several Caramelized Sugars. Part II: Mathematical Modeling, Journal of Agricultural and Food Chemistry, 56(13), 5148-5152.
• Jiang, B., Liu, Y., Bhandari, B. and Zhou, W. (2008). Impact of Caramelization on the Glass Transition Temperature of Several Caramelized Sugars. Part I: Chemical Analyses, Journal of Agricultural and Food Chemistry, 56(13), 5138-5147.
• Liu, Y., Selomulyo, V.O. and Zhou, W. (2008). Effect of High Pressure on Some Physicochemical Properties of Several Native Starches, Journal of Food Engineering, 88(1), 126-136.
• Wang, R., Zhou, W. and Jiang, X. (2008). Reaction Kinetics of Degradation and Epimerization of Epigallocatechin Gallate (EGCG) in Aqueous System over a Wide Temperature Range, Journal of Agricultural and Food Chemistry, 56(8), 2694-2701.
• Wang, R., Zhou, W. and Jiang, X. (2008). Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking, Journal of Food Engineering, 87(4), 505-513.
• Huang, H., Lin, P., and Zhou, W. (2007). Moisture transport and diffusive instability during bread baking, SIAM Journal on Applied Mathematics, 68(1), 222-238.
• 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, 40(4), 470-479 (2007).(FoodNavigator.Com reports on the research findings in this paper: Report in Europe, Report in USA)
• 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 Modeling, 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.
• 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.
• Liu, Y., Bhandari, B. and Zhou, W. (2006). Glass transition and enthalpy relaxation of amorphous food saccharides – a review, Journal of Agricultural and Food Chemistry, 54(16), 5701-5717.
• Wang, R., Zhou, W. and Wen, R.H. (2006). Kinetic study of the thermal stability of tea catechins in aqueous system using a microwave reactor, Journal of Agricultural and Food Chemistry, 54(16), 5924-5932.
• Bai, X. and Zhou, W. (2006). Study of the Bread Oven Rise by On-line Image Analysis, Asia-Pacific Journal of Chemical Engineering, (Special ChemBioSys Issue), 1(1/2), 104-109.
• Wong, S.Y., Zhou, W., and Hua, J. (2006). Robustness analysis of a CFD model to the uncertainties in its physical properties for a bread baking process, Journal of Food Engineering, 77(4), 784-791.
• Wang, R., Zhou, W., Yu, H., and Chow, W. (2006). Effects of Green Tea Extract on the Quality of Bread by Unfrozen and Frozen Dough Processes, Journal of the Science of Food and Agriculture, 86(6), 857-864.
• Mya, M.K., Zhou, W., and Perera, C.O. (2006). A study of the mass transfer in osmotic dehydration of coated potato cubes, Journal of Food Engineering, 77(1), 84-95.
• Mya, M.K., Zhou, W., and Perera, C.O. (2005). Development in the combined treatment of coating and osmotic dehydration of food – a review, International Journal of Food Engineering, 1(1), Article 4.
• Zhou, W. and Goh, J. (2005). Investigation of the effect of different comminution methods on the quality of chilli powder, Developments in Chemical Engineering and Mineral Processing, 13(5/6), 709-718.
• Zhou, W., Dong, S., and Lee, P.L. (2005). Robustness analysis of exponential tracking with disturbance attenuation by output feedback (ETDAOF) with time-delay in control input, Chemical Engineering Communications, 192(10), 285-1299.
• Zhou, W. (2005). Application of FDM and FEM to solving the simultaneous heat and moisture transfer inside bread during baking, International Journal of Computational Fluid Dynamics, 19(1), 73-77.
• Therdthai, N., Zhou, W. and Adamczak, T. (2004). Simulation of starch gelatinisation during baking in a travelling-tray oven by integrating a three-dimensional CFD model with a kinetic model, Journal of Food Engineering, 65(4), 543-550.
• Wang, R. and Zhou, W. (2004). Stability of tea catechins in the breadmaking process, Journal of Agricultural and Food Chemistry, 52(26), 8224-8229.
• Therdthai, N., Zhou, W. and Adamczak, T. (2004). Three-dimensional CFD modelling and simulation of the temperature profiles and airflow patterns during a continuous industrial baking process, Journal of Food Engineering, 65(4), 599-608.
• Therdthai, N., Zhou, W., and Adamczak, T. (2004). The development of an anemometer for industrial bread baking, Journal of Food Engineering, 63(3), 329-334.
• (Frost & Sullivan “Sensor Technology Alerts” report on the research findings in this paper)
• Therdthai, N. and Zhou, W. (2003). Recent advances in the studies of bread baking processes and their impacts on the bread baking technology, Food Science and Technology Research, 9(3), 219-226 (invited contribution).
• Therdthai, N., Zhou, W. and Adamczak, T. (2003). Two dimensional CFD modelling and simulation of an industrial continuous bread baking oven, Journal of Food Engineering, 60(2), 211-217.
• Bao, J., Lee, P.L., Wang, F. and Zhou, W. (2003). Robust process control based on the passivity theorem, Developments in Chemical Engineering and Mineral Processing, 11(3/4), 287-308.
• Zhou, W., Dong, S., and Lee, P.L. (2002). Exponential Tracking with Disturbance Attenuation (ETDA) by Output Feedback, Computers & Chemical Engineering, 26(9), 1231-1239.
• Therdthai, N., Zhou, W., and Adamczak, T. (2002). Optimisation of the Temperature Profile in Bread Baking, Journal of Food Engineering, 55(1), 41-48.
• Guo, Y., Zhou, W., and Lee, P.L. (2002).H∞ Control for a Class of Structured Time-Delay Systems, Systems & Control Letters, 45(1), 35-47.
• Therdthai, N., and Zhou, W. (2002). Hybrid Neural Modelling of the Electrical Conductivity Property of Recombined Milk, International Journal of Food Properties, 5(1), 49-61.

Patents

• Zhou, W. and Jiang, X. Process for producing high quality dehydrated carrots, US Provisional Patent No. 61/029,690, March 2008. Process for Treating Plant Material, International Filing No: PCT/SG2009/000055, Feb 2009.
• Zhou, W., Wang, W. and Itohiya, Y. Manufacturing method of powder soy sauce with anti caking characteristics, Japan patent filing numbers: Tokugan 2012-245482 and Tokkai 2014-93946.
• Zhou, W. and Bansal, G. A method and device for determining the quality of edible oil, US Provisional Patent No. 61/954,883, March 2014. International Filing No: PCT/SG2015/000080, March 2015
• Li, X., Chieng, Y.Y. and Zhou, W. Sustainable polymer composites coating for oxygen barrier and antimicrobial, Singapore Patent Application No. 10201504851R, June 2015. A Polymer Composite, International Filing No.: PCT/SG2016/050281, July 2016.
• Li, X., Chieng, Y.Y. Wong S.Y., Wang S.X., Huang J-Y., and Zhou, W. Nanostructured iron/carbon for scavenging oxygen, Singapore Patent Application No. 10201504050U, May 2015. A Composite Material, International Filing No.: PCT/SG2016/050245, July 2016.
• Yuk, H.G., Kim, M.J., Ghate, V.S., and Zhou, W. Utilization of Blue Light Emitting Diodes for Preservation of Fresh-Cut Fruits, Singapore Patent Application No. 10201510390S, December 2015.

Book Chapters

• Zhou, W. and Therdthai, N. Chapter 9. Three-dimensional CFD modelling of continuous industrial baking process, in Computational Fluid Dynamics in Food Processing, 2nd Edition, Ed.: D-W. Sun, CRC Press, New York, ISBN 978-1-138-56831-0, pp.193-224, 2019.
• Sui, X., Zhang, Y., Jiang, L., Zhou, W. Anthocyanins in food, in Encyclopedia of Food Chemistry, Ed.: L. Melton, F. Shahidi, P. Varelis, Elsevier, Oxford, ISBN 978-0-128-14026-0, Vol. 2, pp.10-17, 2019.
• Sun, J., Zhou, W., Huang, D. Yan, L. Chapter 26. 3D Food Printing: Perspectives, in Polymers for Food Applications, Ed.: T. Gutiérrez, Springer, Cham, Switzerland, ISBN 978-3-319-94625-5, pp.725-755, 2018.
• Sun, J., Zhou, W., Huang, D. 3D Printing of Food, in Reference Module in Food Science, Ed.: G.W. Smithers, et al., Academic Press, Elsevier, Oxford, ISBN 978-0-08-100596-5, pp.1-9, 2018.
• D’Souza, C., Yuk, H.G., Khoo, G.H., Zhou, W. “Chapter 9. Light-Emitting Diodes in Postharvest Quality Preservation and Microbiological Food Safety”, in Light Emitting Diodes for Agriculture, Ed.: S. Dutta Gupta, Springer Nature, New York, ISBN 978-981-10-5806-6, pp. 191-235, 2017.
• Wang, Y. and Zhou, W. Chapter 3. Non-equilibrium states and glass transitions in bakery products, in Non-equilibrium states and glass transitions in foods: Processing effects and product specific implications, Ed.: B. Bhandari and Y. Roos, Woodhead Publishing – Elsevier, London, ISBN 978-0-08-100309-1, pp.63-87, 2017
• Zhou, W., Therdthai, N. and Hui, YH. Chapter 1. Introduction to Baking and Bakery Products, in Bakery Products Science and Technology, 2nd Edition, Ed.: W. Zhou et al., Wiley-Blackwell, Oxford, ISBN 978-1-119-96715-6, pp.3-16, 2014.
• Therdthai, N. and Zhou, W. Chapter 27. Bread Manufacturing, in Bakery Products Science and Technology, 2nd Edition, Ed.: W. Zhou et al., Wiley-Blackwell, Oxford, ISBN 978-1-119-96715-6, pp.475-488, 2014.
• Zhou, W. and Therdthai, N. Chapter 27. Fermented Bread, in Handbook of Plant-Based Fermented Food and Beverage Technology, 2nd Edition, Ed.: Y.H. Hui et al., CRC Press, New York, ISBN 9781439849040, pp.477-491, 2012.
• Zhou, W. and Therdthai, N. Chapter 8. Instrumentation, Sensor Design and Selection, in Handbook of Food Process Design, Ed.: J. Ahmed and M.S. Rahman, Wiley-Blackwell, Oxford, ISBN 978-1-4443-3011-3, pp.190-210, 2012.
• Sharma, A., Wang, R. and Zhou, W. Chapter 8. Functional Foods from Green Tea, in Functional Food of the East, Ed.: J. Shi, C-T. Ho and F. Shahidi, CRC Press, New York, ISBN 978-1-4200-7192-4, pp.173-195, 2011.
• Liu, Y., Zhou, W. and Young, D. Chapter 15. Functional properties and microstructure of high pressure processed starches and starch-water suspensions, in Novel Food Processing – Effects on Rheological and Functional Properties, Ed.: J. Ahmed et al., CRC Press, New York, ISBN 978-1-4200-7119-1, pp.281-299, 2010.
• Zhou, W. Chapter 13. Baking Process: Mathematical Modeling and Analysis, in Mathematical Analysis of Food Processing, Ed.: M. Farid, CRC Press, New York, ISBN 978-1-4200-5351-7, pp.357-372, 2010.
• Zhou, W. and Therdthai, N. Chapter 35. Artificial Neural Networks in Food Processing, in Mathematical Analysis of Food Processing, Ed.: M. Farid, CRC Press, New York, ISBN 978-1-4200-5351-7, pp.901-919, 2010.
• Liu, Y, Intipunya, P., Truong, T.T., Zhou, W., and Bhandari, B. Chapter 32. Development of Novel Phase Transition Measurement Device for Solid Food and Non-Food Materials: Thermal Mechanical Compression Test (TMCT), in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10, Ed.: D.S. Reid et al., Wiley-Blackwell, New York, ISBN 978-0-8138-1273, pp.429-436, 2010.
• Zhou, W. and Therdthai, N. Chapter 9. Heat and mass transfer during baking of sweet goods, in Food Engineering Aspects of Baking Sweet Goods, Ed.: S.G. Sumnu and S. Sahin, Taylor & Francis, New York, ISBN 978-1-4200-5274-9, pp.173-190, 2008.
• Zhou, W. and Therdthai, N. Chapter 11. Three-dimensional CFD modelling of a continuous industrial baking process, in Computational Fluid Dynamics in Food Processing, Ed.: D-W. Sun, CRC Press, New York, ISBN 978-0-849-39286-3, pp.287-312, 2007.
• Zhou, W. and Therdthai, N. Chapter 14. Manufacturing of Bread and Bakery Products, in Handbook of Food Products Manufacturing, Vol. 1, Ed.: Y. H. Hui, Wiley, New Jersey, ISBN 978-0-470-12524-3, pp.261-278, 2007.
• Zhou, W. and Therdthai, N. Chapter 17. Bread Manufacture, in Bakery Products Science and Technology, Ed.: Y. H. Hui, Blackwell, Oxford, ISBN 0-8138-0187-7, pp.301-317, 2006.