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Xue Zhao

I am a Ph.D. student in food science at the Department of Molecular Sciences.


My project is to investigate the amylopectin fine structure and the effect of genetic modification on the amylopectin structure of starch from potato tubers. This will serve as a necessary basis for understanding the relationships between amylopectin structure and functional properties of potato starch. Enzymic hydrolysates of the samples are analyzed mainly by Chromatographic methods, such as High-Performance Size-Exclusion (HPSEC) system coupled with absorbance, refractive index (RI) and multiple-angle laser light scattering detectors, and High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection (HPAEC-PAD).


2012-2015, Master in Animal Science at Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences, Uppsala, Sweden.
Thesis title: Content of macro- and micro minerals in wrapped forages for horses

2006-2010, Bachelor of Agriculture in Animal Science, Northwest Agriculture and Forest University, Yangling, China

Selected publications

Zhao, X. et al. (2021). Amylose starch with no detectable branching developed through DNA-free CRISPR-Cas9 mediated mutagenesis of two starch branching enzymes in potato. Scientific Reports.

Zhao, X.*, Andersson, M., & Andersson, R. (2020). A simplified method of determining the internal structure of amylopectin from barley starch without amylopectin isolation. Carbohydrate Polymers.

Zhao, X.*, Andersson, M., & Andersson, R. (2018). Resistant starch and other dietary fiber components in tubers from a high-amylose potato. Food Chemistry.

Zhao, X.*, Vazquez-Gutierrez, J. L., Johansson, D. P., Landberg, R., & Langton, M. (2016). Yellow Mealworm Protein for Food Purposes - Extraction and Functional Properties. Plos One, 11(2).

Zhao, X., & Muller, C. E.* (2015). Macro- and micromineral content of wrapped forages for horses. Grass and Forage Science, 71(2), 195-207.